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１．Store “TEKOGE” away from direct sunlight or heat and moisture.
２．“TEKOGE” cannot be fried well if it gets damp; therefore store it in
an airtight container with no space between each “TEKOGE”. If it gets damp,
heat it before deep frying in an oven, taking care of getting burned.
３．If “TEKOGE” gets damp after frying, the taste and crispy will be lost.
Keep it in an airtight container with no space between each and use it
as soon as possible.
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How to deep- fry “TEKOGE”
The taste of “TEKOGE” depends on the way of frying. Follow the instruction
below, and everyone can get the best result easily.(If you cannot see video,
unblock pop-ups.)
1.Before use, always deep fry “TEKOGE” in fresh oil.
2.Using old oil or oil with food
debris might get an unsatisfactory result.
3.Oil temperature should be 410
to 430 F (210 to 220 C).
4.To determine the proper temperture, put a piece of “TEKOGE” into the
fryer. If it floats to the surface of the oil in a few seconds, it is ready.
5.If you cannot reach the specified oil temperature in a fryer, remove the
oil to a deep skillet and heat it on a stove.7
6.As soon as you drop “TEKOGE” into
the oil, stir the oil evenly. When all rice kernels expand fully, they’re done.
7.Take “TEKOGE” out of the oil as
soon as the kernels expand, if you wish white and light taste of “TEKOGE” for
light and subtle menu; if you fry “TEKOGE” until golden brown, it gets more tasty
and flavory and is suitable for strongly-flavored menu.
8.If you want to enjoy sizzling sound
of the crispy rice, serve “TEKOGE” in a dish without draining. Before it gets
cooled, pour hot soup over in front of customers. If you want the sizzling
sound after it gets cooled, fry it briefly again.
9.If you want better sound, put a small amount of hot oil into the bottom
of the serving dish, or use a heated ceramic pot or iron pot as a serving
dish
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