漬物（きゅうりの漬物）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 3minutes
Kakiage of okra | Shinpei Kurihara "Feast Channel"'s recipe transcription
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Ingredients
- Okra : 9
- Tempura flour : 2 tbsp and 1/2 tbsp
- Cold water : 2 tablespoons
- Fried oil : Appropriate amount
- Lemon : As appropriate
- Grated radish : As appropriate
- soy sauce : As appropriate
Time required
20minutes
Procedure
-
1)
Preparation
01:18
Remove the calyx of okra. Cut into 2 cm widths in the raw state. Add tempura flour and water and mix.
-
2)
Fried
03:44
Heat the frying oil. Spoon together and put in oil.
-
3)
Make sauce
04:18
Sprinkle soy sauce on grated radish and add lemon.
-
4)
Give to the net
05:02
Once the tempura flour has hardened, the okra is cooked, so serve it and finish.
Point
・ If the okra is small, the fire will pass, so cut it into large pieces. Approximately 6 equal parts.
・ Because the okra is joined, it is a heavy batter.
・ Adjust the amount of water as needed.
・ If it is too loose or too heavy, it will split.
・ If the tempura flour inside is solidified, the okra is also cooked, so give it to the net.
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