Cooking expert Ryuji's buzz recipe Time required : 30minutes
- Chinese cabbage : 1/8 piece
- silken tofu : 1/2丁
- (A) Water : 100cc
- (A) Soy sauce : 大さじ1
- (A) Mirin : 大さじ1
- (A) cooking sake : 大さじ1
- (A) Japanese style dashi : 小さじ1/2
- 水溶き片栗粉 : 適量
- ごま油 : 少量
prepare the cabbage
Cut Chinese cabbage into bite-sized pieces.
Heat sesame oil in a frying pan.
Add the core part of the Chinese cabbage and fry.
When the core of the Chinese cabbage is cooked through, add the leaves and fry.
Make a space in the center and put silken tofu in it.
Add (A) and mix so that it spreads throughout.
Boil down for a few minutes.
Turn off the heat, add the water-soluble potato starch, thicken and mix quickly.
Complete by serving 2 on a plate.
・Chinese cabbage and tofu Japanese-style ankake recipe perfect for the cold winter.
・During step 2, mix carefully so as not to break the silken tofu.
・The ratio of water and potato starch in the water-soluble potato starch should be 1:1.
・In step 2, add the water-soluble potato starch and mix quickly to prevent lumps from forming.
・Eating it with shichimi chili pepper makes it more delicious.
・If you like, you can put grated ginger in the seasoning.
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