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Corn tempura | Transcription of the recipe by Ryuji's buzz recipe, a cooking researcher

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Cooking expert Ryuji's buzz recipe

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Ingredients

corn : 1 (about 300g)
(A)薄力粉 : 大さじ1/2
(A)塩 : 1つまみ
(A)味の素 : 1振り
(B) soft flour : 大さじ1と1/2
(B) Katakuriko : 大さじ1と1/2
(B) water : 大さじ2と1/2
サラダ油 : 適量
あおさ : 適量
塩 : 1振り

Time required

30minutes

Procedure

1) prepare the corn 01:56
Cut the corn into thirds.
Place it vertically and cut off the corn kernels with a knife.
put in a bowl.
Add (A) and mix.
2) make clothes 04:34
Put (B) in another bowl and mix.
3) put on clothes 05:07
Put 2 into 1 and mix.
4) 揚げる 06:08
小さいフライパンに鍋底1cmほどのサラダ油を入れる。
中火で温める。
3をスプーンですくって4個入れる。
強めの中火で返しながら揚げる。
油を切って取り出す。
3が無くなるまで繰り返す。
5) 盛り付ける 09:27
お皿に4を盛る。
あおさと塩を振って完成。

Point

・Peel the skin off the corn, break off the stems, and remove some of the roots.
・In step 1, you can peel the corn and remove the fruit.
・During step 1, it is okay if the corn kernels are uneven.
・Mixing the corn with soft flour makes it easier for the batter to stick together.
・In step 3, add cake flour and katakuriko if there is a lot of moisture, and add water if there is little moisture.
・During step 4, put wooden chopsticks in the warm salad oil, and when large bubbles appear, it is a guideline that the frying temperature has risen.
・Sprinkle with black pepper to make it more delicious.