ちくわピーマンの塩昆布炒めの作り方｜料理研究家ゆかりのおうちで簡単レシピ書き起こし
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 8minutes
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Fried minced chicken and lotus root | Mokomichi Hayami's recipe transcription
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Ingredients
- Lotus root : 80g
- Minced chicken : 300g
- (A) Light soy sauce : 1 tablespoon
- (A) Sake : 1 tablespoon
- (A) Salt : a little
- (A) Ginger (grated) : 1 piece
- Katsuobushi : 3g
- Coarse ground black pepper : a little
- flour : Appropriate amount
- Beaten egg : 1 egg + 2 tablespoons water
- Bread crumbs : Appropriate amount
- Fried oil : Appropriate amount
- Japanese pepper : Appropriate amount
Time required
25minutes
Procedure
-
1)
Prepare the lotus root
00:51
Peel and chop the lotus root, soak it in water to drain it, and then drain it.
-
2)
Make seeds
01:27
Put minced chicken in a bowl, add seasoning (A), lotus root, dried bonito flakes, and coarsely ground black pepper and mix.
-
3)
Put on the batter and fry
02:16
Shape it into an oval shape, add flour, beaten egg, and bread crumbs in that order, heat it to about 170 ° C, and fry it until it is cooked.
Point
・ By mixing minced chicken with seasonings, it has a solid taste.
・ Add black pepper for a punchy taste.
・ The flavor is increased by adding dried bonito flakes.
・ Because I want to enjoy the crispy texture of lotus root, do not chop it into small pieces but chop it roughly.
・ Bread crumbs can be sprinkled while shaping the seeds for a beautiful finish.
・ Because it is necessary to thoroughly cook to the inside, it is better to use an oval shape with an even thickness.
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