半熟たまご天ぷらの作り方☆上手に天ぷらを揚げるコツ＆半熟卵をトロトロにする方法をご紹介！外はサクサク！中はとろ〜り♪-How to make Boiled Egg Tempura【料理研究家ゆかり】

半熟たまご天ぷらの作り方☆上手に天ぷらを揚げるコツ＆半熟卵をトロトロにする方法をご紹介！外はサクサク！中はとろ〜り♪-How to make Boiled Egg Tempura【料理研究家ゆかり】

Today I made half-boiled egg tempura. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I would like to make half-boiled egg tempura. This time, I would like to make tempura with a delicious boiled egg that is tender and half-boiled with the yolk melting from the inside. This time, I would like to simply boil an egg and tempura it as it is. I will introduce various tips on how to make the batter of tempura crispy. 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. Easy recipes at home Let’s start by introducing today’s ingredients. Here are the ingredients. I will use eggs, shishito peppers, flour, potato starch, mayonnaise, water, and fried oil for frying. First, the eggs, but this time I will use size M. This one is of course ok with size L. If you use the L size, I would suggest boiling it for an additional 30 seconds. And I also want to fry shishito peppers together this time. This is an accompaniment, so it’s okay if you don’t want it. And here is the key to making the batter crispy this time. That is potato starch and mayonnaise here. If you add these two, it becomes very crispy. In addition, mayonnaise can be used as a flavoring, so please try making it with mayonnaise. So let’s start making it with these ingredients. Easy recipes at home Now let’s start making them. First of all, I have shishito peppers for garnish. I will start with the preparation of this one. First I remove the heft of the shishito pepper. Can easily take it off like this. It’s a shishito, but if you fry it like this, it will burst. So I make one vertical slit on the surface of the shishito pepper. Make a slit like this. Be really careful when frying shishito peppers, just be careful of oil splashes, because even if you make a slit, sometimes they will burst. Now cut the rest in the same way. OK. Shishito should be prepped like this. Next, boiled eggs are made. First, I fill a pot with plenty of water and bring it to a boil. Boil. When it boils, add about 1 cup of salt, Mr. Concentration. I put this salt in as a precaution because if the eggshell cracks and the white pops out, that white will harden quickly. Then I weaken this kumquat a little bit. Then use a ladle to gently add the eggs. The eggs used in this case are eggs right out of the refrigerator. Re-boil again and boil for 6.5 minutes. Boil just enough to make it sizzle gently, because if you let it sizzle too much, it will crack. If you boil the eggs for 2 minutes after starting to boil, you can bring the yolk to the center of the egg by turning the eggs like this. The yolks are a little prone to cracking, so be careful not to let them crack. Now let’s boil it. I cracked one a little bit. but I’m adding salt so I can boil it like this without the white meat popping out. So salt is pretty important, so please try boiling with it. I’m one minute into boiling, so be sure to have a bowl of ice water like this ready. If you don’t have ice, you can use refrigerant. Time has passed. Then I turn off the heat and remove the eggs. And as soon as you take them out, cool them in ice water like this. Here’s the first one that cracked. Can boil it without the white meat popping out at all. Now let it cool down firmly for 15 minutes. Next, I make the batter. Add mayonnaise to the batter this time. If this mayonnaise is mixed as it is, it will become lumpy, so to avoid lumps, dissolve it first with water. First, mayonnaise in a bowl. And here’s about 1/2 tablespoon of water. Add a little bit. And mix this well first. Dissolve it in water little by little. Be careful not to dissolve this in too much water at once, or it will form lumps. When it dissolves nicely like this, now add a tablespoon of water. Then mix it. In case you are wondering, this water is taken from the amount of water used this time. When it becomes this much watery and shaggy, add the rest of the water. Then mix. After that, add flour and potato starch here. Can add the flour without sifting. Mix well to avoid lumps. Mix well like this and you are good to go. Make the batter like this. Then refrigerate this batter until you are ready to use it. Easy recipes at home Now let’s peel the eggshells. First, the round part of the egg. Going to crack the butt end of this one. Peel off the skin because there will be a hole like this. Peel the thin skin together at this time. When you peel like this, use the belly of your thumb to peel the skin, starting with this peeled area. Peel the egg as if you were patting it with the belly of the egg. Now let’s go. Then you can peel a big shell and smooth it out nicely. The last shell is peeled off. It looks like this. Now please peel the rest in the same way. The shells have been peeled cleanly like this. Now going to batter the boiled egg and deep fry it, but before I batter it, I dust the boiled egg with flour. This makes it easier for the batter to adhere properly. Here is where you put out the flour and dust the eggs with flour. Just a thin dusting is fine. Smear it like this. Now sprinkle the rest in the same way. And now let’s dust the shishito peppers that we’re going to fry together with the rest with flour. Sprinkle it like this. Now let’s put the batter on. Put the egg in the batter. And let’s dip the whole thing in the batter. Now all I have to do is fry them as they are. Shishito peppers are battered and fried in the same way. Easy recipes at home Now let’s fry them. First pour in the oil. Put in quite a generous amount of fat like this. Try to fry them in as much oil as possible, because if there is not enough oil, they will stick there easily. So if you do it in a slightly smaller small pan like this, it will save oil. Now let’s put it on the heat. This time I will fry them quickly at about 180 degrees Celsius, so I warm the oil until then. Now that the temperature has reached the proper level, we will fry them. The standard is that fine bubbles should come out of the tip of the chopsticks as soon as you put them in. If it gets to that level, it’s ok. Now let’s put it in so we don’t burn ourselves. I think it would be good if you use a net like this. Now let’s fry it up. I’m ready for a quick fry. Going to fry two first. When they are crispy, you can take them out right away. The fish is fried like this. I take this one out as well. Crispy fried like this. Now let’s fry the rest in the same way. I will fry them by lifting them up with chopsticks so that they don’t stick to the bottom a bit. Crispy fried. Next, I will fry Shishito (green pepper). Be careful not to splash oil. Shishito peppers are also ok if fried quickly. When crispy, take out. All finished frying. Batter is very crispy. Now I let the oil drain off for about 3 minutes. Easy recipes at home Now the half-boiled egg tempura is ready. Finished like this. The inside is semi-mature and tender and deliciously finished like this. And the batter is also crispy. This time I put it on top of rice. Can eat this one any way you like. Now let’s eat it right away. It looks half-boiled and delicious. This time I put a little mentsuyu on it. Let’s eat. Eggs are tender. And the batter is already crispy. The half-boiled condition is the best. Now I will also have fried shishito peppers together. Shishito is also crispy and very tasty. Easy recipes at home
Please subscribe to my channel It finished deliciously today. This is the key to this half-boiled egg tempura. First of all, the eggs, this time I’m using eggs right out of the refrigerator, size medium. If you use size L, I would suggest boiling them for an additional 30 seconds. On the other hand, it’s a small egg. For size S, boil it 30 seconds shorter. And the key to boiling eggs is to add salt to the boiling water when you boil them. That way, if the eggshell cracks and the whites are about to come out, the whites will harden quickly and you can prevent the whites from popping out. So please try boiling them with salt. Again, after about a minute of boiling, it cracked a little bit, but because I added salt, the white meat didn’t pop out and it boiled nicely. After boiling, be sure to cool them in ice water immediately. If you leave the eggs in the water, they will not be half-cooked, and they will stick to the shell and you will not be able to peel them clean. So be sure to cool them in ice water. If you do this with regular tap water, the heat of the eggs will make the tap water warm as well, so be sure to use ice water. If you don’t have ice water, you can use a cooling agent or something else. And here’s the key to making the batter. I add potato starch and mayonnaise to the batter this time. These two additions make the batter very crispy. When adding the mayonnaise, if you put it in directly, the mayonnaise will become lumpy. So be sure to dissolve the mayonnaise in water before mixing it with the other ingredients. Then, dust the shelled eggs with flour, coat them with the batter, and fry them quickly. If you fry the eggs too long, they will not be half-boiled. I think it is best to use more oil when deep frying, so it will not stick to the bottom of the pan and can be fried very nicely. So I think it would be better if you use a smaller small pan. And this time I fried shishito peppers together. When frying these shishito, be sure to make one slit with a knife. Even if you make this cut, they may sometimes burst, so be very careful when frying shishito. I put it on rice this time, but you can also eat it with salt, or put it on udon or soba noodles. The ingredients are easy to find and very simple to make. It is very tasty and you should try to make it. Easy recipes at home Today I made half-boiled egg tempura. 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、半熟卵の天ぷらを作りました。外はサクッと、中はとろ〜り！やみつきになる食感です。天ぷらを上手に揚げるコツもご紹介します。
ご飯にのせるもよし！蕎麦やうどんのトッピングにもオススメです。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 made soft-boiled egg tempura. Crispy on the outside and melty on the inside! It’s an addictive texture. We will also introduce tips on how to fry tempura well.
You can put it on rice! It is also recommended as a topping for soba and udon. It’s very delicious, so please try making it ♪

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【材料】
・卵 4個
・ししとう 4本
・薄力粉 大さじ5 / 適量
・片栗粉 大さじ1.5
・マヨネーズ 大さじ1
・水 80ml
・揚げ油 適量

【ingredients】
・4 Eggs
・4 Shishito peppers
・5 tbsp / appropriate amount
Cake flour
・1.5 tbsp Potato starch
・1 tbsp Mayonnaise
・80ml Water
・Frying oil

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