[Ingredients] ● Baron potatoes: 6 ● Soy sauce: 2 tablespoons ● Mirin: 1 tablespoon ● Noodle soup (4 times concentrated): 1/2 tablespoon (white soup stock or fish stock can be used) ● Consommé: a teaspoon (It's delicious without it ♪) ● A pinch of salt and pepper ● Ginger: 1 teaspoon ● Garlic: 1 teaspoon ● Rice flour and Potato starch: half and half (potato starch alone is OK) ● Rice oil (regular oil is also fine) Mayonnaise or ketchup to taste (mayo is especially recommended) ※ If the potatoes are too big (thick) or you are worried about them being cooked all the way through, you may want to microwave them for a few minutes before frying. ------------------------------------------------------- Unlikely to happen fried potatoes, "Addictive Crunchy Deep Fried Potatoes." The texture is unprecedented and the taste is so addictive ♪ You won't be able to stop eating and drinking!! The fact that it is made with rice flour and rice oil makes it light and refreshing, which I personally found amazing. If you love McDonald's crispy fries, you'll definitely love this ♪ It's a simple recipe that requires only marinating and frying, so please try making it.
Hi everyone, today I'm going to show you how to make potato potato chips using potatoes, which I haven't done in a long time.
Once again.
I'm really impressed with this recipe.
It's really easy and delicious.
Please try it out.
Let's get started.
I have a small amount of potatoes here, but you can use as many as you like.
First, I'm going to make the sauce.
It's better to make the sauce in a ziplock bag like this, so there's less washing up to do.
I'm going to put it in here.
First, add 2 tablespoons of soy sauce.
1 tablespoon of mirin.
And here's the soup stock.
I'm going to use agodashi this time, but you can use white soup stock.
1.5 tablespoons of agodashi.
I think I made it with mentsuyu last time.
If you change this a little bit, it will taste a little different from the one I made last time.
I want you to put this in here if you have it, but this is 1 teaspoon of consomme.
If you have consomme cubes, measure 1 teaspoon of consomme cubes.
It's okay to use a tube here, so add 1 teaspoon each of garlic and ginger.
Garlic, ginger, and a little bit of seasoned salt and pepper.
The sauce is ready.
It's really easy, isn't it?
I put the consomme cubes in here, so I'm going to mix it well and melt it.
Next, potatoes.
I think I peeled the potatoes last time, but it's okay if you don't peel them.
It has a stronger scent, so it may be more delicious if you peel it.
However, there is dirt on the soil, so I rubbed it with a scrubber to remove the dirt.
Remove the dirt and peel only the eyes.
If you are interested, you can peel the skin.
There is a part to remove the eyes of the knife, and there is also a part to remove the eyes of the peeler.
There is a part to remove the eyes of the knife, and there is a part to remove the eyes of the peeler.
Just dig here and the eyes will come off easily.
I get a lot of questions about this peeler, but where did you buy it?
Where did I buy it?
I think it's Nitori.
Is it Nitori?
It's not a supermarket, it's a department store, but it's a store that sells small plates.
I go to various stores depending on where I go.
That's about it.
I don't know at all.
I really recommend this.
It's easy to peel the skin.
The focus is a little close, so it may not fit.
You can easily remove the eyes with this.
We also have a normal peeler like this, but this is definitely easier to use.
It's a vertical peeler.
Now that the eyes have been removed, it's okay.
Like this, remove the eyes from the rest of the potatoes.
It's very easy, isn't it?
There are some eyes here, so dig them out like this.
Remove all the eyes from the rest of the potatoes.
These are the potatoes with the eyes removed.
It's a little hard to cut the edges.
The edges are a little rough, so I'll cut them from here.
This is about 0.5 mm.
The focus is a little close, so it's a little thin.
The thinner it is, the more crispy it is, and the thicker it is, the more crispy it is.
I'm going to cut it all at once.
This is about right.
It's a little thick.
It's about three layers of potato chips.
That's thin.
Isn't that thin?
Is that so?
I think so.
It's a good balance this time.
Cut it into thin slices like this.
You don't have to soak it in water.
Soak it in the sauce as soon as you cut it.
If you make a lot of potatoes, soak them in the sauce and then coat them with potato starch and rice flour.
It's okay to freeze them in the sauce.
If you coat them with potato starch and freeze them, you can easily eat them when you eat them.
Even if you make a lot, you can make a lot of potato chips for snacks and store them in the freezer, so I recommend it.
If you're going to do it, it's better to do it all at once.
When you're done cutting all the potatoes, zip it up.
At first, coat the potatoes with the sauce.
When the sauce is well coated, leave it in the refrigerator for about an hour to let the flavor soak in.
I left the potatoes in the refrigerator for about an hour to let the flavor soak in.
The point is that the potatoes will become softer when they get a little moist.
When that happens, you can think that you've used it well.
You can see that the potatoes are soft when you touch them.
I'm going to use half the amount of rice flour and half the amount of potato starch.
The amount of rice flour and potato starch is roughly the same amount.
Mix well and take out the potatoes and coat them with the batter.
Coat the potatoes with the batter on both sides.
If the batter sticks to the potatoes, you can remove it.
I've finished coating the potatoes with the batter.
If you make a large batch and freeze it, freeze it in this state.
If you want to eat it next time, you can bake it as it is and eat it right away, so I recommend it.
Turn on the heat.
Add the right amount of rice oil to the frying pan.
It's a little more than a normal fried dish, but you don't need as much as a fried dish.
I think it's okay if it goes to one side.
Turn on the heat and cook over medium heat.
When the oil is hot, add the potatoes with the batter.
Even if you add a little oil, if you add a lot of potatoes, the batter will be layered.
Fill the pot with the batter.
It's thin, so it cooks quickly.
All you have to do is bake it until it's golden brown.
After about a minute, turn it over.
The excess water has come out of the potatoes while they are being seasoned.
So even if you don't fry it twice, it's hard to get the excess water out, so it's crispy and easy to finish.
I said medium heat, but don't use high heat.
It's well seasoned and has soy sauce in it, so it's easy to burn.
After another minute, turn it over again.
It's already crispy.
It's crispy.
OK, I'll take them all out.
As you can see, it's very crispy.
It's well seasoned, so you can sprinkle salt on it if you like.
I'd like to eat it with ketchup or mayonnaise.
Let's eat!
Itadakimasu!
This is a good snack for alcohol.
Cheers!
Can I say something?
The moment I touched it, it was crispy.
I'll have some, too.
It's really good.
Can I eat the one I just fried?
I think this is really good.
It's good.
It's really good.
This is a very popular snack, but I know why.
The taste is really good.
I like this one better than McDonald's.
Unlike last time, I'm using the skin, but I'm not worried about it.
It's okay to use the skin.
It also has a strong aroma.
I prepared mayonnaise, ketchup, and chili sauce, but it's very well seasoned, so it's delicious even without it.
The reason I like this is because of the crispy potato chips.
I'm sure kids will love it.
I think the point is that it has consomme in it.
This taste is really good.
I can't get enough of this.
The edge of the cut potato chip is a little thick, so it's very fluffy inside.
This is also fluffy.
I'm going to change the taste and start with mayonnaise.
It's delicious.
It doesn't have to go well with mayonnaise.
Even if you change the taste, it's not that strong, so it goes well with anything.
I think everyone will love it.
Because we use rice flour, the absorption rate is very low.
We use rice oil, so it's much lighter than eating potato chips.
If you use rice oil to fry food, you can't get back to normal oil.
Unlike McDonald's potato chips, this doesn't feel greasy even after a long time.
This is too delicious.
This is really delicious.
I can't stop eating.
This is really delicious.
I think it will be very popular if this is served at a bar.
Beer and highball go well together.
Please try it.
It goes very well with carbonated drinks.
I think this is the best.
It's delicious.
It's crispy.
I'll have the last bite.
It's good to feel less.
There were 5-6 potatoes.
I'll have it.
There is no such a happy snack here.
Why is the potato so delicious?
The recipe Ko-chan came up with is really delicious.
It's really easy.
I think this is amazing.
This is really delicious.
Today, I made crispy potato chips that are easy to make just by frying.
If you don't make this a video on a regular basis, I want you to try it.
Because it's so delicious.
The seasoning is exquisite.
There is a little consomme in various seasonings.
I love the taste of consomme and the taste of crispy potato chips.
I think this is very delicious.
This is the point of this potato chip.
Depending on the thickness of the potato chip, the texture can be changed.
I think this is because it can be made at home.
I'm looking forward to the texture of this potato chip.
I want you to try various things.
This potato chip is not greasy because it uses rice flour.
That's the strongest point.
Sometimes I want to eat McDonald's.
But after a while, I can't eat it anymore.
Do you understand what I mean?
I don't feel greasy when I eat this.
I think it's great that it's delicious even after a while.
That's all for today.
It's very delicious, so please try it.
GOCHISOUSAMA DESHITA.
Thank you for watching until the end.
See you!
