衣がサクサク！まるでお店のような『なすの天ぷら』がおうちで簡単♪なスの切り方や揚げ方のコツ、自家製天つゆもご紹介！-How to make Eggplant Tempura【料理研究家ゆかり】

衣がサクサク！まるでお店のような『なすの天ぷら』がおうちで簡単♪なスの切り方や揚げ方のコツ、自家製天つゆもご紹介！-How to make Eggplant Tempura【料理研究家ゆかり】

Today I made eggplant tempura. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Please subscribe to my channel Today I want to make eggplant tempura. This time I would like to make tempura with eggplant, a vegetable that is in season now. The recipe for making the batter crispy and how to deep fry it are also important. In addition, I would like to fry shiso leaves together this time as a plus. 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. Easy recipes at home Here are today’s ingredients. Here are the ingredients. I will use eggplant, shiso leaves, flour, water, cooking sake, eggs, mayonnaise, and oil for frying. Going to fry eggplant and another shiso leaf as well. Can do this one to your liking. You can use any size of eggplant you like. We will use a medium-sized eggplant this time. And this is the point of the batter. This time I will add cooking sake and mayonnaise to the batter. Adding these two will easily make the batter crispy. As for the eggs, I will use 1/2 of an egg. In terms of weight, it is about 30 grams. Please use this as a guide to put it in. Next, here are the ingredients for ten-tsuyu. Here are the ingredients. Here are the ingredients: water, soy sauce, mirin, and dashi stock. The tempura sauce can be easily made in a microwave oven, so please try making it as well. 0:01:49.971As for the dashi stock, I will use bonito dashi. I will make it with these ingredients right away. Easy recipes at home Let’s start by making tempura sauce. In a bowl, add water, soy sauce, mirin, and dashi stock. Then mix well. After mixing, heat this in a microwave oven at 600 watts for 1 minute 30 seconds. Then skip the alcohol in the mirin. If you don’t want to use a microwave, you can put it in a pot and bring it to a boil over heat. Now heat it up. Heated for 1 minute 30 seconds. Then mix well again. Now the tempura sauce is ready. If you have a taste here and are concerned about the alcohol in the mirin, try heating it a little more. Leave this one until you are ready to use it. Now let’s continue to make the batter. First of all, crack the eggs. Then beat them well. OK. As I told you earlier, the eggs will be 1/2 this time. So please use only half the amount after melting this one. In grams, it is about 30 grams. Now add water to another bowl. And here is the cooking wine. If you also add this cooking wine, you get a very crispy batter. Can also add a little more flavor to the batter. Now let’s move on to mayonnaise. If you put the mayonnaise directly into the mayonnaise, it will become lumpy, so you need to add a little bit of the water and cooking sake that you just combined into the mayonnaise. Then mix. Dissolve properly and then add. This will prevent lumps from forming. Once blended, add a little more water. Then mix. Well, it’s just a little bit of work, but it will make a difference in the finished product, so please do it. And I’ll add it again. Make it roughly as shabby as water. OK. This is about as shabby as it gets and dissolves the mayonnaise nicely. Then put it back in the bowl here. And mix well. Then put 1/2 of the egg mixture that you just beat here. And mix well. Now it is in this kind of shabby state. Then I add flour here. You can add the flour without sifting. Then, mix it in quickly. It is OK if a few lumps remain. It is like this. Mix like this until a little lumpy lumps remain. Then refrigerate this batter until ready to use. This will make the batter crispier. Now let’s cut the eggplant. First, cut off the hefty part of the eggplant. Then cut lengthwise into four equal pieces. And this is the top part. Going to open up about 1.5-2 cm here and make a cut. Make a cut roughly 1 cm wide. Make a slit like this. Like this. Now we will make the same cut for the rest. Make all the cuts like this. Now cut the remaining one in the same way. We have finished cutting all of them. Then we will dust this eggplant with flour. This will make the batter adhere better. Now prepare the flour. Then dust the eggplant with light flour. If possible, dust this gap with flour as well. Once most of the dusting is done, dust it off. Dust with flour like this. Now dust the rest of the dough with flour in the same way. If it is a little hard to spread like this, try making the slits a little deeper. If you fry eggplant right away like this, you don’t have to put it in water to remove the pungency. 0:06:22.616,0:06:21.533If you are going to fry the eggplant right away, you can put it in water to drain the water. Sprinkle like this. Try frying as many shiso leaves as you like. This time, I will fry 5 pieces. I finished dusting all of them with flour like this. Now I will fry them while dipping them in the batter that we have just cooled down. Easy recipes at home Now let’s fry it up. First pour in 1-2 cm of oil from the bottom of the pan. Then put it on the fire. This time going to fry them at a temperature of about 170 degrees Celsius, so first warm the oil until then. Now that the temperature has reached the proper level, let’s fry them. The standard temperature is about the same as that of the dice. If it becomes like that, it’s OK. Then it’s the uncut part of the eggplant. Take this part and put the batter on the body part. It looks like this. Then spread out like this and fry skin side down. Now I will fry them. Be careful not to burn yourself. Fry the rest in the same way. I’m using a slightly smaller frying pan this time, so I’ll fry only 2 pieces first. And then you can continue to give them the skin first, for 50 seconds to a minute or so. When they are done, flip them over. One side takes about 1-2 minutes. Fry until crispy all over. OK. It fried crispy like this. Eggplant should be given like this. Now let’s fry the shiso leaves as well. The same for the shiso leaves, 170 degrees. And here is another quick dip. And let’s put it in the oil as it is. Be careful not to burn yourself at this point. I think the big leaf should be roughly 50 seconds to a minute. After roughly 20-30 seconds, I turn them over. Then fry one side the same way. When the batter is crispy, it is ready. OK. This is how crisp it turned out. Now fry the remaining eggplant and shiso leaves in the same way. Be careful only to avoid burns. All finished frying. Now let the oil drain off for about 3 minutes. Easy recipes at home Eggplant tempura is now ready. This is how it turned out. The batter is crispy and deliciously done like this. And here is shiso tempura. Please try to make them together. 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. Now I would like to try the fried shiso leaves. Let’s eat. It’s already crispy and very tasty. And the tempura sauce is perfect. Please subscribe to my channel It finished deliciously today. This is the point of eggplant tempura this time. I added mayonnaise and cooking sake to the batter this time. The addition of these two ingredients makes the batter very crispy. And when you add mayonnaise, make sure to add a little water to the mayonnaise to dissolve it nicely before adding it. If you add mayonnaise as it is, it will form lumps, so be sure to dissolve it before adding it. The flour should be added as it is and mixed until there are no lumps. Then refrigerate until ready to use. This will help to make it crispier. And when I cut the eggplant, this time I cut it lengthwise into four equal pieces, leaving a little bit of the top part. And then I’m going to dust it with flour, and I want you to dust the gap where you made the slit with flour as well. This will make it easier for the batter to adhere. And here is the key to frying. When frying eggplant, just before frying, quickly dip it in the batter and fry it skin side down. This will give it a beautiful coloring. As for the frying time, the proper frying time may vary depending on the size of the eggplant, so try frying until the batter is crispy. And this time I fried shiso leaves together. With the amount of batter used this time, there is still quite a bit of batter left over, so try frying your favorite vegetables together. And this time I also introduced a recipe for homemade tempura sauce. This recipe can be made in a microwave oven and is very easy to make, so please try it as well. The ingredients are easy to find and very simple to make. It is very tasty and you should try to make it. Easy recipes at home Today I made eggplant tempura. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. 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、なすの天ぷらの作り方をご紹介します。衣がサクサク！お店のような天ぷらが、おうちで簡単に作れます♪天ぷらの揚げ方のコツをご紹介します☆自家製の天つゆは電子レンジで簡単に作れます。とても美味しいので、ぜひ作ってみてください。

Hello. This is Yukari, a culinary researcher.
This time, I will introduce how to make eggplant tempura. The clothes are crispy! You can easily make shop-like tempura at home♪ Here are some tips on how to fry tempura☆You can easily make homemade tentsuyu in the microwave. It’s very delicious, so please try making it.

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【材料】（2〜3人分）
■なすの天ぷら
・ナス 2本
・大葉 5枚
・薄力粉 50g/適量
・水 80ml
・料理酒 大さじ1
・卵 1/2個
・マヨネーズ 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1/4

【ingredients】
・2 Eggplants
・5 Perilla leaves
・50g Cake flour
・80ml Water
・1 tbsp Cooking sake
・1/2 Egg
・1 tbsp Mayonnaise
・Frying oil

・100ml Water
・1 tbsp Soy sauce
・1 tbsp Mirin
・1/4 tsp Dashi stock

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🍳オススメ簡単レシピ

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