YUNA COOK 椎茸の肉詰の天ぷら

Bahan-bahan

8-10 shiitake mushrooms

About 300g of minced meat

1 tablespoon of soy sauce

1 tablespoon of mirin

1 tablespoon of sake

Koji miso, garlic, ginger

About 10g of koji miso

Appropriate amount of garlic

Appropriate amount of ginger

椎茸 8-10個

ひき肉 約300g

醬油 大さじ1

みりん 大さじ1

酒 大さじ1

麹味噌 にんにく 生姜

麹味噌 約10g

にんにく 適量

生姜 適量

Arahan

First, take the axis of the shiitake mushrooms. If you cut the decoration, it will be beautifully finished.

Cut the shaft into small pieces and put it in the meat.

Put the minced meat in a bowl and season

Put the minced meat in a bowl and season

Add miso to bring out the depth of the taste

Apply flour so that it doesn't peel off because it's meat

Stuff the meat and shape it

Make tempura powder as indicated and coat only on the meat side

Fry

Be careful not to fry too much

Good feeling

Thanks to the miso, it's delicious even if you don't add anything

Please sprinkle grated tempura sauce or salt spilled as you like

Please try to make it

まずは椎茸の軸を取る 飾り切りをすると綺麗に仕上がる

軸は微塵切りして 肉だねに入れます

ボウルにひき肉を入れ、味付け

ボウルにひき肉を入れ、味付け

味噌を入れて味の深みを出す

肉だねと剥がれないように 小麦粉を塗し

肉を詰めて形を整える

表記通りに天ぷら粉を作り 肉だねの方にだけ衣を付け

揚げていく

揚げすぎないよう注意

いい感じ

味噌のおかげで 何も付けなくても美味しいです

お好みでおろし天つゆや塩 かぼすをかけてください

是非作ってみてください