蒸し鶏（よだれ鶏）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
煮物（白菜と豆腐の煮物）｜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
- Chinese cabbage : 1/8 piece
- 絹豆腐 : 1/2丁
- (A) water : 100cc
- (A) cooking sake : 大さじ1
- (A) Mirin : 大さじ1
- (A) Ponzu sauce : 100cc
Time required
25minutes
Procedure
-
1)
Preparing silken tofu
00:00
Wrap silken tofu with kitchen paper.
Put it in a heat-resistant dish and heat it in the microwave for 3 minutes at 500W. -
2)
cut ingredients
00:27
Cut Chinese cabbage into bite-sized pieces.
Cut the silken tofu into bite-sized pieces. -
3)
heat up
00:52
Put 2 in a small pot.
Add (A), cover, and simmer over high heat until boiling.
Reduce the heat to medium and simmer until the cabbage is cooked through.
Mix so as not to break the silken tofu on the way. -
4)
盛り付ける
02:21
お皿に3を盛る。
Point
・You can easily drain silken tofu using a microwave oven.
・During step 3, place the silken tofu in a small pot so that it does not fall apart.
・During step 3, when the silken tofu and Chinese cabbage are soaked in flavor, it is an indication of completion.
・If you like, you can change the taste by adding shichimi pepper or yuzu pepper.
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