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Ganmodoki | Kattyanneru's recipe transcription

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kattyanneru

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Ingredients

Firm tofu : 1 piece (300g)
乾燥芽ひじき : 6g
椎茸 : 2個(20gほど)
にんじん : 1/4本(50gほど)
卵 : 1個
(A) sugar : 小さじ1
(A) salt : 小さじ1/4
(A) Katakuriko : 大さじ2
サラダ油 : 適量

Time required

25minutes

Procedure

1) Preparing firm tofu 00:39
Double wrap the firm tofu with kitchen paper.
Place in a heat-resistant container and heat in a 600W microwave for 3 minutes.
Take out the kitchen paper, crumble the cotton tofu and put it in a colander.
Drain and strain.
2) Add dried Hijiki sprouts 01:11
Add dried Hijiki sprouts to 1, mix and leave for about 5 minutes.
3) prepare the vegetables 01:17
Chop the shiitake mushrooms into 2-3 mm wide pieces.
Chop the carrots into 2-3 mm wide pieces.
4) 生地を作る 01:32
2に卵を割り入れ、溶きほぐして混ぜる。
3と(A)を混ぜ合わせる。
5) 加熱する 02:05
フライパンに高さ5mm〜1cmほどのサラダ油を入れる。
中火で熱する。
4をスプーンですくう又は手に取って5cmほどの平らな円形に整えてフライパンに並べる。
3分ほど加熱して色づいたら裏返す。
裏面も3分ほど加熱したら取り出し、油を切る。
6) 盛り付ける 03:25
お皿に5を盛り付けて完成。

Point

・The amount is for two people.
・ It can be made at a cost of 20 yen per piece, making it a saving dish.
・ Eat with your favorite seasoning such as soy sauce or ponzu.
・You can eat it deliciously with thickened seasonings or grated daikon radish.
・By heating firm tofu in a microwave oven, water can be drained in a short time.
・Straining firm tofu makes it easier for the dough to come together.
・You can easily make it with a few steps by rehydrating the dried hijiki sprouts with the moisture of cotton tofu.
・It is a filling item.