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肉豆腐｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

Firm tofu : 1
豚小間肉 : 100g
糸こんにゃく : 200g
小ネギ : 2～3本
塩 : 少々
ごま油 : 大さじ2
炒りごま : 大さじ1
(A)しょうゆ : 大さじ2
(A)みりん : 大さじ2
(A)酒 : 大さじ3
(A)砂糖 : 大さじ1
(A)酢 : 大さじ1/2

Time required

15minutes

Procedure

1) make sauce 00:15
Add (A) and mix.
2) make preparations 00:59
Drain the water from the thread konjac and cut it finely.
Dry roast the thread konnyaku in a frying pan to remove the moisture.
Sprinkle salt on one side of the meat.
Finely chop the spring onion.
Break the tofu into small pieces with your hands and place them on a serving plate.
Heat in the microwave (600W) for 3 minutes without wrapping, and discard the excess water.
3) stir fry 03:26
Move the konnyaku to the edge of the frying pan and add the sesame oil.
Add the meat and cook only one side, then mix with the konnyaku.
Add the sauce and simmer.
Add toasted sesame seeds and green onions and bring to a boil.
Place the ingredients on top of the tofu, sprinkle with green onions and sesame seeds, and you're done.

Point

・Dry-fry without adding thread konnyaku oil. Even with residual heat, the water will fly away, so leave it as it is.
・You can use white leeks (1/3) instead of small leeks.
・Put tofu on a serving plate to warm the plate.
・Discard the water that comes out from heating the tofu in the microwave.
・Once 80% of one side of the pork has been cooked, mix it with the konnyaku.
・Add the sauce before the meat is completely cooked so that the meat doesn't get tough.
・Even if you add the green onions at the end, the residual heat will still burn them. Adjust the finish to your liking.
・Drain the tofu well.