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竜田揚げ(ほっけの竜田揚げ)|ちゃらりんこクックさんのレシピ書き起こし

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Ingredients

  • ほっけ(干物) : 2枚
  • (A)塩 : 小さじ1
  • (A)冷水 : 1カップ
  • (B)酒 : 大さじ2
  • (B)おろし生姜 : 小さじ1
  • (B)醤油 : 小さじ1
  • 片栗粉 : 大さじ5
  • 揚げ油 : フライパンの底から2cm
  • 大根おろし : 適量
  • レモン : 1/8個

Time required

30minutes

Procedure

  1. 1) ほっけの下処理をする 00:38

    ほっけの頭と尻尾を切り落とす。
    半分に切り、背びれと腹ひれを切り落とす。
    皮をはぐ。
    食べやすい大きさに切る。
    ボウルに(A)を入れて混ぜて塩を溶かし、切ったほっけを入れる。
    手でもみ洗いしてぬめりや臭みを洗い流す。
    ざるにあけて流水ですすぎ、水気を切る。
    キッチンペーパーの上に広げて水気を拭き取る。

  2. 2) 味をつける 03:18

    ボウルに(B)を入れて、1を加えてよく揉み込む。
    ラップをして10~20分冷蔵庫で漬け込む。
    冷蔵庫から取り出したら片栗粉をまぶす。

  3. 3) 揚げる 04:18

    フライパンに揚げ油を入れて170℃に温める。
    2を油に入れて揚げる。
    裏返しながら5~6分揚げる。
    揚げ上がったら油を切る。

  4. 4) 盛り付ける 05:42

    お皿に盛り付け、大根おろし、レモンを添えて完成。

Point

・If you make dried fish into Tatsuta-age, you can get Tatsuta-age that is packed with the flavor of fish.
・Washing mackerel mackerel with cold salt water will remove the odor characteristic of dried fish, so wash thoroughly until the water turns white.
・The flavor will be better if you use fresh grated ginger instead of a tube.
・It's delicious to eat as is, but you can also eat it with ponzu sauce or mayonnaise.
・If you sprinkle potato starch on your eyes, it will have a nice texture when fried.

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