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

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.

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.

Add shirodashi and water to a frying pan and bring to a boil.

2をお皿に盛る。
三つ葉の葉を添える。
3をかけて完成。