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ごぼ豚唐揚げ｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

ごぼう : 150g
豚細切れ肉 : 150g
料理酒 : 大さじ1
味噌 : 小さじ2
砂糖 : 小さじ1
すりおろし生姜 : 小さじ1
卵 : 1個
薄力粉 : 大さじ2
片栗粉 : 大さじ1

Time required

40minutes

Procedure

1) Cut burdock 00:40
Scrape the burdock skin cleanly with the back of a kitchen knife, shave it finely, and expose it to vinegar water for about 5 minutes to remove the lye.
2) Mix seasonings 01:23
Melt cooking sake, miso, sugar and grated ginger in a bowl.
3) Make meat 01:36
Add shredded pork by hand and knead the seasoning. Add eggs and drained burdock root and mix.
4) 粉類を加える 02:02
薄力粉、片栗粉を加えて混ぜ合わせる。
5) 揚げる 02:17
Put oil about 1 cm in height in a frying pan and heat it over medium heat. Scoop pork and bogo evenly with a spoon, roll and fry in a frying pan. Turn it over when the color comes on in about 2 minutes.
6) 仕上げる 03:18
両面がきつね色になったらキッチンペーパーに取り出して油を切る。

Point

・ If the burdock is large, it will be difficult for the fire to pass through and it will be difficult for the meat to come together, so cut it into 2 to 3 cm pieces.
・ If the meat comes apart when frying, hold it with chopsticks for about 20 seconds and stick it together.
・ Miso enhances the flavor and umami of burdock.
・ Put the chopsticks in the oil and heat it until it warms up.