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揚げ物（長芋の竜田揚げ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Nagaimo : 300g
(A) Soy sauce : 大さじ3
(A) Alcohol : 大さじ1
(A)Mirin : 大さじ1
(A) Umami seasoning : 7振り
生姜 : 5g
片栗粉 : 適量
(B) Black pepper : 適量
(B)うま味調味料 : 適量

Time required

40minutes

Procedure

1) Prepare the yam 02:06
Roast the roots of the Japanese yam over an open flame.
Cut the yam in half lengthwise, then cut into 1cm-wide half-moons and place in a bag.
2) 漬け込む 02:54
1の袋に(A)とすりおろした生姜を加えて揉み込む。
袋の空気を抜いて口を閉じ、30分漬け込む。
3) fry in a frying pan 05:30
Pour about 1cm of oil (not listed) from the bottom of the frying pan and heat over medium heat.
Sprinkle potato starch on 1 and fry.
When the whole thing is fried, place it in a colander and drain the oil.
4) 盛り付ける 07:00
お皿に盛り付け、(B)をかけて完成。

Point

・If you don't have an open flame, it's best to put the yam in a frying pan and fry it while rolling it.
- Roasting the yam softens the skin and allows the flavors to absorb more easily.
・If you don't have a bag, you can use a bowl instead, but it's better to use a bag because the flavor will soak in.
・It is best to pickle the yam for at least 15 minutes.