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【薬味あんかけからあげ】| 武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

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26.1万人
再生回数
1,825.5万回
動画数
51本

材料

  • Chicken thigh : 1 sheet (300g)
  • (A) Soy sauce : Appropriate amount
  • (A)みりん : 適量
  • みょうが : 1本
  • 大葉 : 5枚
  • 長ネギ : 1/2本
  • 水 : 1カップ
  • 出汁パック : 1袋
  • (B)みりん : 大さじ1
  • (B)薄口醤油 : 大さじ1
  • 水溶き片栗粉 : 適量
  • 柚子胡椒 : 小さじ1/2〜1
  • 油 : 適量
  • 片栗粉 : 適量
  • いりごま : 適量

所要時間

50分

手順

  1. 1) Prepare chicken thighs 00:47

    Cut chicken thighs into bite-sized pieces so that they are the same size.
    Put chicken thighs and (A) cut in a bowl and knead.
    Soak at room temperature for 15 to 30 minutes.

  2. 2) Preparing for myoga 01:48

    Cut the Japanese ginger in half vertically.
    Cut into thin slices.

  3. 3) Prepare for the perilla 02:13

    Stack the perilla leaves and cut off the shaft.
    Roll and chop.

  4. 4) 長ネギの下準備をする 02:32

    長ネギの根元を切り落とす。
    斜めの薄切りにする。

  5. 5) あんかけを作る 02:45

    鍋に水と出汁パックを入れて火にかける。
    出汁が出たら出汁パックを取り出す。
    (B)、2、3、4を入れて煮る。
    火を止めて水溶き片栗粉を入れる。
    混ぜて火にかける。
    柚子胡椒を入れて混ぜる。

  6. 6) 揚げる 04:17

    Put oil in a wok and heat it to raise the temperature to 170 degrees.
    Put potato starch in a vat and sprinkle with 1.
    Put chicken thighs sprinkled with potato starch in oil and fry for 3 minutes.
    Take it out, leave it for 3 minutes, and heat it with residual heat.
    Raise the temperature of the oil, put the fried chicken back in the oil and fry twice for 2 minutes.
    Take it out.

  7. 7) 盛り付ける 06:59

    Place 6 on a plate.
    Reheat 5 and sprinkle.
    Shake the sesame seeds.

Point

・ In step 1, cut chicken thighs to the same size so that the streets of the fire are even.
・ During step 1, cut the chicken thighs into large pieces because the meat shrinks when frying.
・ The ratio of soy sauce and mirin in (A) should be 1: 1.
・ Cut the green onions into larger pieces than other ingredients to enhance the texture.
・ In step 5, add Japanese ginger, perilla and green onions and boil down too much to remove the flavor.
・ In step 5, if you put water-soluble potato starch in a place where the temperature is high, it will be lumpy.
・ In step 5, turn off the heat and then add water-soluble potato starch and mix to keep it thick without separating.
・ In step 6, using a wok has a deep bottom that does not splash oil, and the round bottom makes it possible to fry with a smaller amount of oil than a normal pot.
・ In the video, sunflower oil is used as the oil.
・ Sunflower oil has no peculiarity, and rice oil has a good flavor. Vegetable oil is easy to oxidize.
・ The texture is improved by using potato starch for the batter.
・ In step 6, put the chopsticks moistened with oil and when fine oil comes out, the temperature has risen.
・ In step 6, if you fry in hot oil from the beginning, the outside will be burnt and the inside will not catch fire.
・ In step 6, if it seems to burn when fried twice, take it out early.
・ You can add shichimi if you like.

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