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Okra tofu bowl | Okuzono Toshiko's daily recipe [home cooking researcher official channel]'s recipe transcription

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Okra : 1 bag (8 to 10 sticks)
木綿豆腐 : 1丁
鰹節 : 1袋(4g)
梅干し : 1個
みりん : 大さじ1
わさび : 適量
ご飯 : 茶碗1杯

Time required

15minutes

Procedure

1) make plum sauce 02:03
Cut the umeboshi with kitchen scissors.
Add mirin and wasabi and mix.
2) Preparing the okra 04:19
Wash the okra and cut off the stem.
Cut into small pieces and place in a heatproof container.
Cover the surface of okra with plastic wrap.
Heat in the microwave at 600W or 500W for 1 minute.
3) mix 07:02
Drain the firm tofu, crush it with your hands, and add it to step 2 to mix.
Add katsuobushi and mix.
4) 盛り付ける 09:10
器にご飯を盛り、3をかける。
1を乗せて完成。

Point

・ Silken tofu can be used for firm tofu.
・By cutting umeboshi with kitchen scissors, the cutting board will not get dirty.
・Umeboshi with 8% salt content is used, but if you use more sour umeboshi, adjust the amount of umeboshi or adjust the amount of mirin.
・In step 1, the ume flesh around the seeds can be removed by mixing them with the umeboshi seeds.
・Adjust the thickness of the finely chopped okra to your liking.
・By heating the okra in the microwave, the loss of vitamins is minimized and the heating time is short.
・Heat 100g of okra in the microwave for 1 minute.
・You can let it cool and put it on somen noodles.
・You can eat it with ginger soy sauce or ponzu soy sauce.