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白和え｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

silken tofu : 1 unit (300-340g)
ごぼう : 約25cm
人参 : 約5cm
ほうれん草 : 2株
しいたけ : 2本
鶏もも肉 : 100g
ごま油 : 大さじ2
(A)砂糖 : 大さじ2
(A)醤油 : 大さじ2
(A)すりごま : 大さじ2

Time required

30minutes

Procedure

1) prepare the material 00:21
Wrap the silken tofu with kitchen paper, put it on a plate, put a weight on it and drain it.
Wash the burdock root and cut it into 6 equal parts lengthwise.
Cut the carrot into thick strips.
Cut the spinach into 5mc widths, soak in water, discard the water, soak again for 2-3 minutes, and drain.
Cut the shiitake mushrooms into thin slices, and cut the chicken breast into bite-sized pieces.
2) 合わせ調味料を作る 03:38
器に(A)を入れよく混ぜる。
3) 炒める 04:28
フライパンにごま油を入れ、中火にかける。
鶏もも肉を入れて炒め、ごぼうと人参を入れて炒め合わせる。
鶏もも肉に7割火が通ったらしいたけを加え炒める。
しいたけに軽く火が通ったら2を加え3分炒める。
ほうれん草を加えて炒める。
水分が1/3になるまで煮詰めたら火を止める。
4) 混ぜ合わせる 06:50
Put 1 tofu in a bowl and mash well.
Add 3 and mix well to complete.

Point

・If you don't have chicken thighs, you can use chicken breast.
・If the vegetables are exposed to water for a long time, the flavor and nutrients will be lost, so it is better to leave them in the water for a short time.
・Additional seasonings can be added directly.
・When mixing in step 4, 3 does not have to be cold.