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Tempura (Kanikama Isobe Fried) | Easy recipe at home by cooking expert Kari / Yukari's Kitchen's recipe transcription

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

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Ingredients

Crab bite : 10 pieces
Grilled seaweed : 1/4 piece
(A) Light flour : 3 tablespoons
(A) Potato starch : 1 tablespoon
(A) Aonori : 1/2 teaspoon
mayonnaise : 1/2 tablespoon
水 : 40ml
cooking sake : 1/2 tablespoon
揚げ油 : 適量

Time required

5minutes

Procedure

1) かにかまの準備をする。 01:42
かにかまについているビニールを外す。
2) Wrap in grilled seaweed 01:59
Cut 1/4 of the roasted seaweed in half lengthwise and then cut that into 3 equal parts.
Wrap the roasted seaweed around the underside of the crab meat.
Roll the remaining 4 pieces in the same way.
3) Make the clothes 02:52
Put mayonnaise in a bowl.
Thin the mayonnaise while gradually adding the cooking sake.
Add water.
Add (A) and mix thoroughly.
4) 揚げる 03:40
3にかにかまを入れ、衣をよく絡める。
フライパンに5mm揚げ油を入れ、中火にかけて1分30秒温める。
かにかまを入れて片面1分ずつ揚げる。
揚がったらバットに取り出し、3分油切りする。
5) 盛り付ける 07:15
お皿に盛り付けて完成。

Point

・The ingredients make enough for 10 pieces.
・Each crab stick is about 5cm long.
・You can use any type of crab stick you like.
・After wrapping the crab sticks in roasted seaweed, leave the end of the roll facing down.
・You can use green laver instead of seaweed.
- If you coat one side of the remaining roasted seaweed in batter and fry it, you will have roasted seaweed tempura.
- Using potato starch, mayonnaise, and cooking sake in the batter will improve the finish.