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煮物（肉豆腐）｜食事処さくらさんのレシピ書き起こし

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Restaurant Sakura

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Ingredients

beef loin : 200g
砂糖 : 大さじ1
牛脂 : 1個
長ネギ : 1本
絹豆腐 : 1丁(300g)
(A)酒 : 大さじ2
(A)みりん : 大さじ1
(A)醤油 : 大さじ2
(A)うま味調味料 : 1つまみ
(A)片栗粉 : 小さじ1/2
(A)水 : 50ml

Time required

20minutes

Procedure

1) make sauce 00:23
Put (A) in a bowl and mix lightly.
2) 食材を切る 01:29
長ネギの根元を切り落とし、斜め2cm幅に切る。
長ネギの青い部分は切った後、水で洗う。
絹豆腐は水気を切る。
牛ロース肉は一口大に切る。
3) 加熱する。 03:10
Put the frying pan on a weak medium heat, and when it warms up, add the beef fat and melt it.
Add the beef loin and stir-fry. When the color changes, add sugar and stir-fry while blending.
When the whole is entwined, turn off the heat, move the beef loin to the edge, mix 1 well and add it.
Add the silken tofu to the empty space while crumbling it with a spoon.
Move the beef loin further, put the white part of the green onion in the empty space, and put the green part on top.
Heat over medium-low heat, and when it boils, turn the heat down.
Sprinkle broth over top with a spoon to mix.
When the broth has spread throughout, cover and simmer for 10 minutes.
Increase the heat to medium-low and boil down the broth until it thickens.

Point

・The green onion accentuates the sweetness and texture.
・Because the green part of the green part of the green onion often has some soil remaining at the base, it is good to wash it after cutting it.
・When using pork instead of beef loin, use pork belly to prevent it from becoming hard.
・By seasoning the beef loin with sugar, it has a well-balanced flavor.
・Adding the silken tofu while crumbling it with a spoon makes the cross section uneven and makes it easier for the sauce to get entangled.
・Firm tofu can be used instead of silken tofu, but we recommend silken tofu because it has a smooth texture.