Gyoza (dumplings) | Kenmasu Cooking's recipe transcription
Cooking Time required : 25minutes
#Japanese food
#Fried food
#Tofu dish
#Side dishes
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Easy
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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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.
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