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揚げ出し豆腐（木綿豆腐の揚げ出し豆腐）｜クキパパ料理チャンネルさんのレシピ書き起こし

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Kukipapa cooking class

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Number of Videos: 332本

Ingredients

Firm tofu : 1
塩 : 適量
片栗粉 : 適量
白だし : 86g
水 : 217g
trefoil leaf : 適量
油 : 適量

Time required

20minutes

Procedure

1) Preparing firm tofu 00:14
Place firm tofu on paper.
Cut into 12 even pieces.
Sprinkle salt on top.
Drain with paper towel.
Wrap in paper and refrigerate for several hours or overnight.
2) fry 01:31
Add oil to a frying pan to a height of 1-2cm.
set fire to it.
Sprinkle potato starch over the entire surface of 1 and remove excess potato starch.
Again, coat the cotton tofu with potato starch and put it in the oil.
Fry for 2 minutes, then turn over and fry for a total of 5-6 minutes.
Remove and drain the oil.
3) make sauce 03:35
Add shirodashi and water to a frying pan and bring to a boil.
4) 盛り付ける 03:55
2をお皿に盛る。
三つ葉の葉を添える。
3をかけて完成。

Point

・The time required does not include the time spent in the refrigerator in step 1 for several hours to overnight.
- Raise the temperature of the oil to 170 degrees.
・When the potato starch hardens, it is a measure of frying.
・You can use mentsuyu instead of white dashi stock.
・If you like, you can add sudachi or yuzu peel to the dish.