３００万再生人気レシピ！【漬けて焼くだけ】これはマジでウマすぎる！『やみつきサクサクポテト』Crispy Karaage Potato じゃがいも 唐揚げ 土豆食谱 감자 وصفة البطاطس

３００万再生人気レシピ！【漬けて焼くだけ】これはマジでウマすぎる！『やみつきサクサクポテト』Crispy Karaage Potato じゃがいも 唐揚げ 土豆食谱 감자 وصفة البطاطس

Hello, everyone! I’m going to use these potatoes… and with them, some seriously addictive and delicious crunchy potato chips… or crispy potato chips… what, crunchy or crispy, which one?! oh right, I’m going to make them today! It’s not french fries but let’s say Karaage flavoured chips. Right, I’m using these ordinary potatoes, they are dansyaku potatoes, and if you are not too fussy, you don’t need to peel but I’m going to peel the skin off this time so let’s get started! Whilst Shun-chan is peeling all the potatoes, I’m now going to make a mixture for the marinade . I’m using a zip bag for the marinade. Right, first pour 2 tablespoonfuls of Shoyu into… Hang on, I think it’s better to mix them first in a bowl. Yeah, it’s easier to see. yeah right, first add 2 tablespoonful of Shoyu, next, add 1 tablespoonful of Mirin, then comes some Mentsuyu by Somi, like the ones you’d use for the soup base for Somen. add 1/2 tablespoonful of this so to add some umami from Dashi (soup base) we can also use our usual Agodashi (fish stock) or Shirodashi (noodle soup base)… Yeah, basically any Mentsuyu would do. Now I’m adding some ginger and garlic but not too much this time… about 1 teaspoonful each this much would be enough. add about the same amount of garlic paste, too. Next I’m adding some consommé (bouillon) here about 1 tea spoon, the same amount of ginger paste and garlic paste. If you are using the table spoon only, it’s about 1/3. Finally, add a pinch of salt and pepper… yeah, just a bit of them and mix well. Now, we’ve made a delicious marinade. Well, you can also add some sesame oil or so if you are making a tpycal Karaage mixture, this time we go without it. I’ve peeled all the potatoes. Thank you. Here is one of the peeled potatoes. Potato eyes are also taken away. I’m going to cut them finely. I want them thinly sliced….but not too thin like crisps. I’d like them to be simialr to the thickness of french fries. Yeah right. Yeah. Like this. About this thickness? Can you see? Oh the focus is…. Now it’s focused! about this thickness… slightly chunky. Now the outside will be crispy and the inside will be fluffy, I think. You can put these slices into the zip bag as you cut. You don’t need to soak them in water to prevent them turing brown if you are marinating straightaway. OK, I’m cutting another potato, too. I’m using 4 potatoes in total, a whole package worth. Slice the potato, put them in the bag and mix the marinade sauce very well, then pour the mixture into the bag. I’ve got to cut the rest of potato slices… rub them all very well… and leave it soaked in the marinade in the fridge for about an hour. Right, I’m also marinating the rest of potatoes. I said leave it in the fridge but if the room is cold, like in winter, it’s ok to leave it in the room temperature for an hour. Right, here is the marinaded potatos after an hour or so and because the moisture from the potatoes were added into the sauce, I wonder if you can see but they are now softer and soggier. Now they are ready. Now I’m making the batter. I go half and half with potato starch and rice flour this time. Add some into the bowl as needed. Both half and half. The reason I use rice flour is, to prevent them from getting oily…umm, how can I say? Yeah that’s correct To reduce oil absorption…umm… Let’s say it prevents the batter from getting too oily and hopefully we get the light texture. Potato starch is for crispness as usual, and I’m using both potato starch and rice flour and mix them…I’m using my hand… wow they are so smooth. It feels nice! Potato starch is smooth but rice flour is also really light and smooth…oh it feels great! Right, now, let’s dip these potato slices into the batter. Pat the batter well and, as usual, leave it for a while so that the coating will stick better. Dip all the rest into the batter…one by one. Wow it smells great! The coating is very thin as expected, becasue of rice flour. Make sure to press the batter firmly onto potatoes, as the rice flour mixture is very light. They are very thinly coated, aren’t they?! Yeah. Now all of them are nicely coated and can you see? These are the ones I did first, with the moist from the potatoes, the coating is soggier and the colour has slightly changed. These are the last batch that were freshly dipped into the batter and still looking powdery. As you can see the difference, make sure to leave them until it gets soggy so that the coating will stay on when frying. Right, I’m going to pan-fry this time so it’s OK when the coating is thin. We are using the frying pan. Right, when pan-frying in the frying pan, put the large chopsticks in, and when tiny bubbls started to come out… umm, maybe it’s not so obvious but they are there… then it’s the right temperature. OK, let’s start with the soggy looking batch. They only need to turn light brown that’s why you’ve cut them quite thinly, right? Yeah.
If they are thick, it takes longer to fry thoroughly. Yeah, yeah, that’s right. Wow wait, it smells amazing! Yeah, it’s definitely going to be yummy! OK, let’s fry half of them first. The coating is rather fragile so don’t touch for a while… well because of the potato starch in the batter, sometimes they get stuck to eachother, but until the coating becomes firmer, don’t touch them and once they are firm enough, separate them. I usually time with how it looks but this time I’m going to properly time it. Wow it really smells amazing! Yeah, right?! Now the lower part gets lot hotter because we are using a frying pan, turn them up side down after about 30 to 40 seconds. Wow they are looking good! Right, we are using rice oil this time…I guess it’s healthier… Yeah, it’s basically, like rice flour or rice oil…I’d recommend these if you are health-conscious. It’s lighter in texture… Yeah, it’s light. and you really feel the benefit after a while. Oh they are looking good. Wow looks yummy! Umm, but it’s better to looks a bit burnt, right?! When it’s getting hotter, better to turn down to medium heat. Maybe it’s done… OK, so it roughly takes 2 minutes. As it continues to get darker, Let’s get them all out. Wow, they will definitely taste amazing! Yeah, right! It’s very light but the coating is firmly there! Looks great. Right, finally you can sprinkle some salt if you prefer. The taste all depends on how long you marinated them… I’d say after about an hour in the marinade and they would look something like this, that’s a success. Now let’s eat! Right, let’s get started! Itadakimasu!…right, first…cheers! I’m going for as usual… Asahi for me today! Right, cheers! Shall we tackle in together? Yeah, OK. Right, at first, shall we try without any sauce? Yeah, sure! Itadakimasu! Yummy! Amazingly the texture is different from french fries. and then because the batter is so thin…it’s not oily at all! Yeah! It’s slightly crunchy inside…so lightly fried. Yumm! You know, the crispy outside, the lightness of the batter that’s not possible if it were the usual Karaage… yet the crunchness that we only can understand… It’s really amazingly yummy! Can I dip it in mayonnaise?… We need mayonnaise for Karaage taste, right?! Hang on, yeah we should definitely eat with mayonnaise! Well because these are potatoes, I prepared ketchup and mustard but mayonnaise is the winner! Yeah, it’s definitely mayonnaise is best matched! Yeah, it taste good without any but I say with mayonnaise! Yeah, true. Yeah, truly yummy! I say, mayonnaise combo, I can almost eat with rice with this. Well, it’s basically Karaage taste, you know. Kids will be loving this! Yeah, they will love it. Yummy, it’s really yummy! Well, it’s really easy to make so you can also make them as snack. Agree! Yummy! I used ordinary danshaku potatos today but I think it can be even crispier if you use new potatoes. Oh, yeah. That would be also yummy! Definitely! You don’t need to peel the skin off if you are using new potatoes, too. I need more! They are truly delicious. I think, in real, they are tastier than french fries! You know, I love Shakashakapoteto (a type of crisps) and this reminds me of that taste! Like, added flavour… so yummy! Yeah, yummy…goes really well with beer. Yeah, this is perfect with alchol. Right, to…day… Yeah, to…day… marinate and fry… Yes!
…easy to make…extremely addictive crispy chips he has created…and you know french fries are everywhere and they are of course really yummy and they are probably made by different kind of methods… to have the fluffiness inside, maybe like mushed potatoes but I think it’s amazing that he managed to archieve the similar result without using mushed potatoes and the taste… we only marinated them about an hour but it definitely smellt and tasted like Karaage and it goes really well with mayonnaise… …what’s great about today’s is that becasue it’s not too heavy and oily, you can eat as much as you want. Yeah.
well, you know, you sometimes feel a bit sick after easting fries, but we don’t feel anything like that with this. Yeah, that’s right.
Of course it’s becasue we used rice flour and rice oil but becasue the coating is so light, it really isn’t heavy and you can eat a lot… and I think that also is exellent! Right. So now we said what we want…but 4 potatoes aren’t enough. Yeah, really not enough.
4 potatoes for 2 people is not enough. We need like at least 8 or more. Yeah we can defintely eat a lot. It’s really addictive and tasty so please try and enjoy with your family! Finally, we cut them quite thinly this time, so that we can fry them quickly, right? If you prefer having a thick cut, you can microwave the potatoes a bit before slicing them and you don’t need to worry about uncooked inside. Yes.
Right, that’s about it. Everyone, please try this truly delicious recipe! It was truly delicious! Dochisousamadeshita! Thank you for watching! See you, bye!

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
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ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】
●男爵じゃがいも：4個
●醤油：大さじ2
●みりん：大さじ1
●めんつゆ（4倍濃縮）：大さじ1/2（白だし、あごだしでもOK）
●コンソメ：小さじ（無くても十分美味しいよ♪）
●塩こしょう少々
●生姜：小さじ1
●にんにく：小さじ1
●米粉、片栗粉：半々（片栗粉だけでもOK）
●米油（普通の油でもOK）
お好みでマヨネーズ、ケチャップ(マヨが特におすすめ)
※じゃがいもが大きく（厚く）なり過ぎたり、中まで火が通るのが心配な場合は
揚げる前(衣つける前)にラップをして数分レンチンしてあげて下さい。
——————————————————-
有りそうで無かったじゃがいもの唐揚げ
『やみつきサクサクポテト』を作りました。
薄衣でサクサク♪今までにない食感とこの唐揚げのやみつきな味で
マジ箸とお酒が止まらないです！！
米粉と米油を使っているのであっさりしているのも
個人的に凄く良かったです。
マクドナルドのシャカシャカポテトが大好きな方には
絶対ハマって頂けると思います♪
漬けて焼く（揚げ焼き）だけの簡単なレシピになっているので
是非作ってみて下さい。

[Ingredients]
● Baron potatoes: 4
● Soy sauce: 2 tablespoons
● Mirin: 1 tablespoon
● Noodle soup (4 times concentrated): 1/2 tablespoon (white soup stock
or fish stock can be used)
● Consommé: a teaspoon (It’s delicious without it ♪)
● A pinch of salt and pepper
● Ginger: 1 teaspoon
● Garlic: 1 teaspoon
● Rice flour and Potato starch: half and half (potato starch alone is OK)
● Rice oil (regular oil is also fine)
Mayonnaise or ketchup to taste (mayo is especially recommended)
※ If the potatoes are too big (thick) or you are worried about them
being cooked all the way through, you may want to microwave them for a
few minutes before frying.
——————————————————-
Unlikely to happen fried potatoes, “Addictive Crunchy Deep Fried Potatoes.”
The texture is unprecedented and the taste is so addictive ♪
You won’t be able to stop eating and drinking!!
The fact that it is made with rice flour and rice oil makes it light
and refreshing, which I personally found amazing.
If you love McDonald’s crispy fries, you’ll definitely love this ♪
It’s a simple recipe that requires only marinating and frying, so
please try making it.

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