ちくわチーズ磯辺揚げの作り方☆10分で簡単おかずレシピ！衣をサクサクにする方法をご紹介します☆-How to make Isobe Fried Cheese Chikuwa【料理研究家ゆかり】
Today I made cheese chikuwa isobe-age.
Hello, I’m Yukari, a cookery researcher.
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Today I would like to make cheese chikuwa isobe-age.
Today I will make a classic side dish of chikuwa, isobe-age.
This time I will make it with cheese.
There are also some tips on how to make the batter crispy and how to deep-fry them, so please enjoy them until the end.
Please have a look at it.
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Let’s start by introducing today’s ingredients.
Here are the ingredients.
Chikuwa, cheese, flour, potato starch, mayonnaise, water, and aonori (green laver).
Then I will use frying oil for frying.
This time, going to deep-fry the cheese chikuwa by putting cheese in the hole of the chikuwa.
I’m going to use cheese this time.
This is the cheese we are going to use.
For this cheese, you can use baby cheese, etc.
Can add cheese of your choice.
Also, this time going to make two flavors, plain and smoked.
Can make this one with your favorite flavor.
And here is the point of the batter.
Add potato starch and mayonnaise to the batter this time.
Adding these two makes the batter crispy.
And aonori (green laver).
If you do not have aonori here, you can substitute it with aonori.
So I will make it with these ingredients as soon as possible.
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Now let’s make it.
First I cut the chikuwa into 4 equal pieces.
Can put the cheese directly into the chikuwa and then cut it into quarters, but just a little bit.
So the amount of cheese will change depending on the portion, so this time I’m going to cut it and then stuff it.
If you don’t mind the amount of cheese, you can halve the cheese, put it inside, and then divide it into quarters.
Now, this one here, cut it in half first.
And then cut it in half again.
And then cut in half again.
Cut the chikuwa into bite-size pieces like this.
Now, let’s continue with the melted cheese.
First, cut this in half.
Vertical half.
May divide it by hand.
Then I will divide this one into four equal parts.
This is the plain flavor.
And another one, smoke flavor, we’re going to cut it the same way.
Cut each one like this.
Then put the cheese in these holes.
It looks like this.
Put it like this.
Now, put the rest of the cheese in the same way.
Depending on how you cut this. Sometimes it’s a little hard to get the cheese in.
In that case, try breaking it up a little bit by hand like this and putting it inside to match the size.
If you put it in too hard, it will tear.
If you use cheese, it is easy to adjust the shape.
Stuff the cheese like this.
And here’s the cheese diced with the thickness adjusted.
Please enjoy this as a snack.
I think it would be good to divide the cheese lengthwise into thirds.
I think it would be better if you divide it into two equal parts and adjust the thickness by dividing it by hand.
Now, let’s continue to make the robe.
First, add water and mayonnaise to a bowl.
Then here is the flour and potato starch.
Can add these two without shaking.
Then add aonori (green laver).
Mix this well.
Mix this thoroughly so that no lumps form.
OK.
Now the robe is complete.
The hardness is about this much.
It is a little bit chunky.
Then please put the chikuwa in this.
Then twist it all together.
OK.
So now I will fry this one in oil.
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Now I will fry them in oil.
First pour in about 1 cm of oil from the bottom of the pan.
Then put it on the heat.
This time, the temperature will be 180 degrees Celsius, so the oil will be warmed up until then.
So, if you fry them too long, a lot of the cheese will pop out.
I think some of the cheese will pop out while frying, but you can reduce the amount of cheese popping out by frying them for a shorter period of time.
The chikuwa and cheese can be eaten as they are, so it’s really just the batter that’s fried until it’s crispy.
Now that the batter has reached the proper temperature, let’s fry it.
The standard is to have fine bubbles come out of the tip of the chopsticks as soon as you put them in.
If it reaches that level, it’s OK.
Now let’s fry it up.
True. I think it should take about a minute.
Then we’ll put it in.
Be careful not to burn yourself.
Now we’ll fry them as we roll them.
When the surface is crispy, take it out.
Now it’s been about a minute, so let’s take out the crispy ones first.
It fried up deliciously like this.
Crispy like this.
They’re fried in a very short time, so the cheese doesn’t pop out, and they fry up beautifully.
Now let the oil drain for about 3 minutes.
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This is the cheese chikuwa isobe-age (fried cheese chikuwa).
This is how it turned out.
It is filled with cheese inside like this.
And the batter is also crispy.
It’s done.
Now, I would like to eat
Let’s eat.
The batter is already crispy.
And the cheese inside is melted just right and very tasty.
Delicious.
Now I will have the smoked flavor as well.
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It was finished deliciously today.
Here are the key points of this cheese chikuwa isobe-age.
This time, I put cheese inside.
Can make this one with your favorite cheese.
I think it’s a little bit skinny, but I feel like the cheese doesn’t pop out as easily with the cheese curds, so by all means, use cheese curds.
And as for the flavors, you can make it with any flavor you like.
And the key is to put the cheese inside.
You can cut the cheese to a certain thickness and put a whole piece in, but that will leave you with a little less cheese on both ends.
So, it is a little bit of a hassle, but it would be better if you cut each piece of chikuwa and cheese into quarters and put one piece in each piece.
That way the cheese will be evenly distributed throughout.
When putting in the cheese, depending on how much you cut, the cheese may be a little thicker.
In that case, try to cut it by hand and put it in according to the size of the hole.
Do not force them in, as forcing them in may result in the tearing of the stumps.
I divided it into two halves and then into four halves, but I think it would be OK to divide it into thirds, but if you want to fit the cheese more snugly, I recommend dividing it into two halves and cutting it into pieces according to the size of the hole.
And this is the point of the batter.
I added mayonnaise and potato starch to the batter this time.
These two ingredients make the batter very crispy.
Please try to make it with them.
And mayonnaise adds a little bit of flavor to the batter, so the batter is very tasty as well.
And the green laver, if you want to make it easy, you can substitute it with green laver.
Aonori is more aromatic, so I recommend aonori.
And here is the point of frying.
When frying, use hot oil (about 180 degrees Celsius) and fry quickly.
If the frying time is too long, the cheese will gradually pop out, so please be careful.
The rule of thumb is to fry it for about 1 minute and no longer than 2 minutes at the most.
Then I hope you can drain the oil and enjoy them.
These are bite-sized, so they are perfect for bento.
The ingredients are easy to find and very simple to make.
The ingredients are easy to find and very simple to make.
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Today I made cheese chikuwa isobe-age.
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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、ちくわチーズ磯辺揚げの作り方をご紹介します。10分で簡単おかずレシピ！衣がサクサク♪一口サイズの磯辺揚げレシピです☆お弁当のおかず、お酒のおつまみにもピッタリ！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 chikuwa cheese fried isobe. Easy side dish recipe in 10 minutes! The batter is crispy♪This is a recipe for deep-fried seaweed in bite-size pieces☆Perfect as a side dish for lunch boxes or as a snack with alcohol! It’s very delicious, so please try making it.
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【材料】
・ちくわ 4本
・さけるチーズ 2本
・薄力粉 大さじ2
・片栗粉 小さじ2
・マヨネーズ 小さじ1
・水 大さじ2
・青のり 小さじ1/2
・揚げ油 適量
【ingredients】
・4 Chikuwa
・2 sticks Salmon cheese
・2 tbsp Cake flour
・2 tsp Potato starch
・1 tsp Mayonnaise
・2 tbsp Water
・1/2 tsp Aonori
・Frying 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
◎ちくわの唐揚げ
https://youtu.be/50R7Qv9NO9E
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