ちくわの唐揚げの作り方☆15分で簡単に作れる！節約おかずレシピ☆衣がサクサクでやみつきになる、ちくわの唐揚げです♪-How to make Fried Chikuwa -【料理研究家ゆかり】

ちくわの唐揚げの作り方☆15分で簡単に作れる！節約おかずレシピ☆衣がサクサクでやみつきになる、ちくわの唐揚げです♪-How to make Fried Chikuwa -【料理研究家ゆかり】

Today I made fried chikuwa.
Hello, I’m Yukari, a cookery researcher.
This channel introduces various cooking recipes and useful information.
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I would like to make fried chikuwa today.
So this time it’s an easy money-saving side dish recipe.
This time, going to make crispy fried chikuwa, which you can get at supermarkets for a reasonable price.
This one is a perfect snack or a good choice for a drink.
The ingredients are easy to find and very simple to make.
I hope you’ll have a great time.
Please have a look at it.
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Let’s start by introducing today’s ingredients.
Here are the ingredients.
Chikuwa, potato starch, soy sauce, cooking sake, sugar, grated garlic, grated ginger, sesame oil.
And I will use frying oil for frying
So this time, I’m going to make it with these ingredients
First of all, the chikuwa is just regular chikuwa.
I have prepared 5 chikuwa this time.
And then, you know, the seasonings that you use when you make regular fried chicken.
And here, you know, we add sugar, which gives it a rich flavor and makes it delicious.
And then we also add sesame oil, which gives it a very savory flavor, and it’s very delicious.
So, let’s make it with these ingredients.
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Now let’s make it
First of all, I’m going to cut the chicken pieces.
Chikuwa is cut diagonally
This way, you can cut it any way you like.
Roughly a little over 1 cm.
I’m going to cut it about this thick.
Now let’s cut the rest in the same way
OK, that’s it.
Cut like this
Now please prepare a plastic bag
And then we’re going to open it up and set it in a bowl.
And put the cut chikuwa here
And then we’re going to put the seasoning on.
First of all, sugar, and then cooking wine.
And these two things, first of all, you have to stir them in first.
Now, before you put in the soy sauce, you need to knead in the sugar and the sake, so that the sugar is absorbed into the chikuwa.
If you do this at the same time as the soy sauce, the sugar will not be incorporated into the chikuwa, so be sure to do it first.
Then I’ll squirm in.
OK, then.
Well, it’s roughly a little over 30 seconds.
If you can squirm in, you’re good to go.
Then add soy sauce, sesame oil, grated garlic, and grated ginger.
And then, you know, you put some more of that in there.
And once you’ve squished it in, you’ve got to take the air out of it, and then you’ve got to lightly tie the mouth shut.
Like this.
Then I let it soak in the fridge for 10 minutes like this.
Ten minutes have passed.
And then, you know, I’m going to take this one out.
This way the flavor is well soaked.
And then, you know, you squish it one last time, and then, you know, once it’s here, open it up in a colander.
And then open it up in a colander, like this, and let the excess sauce drip off.
Then I sprinkle it with potato starch.
It’s potato starch on the bat.
And then, you know, I dust it with potato starch like this.
Like this.
If you put the potato starch directly into the plastic bag, the potato starch absorbs the water and makes it difficult to fry the fish crispy.
The rest of the fish will be coated with potato starch.
Cover with potato starch like this.
So now we’re going to fry them in oil.
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Now we will fry them in oil.
Going to fry them in a little bit of oil this time.
So going to pour in about 5 millimeters of oil from the bottom of the frying pan.
And then put it on the heat.
Heat over medium heat, about 1 to 1 1/2 minutes.
Fry at a temperature of about 170 to 180 degrees Celsius.
OK.
Now, I’ve warmed the oil for about a minute or so.
I’d say it’s about the point where the bubbles come out of the tip of the greens when you put the greens in the chopsticks.
When it reaches this level, it’s OK.
And then turn down the heat to medium-low.
Then fry the chikuwa.
Like this. Let’s fry them up.
Now all I have to do is fry them until they’re crispy.
No, they fry quickly, so let’s take them out when they’re crispy.
Be careful not to splash oil on them.
Going to take it out.
Just a quick fry, you know, because they’re pretty crispy.
It’s fried crispy like this.
Like this. Deep fry until the batter is crispy.
Now fry the rest in the same way
If the temperature is too hot, turn off the heat a little bit, let the oil settle down and fry.
Adjust the heat level each time you fry them.
I’d say about a minute.
I think if you fry it that long, it will be crispy.
It depends on how many pieces you fry, so please adjust the frying time accordingly.
All done.
Crispy fried like this.
Now let’s let the oil drain off for about 3 minutes and it’s done.
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Chikuwa no Karaage is now ready to be fried.
This is how it turned out.
Finished like this, crispy and delicious.
It’s done.
Now, I would like to eat.
Let’s eat.
Very crispy. Delicious.
I think these would be great as a snack or a nibble.
This one… very tasty with garlic and ginger.
Crunchy.
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So today’s results were delicious.
Here’s the key to this time’s fried chikuwa
First of all, I cut the chikuwa diagonally into 1 cm pieces.
Can cut it any way you like.
And once you’ve cut the chikuwa, put them in a plastic bag, add the seasoning, and give them a good toss.
The first thing to do is to add the cooking sake and sugar.
This will give the chikuwa the richness of the sugar and make it very tasty.
The sugar is not absorbed into the chikuwa if you put it in with the soy sauce, so be sure to put the sugar in first.
And then after that, you know, add the rest of the seasonings, and then knead it well, and then put it in the refrigerator for 10 minutes.
After that, add potato starch, but when adding potato starch, drain the marinade before sprinkling it over the fish.
This makes it easier to get a crispy finish.
And then, you know, it’s very easy because all you have to do is fry them in oil.
The amount of oil is about 5 millimeters from the bottom of the pan, so I think it’s very easy to do.
I used the basic fried chicken flavor this time, but you can add curry powder, cheese powder, etc. I think it can be arranged in various ways.
The ingredients are easy to find and very simple to make.
It is very tasty and you should try to make it.a
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Today I made deep fried 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、ちくわの唐揚げの作り方をご紹介します。15分でパパッと簡単！節約おかずレシピです☆サクサク食感がやみつき間違いなし！お弁当のおかずやお酒のおつまみにもピッタリなちくわの唐揚げです。とても美味しいので、ぜひ作ってみてください♪

Hello. This is Yukari, a culinary researcher.
This time, I will introduce how to make deep-fried chikuwa. Quick and easy in 15 minutes! It’s a saving side dish recipe ☆ The crispy texture is sure to get you hooked! Deep-fried chikuwa that is perfect as a side dish for bento or as an appetizer for sake. It’s very delicious, so please try making it ♪

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【材料】
・ちくわ 5本
・片栗粉 大さじ3
・醤油 小さじ1
・料理酒 小さじ1
・砂糖 小さじ1/2
・おろしニンニク 小さじ1/2
・おろし生姜 小さじ1/2
・ごま油 小さじ1
・揚げ油 適量
　
【ingredients】
・5 Chikuwa
・3 tbsp Potato starch
・1 tsp Soy sauce
・1 tsp Cooking sake
・1/2 tsp Sugar
・1/2 tsp Grated garlic
・1/2 tsp Grated ginger
・1 tsp Sesame oil
・Fried oil

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🍳オススメ簡単レシピ

◎ちくわの肉詰め
　https://youtu.be/CMLpTTDiwXE

◎ちくわの磯辺揚げ
　https://youtu.be/PCwDmCIJmBc

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