ちくわの磯辺揚げの作り方☆少量の油でOK♪衣がサクサクになる方法をご紹介！大人気の定番おかずレシピを美味しく作るコツ☆How to make Isobe Fried Chikuwa【料理研究家ゆかり】

ちくわの磯辺揚げの作り方☆少量の油でOK♪衣がサクサクになる方法をご紹介！大人気の定番おかずレシピを美味しく作るコツ☆How to make Isobe Fried Chikuwa【料理研究家ゆかり】

Today I made chikuwa isobe-age (fried chikuwa).
Hello, I’m Yukari, a cookery researcher.
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Today I would like to make chikuwa isobe-age (fried chikuwa).
This time I would like to make the standard side dish chikuwa into isobe-age.
Here is an easy way to make the batter crispy.
I would like to make it with even smaller amounts of oil.
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, flour, potato starch, mayonnaise, cooking sake, water, aosa seaweed,
Then I will use deep frying oil when frying.
The key to making the batter crispy this time is potato starch, mayonnaise and cooking sake.
By adding these three ingredients, you can easily make a crispy batter.
Please try making it with this batter.
And this time we will use aosa instead of green laver.
Aonori (green laver) is more fragrant, but aosa is cheaper, so I will use aosa this time.
If you want to make it more aromatic, use green laver.
I will make it with these ingredients right away.
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Now let’s make it.
First, I’d like to cut the chikuwa.
Going to cut it diagonally this time.
The thickness is about 1 cm or less.
This way it can be made with a small amount of oil.
Can cut this way if you like.
Now going to cut it.
Going to cut it like this.
In terms of thickness, it’s about this.
Make it about a little less than 1 cm thick.
Now cut the rest in the same way.
Cut the chikuwa like this.
Then dust the chikuwa with flour.
The flour will help it to adhere to the batter.
A light dusting is fine, just give it a quick dusting.
The chikuwa is now ready.
Now going to make the batter.
Going to add mayonnaise to the batter, as I mentioned earlier in the ingredient description.
This makes it very crispy.
However, if you mix this mayonnaise as it is, it will become lumpy, so dissolve it once with cooking sake and then mix it with the other ingredients.
First of all, I put mayonnaise in a bowl.
And then I add a little bit of cooking wine.
Be careful not to add it all at once, or it too will turn into lumps.
This will dissolve well.
And then add a little more.
And then I mix it.
And then add some more.
Stretch the mayonnaise a little bit like this.
When it’s nice and crumbly, add the rest of the cooking wine.
And mix.
The cooking wine also helps to make the batter very crispy by removing the alcohol from the cooking wine.
And now here’s the water.
And then I mix it.
And then I have the powders.
Flour and potato starch.
Let’s mix this once.
Mix it well so that there are no lumps.
It will be quite a bit like this.
Then going to add aosa here at the end.
The amount of aosa is up to you.
I’m going to put it in.
If you look at the blue-green algae like this, you can see that it’s in flakes.
This is aosa.
The green laver is so fine that it is more like a powder.
Mix this.
In the case of aosa, the aroma is a little less than that of aonori, so you may want to add a little more than aonori.
The batter is now ready.
Then I put the floured chikuwa in here.
And let’s mix it all together.
And now good to go.
Okay, going to fry it now.
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Now pour the oil into the frying pan.
Pour in about 3mm to 5mm of oil from the bottom of the pan.
Then I put it on the fire.
Continue to heat the oil over medium heat for about a minute to a minute and a half.
I just warmed it up for a minute or so.
Put a little bit of batter on the tip of the chopsticks and put them in the oil once.
If it gets soggy right away, you’re good to go.
And then turn down the heat a little bit.
It’s about medium to low heat.
Then going to fry the chikuwa.
Now let’s fry them until crispy.
Now let’s fry them, flipping them over like this.
Once removed from the pan, it is easier to get a crispy finish by putting them back in again.
Airing the bread once like this gives a double frying effect.
And then take them out of the nice crispy ones.
And then we fry them up nice and crispy like this.
Now let’s fry the rest in the same way.
All done frying.
The batter is getting crispy like this.
Now I’d like to drain the oil like this.
I’ve got a little bit of batter left over, so you can fry this one with some other ingredients.
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Now the chikuwa is ready to be fried.
This is how it turned out.
Finished like this, the batter is crispy and tasty.
It’s done.
Now, I would like to eat.
Let’s eat.
The batter is so crispy.
I put a lot of aosa seaweed in the batter, so it has a strong scent of the sea.
The chikuwa is soft and fluffy when it is fried.
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Another delicious finish today.
This is the point of this chikuwa isobe-age.
First of all, I cut the chikuwa into diagonal slices about 1 cm wide.
You can cut it any way you like.
The thickness is up to you, but if you make it about 1 cm, you can fry it crispy with a little oil.
And here’s the key to making the batter crispy.
The batter is usually made with flour and water, but if you add potato starch, mayonnaise, and cooking sake, you can easily make it crispy without the need for tricks.
The saltiness of the cooking sake and the richness of mayonnaise add flavor to the batter, making it delicious even when eaten as is.
And this time we made it with aosa instead of green laver.
Aonori is more aromatic, but aonori is a bit expensive, so this time I used aosa seaweed, which is readily available.
Of course, aosa has an aroma of the sea, so you can make it with no problem.
However, the aroma is a little less than that of aonori (green laver), so you may want to add a little more of it.
And here’s what you need to do when you put the batter on.
When you batter the chikuwa, you need to lightly dust the chikuwa itself with flour.
This will make it harder for the batter to flake off.
You can then fry them in a small amount of oil until crispy.
When it’s time to fry, just put a little batter on the tip of the chopsticks and put them in the oil and let them sizzle.
Try frying them at that timing.
Now if you could just adjust the heat and fry it.
The ingredients are easy to use and very simple to make.
It’s very tasty, so please try it.
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Today I made chikuwa isobe-age (fried chikuwa).
I have many other various videos on my channel.
Please subscribe to my channel and enjoy.
I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much.
So that’s all for today.
Thank you for watching to the end today.
Please give us a good button.
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、ちくわの磯辺揚げを作りました☆少量の油でOK！衣が簡単にサクサクになる方法をご紹介します。大人気の定番おかずを簡単に美味しく作るコツ！ぜひ、作ってみてください。

Hello☆I’m Yukari, a culinary researcher♪
This time, I made chikuwa deep-fried with seaweed ☆ A small amount of oil is OK! I will show you how to make the batter easy and crispy. The trick to making the popular classic side dish easy and delicious! Please try making it.
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【材料】
・ちくわ 4本
・薄力粉 大さじ3
・片栗粉 大さじ1
・マヨネーズ 大さじ1
・料理酒 大さじ1
・水 大さじ3
・あおさ 適量
・揚げ油 適量

【ingredients】
・4 Chikuwa
・3 tbsp Cake flour
・1 tbsp Potato starch
・1 tbsp Mayonnaise
・1 tbsp Cooking sake
・3 tbsp Water
・Sea lettuce
・Frying oil

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🍳オススメ簡単レシピ

◎チーズ入りちくわの天ぷら
　https://youtu.be/A2iAg7m0mFU

◎ささみの磯辺揚げ
　https://youtu.be/to0xY8iUBRQ

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