Pickles (yam and cucumber pickles) | recipe transcription by cook kafemaru
cook kafemaru Time required : 5minutes
#Japanese food
#Fried food
#Appetizers
#Speed cooking
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Deep-fried chikuwa │ Kottaso Recipe's recipe transcription at will
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Ingredients
- Chikuwa : 3 bags
- (A) Soy sauce : 2 tablespoons
- (A) Mirin : 1 tablespoon
- (A) Sake : 1 tablespoon
- (A) Garlic : 1 tsp
- (A) Ginger : 1 tsp
- (A) Chinese seasoning : 1/2 teaspoon
- (A) Salt and pepper : a little
- (A) Egg : 1 piece
- Katakuri powder : Appropriate amount
- oil : Appropriate amount
Time required
10minutes
Procedure
-
1)
Season
00:00
Cut the chikuwa in half and put it in a bowl. Add (A) and mix well.
-
2)
Put on a batter
01:56
Add the tataki powder, tap it lightly, and let it blend in.
-
3)
Fried
03:40
Add a little more oil to a frying pan, add chikuwa when it gets warm, turn it over when the surface becomes fragrant, take it out when both sides are golden brown, and place it on a plate with the dented side down.
Point
Eggs are added to make the taste easier to entangle.
If you want to make a bento, use less garlic, soak it for about 20 minutes, and then fry it.
You may sprinkle with green laver.
Garlic and ginger can be tubes.
You may add shichimi mayonnaise if you like.
Be careful not to raise the temperature too much because the oil does not change much in temperature.
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