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揚げ物（きのこの磯部揚げ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

舞茸 : 100g
エリンギ : 100g
えのき : 100g
薄力粉 : 50g
片栗粉 : 大さじ2
水 : 80ml
料理酒 : 大さじ2
マヨネーズ : 大さじ1
だしの素 : 小さじ1/2
青のり : 小さじ2
揚げ油 : 適量
大根 : 100g
醤油 : 大さじ1
酢 : 大さじ1
みりん : 小さじ2
砂糖 : 小さじ1
ごま油 : 小さじ1/2
おろし生姜 : 小さじ1/2

Time required

25minutes

Procedure

1) おろしだれを作る 02:23
Peel the radish and grate it.
Mix mirin and sugar in a bowl and heat in the microwave at 600W for 30 seconds.
Once heated, mix well to dissolve the sugar, add soy sauce, vinegar, grated ginger, and sesame oil and mix well.
Add grated radish and mix well.
Chill in the refrigerator.
2) きのこの下ごしらえをする 03:54
Cut off the base of the maitake mushrooms and break them into bite-sized pieces by hand.
Cut the king king mushroom into slices about 5mm thick.
Cut off the brown part of the enoki mushrooms so that the stone remains.
Split by hand from the root so that it forms a bundle.
Place the mushrooms in a plastic bag.
Add 1 tablespoon of soft flour (not listed).
Shake the plastic bag and sprinkle the mushrooms with flour.
3) 衣を作る 05:25
Put mayonnaise in a bowl, add about half of the cooking wine, and mix well with a whisk.
When there are no lumps, add the remaining cooking wine and mix well.
Add the dashi stock and mix well.
Once the dashi stock has melted, add the potato starch and mix well.
Add about half of the water and mix well. When there are no lumps, add the remaining water and mix well.
Add the flour and green seaweed and mix well so that no lumps remain.
4) きのこに衣をつける 06:41
衣のボウルにきのこを入れて衣を絡める。
5) 油で揚げる 07:05
Pour about 1cm of oil from the bottom of the frying pan.
Heat the oil to 170℃.
Lightly remove the coating from the mushrooms, then add to the oil and fry.
Flip it over after about 1 minute.
Flip it over for about 1 minute, then raise the temperature of the oil to 180℃ and fry for another minute, turning it over.
Once fried, put it in a vat, drain the oil, and it's done.

Point

・You can use any type of mushrooms you like.
・If you don't have green seaweed, you can use sea lettuce, but green seaweed has a better fragrance, so we recommend it.
- Adding potato starch, mayonnaise, and cooking sake to the batter gives it a light texture.
・You can add flavor and umami by adding dashi stock to the batter.
・The taste of the grated sauce changes depending on the amount of water in the radish, so it's best to taste it and adjust accordingly.
・Coating the mushrooms with a thin layer of flour before frying will prevent the coating from peeling off.
・When draining oil, hold it vertically to drain the oil better.