#Vegetable dishes #Tofu dish #Side dishes #Complimented rice #winter #Easy

和風あんかけ（白菜と豆腐の和風あんかけ）｜あさごはんチャンネルさんのレシピ書き起こし

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あさごはんチャンネル

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Ingredients

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

Time required

15minutes

Procedure

1) prepare the cabbage 00:00
Cut Chinese cabbage into bite-sized pieces.
2) heat up 00:17
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.
3) Serve 02:18
Complete by serving 2 on a plate.

Point

・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.