[Secret of Zakuzaku batter] Deep-fried chicken wings of double bonito stock
[The secret of the crispy batter] Deep-fried chicken wings of double bonito stock
It is a device to sprinkle bonito flakes on clothes.
Even the sound that echoes "crispy!" at the moment of chewing is a feast.
Chicken is pickled in kappo shiro-dashi and ginger, and the taste is soaked.
The color and aroma are the best with the fried lotus root and the finished vinegar tachibana slice!
< Ingredients > for 3-4 people
12 chicken spareribs
Lotus root 3 cm
Potato starch tablespoon 2 + 2 tsp
1 pack of bonito flakes
3 tablespoons of rice oil
1 Tachibana
[A]
Grated ginger 1 tsp
Liquor tablespoon 1
Yamaki Kappo white soup tablespoon 2
[B]
2 teaspoons white soup stock
< How to make >
① Chicken spareribs are soaked in [A] for 30 minutes or more.
② Cut the lotus root into 1 cm width and divide it into 4 equal parts → soak it in vinegar water.
③ Season the lotus root with [B] → Sprinkle with potato starch.
④ Sprinkle the chicken with potato starch and bonito flakes.
⑤ Fry chicken from the skin and lotus root quickly in rice oil.
⑥ Serve with a slice of citrus and complete.
[Point 🍳]
Because bonito flakes are used as batter, it has a crunchy texture.
・ Lotus root is refreshing with white soup.
・ Add color and aroma with the finished vinegar tachibana.
[Time difference point]
・ Crispy texture remains even when it cools.
・ Warm the toaster to revive the freshly fried feeling.
· Perfect for lunch ◎
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Searching for recipes from ingredients The Chicken Recipe Children's Food
「大判唐揚げって気になるけど、家で作ると衣がベタつく…」と思っていた時に、我が家で落ち着いたのが“大きく見える唐揚げ風”の作り方でした。ポイントは、大きな1枚肉にこだわりすぎず、食べごたえが出る部位（鶏スペアリブ／手羽中系）を使って、衣と下味で“満足感”を作ること。 私の場合、下味は白だし×すりおろし生姜×酒で30分以上。ここで「かつおは下味から」の意識で、旨みの土台を先に作ると、ひと口目から味がぼやけません。漬け込み後は汁気を軽く切って、片栗粉を薄くまとわせてから、かつお節をさらにまぶすと“ザックザク”が出やすいです。かつお節は細かいタイプだと衣になじみ、荒めだと食感が立つので、好みで選ぶのもおすすめ。 大判唐揚げ風に「大きく見せる」コツは2つあります。1つ目は盛り付け。お皿の中央にこんもり山を作るように積むと、量もサイズも立派に見えます。2つ目は付け合わせで余白を埋めること。この記事の蓮根がまさに相性抜群で、酢水にさらしてから白だしを揉み込み、片栗粉を塗してサッと揚げると、味しみしみ＆軽い食感に。唐揚げのこってり感を程よくリセットしてくれます。 揚げ方はフライパンに米油を熱し、鶏は皮面からじっくり。最初に触りすぎると衣がはがれやすいので、表面が固まるまで我慢すると成功率が上がりました。仕上げに酢橘を添えると、香りで一気に“ごちそう感”が出ます。 冷めてもカリッとさせたい時は、保存はなるべく重ねず、温め直しはトースターで短時間。衣のかつお節が香ばしく戻って、揚げたて感が復活します。大判唐揚げを狙う日も、まずはこの“ザクザク衣”で満足度を上げるのが近道でした。
