そうめん（豚肉の豆乳ラー油そうめん）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 20minutes
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たぬき豆腐鍋｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- (A) Water : 180cc
- (A) dried bonito : 2g
- (A) Ajinomoto : 4振り
- (A) Soy sauce : 小さじ1
- (A) Mirin : 大さじ1
- (A) Saving salt : 小さじ1/3
- 絹豆腐 : 300g
- 卵 : 1個
- 天かす : 適量
- 小ネギ : 適量
- 七味 : 適量
Time required
10minutes
Procedure
-
1)
heat up
01:59
Put (A) in a clay pot.
Add the silken tofu while scooping it with a spoon.
Put on fire and bring to a boil.
Once boiling, crack an egg into the center.
Add the eggs and bring to a boil. Lower the heat, cover with a lid, and cook the eggs. -
2)
finish
04:18
Put tenkasu in 1.
Finished by scattering small green onions and shichimi chili peppers.
Point
・If you don't have an earthenware pot, use a smaller pot.
・The synergistic effect of inosinic acid from dried bonito and glutamic acid from Ajinomoto brings out the umami.
・Add the amount of tempura you like.
・We use seasoned tempura bits.
・You don't have to add eggs.
・It will be more delicious if you eat it with chili oil.
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