Taste of Spring 【 Kakiage rice bowl of bamboo shoots and shrimp 】
It is a difficult image of kakiage, but realize the taste of the shop by holding down the point!
Shredded bamboo shoots and dried shrimp are sprinkled with cake flour, and the batter is made with chilled commercial tempura flour and mixed to give a crispy finish. When frying, gently put it in oil while preparing it with a ladle etc. Tentsuyu is made with mirin, soy sauce, sugar and bonito flakes and strained to make a flavorful Tentsuyu. Put it on rice and sprinkle plenty of Tentsuyu and you're done! Please try the kakiage bowl with the exquisite umami of spring taste bamboo shoots and shrimp!
< 🍳 cost ⇒ about 500 yen >
< ⏰ cooking time ⇒ about 20 minutes >
[Materials]
(for 2 people)
2 cups of warm rice
Boiled bamboo shoots 150g
15 g dried shrimp
Cake flour tablespoon 1
Tempura flour 30g
water tablespoon 4
Appropriate amount of frying oil
< Tentsuyu >
mirin tablespoon 1
A spoon of soy sauce
A teaspoon of sugar
A water tablespoon 1
Bonito flakes 2g
[How to make]
① Cut the boiled bamboo shoots into small pieces and put them in a bowl.
② Add dried shrimp, sprinkle with cake flour and mix.
③ Put mirin in a heat-resistant bowl and heat in a microwave to remove alcohol.
④ Add A to ③ and mix. Add bonito flakes and rub for 1 minute.
⑤ Put tempura powder in a bowl and mix while adding water tablespoon 4 little by little (tempura batter).
Divide the ingredients of ⑥ ② in half, add about 2 tablespoons of ⑤ and mix.
⑦ Scoop ⑥ into frying oil at 170 ℃ with a ladle etc. Put it gently while putting it on the skin of the pot. Wait until it hardens while pressing.
8. Turn it over halfway and change the top and bottom. Estimated frying time is 3 to 4 minutes.
When it is crispy, take it out and drain the oil. Make the other one in the same way.
Place kakiage on warm rice and pour tempura soup.
[Point]
✔ The white powder in the bamboo shoot is crystallized tyrosine, a type of amino acid. It is delicious and can be eaten, but please remove it if you are concerned.
✔ tempura flour and water should be cooled well to give a crispy finish.
✔ is fried, if there is not much batter, you can put some batter on the way.
# kakiage # bamboo _ shoot # dried _ shrimp # cooking # recipe
タケノコの下処理や衣作りのコツについてもう少し詳しくシェアしますね。特にたけのこの白い粉は、チロシンというアミノ酸の結晶なので安心して食べられますが、気になる方は取り除いても大丈夫です。私の場合、たけのこは細切りにすることで揚げる際に火が通りやすくなり、サクサク感を出すのに役立ちました。 衣は天ぷら粉と水を冷やしておくことが重要で、これがサクッと仕上げる秘訣。薄力粉をあらかじめまぶすことでかき揚げの形が崩れにくく、美しい仕上がりになります。揚げ油の温度管理（170℃前後）も揚げ時間の目安（3〜4分）も守ると、カリッとした食感が楽しめました。 また、天つゆはみりんをレンジで加熱してアルコールを飛ばし、かつお節で風味づけする自家製が断然おすすめ。市販のものより深みが出て、食欲がそそられます。ご飯にたっぷりかけて召し上がると、春の味覚を存分に堪能できるのでぜひお試しください。
