ちくわのミニ春巻きの作り方！簡単＆節約おかず♪お弁当のおかず、お酒のおつまみもにピッタリです！-How to make Chikuwa Spring Rolls-【料理研究家ゆかり】

ちくわのミニ春巻きの作り方！簡単＆節約おかず♪お弁当のおかず、お酒のおつまみもにピッタリです！-How to make Chikuwa Spring Rolls-【料理研究家ゆかり】

Today I made chikuwa mini spring rolls.
Hello, I’m Yukari, a cookery researcher.
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Today I would like to make chikuwa mini spring rolls.
This time, I would like to introduce two versions of chikuwa spring rolls, one with cheese inside and the other with shiso leaves and grilled nori seaweed.
The small size makes it a perfect dish for lunch.
The ingredients are easy to find and very simple to make.
There are some key points here and there, so please enjoy to the end.
Please have a look at it.
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Let’s start by introducing today’s ingredients.
Here are the ingredients.
Chikuwa, shredded cheese, shiso leaves, grilled nori, spring roll skin, flour, water, and oil for frying.
First I will put the cheese inside the chikuwa this time.
The cheese is very easy to melt when it’s deep-fried, and it will pop right off the inside of the chikuwa.
This will keep the cheese from popping out.
And then the rest is going to be wrapped in shiso leaves with the chikuwa this time.
And I would like to show you another version with another pattern grilled nori wrapped around it.
Can do this one as you like.
I will make it as soon as possible.
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Now let’s start making them.
First of all, cut the chikuwa in half.
Have ho.
Chikuwa is cut like this.
Then, I cut the cheese into pieces like this.
First, cut it in half.
Then divide this halved piece into 6 equal pieces.
Divide it into 6 equal parts, roughly like this, which is fine.
Like this.
Cut like this.
This time I cut it with a knife, but you can also break it by hand because it is a shredded cheese.
Make 12 pieces of cheese like this.
Since only 10 pieces are used this time, please enjoy the remaining 2 pieces as they are.
Now let’s put the cheese inside the chikuwa.
Put the cheese in the hole.
Put the rest in the same way.
If the cheese is too thick, don’t force it in, just make it a little thinner.
Be careful not to force it in, as it will break the starch.
The chikuwa is now ready.
Then I’ll go on to the shiso leaves.
Wash the shiso leaves and pat dry.
Then align the stems and cut off the stems only.
This is what the large leaves look like.
Now let’s continue with the grilled laver.
This one is cut in half using kitchen shears.
I cut 3 pieces this time to make 6 pieces in total.
One extra piece is left over, so please enjoy it as it is.
Now let’s make the flour.
Let’s put in the flour and then we’ll add water here.
And mix this one well.
This is the water-soluble flour.
Now, let’s move on to the spring roll skins.
This time I will cut this one in half and use it.
Let’s stack 5 sheets here and cut them in half.
I think you can use kitchen scissors.
Please cut it so that it becomes a triangle like this.
Now going to roll it up one by one, but if you leave it like this while you are rolling it up, it will dry out, so if you don’t roll it up yet, put it in the bag it came in and leave it there so it doesn’t dry out.
Now let’s roll it up with the skin.
The skin of the spring rolls, if you touch it like this, you can see that some are smooth and some are a little rough.
The smooth side should be on the surface, so this side should be on the bottom and the rough side should be on the top.
Then going to roll it up first, starting with the large-leaf version.
First, place the spring roll skin so that it forms a triangle like this.
Then place the chikuwa in front of it and place the shiso leaves on top of it.
Leave about 1 cm from the tip of the shiso leaf to the corner of the apex of this piece.
Then you can start with either side.
Then first fold one side.
Then you will have an extra skin like this.
Then you put this skin under the chikuwa.
Then you put it in like this.
And the other side.
The other side should be folded in the same way, and this one should be folded inward at the overhang.
Like this.
Now let’s wrap around from the front.
Make sure to wrap it tightly.
And when you get to the end of the roll, apply water-soluble flour here.
And then roll it up.
Now stop winding tightly.
It looks like this.
For a big leaf version, try wrapping it like this.
Then I would like to wind the rest in the same way, first the large-leaf version.
Let’s put it in and fold this one in a snap and fold it in a snap as well.
I’ve tried to make this with baby cheese, but the cheese pops right out, and it gets very greasy, so I really recommend using shredded cheese.
For a shiso version, try wrapping it like this.
The finished rolls should be placed on a bat like this and covered with plastic wrap to prevent the surface from drying out.
Now let’s continue to make the nori version.
Place the chikuwa in the same way as before, and put the nori behind it.
Again, leave about 1 cm above the surface.
Now going to fold one side in the same way and tuck the skin under the chikuwa on the other side.
Then fold the other side over and fold the skin inside again.
Then wrap it around tightly from the front.
And at the end of the roll, apply water-soluble flour and wrap it around and stop the mouth tightly.
For a nori version, try wrapping it like this.
Now let’s wind this one the same way.
Try wrapping the nori version like this.
So now I would like to fry this one now.
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Now please prepare a frying pan or a small pot.
Then pour in about 1 cm of oil from the bottom.
Then put it on the fire.
This time I will fry them quickly at about 180 degrees Celsius, so please warm up the oil first until then.
Now that the oil has reached the proper temperature, let’s fry them.
The standard temperature is about the same as when you put the chopsticks in the pan, fine bubbles will appear on the tip of the chopsticks.
If it’s about that good, it’s ok.
Then I’ll fry the shiso version first.
Let’s put them in so they don’t burn.
If you roll it too much, the cheese tends to pop out from the inside, so let’s fry it as much as possible without rolling it.
By frying at a high temperature, you can shorten the frying time, so the cheese will be less likely to pop out.
The only thing inside is already inside and ready to eat, so I imagine frying the surface.
When the part glued to the oil has a nice deep-fried color, I flip it over.
Let’s fry one side until it gets a nice fried color as well.
I would suggest frying them for about 2 minutes or so.
When one side is a nice deep-fried color, take it out.
The color of the fish has turned out to be delicious.
If you fry them in a short time, you can fry them without the cheese inside popping out.
Now let’s fry the Nori version.
Let’s put this one in too so it doesn’t burn.
Let’s fry the Nori version in the same way for roughly 2 minutes.
After about 1 minute, flip over.
Then fry one side as well.
Again, please fry it without rolling it.
When one side is also fried to a nice color like this, take it out.
Now the spring rolls are ready.
Now let the oil drain off for 3 minutes.
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Now you can make mini spring rolls with chikuwa.
This is how it turned out.
The cheese inside has melted moderately like this and looks delicious.
On the left is the shiso version, and on the right is the nori version.
Both are delicious, so please try making them together.
It’s done.
Now, I would like to eat.
Now I would like to start with the Oba version.
Let’s eat.
The skin is crispy and the shiso leaves are very tasty.
Now let’s try the grilled nori version.
Let’s eat.
The grilled nori version is a perfect combination of the smell of the sea and cheese.
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It was finished deliciously today.
Here are the key points of this chikuwa mini spring rolls.
I recommend using cheese inside.
Of course, you can use baby cheese, but baby cheese tends to pop out when you give it to a child, so I recommend using cheese that has been melted.
And as for the cheese, I used 12 portions of cheese.
The cut here should be large enough to fit in the hole of the chikuwa, so you can adjust it to your liking.
And this time, I introduced two patterns: a shiso leaf version and a grilled nori version.
As for the shiso leaves, cut off the stems and as for the grilled nori, cut them in half and use them.
And as for the spring roll skins, this time I used a triangle by cutting a piece in half for the mini spring rolls.
These spring roll skins tend to dry out easily, so cut them in half and keep the ones you don’t use in the bag.
When you roll up the spring rolls, first of all, there are two sides to the roll: the smooth side and the rough side, so roll it so that the rough side is inside.
Then, place the bottom of the triangle in front of you, and place the chikuwa there.
Then place a piece of shiso or grilled nori on top of the chikuwa.
At this point, make sure to leave a margin of about 1 cm from the top.
And then weave in the two ends, but the ends will be a little bit left over, so fold one end under the chikuwa and then fold the other end inward.
Then, starting from the front, roll it up tightly and at the end of the roll, put some flour on the end of the roll to make it stick tightly and to close the edge.
And when you fry them, there’s cheese in them, so if you fry them for too long, the cheese tends to pop out.
So fry them in hot oil for about 2 minutes.
This way the cheese will melt just right and the cheese will not pop out.
The miniature size makes it perfect for a bento box.
The ingredients are easy to find and very simple to make.
It is very tasty and you should try to make it.
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Today I made mini spring rolls with chikuwa.
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So that’s all for today.
Thank you for watching to the end today.
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See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、ちくわのミニ春巻きの作り方をご紹介します。簡単＆節約おかず！お弁当のおかず、お酒のおつまみにもピッタリです！中はチーズが入ったとろ〜り食感！大葉の海苔の香りが効いた春巻きです。とても美味しいので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I will show you how to make mini chikuwa spring rolls. Easy & economical side dish! Perfect as a side dish for bento boxes or as a snack with alcohol! It has a melty texture with cheese inside! Spring rolls with the scent of shiso leaves and seaweed. It’s very delicious, so please try making it.

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【材料】（10個分）
・ちくわ 5本
・さけるチーズ 1本
・大葉 5枚
・焼きのり 3枚
・春巻きの皮 5枚
・薄力粉 小さじ1
・水 大さじ1/2
・揚げ油 適量

【ingredients】
・5 pieces Chikuwa
・1 piece String cheese
・5 Shiso leaves
・3 sheets Grilled seaweed
・5 Spring roll wrappers
・1 tsp Cake flour
・1/2 tbsp Water
・Frying oil

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◎ちくわのオニオンリング天の作り方
　https://youtu.be/bZYI1TpLtWs

◎大葉とちくわの磯辺揚げの作り方　
　https://youtu.be/hxeay5_1eiI

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