【5分で簡単！】くるくるちくわの磯辺揚げの作り方！巻いて揚げるだけ！お弁当のおかずにもぴったり！大葉入りバージョンもご紹介！-How to make Chikuwa Tempura【料理研究家ゆかり】

【5分で簡単！】くるくるちくわの磯辺揚げの作り方！巻いて揚げるだけ！お弁当のおかずにもぴったり！大葉入りバージョンもご紹介！-How to make Chikuwa Tempura【料理研究家ゆかり】

Today I made rolled chikuwa isobe-age.
Hello, I’m Yukari, a cookery researcher.
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Today I would like to make rolled chikuwa isobe-age.
I have introduced isobe-age chikuwa several times on my channel, but this time I would like to roll up the chikuwa and fry it.
I will also introduce one more flavorful version.
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, shiso leaves, water, flour, potato starch, mayonnaise, cooking sake, aonori (green laver), and oil for frying.
First I will make plain chikuwa version and then isobe maki with shiso leaves.
I’m going to add potato starch, mayonnaise, and cooking sake to the batter this time.
These three ingredients make the batter very crispy and tasty.
As for the green laver, you can use green laver here.
However, I recommend using aonori (green laver) because it has a stronger aroma.
I would like to make it right away.
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Now, let’s start making them.
First of all, let’s make the garment halfway through.
In a bowl, put mayonnaise and water.
Add a little cooking sake.
Then mix well.
When well mixed, add a little cooking wine again.
Then add it all when it becomes shabby.
Blend in a little at a time in this way, so that the mixture does not become lumpy and blends nicely.
Then add water.
And mix well.
After mixing well, add potato starch.
Then mix well.
Then add the green laver here.
Then mix.
Prepare the batter up to this point.
As for the flour, this one will be added just before use.
This will reduce the gluten in the flour and make it crispier.
Plus this batter should be refrigerated until ready to use.
Keeping the batter chilled in the refrigerator is another key to making the batter crispy.
Then wrap here and refrigerate the flour here as well.
Now let’s keep this one in the refrigerator.
Now let’s continue to roll up the chikuwa.
First, cut a slit in one part of the chikuwa.
Be careful not to cut all the way through.
Make one cut and spread the chikuwa like this.
Then spread the chikuwa like this, with the outside part down.
Now let’s wrap it around from the front.
Try to wind as tightly as possible.
Roll like this.
Then, stop the end of the roll with a toothpick.
Stop the middle first.
Then continue to insert toothpicks at both ends.
Put three toothpicks like this.
Then cut between these toothpicks with a knife and divide it into three equal pieces.
Divide into three equal parts like this.
Now we will do the same for the remaining two.
If you find it difficult to cut with a knife, you can use kitchen shears like this.
This is how it looks like.
Now let’s make it.
Plain type should be wound like this.
Now let’s continue to make the shiso leaf version.
Make one slit in the middle here as well.
Then cut off the stem of the large leaf.
And then either side of the large leaves, inside out, is fine.
Put it on top of the chikuwa like this.
It may be a little curled up and hard to do, but we’re going to roll it up tight like this.
And again, stop it in the same way with a toothpick in three places.
Then divide it into 3 equal pieces.
Try rolling and cutting with shiso leaves like this.
Now do the same with the remaining one.
The chikuwa is now ready.
Now let’s finish the batter.
Take this out of the refrigerator and first add half of the flour.
Then mix this lightly so as not to overmix.
It’s an image of blending a little bit.
And when it’s mostly blended, add it again.
Blend in the flour a little at a time like this, in two batches.
Then put in this chikuwa.
Then blend the batter.
Just a quick mix is ok.
If you mix too much here, gluten will form again.
So now I will give you this one.
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Now prepare the frying pan.
Pour in oil.
Then put it on the fire.
Medium heat.
Keep warm for about 1.5 minutes.
I just warmed it up for a minute and a half.
It’s ok if it becomes sizzling slowly when you put the chopsticks in.
Then turn down the heat to medium-low.
Then add the chikuwa.
Be careful not to put too much batter.
Be careful not to burn yourself.
I will fry the plain type first.
Keep frying like this for the first minute or so.
This will make it harder for the batter to flake off.
When you are done adding the chikuwa, turn the heat down to medium.
Then, after about 1 minute, flip it over.
Fry one side for about a minute as well.
Take them out when they are nice and brown.
As you can see, the surface is crispy and deliciously fried.
This is a version with shiso leaves.
Let’s put this one over the fire as well so that it doesn’t burn.
Then fry them in the same way.
When you get a nice deep-fried color, flip it over.
Try to fry this one for about 2 minutes total.
Now remove from a good fry.
This is how they were fried to look good.
Then let the oil drain off for 3 minutes at a time.
And after 3 minutes of letting the oil drain, remove the toothpick here.
Well, you can put it in your lunch box and eat it as it is.
Can do this one as you like.
When you take it out, it will be easier to take it out if you twirl the toothpick like this.
Well, I would like to leave half of the toothpicks.
It turned out crispy and delicious like this.
It’s done.
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This completes the roll chikuwa isobe-age.
The result looks like this.
The batter is very crispy.
This is the one with shiso leaves.
And this one without toothpick is plain type.
I think you can put it in your lunch box or something like that as it is.
You can remove the toothpick here if you like.
It’s done.
Now, I would like to eat.
Now I would like to eat the plain type first.
Let’s eat.
The batter is crispy and very tasty.
The use of aonori (green laver) makes it very aromatic and tasty.
I would like to try the shiso version next.
Let’s eat.
This one is also very tasty with the aroma of shiso leaves.
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It was finished deliciously today.
This is the point of Isobe-age of Kuru Kuru Chikuwa this time.
First of all, the chikuwa, make one vertical slit in the chikuwa.
If you do it with a knife, you might cut it in half, so I suggest you use kitchen shears.
Then, after making a vertical slit, wrap it around from the front.
The key is to wrap it tightly, but not too tightly or the outer skin will tear.
And when you finish rolling, first stick a toothpick in the middle of the end of the roll.
Then after that, stick a toothpick in both sides and cut between the toothpicks and divide it into three equal parts.
That way you can do three at a time, which is easy to do.
And now I made a big leaf version.
When you put in the shiso leaves, make one vertical slit in the same way, put the aunt inside the chikuwa and wrap it around from the front.
I’m putting shiso leaves in this time, but you can also use grilled nori or something else to make a delicious sandwich.
You can arrange this one as you like.
I think grilled nori would be better, however, because cheese tends to melt when it is fried.
And a point about the batter.
As for the batter, mix all the ingredients except the flour and refrigerate until ready to use.
This will make it easier for the batter to become crispy.
And this time I add mayonnaise, potato starch, and cooking sake to the batter.
By adding this as well, the batter becomes crispy easily.
As for mayonnaise, if it is soaked in water as it is, it will become lumpy, so use cooking sake to spread it out a little.
When you fry them, I think you should fry them for about one minute on each side.
If you put too much batter, the batter tends to collect in the center and make it too sticky.
0:10:45.461,0:10:54.370As for the flour, add it in two parts and mix as if blending without over-mixing.
This will help keep the gluten down, which is another key to making the batter crispy.
After the batter has finished cooking, you can drain the oil for about 3 minutes and remove the toothpicks, or you can eat them as they are.
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 rolled chikuwa isobe-age.
I have many other various videos on my channel.
Please subscribe to my channel and enjoy.
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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、くるくるちくわの磯辺揚げの作り方をご紹介します。巻いて揚げるだけ！見た目も可愛いちくわの磯辺揚げです。お弁当のおかずにもピッタリ！衣がサクサクになる方法をご紹介します。さらに大葉入りバージョンも！どちらも簡単で美味しいので、ぜひ作ってみて下さい。

Hello, I’m Yukari, a cooking researcher.
This time, I will show you how to make Kurukuru Chikuwa Isobeage. Just roll and fry! Fried chikuwa seaweed that looks cute. Perfect as a side dish for lunch boxes! I will show you how to make the batter crispy. There’s also a version with shiso leaves! Both are easy and delicious, so please try making them.

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【材料】（15個分）
・ちくわ 5本
・大葉 2枚
・水 40ml　
・薄力粉 大さじ2.5
・片栗粉 大さじ1
・マヨネーズ 大さじ1/2
・料理酒 大さじ1/2
・青のり 小さじ1/2
・揚げ油 適量

【ingredients】
・5 pieces Chikuwa
・2 Shiso leaves
・40ml Water
・2.5 tbsp Cake flour
・1 tbsp Potato starch
・1/2 tbsp Mayonnaise
・1/2 tbsp Cooking sake
・1/2 tsp Green seaweed
・Frying oil

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🍳オススメ簡単レシピ

◎https://youtu.be/bZYI1TpLtWs

◎https://youtu.be/Mbon3MLcZKk

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