ビールに合わせる絶品おつまみ! 豆腐で作る「ふわふわがんも」

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1. 材料を準備する。

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2. 豆腐はキッチンペーパーでくるみ、重石を乗せて水切りする。豆腐にもよるが、最低でも1時間くらいおき、しっかりと水切りする。

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3. 長芋は皮をむいて酢水に5分ほどさらし、すりおろしておく。

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4. 水切りした豆腐は目の細かいざるなどに押し付けてこし、ボールにふたつに分ける。今回はシンプルなものと、チーズ入りの2種類を作るので分けておく。

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5. すりおろした長芋半量ずつ、片栗粉各大さじ2を入れ、それぞれ塩小さじ半分、醤油少々で味付けし、泡立て器でよく混ぜる。水っぽい場合は片栗粉を足す。はんぺんも分けて入れ、さっくりと混ぜる。

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6. 片方にはチーズと鞘を剥いた枝豆も入れる。

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7. ひと口大に丸め、周りに片栗粉を軽くはたく。

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8. 170°になった揚げ油にそっと入れる。

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9. 最初は触らないように。カリッとするまで揚げたら完成!

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10. お好みで山椒塩、生姜醤油をつけてどうぞ。周りはサクッと、中はふわふわな食感がたまらない! ビールがすすむ一品。

" } }
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インポートファッションブランドの代理店「SDI」の本部長・赤峰健介さんは、「小学生の頃から台所に立っていた」というだけあって家庭料理がお得意。普段から夕飯をメインに腕を振るった美味しそうな料理の数々を、自身のインスタグラムにもアップしている。本連載では、思わず真似して作ってみたくなるような、超簡単で美味しい「家で居酒屋気分」を楽しめるレシピをご紹介。

ケニーノバナー細版

【ケニーノ赤峰のおうち居酒屋食堂】vol.122 ふわふわがんも

夏の薄着シーズンに向けて少しヘルシーな食生活にしていきたい方に、今回は豆腐から作るがんもどきをご紹介。普通のがんもどきよりもふわふわな食感を作るため、長芋とはんぺんを入れるのがコツだ。 途中でネタを2つに分け、シンプルなものと、チーズを入れた洋風アレンジバージョンとを作れば2種の味が楽しめる。

最終的に揚げた分のカロリーはあるものの、原材料は豆腐なので美味しくヘルシーに味わえるおつまみが完成する。外はカリカリ、中はふわふわの食感も最高! 揚げたてをビールと一緒にどうぞ(ビールの飲みすぎには注意)。所要時間は豆腐の水切りの時間を除いて約20分と思ったより大変ではないので、是非トライしてみよう。

<p>1. 材料を準備する。</p>

1. 材料を準備する。

<p>2. 豆腐はキッチンペーパーでくるみ、重石を乗せて水切りする。豆腐にもよるが、最低でも1時間くらいおき、しっかりと水切りする。</p>

2. 豆腐はキッチンペーパーでくるみ、重石を乗せて水切りする。豆腐にもよるが、最低でも1時間くらいおき、しっかりと水切りする。

<p>3. 長芋は皮をむいて酢水に5分ほどさらし、すりおろしておく。</p>

3. 長芋は皮をむいて酢水に5分ほどさらし、すりおろしておく。

<p>4. 水切りした豆腐は目の細かいざるなどに押し付けてこし、ボールにふたつに分ける。今回はシンプルなものと、チーズ入りの2種類を作るので分けておく。</p>

4. 水切りした豆腐は目の細かいざるなどに押し付けてこし、ボールにふたつに分ける。今回はシンプルなものと、チーズ入りの2種類を作るので分けておく。

<p>5. すりおろした長芋半量ずつ、片栗粉各大さじ2を入れ、それぞれ塩小さじ半分、醤油少々で味付けし、泡立て器でよく混ぜる。水っぽい場合は片栗粉を足す。はんぺんも分けて入れ、さっくりと混ぜる。</p>

5. すりおろした長芋半量ずつ、片栗粉各大さじ2を入れ、それぞれ塩小さじ半分、醤油少々で味付けし、泡立て器でよく混ぜる。水っぽい場合は片栗粉を足す。はんぺんも分けて入れ、さっくりと混ぜる。

<p>6. 片方にはチーズと鞘を剥いた枝豆も入れる。</p>

6. 片方にはチーズと鞘を剥いた枝豆も入れる。

<p>7. ひと口大に丸め、周りに片栗粉を軽くはたく。</p>

7. ひと口大に丸め、周りに片栗粉を軽くはたく。

<p>8. 170°になった揚げ油にそっと入れる。</p>

8. 170°になった揚げ油にそっと入れる。

<p>9. 最初は触らないように。カリッとするまで揚げたら完成!</p>

9. 最初は触らないように。カリッとするまで揚げたら完成!

<p>10. お好みで山椒塩、生姜醤油をつけてどうぞ。周りはサクッと、中はふわふわな食感がたまらない! ビールがすすむ一品。</p>

10. お好みで山椒塩、生姜醤油をつけてどうぞ。周りはサクッと、中はふわふわな食感がたまらない! ビールがすすむ一品。

今日は何する?何着る?

365DAYS今日のVゾーン

2022

VOL.334

Summer

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