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揚げ物（れんこんカツ）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

れんこん : 300g
鶏もも挽き肉 : 100g
塩 : 小さじ1/4
卵 : 1個
パン粉 : 適量

Time required

50minutes

Procedure

1) れんこんの下処理をする 00:16
Make vinegar water (not listed) in a bowl.
Peel the skin of the lotus root, cut off both ends, and add to the vinegar water.
2) 肉だねを作る 01:03
In a separate bowl, add the ground chicken and salt.
Mix well by hand.
3) cut lotus root 01:51
Remove 1 lotus root from the vinegar water and drain on kitchen paper.
Crack the eggs into a separate bowl and mix.
Cut the lotus root into 5-6cm wide rounds.
4) 肉だねを詰める 02:41
3を2へ押し付けながら、穴に肉だねを詰めていく。
両穴にしっかりと肉が詰まったら、2～3㎝幅の輪切りにする。
5) 衣を付ける 03:49
まな板へラップを敷く。
ラップの上へパン粉を薄く敷く。
4を3の卵液に浸し、パン粉の上にのせていく。
さらに上からパン粉を振りかけて、側面にもパン粉を付けていく。
6) 揚げ焼きする 05:14
Heat a little more oil (not listed) in a frying pan.
Place 5 so that they do not overlap.
Fry until golden brown, turning several times, and it's done.

Point

・Remove mud from the holes of the lotus root by soaking it in vinegar and water and rubbing it with chopsticks.
・Minced chicken thighs have more fat, so they are easier to stuff.
・When stuffing the meatballs, it is also a good idea to use a spatula, knife, spoon, etc.
・You can eat it with sauce, soy sauce, ponzu sauce, or salt as you like.
・After breaking and mixing the eggs, let it sit for a while to make it easier for the egg yolks and egg whites to mix.