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ギャル曽根公式チャンネル「ごはんは残さず食べましょう」

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Ingredients

fried tofu : 3 bags
水 : 400ml
(A) dashi stock : 大さじ1
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ3
(A) Sake : 大さじ2
(A) Sugar : 大さじ2
米 : 2合
ガリ : 適量
大葉 : 適量
white sesame : 適量
すし酢 : 適量

Time required

40minutes

Procedure

1) remove oil 01:26
Put water (not listed) in a pot and bring it to a boil, then add the aburaage and drain the oil.
Take it out in a colander and drain the hot water.
2) 油揚げを煮る 01:47
鍋に水、(A)を入れ、沸騰させる。
油揚げを絞り、半分に切る。
油揚げを鍋に入れ、落し蓋をして弱火で15分煮る。
3) cut material 03:35
Chop the garlic.
Coarsely chop the perilla.
Turn off the heat of step 2 and let it cool by submerging it in the broth.
4) make vinegared rice 04:52
Put the cooked rice in a bowl, add the white sesame and sushi vinegar, and mix.
Divide into two, add 3 to one and mix.
5) 成形する 06:22
Squeeze the fried tofu lightly and pack 4.
Finished on a plate.

Point

・By removing the oil from the fried tofu, the oily smell disappears.
・Use sake that does not contain salt.
・The leftover seasoned fried tofu can be arranged by chopping it up and adding it to the ingredients, or by mixing it with udon noodles.
・If you want to add sweetness, adjust the amount of sugar and mirin according to your taste.