【簡単・節約】ちくわの大葉巻き天ぷらの作り方！準備時間5分！衣がサクサク中がとろ〜り！ご飯やお弁当のおかず、お酒のおつまみにも！- Chikuwa Tempura-【料理研究家ゆかり】

【簡単・節約】ちくわの大葉巻き天ぷらの作り方！準備時間5分！衣がサクサク中がとろ〜り！ご飯やお弁当のおかず、お酒のおつまみにも！- Chikuwa Tempura-【料理研究家ゆかり】

Today I made chikuwa tempura wrapped with shiso leaves.
Hello, I’m Yukari, a cookery researcher.
This channel introduces various cooking recipes and useful information.
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Today I would like to make chikuwa tempura wrapped with shiso leaves.
This time I want to put cheese inside the chikuwa and wrap shiso leaves around it to make a crispy tempura.
In addition, I will show you a recipe for tempura sauce that can be easily made in a microwave oven.
I will also show how to make the batter crispy and tips on how to fry them.
The ingredients are easy to find and very simple to make.
There are some key points here and there, so please enjoy to the end.
Please have a look at it.
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Let’s start by introducing today’s ingredients.
Here are the ingredients.
Chiku, shiso leaves, baby cheese, flour, potato starch, mayonnaise, cooking sake, water, deep frying oil, this time we will use these ingredients.
First of all, this time I will make it with cheese in the chikuwa.
The cheese here is baby cheese.
As for this cheese, you can use cracked cheese, etc.
Can make it with whatever you like.
And now I would like to finish this chikuwa cheese wrapped in shiso leaves and tempura.
In regard to the batter, I will add potato starch, mayonnaise, and cooking sake to the batter.
If you add these three, the batter will be very crispy.
Now let’s continue with the ingredients for the tempura sauce.
Here are the ingredients.
Here are the ingredients: water, soy sauce, mirin, and dashi stock.
For dashi stock, we use bonito dashi.
Kombu dashi (kelp dashi) is also OK.
I will make it with these ingredients as soon as possible.
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Let’s start with the batter.
First I will dissolve this mayonnaise with cooking sake.
If you put it in as it is, it tends to become lumpy, so make sure to stretch it out nicely with cooking sake before you make it.
First, add mayonnaise and a little bit of cooking sake here.
If you add it all at once, it will be lumpy, so add it a little at a time.
And mix this well.
Mix well to avoid lumps.
Then add some more.
Then mix well.
When it is this shabby, add the rest of the cooking wine.
Then mix well.
When well mixed, add water here.
Then mix.
OK.
Then add the flour and then the potato starch.
Can add the flour without shaking it.
Then mix this well.
Mix so that no lumps form.
OK.
When well mixed like this, wrap the top.
Then refrigerate this one until you are ready to use it.
Chilling the batter makes it easier to crisp.
So, be sure to do this step first.
Now, let’s make tempura sauce.
First, add dashi stock, water, and mirin (sweet cooking rice wine) to a bowl.
Now mix well once.
After mixing well, heat this in a microwave oven at 600w for 1 minute 30 seconds.
Heated.
Then add soy sauce.
Now mix well.
This completes a simple tempura sauce.
Please try making this one as well.
Then this one is left to cool and remove from heat.
Now let’s cut the baby cheese.
Going to cut it into thirds.
Roughly, it’s OK.
Cut like this.
Now trisect the rest in the same way.
The cheese is now ready.
Now, next I have the shiso leaves, and this one should be rinsed quickly once.
After rinsing, wipe off the water with kitchen paper.
Wipe thoroughly.
After wiping off the water, align this stem.
Then cut off the stem part.
And when you cut it off, cut it in half lengthwise, overlapping like this.
Cut the shiso leaves in half like this.
Then cut the chikuwa in half.
Cut the chikuwa like this.
Then stuff the cheese you just cut into this chikuwa.
Stuff it like this.
Now stuff the rest of the cheese in the same way.
If the cheese is too tight, make it a little smaller.
If you force it in, it may break.
Put the cheese inside the chikuwa like this.
Then prepare the flour and water.
Make the glue.
Put water in the flour.
And mix this one well.
This is OK.
Then, please prepare shiso leaves and chikuwa.
Spread a thin layer of the flour mixture on the back of the shiso leaves like this.
Then roll up the chikuwa.
Like this.
Roll the chikuwa like this.
Roll the end of the chikuwa down and leave it there.
Now wrap the rest of the chikuwa in shiso leaves in the same way.
Roll it up like this.
Now take the chilled batter out of the refrigerator.
Then put in the chikuwa rolls of shiso leaves here.
Then put the batter on.
It looks like this.
Continue to fry it in oil like this.
Now let’s put in as much as we can fit in.
So I will fry this one now.
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Now add roughly 1 cm of oil from the bottom of the pan.
Then put it on the heat.
Continue to heat the oil to about 170°C.
Now that it has reached the proper temperature, it is time to fry.
The standard is that when you put the chopsticks in the pan, the heat should be jwah-jwah-jwah.
If it is about that, it is OK.
Then we fry the chikuwa.
I think it would be better if you place it so that the end of the roll is at the bottom at first.
And let’s fry them like this until crispy.
When the side in contact with the oil is crispy, flip it over.
Now remove when crispy all over.
This is how it turned out.
The time required for frying is just enough for a quick fry.
If you fry them too long, the cheese will pop out from the inside, so I suggest you fry them for about a minute to a minute and a half.
The second time you fry them, you should remove the dregs of cheese from the pan and fry the next one.
Now fry the rest in the same way.
It fried up deliciously.
The batter is also crispy like this.
Now let the oil drain off like this for about 3 minutes.
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This is how to make tempura chikuwa wrapped in shiso leaves.
This is how it turned out.
As you can see, the batter is crispy and the cheese inside is melted and looks very delicious.
Please eat it with this tempura sauce if you like.
It’s done.
Now, I would like to eat.
Now I would like to dip it in tempura sauce.
Let’s eat.
Batter is crispy.
And the cheese inside is melted and very tasty.
I also prepared tempura sauce for this dish, but it is quite well seasoned, so I think you can enjoy it as it is.
The aroma of the shiso leaves also adds a nice accent.
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Again, deliciously done.
The key to this time’s chikuwa tempura wrapped in shiso leaves.
First of all, I put cheese inside the chikuwa this time.
I put baby cheese in the chikuwa, but you can also put cracked cheese in the chikuwa.
Make it with your favorite cheese.
And a point about the batter.
I added mayonnaise, potato starch, and cooking sake to the batter this time.
The addition of these three ingredients makes the batter very crispy.
The batter can also be chilled in the refrigerator to make it even more crispy.
So be sure to make it first and refrigerate it.
And the key to wrapping the shiso leaves is to coat the inside of the shiso leaves with water-soluble flour and wrap the shiso leaves around the inside of the shiso leaves.
This will make it harder to peel off.
If it’s too much trouble to make, you can also apply the batter to the inside of the shiso leaves and roll them up.
And here’s the key to frying.
When frying, first put the batter all over and try to put it in the oil so that the end of the roll is at the bottom.
And as for the frying time, try to fry them for about 1 minute to 1 minute and 30 seconds.
If you fry them too long, the cheese tends to melt out, so try frying them quickly in hot oil.
This will make the batter crispy.
And this time I also introduced a recipe for homemade tempura sauce.
This time, we introduced an easy way to make it in a microwave oven, but you can also make it in a pot.
This tempura is delicious on its own, but if you want a different flavor, try making tempura sauce as well.
I think it is also delicious with grated daikon (Japanese radish).
The ingredients are easy to find and very simple to make.
It is very tasty and you should try to make it.
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This time I made chikuwa tempura wrapped with shiso leaves.
I have many other various videos on my channel.
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So that’s all for today.
Thank you for watching to the end today.
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See you in the next video. Bye.

こんにちは、料理研究家のゆかりです。
今回は、ちくわの大葉巻き天ぷらの作り方をご紹介します。準備時間はたったの5分！衣をサクサクに仕上げるコツをご紹介！中のチーズもとろけてやみつき間違いなし！ご飯やお弁当のおかず、お酒のおつまみにもピッタリな一品です。とても美味しいので、ぜひ作ってみてください。

Hello, I’m Yukari, a cooking researcher.
This time, I will show you how to make chikuwa shiso tempura. Preparation time is only 5 minutes! Introducing tips to make the batter crispy! The cheese inside will melt and you’ll definitely be addicted to it! It is a perfect dish for rice, a side dish for bento boxes, or as a snack with alcohol. It’s very delicious, so please try making it.

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【材料】（3人分）
＜天ぷら＞
・ちくわ 6本
・大葉 6枚
・ベビーチーズ 4個
・薄力粉 大さじ2.5 / 大さじ1
・片栗粉 大さじ1
・マヨネーズ 大さじ1/2
・料理酒 大さじ1/2
・水 40ml / 大さじ1
・揚げ油 適量

＜天つゆ＞
・水 100ml
・醤油 大さじ1
・みりん 大さじ1
・だしの素 小さじ1/2

【ingredients】
・6 pieces Chikuwa
・6 Shiso leaves
・4 Baby cheeses
・2.5 tbsp / 1 tbsp Cake flour
・1 tbsp Potato starch
・1/2 tbsp Mayonnaise
・1/2 tbsp Cooking sake
・40ml / 1 tbsp Water
・Frying oil

・100ml Water
・1 tbsp Soy sauce
・1 tbsp Mirin
・1/2 tsp Dashi stock

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