切り干し大根（にんじんと大根の切り干し大根）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 30minutes
#Fried food
#Appetizers
#Side dishes
#Speed cooking
#Mote cuisine
#Popular YouTuber (more than 100,000 registered users)
#Easy
#Suitable for lunch
Tempura (chikuwa shredded perilla seaweed tempura) | Cook Kafemaru's recipe transcription
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Ingredients
- Chikuwa : 5 pieces
- 大葉 : 4枚
- 焼き海苔 : 1枚
- (A)Rice flour : 35g
- (A)Water : 45g
- (B) Mayonnaise : 大さじ1
- 白ごま : 大さじ1
- (B) Salt : 適量
- 揚げ油 : 適量
Time required
10minutes
Procedure
-
1)
Prepare ingredients
00:07
Put (A) in a bowl and mix gently with chopsticks.
Shred the shiso leaves by hand and add.
Add (B) and mix well.
Shred the roasted seaweed by hand and add it.
Add white sesame seeds and mix.
Add the bamboo shoots by hand to shreds into 2cm wide pieces and mix. -
2)
fry
01:37
Put frying oil in a pot and heat it to 180℃.
Add 1 and fry.
Once fried, take it out into a vat and drain the oil. -
3)
Serve
02:02
Complete by placing 2 on a plate.
Point
・You can use more perilla according to your preference.
・If replacing rice flour with potato starch, adjust by adding the same amount of water.
・This recipe does not require a knife.
・By shredding the ingredients by hand, the batter will stick better.
・You can eat it deliciously even when it's cold.
・It's delicious even if you put it in your lunch box.
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