サムギョプサル（豚バラブロック肉のサムギョプサル）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 15minutes
Deep-fried dried bonito | Glitter! Fun daily recipe transcription
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Ingredients
- Chicken thigh : 1 sheet (200g)
- Liquor : 1 tablespoon
- soy sauce : 1.5 tbsp
- Katsuobushi (flowers) : 10g
- potato starch : Appropriate amount
- Fried oil : Appropriate amount
Time required
10minutes
Procedure
-
1)
Cut chicken, add seasoning and knead
00:11
Cut chicken into bite-sized pieces, add sake and soy sauce, and knead.
-
2)
Add bonito flakes to the meat and add potato starch
00:27
Add dried bonito flakes and entangle with meat, add an appropriate amount of potato starch and knead.
-
3)
Fry chicken
00:49
Heat the frying oil to 170 degrees, add 2, fry for 4 to 5 minutes, take it out, drain the oil, and serve it on a plate.
Point
・ By adding dried bonito, the batter will be crispy and the crispness will not be impaired over time.
・ In step 3, if you move it too much, the water will come out and it will become dry, so do not touch it too much.
・ Katsuobushi can be packed in small pieces. In that case, use plenty.
・ If the vibration is transmitted from the fried chicken, it is proof that it has been cooked to the inside.
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