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Fried chicken (fried steamed soybeans) | Recipe transcription from Kuma no Genkai Shokudo

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Ingredients

Steamed soybeans : Appropriate amount
(A) Soy sauce : 小さじ１
(A) Ginger (tube) : 5mm
(A) Garlic (tube) : 5mm
片栗粉 : 1 tablespoon

Time required

10minutes

Procedure

1) Prepare the steamed soybeans 00:34
Spread plastic wrap on a cutting board.
Place an appropriate amount of steamed soybeans on top, leaving some space between them.
Place plastic wrap over it, making sure the wrap is tightly sealed.
Use the bottom of a cup to gently crush the beans.
Remove the top wrap.
2) Add seasoning 02:40
Add (A) to a container and mix thoroughly.
Scoop a small amount with a spoon and dip each one into the seasoning.
3) Coat with potato starch 03:38
Sprinkle potato starch over 2 and coat.
Lift both ends of the wrap and shake to peel the steamed soybeans off the wrap.
Roll the steamed soybeans inside the plastic wrap to coat them evenly in the potato starch.
4) 揚げる 04:37
フライパンに、揚げ焼きできる程度の油(分量外)を入れ、火を入れる。
3を入れて揚げる。
揚げ色がついたら、キッチンペーパーを敷いたバットに取る。
5) 盛り付ける 05:52
4をお皿に盛り付けて完成。

Point

・It is better to make this using steamed soybeans rather than boiled soybeans.
-Since cooking is done on plastic wrap, there is less washing up to do and cleanup is easy.
- In step 1, the steamed soybeans will be mashed before use, so space them apart taking this into consideration.
- You can also just use salt instead of seasoning.
- In step 2, if you add too much seasoning liquid, the mashed steamed soybeans will crumble, so be careful to only add a small amount.
・Potato starch can also be made from wheat flour or rice flour.
- In step 3, sprinkle a generous amount of potato starch on the fish to make frying easier.