浅漬け（きゅうりとみょうがの生姜醤油浅漬け）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 10minutes
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肉豆腐（豚こま肉の肉豆腐）｜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
- Firm tofu : 1/2 piece (175g)
- 豚こま肉 : 120g
- (A) Sugar : 小さじ1
- (A) Soy sauce : 大さじ1
- (A) Shirodashi : 小さじ2
- (A) Liquor : 大さじ1と1/2
- (A) Mirin : 大さじ1と1/2
Time required
15minutes
Procedure
-
1)
Preparing firm tofu
02:01
Scoop out the firm tofu with a spoon and put it in the pan.
-
2)
simmer
02:38
Add (A) to 1 and boil.
Cover and simmer over low heat for 2-3 minutes.
Halfway through cooking, turn the cotton tofu over.
Tear off the pork sesame and put it in the empty space.
Boil until the redness of the pork sesame is gone.
Point
・You can use silken tofu instead of firm tofu.
・By scooping out the firm tofu with a spoon, it becomes easier for the flavor to permeate.
・Pork sesame meat will harden if it is heated too much.
・You can arrange it with vegetables as you like.
・Eating it with shichimi chili pepper makes it more delicious.
・Ideal for snacks and rice.
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