Potato salad (cream cheese potato salad) | Recipe transcription by chef Shidara's Cooking Dojo
Chef Shitara's cooking dojo Time required : 30minutes
甘辛煮（厚揚げと小松菜の甘辛煮）｜ 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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Ingredients
- fried tofu : 1/2 piece (2 slices)
- 小松菜 : 2束
- ごま油 : 少々
- (A) Soy sauce : 大さじ1
- (A) Mirin : 大さじ1
- (A) cooking sake : 大さじ1
- (A) sugar : 大さじ1
Time required
15minutes
Procedure
-
1)
Drain the deep-fried tofu
00:00
Wrap the deep-fried tofu with 2 damp paper towels.
Heat in the microwave for about 1 minute to remove the oil. -
2)
cut ingredients
00:26
Cut the komatsuna into bite-sized pieces and separate the leaves and stems.
Cut the deep-fried tofu into bite-sized pieces. -
3)
stir fry
00:55
Heat sesame oil in a frying pan.
Add the komatsuna stems and fry.
When the komatsuna stalks are mixed with the sesame oil, add the komatsuna leaves and fried tofu and stir-fry.
When the komatsuna is cooked, add (A), mix and boil down.
Flip the deep-fried tofu to let the flavors soak in. -
4)
盛り付ける
02:35
お皿に3を盛り付けて完成。
Point
・During step 3, the water content in the broth will decrease, and if the whole is entwined, it will be ready.
・Once cooled, the flavor will permeate, making it even more delicious.
・If you add shichimi pepper or Japanese pepper to the finished product, you can eat it even more deliciously.
・It is not necessary to pre-boil the deep-fried tofu.
・Ideal for making ahead of time or as a side dish for bento.
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