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唐揚げ（茄子の唐揚げ）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし

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Baba Rice <Robert> Baba's Kitchen

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Ingredients

茄子 : 2本
醤油 : 大さじ2
片栗粉 : 大さじ2〜3
サラダ油 : 適量

Time required

10minutes

Procedure

1) 茄子の下準備をする 01:12
茄子を水洗いし、フォークで穴を空ける。
一口大に乱切りにする。
ボウルに茄子と醤油を入れる。
片栗粉を加えてよく混ぜ合わせる。
2) 揚げる 03:59
Pour enough vegetable oil into a frying pan to submerge the eggplants halfway, and set the temperature to 170 degrees.
Add the eggplant skin side down and fry.
Remove to a vat and drain the oil.
3) 仕上げる 07:29
粗熱を取り、お皿に盛り付けて完成。

Point

- Cutting the eggplant into bite-sized pieces gives it a nice texture.
・You may use a plastic bag instead of a bowl.
- Potato starch can be substituted with soft flour or rice flour.
- Potato starch reduces oil from seeping into the eggplant when frying.
・A guideline for oil at 170 degrees is when you put a chopstick in it and you can see air bubbles coming out.
- In step 2, do not touch the eggplant immediately after adding it, as the coating will peel off.
・It is recommended to use a bat with a trivet. If you don't have a bat with a trivet, you can use a fish grill grid instead.
・In step 2, put the eggplant skin side down for a nicer finish.
・If the temperature of the salad oil rises during frying, lower the heat to low.
・If you like, you can eat it with green seaweed or black pepper.