Sandwich (egg sandwich) | Restaurant Independent School / Recipe transcription by Principal Kosei
飲食店独立学校 /こうせい校長 Time required : 30minutes
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湯豆腐（ネギ塩湯豆腐）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- 絹豆腐 : 300g
- 長ネギ : 60g
- にんにく : 1片
- (A) Water : 200ml
- (A) Chicken bone soup base : 大さじ1/2
- (A) Oyster sauce : 小さじ1
- 黒コショウ : 適量
Time required
15minutes
Procedure
-
1)
cut material
01:58
Cut off the base of the spring onion, cut it in half lengthwise, and cut it diagonally into long strips.
Peel the garlic cloves, remove the core and mince. -
2)
加熱する
03:17
小鍋に(A)を入れて混ぜる。
絹豆腐をスプーンで大きめに掬って入れる。
にんにくと黒コショウを入れ、火にかけて沸騰させる。
沸騰したら少し豆腐を煮る。
長ネギを入れ、ひと煮立ちしたら完成。
Point
・If you get tired of yudofu with ponzu sauce, you can make simple yudofu with tofu, green onions, and garlic.
・Firm tofu can also be delicious, but silken tofu is recommended in the video.
・Salty soup and green onions go well together.
・Chicken bone soup and oyster sauce go well together.
・It's delicious to eat as it is, but you can eat it with salt, sesame oil, chili oil, or lemon juice to taste.
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