蒸し暑い日の晩は、ビールに合うカリカリ家おつまみ「豚もつの唐揚げ」

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1. 材料を準備する。生姜は半量は薄切りに、残りはすりおろす。ニンニクはすりおろす。

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2. 豚もつは下茹でする。酒(分量外)、ネギの青い部分、生姜薄切りを入れた湯で10分ほど茹でる。ざるにあけ、よく水気を切りボールに入れる。

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3. すりおろした生姜とニンニク、醤油大さじ2、酒大さじ1、みりん大さじ1、胡椒、七味で味付けし、よく揉みこみ30分おく。胡椒、七味はお好みで。少し多めにかけるのがおすすめ。

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4. 汁気をキッチンペーパーでふき、片栗粉大さじ3をまぶす。

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5. 粉はしっかりめにつけるとよい。

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6. 揚げ油を用意し、170度で揚げる。

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7. 表面がカリっとするまで4〜5分揚げる。

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8. お好みで、マヨネーズに七味唐辛子を混ぜたものにつけても美味。外はカリカリ、中はもちもちの食感を楽しもう。

" } }
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豚もつの唐揚げ

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.169 豚もつの唐揚げ

湿気が多く蒸し暑い日は、早めに家に帰って涼みながら晩酌といきたいところ。そこでオススメしたいのが「豚もつ」の唐揚げ。あえて鶏肉でなく豚もつというのが、自宅で居酒屋感を演出するポイント。豚もつ、というと少し下処理が面倒なイメージがあるが、こちらは下処理を含めても所要時間約30分とそれほどかからないので、是非試していただきたい。外はカリっと、中はもっちりな食感はビールに間違いなく合う一品。お好みで七味マヨネーズなどと合わせれば、さらにビールがすすみそうだ。

<p>1. 材料を準備する。生姜は半量は薄切りに、残りはすりおろす。ニンニクはすりおろす。</p>

1. 材料を準備する。生姜は半量は薄切りに、残りはすりおろす。ニンニクはすりおろす。

<p>2. 豚もつは下茹でする。酒(分量外)、ネギの青い部分、生姜薄切りを入れた湯で10分ほど茹でる。ざるにあけ、よく水気を切りボールに入れる。</p>

2. 豚もつは下茹でする。酒(分量外)、ネギの青い部分、生姜薄切りを入れた湯で10分ほど茹でる。ざるにあけ、よく水気を切りボールに入れる。

<p>3. すりおろした生姜とニンニク、醤油大さじ2、酒大さじ1、みりん大さじ1、胡椒、七味で味付けし、よく揉みこみ30分おく。胡椒、七味はお好みで。少し多めにかけるのがおすすめ。</p>

3. すりおろした生姜とニンニク、醤油大さじ2、酒大さじ1、みりん大さじ1、胡椒、七味で味付けし、よく揉みこみ30分おく。胡椒、七味はお好みで。少し多めにかけるのがおすすめ。

<p>4. 汁気をキッチンペーパーでふき、片栗粉大さじ3をまぶす。</p>

4. 汁気をキッチンペーパーでふき、片栗粉大さじ3をまぶす。

<p>5. 粉はしっかりめにつけるとよい。</p>

5. 粉はしっかりめにつけるとよい。

<p>6. 揚げ油を用意し、170度で揚げる。</p>

6. 揚げ油を用意し、170度で揚げる。

<p>7. 表面がカリっとするまで4〜5分揚げる。</p>

7. 表面がカリっとするまで4〜5分揚げる。

<p>8. お好みで、マヨネーズに七味唐辛子を混ぜたものにつけても美味。外はカリカリ、中はもちもちの食感を楽しもう。</p>

8. お好みで、マヨネーズに七味唐辛子を混ぜたものにつけても美味。外はカリカリ、中はもちもちの食感を楽しもう。

2024

VOL.342

Summer

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