ハンバーグ（きのこと大根おろしの和風豆腐ハンバーグ）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 30minutes
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煮物（小松菜と油揚げ）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし
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Ingredients
- Komatsuna : 1 bag
- 油揚げ : 2枚
- dashi of Katsuo : 200㏄
- (A)しょうゆ : 大さじ2
- (A)みりん : 大さじ1
- (A)酒 : 大さじ1
- (A)砂糖 : 小さじ2
- しょうゆ : 大さじ1
Time required
10minutes
Procedure
-
1)
cut material
01:37
Cut the fried tofu into 2 cm wide pieces.
Cut off the roots of Japanese mustard spinach and wash away the mud on the roots with running water.
After that, cut into 5 cm width. -
2)
simmer
02:40
Put the bonito stock in a pot and heat over medium-high heat.
Add (A) to the pot and mix.
When it boils, add fried tofu and simmer for 2 minutes.
Add komatsuna and simmer for 3 minutes while mixing the whole.
Add soy sauce and bring to a boil for a while.
Point
・By using fried tofu without removing the oil, you can bring out the umami and richness.
・Komatsuna loses moisture when cooked, so you can add soy sauce at the end to adjust the taste.
・Be careful not to overcook the mustard spinach, as it will harden.
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