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揚げ物（ちくわの大葉揚げ）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

ちくわ : 5本
大葉 : 8～10枚
(A)薄力粉 : 大さじ2
(A)片栗粉 : 大さじ1
(A)塩 : ひとつまみ
冷水 : 大さじ3
サラダ油 : 適量
マヨネーズ : 適量

Time required

20minutes

Procedure

1) 下ごしらえをする 01:37
Cut the chikuwa diagonally into thirds and place in a bowl.
Wash the shiso leaves well, cut off the stems, chop them finely and put them in a bowl.
Add (A), mix, and coat with chikuwa.
Add cold water and mix gently.
2) 1を揚げる 04:36
Pour salad oil into a frying pan to a depth of 0.5 cm from the bottom of the pan and heat over medium heat.
When the temperature reaches medium temperature (160℃~180℃), add 1 little by little and fry the whole thing while rotating.
When the batter is lightly browned and swollen, lift it up and drain the oil.
3) お皿に盛り付けをする 06:45
Arrange 2 on a plate, sprinkle with salt (not listed), and serve with mayonnaise.

Point

・You can also use green seaweed instead of perilla. The amount of green seaweed is 1 teaspoon.
- Carbonated water may be used in place of cold water.
・By chopping the shiso leaves into fine pieces to break the fibers, the aroma becomes even more pronounced.
・By adding potato starch, it has a good texture and a finish that doesn't get soft over time.
・Be sure to mix the flour with the chikuwa before adding water to prevent gluten from coming out from the flour and making the batter hard.
・If the batter is too watery and doesn't coat the chikuwa, add 1 teaspoon of soft flour at a time.
・When frying chikuwa, leave time for the oil to cool down and fry little by little.
・Do not touch the chikuwa for 30 seconds to 1 minute after placing it in the oil to prevent the coating from peeling off.