ロッテリアに影響されて明太マヨタルタルエビバーガーみたいなの作ってみたかった

ロッテリアに影響されて明太マヨタルタルエビバーガーみたいなの作ってみたかった

This time I had a Lotteria Mayo Tartar Shrimp Burger that I saw on the internet. It was so visual that I knew it was going to be good the moment I saw it. Fermented bread dough is cut into pieces for bench time. In the meantime, cut potatoes and soak in water. Then onions and pickles for tartar sauce. Next, break up the cod roe for the mayo. Add shichimi and mayo and mix. Mash boiled egg for tartar. Add mayonnaise, salt and pepper, lemon juice and mix. Next, make shrimp cutlet.
Shrimp, Hanpen, Salt and pepper, Potato starch. Add shrimp for texture and mix with spatula. Drop the mixture onto a plate lined with plastic wrap.
Drop the mixture onto a plate lined with plastic wrap and roll it up with a spoon wet with oil or water. Lift the plastic wrap and rotate it to form a circle.
Put it in the freezer for about 20 minutes to harden a little. After the second fermentation, brush the dough with egg and bake. The bread is baked while the potatoes are being fried. This bread is fermented at low temperature for a long time in the first stage. It seems to be more chewy than usual. The potatoes will be collected and fried twice. Fry the shrimp cutlets. Now all I have to do is assemble it, but the shrimp cutlet is too big! Let’s eat! This is a good seasoning for potatoes. The ingredients are too big. Whoever thought of the combination of shrimp and tartar is a genius. It’s so delicious! But I need more buns… Also, the overnight method of fermentation made it more chewy, but… It also makes it harder to bite through.
I’ve found it’s not the best method for buns. I guess you can’t just ferment everything for a long time. I’d like to make the rest for dinner.
Thank you for watching.

今回はとあるインターネッツ記事をみてロッテリアの”明太マヨタルタルエビバーガー”というものを知り勝手に作って食べました。

参考レシピ
https://cookpad.com/recipe/3273194

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