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あちこ⌇ 家族が喜ぶラクうま時短レシピ
あちこ⌇ 家族が喜ぶラクうま時短レシピ

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Thick fried perilla cheese

Check the details of the recipe below ↓ ↓

Complete in 10 minutes 🌟

Excellent combination of cheese and sauce!

Family refill doesn't stop

Atsuage perilla cheese 🧀

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[Materials]

Atsuage: 4 sheets

4 slices of cheese

Ooba: 8 pieces

Appropriate amount of potato starch

★ Soy sauce · · · tablespoon 4

★ mirin ・ ・ tablespoon 4

2 tablespoons of sugar

★ Ginger tube ・ ・ ・ 2 teaspoons

[How to make]

① Cut the Atsuage in half and make a cut.

② Put the perilla and cheese in the cut and sprinkle with potato starch.

③ Put plenty of oil in a frying pan and bake until the whole surface is crispy, then entangle ★ and complete 🌟

Points ☝🏻 -

Atsuage absorbs oil, so make sure to pull it firmly and bake it 🔥

・ If you make a deep cut in the atsuage, there is a possibility that the atsuage will tear when adding the perilla and cheese 🫣

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During the delivery of easy and delicious praise recipes 🍽️

Reports and comments are welcome 🫧

Follow me if you like!

@ achico _ gohan

Thick fried perilla cheese Fried Thick Recipe # home _ food Today's dinner # easy # recipe

2/26 Edited to

... Read more「厚揚げ×大葉でさっぱり系が食べたいけど、ちゃんと満足感もほしい…」って日にこの組み合わせが本当に便利でした。チーズと甘辛だれでコクはしっかり、でも大葉のおかげで後味が重くならないので、暑い日や食欲が落ち気味の日にも作りやすいです。 さっぱり感をもっと出したいときは、仕上げにひと工夫するのがおすすめ。私は盛り付けてから「追い大葉」（千切りをふわっとのせる）をすると香りが一気に立って、最後まで飽きません。さらにレモンをほんの少し絞ると、甘辛だれがキュッと締まって、より“さっぱり”寄りになります。家族にはレモンありの方が人気でした。 反対に「大葉は好きだけど、もう少しマイルドにしたい」場合は、大葉を半分に折ってチーズ側に密着させて挟むと、香りがやわらかくなります。大葉がはみ出すと焦げやすいので、端は中に入れ込むのがコツ。 焼き方も味の印象を左右します。厚揚げは油を吸いやすいので、少なめだと表面がパサつきがち。私はフライパンに気持ち多めの油をひいて、動かしすぎずに焼き目をつけてから返すようにしたら、外カリッ中もちもちになりました。片栗粉は全体にうっすらでOKで、つけすぎるとタレが重たく感じることがあります。 「さっぱりなのにごはんが進む」バランスにしたい日は、生姜を少しだけ増やすのも◎。生姜の香りが立つと、甘辛でもキレが出て食べやすいです。副菜は冷ややっこ、きゅうりの浅漬け、トマトなど、同じくさっぱり系を合わせると献立がまとまります。 最後に、作り置き目線だと“焼いてからタレは後がけ”が便利でした。タレを絡めた状態で置くと衣がしんなりしやすいので、食べる直前に温め直してからタレを回しかけると、カリッと感が戻りやすいです。

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