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Deep-fried yam｜Dare Uma [Cooking Researcher]'s recipe transcript

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Who horse [cooking expert]

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Ingredients

長芋 : 400g
にんにく : 2片
サラダ油 : 適量
(A)ごま油 : 小さじ1
(A)塩 : ひとつまみ
(A)味の素 : 5振り

Time required

15minutes

Procedure

1) prepare yam 01:48
Wash the yam, drain, and cut into 1.5 cm wide pieces.
2) fried yam 03:18
Pour oil into a frying pan, add garlic and Chinese yam, and fry over low heat for 7-10 minutes.
Cook over medium heat until the surface is browned.
Remove to kitchen paper.
3) to season 06:52
Put it in a bowl while it's still hot, season with the seasoning (A), and you're done.

Point

・If you have Ajinomoto, use it.
・Rock salt is recommended.
・Ajinomoto and salt can be replaced with horse mackerel.
・You can enjoy the texture of the yam if you cut it a little thicker, not too thin.
・If you remember the raw texture, it will be a guideline when frying.
・It's easier to adjust the amount of oil if you put the yam in and then pour the oil all over.
・By frying the garlic together, the aroma and flavor can be transferred to the Chinese yam.
・As the yam evaporates, it becomes soft and fluffy, so deep-fry it for 7-10 minutes.
・It will be delicious if you add butter or rosemary and fry it together.
・Be careful not to move the yam too much with your chopsticks, as it will become soft and crumble when the water evaporates.
・Sweet potatoes and potatoes can also be made delicious with this frying method.
・Occasionally exposing the yam to the air evaporates the moisture and improves the finish.
・It is delicious when eaten with mayonnaise.