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Ganmodoki | Kattyanneru's recipe transcription

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チャンネル登録者数
101.0万人
再生回数
2.3億回
動画数
2,362本

材料

  • 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

所要時間

25分

手順

  1. 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. 2) Add dried Hijiki sprouts 01:11

    Add dried Hijiki sprouts to 1, mix and leave for about 5 minutes.

  3. 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. 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. 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. 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.

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