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Donburi (Tofu Donburi)｜Dare Uma [Cooking Researcher]'s Recipe Transcript

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Who horse [cooking expert]

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Ingredients

豚ひき肉 : 50g
ごま油 : 大さじ1
長ねぎ : 1/4本
しいたけ : 1個
にんにく : 1片
塩 : 1つまみ
(A) water : 150ml
(A) Chicken stock base : 小さじ1と1/2
(A) sugar : 小さじ1/2
(A) Shirodashi : 小さじ1
木綿豆腐 : 1/2丁
水溶き片栗粉 : 片栗粉大さじ1/2と同量の水
ごはん : 1杯
ラー油 : 適量

Time required

20minutes

Procedure

1) 下準備をする 01:35
Chop the long onions, shiitake mushrooms, and garlic.
2) 具材を炒める 02:52
Put sesame oil and 1 minced pork in a frying pan, heat over medium heat, add salt and fry well.
3) 具材に味付けをする 04:00
When 2 is lightly charred, add (A) and cotton tofu, and heat until cooked while finely chopping the cotton tofu.
When it comes to a boil, add the well-mixed potato starch dissolved in water little by little and stir-fry it so that it fits well.
When it thickens moderately, stop the fire.
4) 盛り付ける 05:02
Place the rice on a plate and pour 3 and chili oil over the top to complete.

Point

・If you don't like shiitake mushrooms, you don't have to add them.
・By finely chopping shiitake mushrooms, it is easier to bring out the flavor and umami.
・By gradually heating the ingredients in a cold frying pan, you can bring out the flavor and aroma before they burn.
・By frying minced pork well, the odor is removed and the umami and aroma are brought out.
・If you add the water-soluble potato starch all at once, it will form lumps, so add it little by little and mix well.
・If you like, you can also add Japanese pepper or Sichuan pepper to taste.