サクじゅわっ！味しみエリンギ唐揚げ3選 / 3 Ways Fried Eringi

じゅわっと旨味が溢れ出す、おつまみにピッタリなエリンギレシピ。
今回は３種類の味をご用意しました！
プリプリの食感がクセになる絶品唐揚げ♡ぜひ作ってみてくださいね♫

エリンギ唐揚げ3選

醤油味
2人分

材料：
エリンギ 100g　　　　　　　　　

■漬けダレ
しょうゆ大さじ1
みりん小さじ1
酒小さじ1
おろしにんにく小さじ1

■衣
薄力粉大さじ2
片栗粉大さじ2

揚げ油適量

作り方：
1.エリンギを2センチ幅に切る。
2.袋に(1)と漬けダレの材料を入れて揉み込み、10分置く。
3.衣の材料を(2)に入れて揉み込む。
4.揚げ油を180度に熱し、(3)をこんがり揚げたら、完成！

カレーチーズ味
2人分

材料：
エリンギ 100g　　　　　　　　　

■漬けダレ
カレー粉小さじ2
トマトケチャップ小さじ1
おろしにんにく小さじ1

片栗粉大さじ2
薄力粉大さじ2
粉チーズ大さじ2

揚げ油適量

青のり味
2人分

材料：
エリンギ 100g　　　　　　　　　

■漬けダレ
しょうゆ大さじ1
酒小さじ1
おろし生姜小さじ1

■衣
片栗粉大さじ2
小麦粉大さじ2
青のり大さじ2

揚げ油適量

Here is what you’ll need!

3 Ways Fried Eringi

Soy sauce flavor
Servings: 2

INGREDIENTS
100g eryngii mushroom

■Marinade sauce
1 tablespoon soy sauce
1 teaspoon mirin
1 teaspoon sake
1 teaspoon grated ginger
1/2 teaspoon grated garlic

■Flour mixture
2 tablespoons flour
2 tablespoons potato starch

Some oil (for frying)

PREPARATION
1. Cut eryngii mushroom into 2cm pieces.
2. Put all ingredients for marinade sauce and mushroom pieces in a plastic bag. Marinate for 10 minutes.
3. Mix flour and potato starch. Coat mushroom pieces in flour mixture.
4. Heat oil to 180°C (356°F). Deep-fry mushroom until golden.
5. Enjoy!

Curry and cheese flavor
Servings: 2

INGREDIENTS
100g eryngii mushroom

■Marinade sauce
2 teaspoons curry powder
1 teaspoon ketchup
1 teaspoon grated garlic

■Flour mixture
2 tablespoons potato starch
2 tablespoon flour
2 tablespoons grated cheese

Some oil (for frying)

PREPARATION
1. Cut eryngii mushroom into 2cm pieces.
2. Put all ingredients for marinade sauce and mushroom pieces in a plastic bag. Marinatefor 10 minutes.
3. Mix potato starch, flour, and grated cheese. Coat mushroom pieces in flour mixture.
4. Heat oil to 180°C (356°F). Deep-fry mushroom until golden.
5. Enjoy!

Dried seaweed flavor
Servings: 2

INGREDIENTS
100g eryngii mushroom

■Marinade sauce
1 tablespoon soy sauce
1 teaspoon sake
1 teaspoon grated ginger
1 beaten egg

■Flour mixture
2 tablespoons potato starch
2 tablespoon flour
2 tablespoons dried seaweed flakes

Some oil (for frying)

PREPARATION
1. Cut eryngii mushroom into 2cm pieces.
2. Put all ingredients for marinade sauce and mushroom pieces in a plastic bag. Marinete for 10 minutes.
3. Mix potato starch, flour, and dried seaweed flakes. Coat mushroom pieces in flour mixture.
4. Heat oil to 180°C (356°F). Deep-fry mushroom until golden.
5. Enjoy!

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