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かき揚げ（とうもろこしのかき揚げ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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

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Ingredients

コーン缶詰 : 200g
薄力粉 : 大さじ3
片栗粉 : 大さじ1
マヨネーズ : 大さじ1
料理酒 : 大さじ1
Water (for batter) : 大さじ1/2
玉ねぎ : 1/4個
青のり : 小さじ1/2
揚げ油 : 適量
(A)水 : 100ml
soy sauce : 大さじ1/2
(A)みりん : 大さじ1
(A)和風顆粒だし : 小さじ1/2

Time required

10minutes

Procedure

1) 天つゆをつくる 01:46
Add (A) to a bowl and mix.
Heat in a 600W microwave for 1 minute and 30 seconds.
Add soy sauce and mix.
Allow to cool slightly.
2) 衣をつくる 02:38
Mix mayonnaise and (for coating) in a bowl.
Add cooking sake, potato starch, and cake flour in that order and mix.
Cover the bowl with plastic wrap and refrigerate for 15 to 30 minutes.
3) Put on clothes 03:59
Cut off the core of the onion.
Slice the onion and cut it in half crosswise.
Add the drained canned corn and chopped onion to the batter from step 1 and mix.
4) フライパンで揚げる 05:04
フライパンに揚げ油を入れて170～180℃に温める。
揚げ油に3の材料をスプーンですくって入れる。
1分程加熱して裏返して合計2～3分揚げて完成。

Point

When heating the tempura sauce in the microwave, the Japanese-style granulated soup stock should dissolve.
- The flavor of soy sauce changes when heated, so do not heat it in the microwave together with the ingredients, but add it after.
・Adding soft flour will result in a sticky dough.
・Childing the batter will make it taste even better.
- Thoroughly drain the canned corn before adding it to the batter.
- Set aside half of the ingredients to make a version with added green laver.
-When frying oil is heated, it should be hot enough that when you insert chopsticks into the oil, fine bubbles immediately come out from the tip of the chopsticks.
- When frying, do not touch until the batter has hardened.
- When frying, scoop them up with a spoon and put them in the frying oil all at once to prevent them from crumbling.