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Deep-fried food (deep-fried lotus root) | Recipe transcription from Chef Shitara's cooking dojo

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Chef Shitara's cooking dojo

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Ingredients

レンコン : 136g
板のり : 1/2枚
干しエビ : 2.5g
水 : 70ml
薄力粉 : 35g
サラダ油 : 小さじ1/4
塩 : 適量
うま味調味料 : 適量

Time required

15minutes

Procedure

1) 白ごしらえをする 01:53
レンコンは皮をむき5mm幅くらいの輪切りにする。
水にさらす。
塩にうま味調味料を足して、つけ塩を作っておく。
2) 衣を作る 03:20
ボウルに水と薄力粉を入れて混ぜる。
板のりをちぎって衣に加える。
干しエビを加えて混ぜる。
サラダ油を加えて混ぜる。
3) 油で揚げる 04:37
Wipe the water from the lotus roots with kitchen paper.
Heat the oil to 170℃.
Coat the lotus root and fry.
When it floats, flip it over.
When the bubbles decrease, turn it over again, submerge it in the oil, and take it out.
Raise it to the bat.
4) 盛り付け 06:21
お皿に盛り付け、つけ塩を添えて完成。

Point

・You can use green seaweed, but the flavor is better if you use plank seaweed.
・Adding dried shrimp to the batter adds the flavor of the shrimp and makes it more delicious.
・Drain the lotus roots well as if there is any water remaining, the batter will be difficult to stick to and the oil will splatter.
- Once you put the lotus root in the oil, do not touch it with chopsticks until it floats to the surface to prevent the coating from peeling off.
・It is also delicious to eat with tempura dipping sauce made by combining 6 parts of dashi, 1 part of soy sauce, and 1 part of mirin.