鯵の竜田揚げ
鯵の切れ目に焼肉のタレでまぶし竜田揚げ
①ボウルに鯵の切れを焼肉のタレを入れて混ぜ合わせ、5分程漬け込み、キッチンペーパーでしっかりと水気を拭き取り、全体に片栗粉大匙２をまぶす。
➁フライパンの底から2cm程揚げ油を注ぎ、180℃に熱したら②を入れ、きつね色になるまで揚げ、中まで火が通ったら油切り。
③器に➁を盛り付け、野菜を添える。
Fried fish
Fried ryuta sprinkled with yakiniku sauce at the cut of the mackerel
①In a bowl, mix the pieces of mackerel with the sauce for the grilled meat, marinate for about 5 minutes, wipe off the moisture thoroughly with kitchen paper, and sprinkle 2 large spoons of potato starch all over.
➁ Pour about 2 cm of frying oil from the bottom of the frying pan, heat to 180°C, add ➁, fry until golden brown, and drain the oil when cooked to the middle.
③Serve the ➁ in a bowl and garnish with vegetables.
