Quail egg perilla chikuwa🌸
I love to roll 😂
I bought "boiled quail egg" a while ago 🥚
I didn't plan on using it 😂
I bought it because I wanted to eat it, but I forgot it existed 🙄
Delicious 🤭
I can eat it all, so just avoid one first and secure 😂😂
⭐ quail egg perilla chikuwa ⭐
• 3 small chikuwa
• 6 boiled quail eggs
• 3 large leaves
• Appropriate amount of potato starch
• Appropriate amount of salt
• Appropriate amount of frying oil
① Cut all three chikuwa in half.
② Wash the boiled quail egg, wipe off the water, and pierce several places with a toothpick to make a hole.
③ Cut all three large leaves in half.
④ Put ③ on ① (so that the burn is inside) and roll ② around. At the end of winding, stick two toothpicks and fasten. Similarly, all.
⑤ Sprinkle potato starch firmly on ④.
⑥ Fry ⑤ over medium heat. (At high temperatures, chikuwa quickly turn brown.)
⑦ Remove the toothpick from ⑥ and sprinkle salt 😊
Small chikuwa refers to chikuwa with 4 or 5 pieces.
It seems to go well with ponzu sauce other than salt.
If you don't make a hole in ②, the egg will explode.
うずら卵とちくわの組み合わせは、居酒屋メニューでも人気ですが、自宅で手軽に作れるのが嬉しいポイントです。今回紹介したレシピは、片栗粉で衣をつけて揚げることで、ちくわがカリッと仕上がり大葉の爽やかな香りが引き立ちます。 穴を開ける工程が重要で、うずら卵に爪楊枝で数か所刺しておかないと揚げた時に爆発の危険がありますので注意しましょう。揚げ油の温度は中火がベストで、高温過ぎるとちくわが焦げやすいです。 また、塩だけでなくポン酢や柚子胡椒をつけて味変を楽しむのもおすすめです。小さいちくわは4〜5本入りのものを使うと食べやすく、見た目も可愛らしく仕上がります。 見た目も美しく、白い衣がついたうずら卵の大葉ちくわ巻き揚げは、お弁当のおかずやおつまみにぴったり。私も作り置きしておくと、ついつい手が伸びてしまいます。ぜひ挑戦してみてくださいね。
