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Spicy Ankake Karaage | Takeshi Takeshima's Extreme Rice / Kiwami-Meshi's Recipe Transcription

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武島たけしの極み飯 / Kiwami-Meshi

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Number of Videos: 125本

Ingredients

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

Time required

50minutes

Procedure

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) Preparing for myoga 01:48
Cut the Japanese ginger in half vertically.
Cut into thin slices.
3) Prepare for the perilla 02:13
Stack the perilla leaves and cut off the shaft.
Roll and chop.
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) 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) 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) 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.