今日は「うさまる」としてSNS総フォロワー20万人以上を誇る、元公認会計士の山口あんなさんのキッチンにリモート接続。節約しながら美味しい！かさましアイディアレシピ「やばい豚唐揚げ」のレシピを教えていただきました！

★山口あんな（うさまる）さんの本「元公認会計士が月７万貯めた かさましフライパンレシピ」は、主婦の友社から発売！

【材料】（24個分）
高野豆腐　１袋（６５ｇ）
豆腐　１丁（４００ｇ）
豚こまぎれ肉　３５０ｇ
エノキタケ（１センチ長さに切る）　１袋（１００ｇ）
米粉　大さじ１
青のり　大さじ１
サラダ油　大さじ２

A
コンソメスープ（顆粒）　大さじ１
マヨネーズ　大さじ１
チューブにんにく　小さじ１
チューブしょうが　小さじ１
米粉　大さじ３
片栗粉　大さじ２

【作り方】
１）高野豆腐をフードプロセッサーにかけて粉状にする。
２）ボウルに１と豆腐を入れてよく混ぜる。
３）豚こまぎれ肉を幅１センチ程度に切って２に入れる。エノキタケ、Aを加えて混ぜ、一口大に丸める。米粉と青のりを混ぜて振りかける。
４）フライパンにサラダ油を熱し、３を並べ、焼き色がつくまで中火で焼く。途中、油が足りなくなったら大さじ１（分量外）を追加する。

ポイント：豆腐は水切りせずに使います。しっかり混ぜると高野豆腐がボロボロにならずにまとまります。

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