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チヂミ（豆腐チヂミ）｜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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Cooking expert Ryuji's buzz recipe

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Ingredients

(A) silken tofu : 150g
(A) Chicken bone soup base : 小さじ2/3
(A) Katakuriko : 大さじ2と1/2
ごま油 : 大さじ1
(B) Sugar : 小さじ1
(B) Umami seasoning : 2振り
(B) Soy sauce : 大さじ1
(B) Vinegar : 小さじ2
(B) chili oil : 適量

Time required

10minutes

Procedure

1) make the dough 01:21
Put (A) in a bowl and mix well until smooth.
2) タレを作る 02:30
小皿に(B)を入れてよく混ぜる。
3) 焼く 04:01
フライパンにごま油を入れ、中火にかける。
ごま油が温まったら、1を入れて広げる。
たまにフライパンを揺すりながら約3分焼き、焼き色が付いたら裏返す。
反対面も焼き色が付いたら裏返し、両面香ばしくなるまで焼く。
お皿に盛り付け、2を添えて完成。

Point

・Meat, seafood, vegetables, tuna, natto, etc. can be mixed in the pancake, but if salty ingredients are used, it is better to reduce the amount of chicken stock.
・If you like, you can add gochujang to the sauce.
・If you don't like spicy food, you can use sesame oil instead of chili oil.
・Even if you put the sauce on sashimi, it will be Korean and delicious.
・If you add the batter before heating the sesame oil, the batter will absorb the sesame oil and lose its flavor, so be sure to warm it before adding it.
・When making 2 to 4 times the amount, it is good to increase the sesame oil by 2 to 4 times.