タコと紅生姜の落としあげ/ Tofu nugget with octopus and red pickled ginger

「Traditional Japanese food is collectively known as washoku.
We are glad if you know simple washoku recipe on this blog and you try it.」

*材料

絹1丁 約300ｇ
タコ 80g
紅生姜 大さじ1
小麦粉1/2カップ
卵 1個
揚油適量

*ingredients

silken tofu - 300g
boiled octopus - 80g
red pickled ginger - T1
flour - 1/2cup
1 egg
Oil for deep frying

*作り方 *directions

1.タコを小さく切る
Cut octopus small.



紅生姜の汁を切っておく
Drain water from red pickled ginger.

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2.ボールにパックの中の水を切った絹豆腐と1の材料、小麦粉、卵を入れ混ぜる。
In a mixing bowl,add silken tofu(remove water in a pack) and octopus, red pickled ginger, flour, egg, and stir.



水分が多い場合は小麦粉を足して調節する.
If there are too much water, add flour.

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3.揚油を180度に温め、2で混ぜたものをスプーンですくい油へ落とし揚げる
Deep-fry in oil at 180℃.

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4.種が揚がってきたら箸で返しきつね色になれば油を切って完成
When the nuggets float up to the oil surface,reverse to fry the nuggets thoroughly.When the nuggets turn completely light brown, retrieve and drain on a tray. The bubbles around the nuggets of each piece become big, its a sign to retrieve.

*directions movie