ふっくらジューシー！ドイツ風！ハンバーグきのこクリームソースの作り方｜料理研究家コウケンテツさんのれしぴ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 30minutes
Oatmeal and tofu mochi style oyaki
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Ingredients
- oatmeal : 20g
- spinach (frozen) : 30g
- しらす : ひとつかみ
- 絹豆腐 : 75g
- 刻みのり : 適量
- (A) Sugar-free soup : 大さじ1
- (A) Lakanto S : 小さじ1
- (A) Roasted sesame : 適量
- (A)片栗粉 : 小さじ1と1/2
- ごま油 : 大さじ1
Time required
20minutes
Procedure
-
1)
combine ingredients
00:15
Put oatmeal, spinach, whitebait, silken tofu, and chopped seaweed in a heat-resistant container.
Add (A) and mix the whole. -
2)
bake
01:56
Pour sesame oil in a frying pan, scoop 1 with a spoon, etc., put it in an oval shape, and bake while flipping it over.
It's done when it's done to your liking.
Point
・Use quick type oatmeal.
・If you don't have sugar-free soup, you can substitute it with mentsuyu.
・If you don't have Lakanto S, you can use regular sugar instead.
・If you like, you can add cheese to keep the dough together and make it easier to bake.
・Finally, you can season with soy sauce or salt if you like.
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