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Meat tofu | Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel] recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

thinly sliced pork belly : 150g
木綿豆腐 : 1丁
しらたき(あく抜き済み) : 1/2袋(150g)
長ねぎ : 1本
(A) Soy sauce : 大さじ3
(A) Mirin : 大さじ1と1/2
(A) sugar : 大さじ1～1と1/2
(B)片栗粉 : 小さじ1/2～1
(B)水 : 小さじ1
小口ねぎ : 適量
しょうがすりおろし : 適量
七味唐辛子 : 適量

Time required

25minutes

Procedure

1) prepare 01:14
Boil water in a pot.
Slice the green onions diagonally into 1 cm wide pieces, and cut the pork into thirds.
Tear the tofu into eight pieces by hand, put them in a pot and boil them for 2 to 3 minutes over low heat.
Reduce the boiling water until the tofu is half submerged, and heat it again.
2) simmer 04:18
When it boils again, add the pork.
When the scum appears, remove it and add (A).
Cut the shirataki in half with kitchen scissors and add to the pot.
Cover and simmer over low heat for 7-8 minutes.
Add the green onions and simmer for an additional 2-3 minutes while pouring the broth.
3) finish 07:00
Remove the ingredients to a plate while cutting the broth.
Add (B) to the remaining broth and reheat while stirring.
When it thickens, put it on the ingredients you took out.
If you like, add small green onions, grated ginger, and shichimi chili pepper to finish.

Point

・When tofu is torn by hand, it becomes a jagged cross-section, making it easier to absorb the flavor.
・If you pre-boil the tofu, it will become plump and the taste will soak in well.
・By reusing tofu boiled juice, the flavor of tofu will come out and it will be a good soup stock.
・Add the pork while loosening it so that it does not form lumps.
・By thickening the broth, the taste is well mixed.