Octopus burnt
Rub the radish made from chopped ginkgo trees and roughly chopped radish leaves with salt. If it gets soft, rinse and drain. (※The top image shows salt-coated and the bottom image shows salt-coated before salt-coated.)
Slice the boiled octopus into thin jagged pieces, using the waves. Sprinkle 1 teaspoon potato starch on the surface.
Heat 300cc of Chinese soup in a frying pan, add salted radish and <A> seasonings.
Once the radish is soft, add the salted radish leaves and the octopus [2] and simmer for about 3 minutes.
Once the octopus is incredibly tasty, thicken it with water-soluble potato starch, and then pour in scallion oil to add a scent.
Fry the burnt crunch in oil heated to 180°C and place on a plate. Pour the bean paste from [5] and finish it.
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- Japanese white radish
- 150g
-
- Radish leaves
- 100g
-
- salt
- Small amount
-
- Boiled octopus
- 100g
-
- potato starch
- 1 tsp
-
- Chinese soup
- 300cc
-
[A]
- salt
- 1 tsp
-
- sugar
- 1 tsp
-
- Oyster sauce
- 1 tsp
-
- Pick it
- Small amount
-
- Water-soluble potato starch
- 2-3 tbsp
-
- Scallion oil
- 1 tablespoon
-
- Burning
- 1 meal
-
- Fried oil
- Appropriate amount
