にんじん天ぷらの作り方☆驚くほどサクサク食感に仕上げる方法をご紹介！にんじんの甘みたっぷり♪手作り天つゆの作り方も☆-How to make Carrot Tempura-【料理研究家ゆかり】

にんじん天ぷらの作り方☆驚くほどサクサク食感に仕上げる方法をご紹介！にんじんの甘みたっぷり♪手作り天つゆの作り方も☆-How to make Carrot Tempura-【料理研究家ゆかり】

Today I made carrot tempura. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I want to make carrot tempura. This time I want to make very crispy and tasty carrot tempura. Very tasty tempura that brings out the sweetness of the carrots. I’ll show you how to make it crispy and much more. I hope you’ll have a great time. Please have a look at it. Easy recipes at home Let’s start with the ingredients for carrot tempura. Here are the ingredients. I will use carrots, mitsuba, flour, potato starch, mayonnaise, water, and fried oil for frying. I will make carrot tempura with these ingredients. I will also make two kinds of carrot and + mitsuba as well. I think it would also be delicious deep-fried with sakura shrimps and other ingredients. You can add this one to your liking. Here are the key points of this tempura: potato starch and mayonnaise. These two things make for a very crispy and tasty tempura. In addition, mayonnaise is flavored to give it a rich and even more delicious finish. Next, here are the ingredients for Tenjiru. Here are the ingredients. Water, soy sauce, mirin, soup stock, and Tenjiru are made with these ingredients. I will use bonito dashi for the broth. You can use kombu dashi for this one if you like. I will make it with these ingredients as soon as possible. Easy recipes at home Let’s start by making the tenjiru. In a pot, add water, soy sauce, mirin, and dashi stock. Put it on the fire. Bring to a boil over medium heat. The water has come to a boil. Then turn down the heat a little and let it simmer for 30 seconds. OK. Then I turn off the fire. Tenjiru is now complete. Let’s keep this one hot. Easy recipes at home Now let’s continue to make carrot tempura. Let’s peel the carrots first. And then going to cut off the hefty part. Cut this into pieces about 5 or 6 cm wide. This carrot is a bit small, so I want to divide it into two equal parts. For a large carrot, I think it would be best if you divide it into three equal parts. Then going to cut this into small pieces. If you have a slicer, you can slice it with the slicer and then cut it into small pieces. Now let’s slice it very thinly when we cut it with a knife. Slice it about 3mm wide. The carrots move around a little bit and it’s hard to do it like this, so we’re going to put the cut off part down, and then we’re going to slice it again into thinner slices. Cut it into thin slices like this. That way you can enjoy the delicious texture when you eat it. The rest is cut into thin slices in the same way. OK. Now just going to arrange the number of pieces that are easy to cut, and then going to cut them into thin strips. Cut it into thin strips like this. Cut the rest in the same way. Finished cutting the carrots. Cut into small pieces like this. Then divide them in half like this into two bowls, one for just the carrots and one for the mitsuba. Now you’re ready for the carrots. Then I cut the mitsuba. The mitsuba is cut into appropriate lengths. I would suggest cutting the stems about 2 to 3 centimeters wide. Let’s cut the leaf part as well. The three leaves are now ready. Now let’s put the chopped mitsuba into the carrots that we just separated. Prepare the vegetables like this. Easy recipes at home Now let’s make the batter. First of all, we are going to add mayonnaise, but if we add mayonnaise as it is, it will become lumpy, so we will first dissolve it in water, and then mix it with the flour. In a bowl, going to put the mayonnaise and a little bit of water that we’re going to use. And mix well. When well dissolved, add a little water again. And let’s mix. When you get about this much, add all the rest of the water. Then mix. If you mix it like this, the mayonnaise will not have a soul and will dissolve nicely into the water. Then add the flour and potato starch. And mix well. Mix well until there are no lumps. Batter is now ready. Now let’s put the batter on the carrots. First of all, before you batter the carrots, you need to lightly dust them with flour. Add half a tablespoon of flour. This is roughly OK. And let’s tangle. OK. Let’s tangle this one the same way. Sprinkle a thin layer of flour like this. Then add half of the batter you just made. It’s okay to take a rough look at this one too. And then I’ll entwine the batter. It’s like this. I’ll tangle this one in the same way. OK. Okay, now going to fry this one in oil. Easy recipes at home So now going to fry them. Put oil in the pan. Pour in the oil, about 2 cm from the bottom. I think you can save oil if you put it in a little tiny little pot like this. Now let’s put it on the fire. This time, I will fry at a temperature of about 170 degrees Celsius, so warm the oil until then. Now that the temperature has reached the right level, let’s fry the dumplings. When you put the chopsticks into the pan, fine bubbles should come out from the tip of the chopsticks. That’s about right, and you’re good to go. You can choose the size as you like. You can take about the size you want to eat and put it in. I fry them for about one to two minutes. Let’s put the carrots together with chopsticks. That’s an image of shaping. Let’s fry it, turning it over occasionally. Take them out when they are crispy like this Finished crispy like this. Now I will fry the rest in the same way. Now fry the three leaves in the same way. Finished frying. Crispy fried like this Now going to drain the oil like this. Easy recipes at home Crispy carrot tempura is now ready. This is how crispy and delicious it looks. This is carrot tempura made only with carrots. And this is with mitsuba. It’s crispy. It’s done. Now, I would like to eat. I would like to start with the carrots first. It’s crispy. The carrots are very sweet. Delicious. You don’t need to add anything else, the carrots are really sweet, so I think you can enjoy this by itself. I think it would be good as a snack or a treat. Then here is the mitsuba, which I would like you to dip in tempura soup. Let’s eat. Please try the mitsuba dipped in tempura soup. The aroma of mitsuba works very well. Easy recipes at home
Please subscribe to my channel Deliciously finished today. Here’s the key to this carrot tempura. First of all, carrots should be cut into thin strips as much as possible. This will give you a very crispy and tasty texture. I sliced them with a knife and then shredded them, but you can use a slicer to slice them here. Please be careful not to injure your hands when using a slicer, and use a safety device when slicing. And a point about the batter. This time I added potato starch and mayonnaise to the batter. The combination of these two ingredients makes the tempura very crispy, just like in a restaurant. Try making it with these two ingredients. The mayonnaise also has a little bit of flavor, which enhances the sweetness of the carrots and makes them very tasty. And here’s the key to frying them in oil. When you fry them in oil, you have to fry them one at a time in a small pan, but I think it saves oil. This time I fried them in oil at 170 degrees Celsius. When frying, please use chopsticks to take a small amount of food and put it in the oil. Then deep fry until golden brown on both sides, shaping them slightly with chopsticks. I think it’s best to fry the base for about 1 to 2 minutes. The amount of frying time will vary depending on the size of the pan and the amount of frying time, so please adjust accordingly. I made two kinds, including mitsuba this time, but you can make only one of them. And this time I made ten-jiru, which is also very easy to make, so please try making it together. The ingredients are easy to find and very simple to make. Crispy and delicious, you should try making them. Easy recipes at home Today I made carrot 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、にんじんの天ぷらを作りました☆驚くほどサクサクの食感に仕上げるコツをご紹介します！にんじんの甘みたっぷりで美味しいにんじん天ぷらです♪手作り天つゆと合わせて召し上がってみてください☆

Hello ☆ I’m a culinary expert ♪
This time, I made carrot tempura ☆ Here are some tips to make it surprisingly crispy! It is a delicious carrot tempura with plenty of sweetness of carrot ♪ Please enjoy it with handmade tentsuyu ☆
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【材料】
＜天ぷら＞
・にんじん 2本(160g)
・三つ葉 1束
・薄力粉 大さじ1/50g
・片栗粉 大さじ1
・マヨネーズ 大さじ1
・水 80ml
・揚げ油 適量

＜天つゆ＞
・醤油 大さじ1
・みりん 大さじ1
・だしの素 小さじ1/4
・水 100ml

【ingredients】
・2 Carrots (160g)
・1 Trefoil
・1 tbsp / 50g Cake flour
・1 tbsp Potato starch
・1 tbsp Mayonnaise
・80ml Water
・Frying oil

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