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五目豆腐｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

絹ごし豆腐 : 1 unit (300-340g)
(A) Oyster sauce : 大さじ1
(A) Chicken bone soup base : 大さじ1/2
豚こま肉 : 150g
醤油 : 大さじ1
片栗粉 : 大さじ1
小松菜 : 1株
しいたけ : 1個
にんじん : 5cm
ごま油 : 大さじ1

Time required

25minutes

Procedure

1) prepare the tofu 00:35
Pour the water from the silken tofu into a bowl.
Place silken tofu in a heatproof bowl.
Add (A) to the water from the silken tofu and mix.
2) prepare the material 01:36
Pour soy sauce over the pork and mix well.
Cut the shiitake mushrooms into thin slices.
Cut carrots into bite-sized pieces.
Cut off the roots of the Komatsuna and cut into bite-size pieces.
Wash the root of the Komatsuna with water.
Heat silken tofu from step 1 in a microwave oven at 600W for 3 minutes.
Sprinkle katakuriko over pork sesame.
Drain the silken tofu with kitchen paper.
Add the water from the silken tofu to 1 (A).
3) make bean paste 04:09
Add sesame oil to a frying pan and heat.
Add the carrots, shiitake mushrooms, and komatsuna stems and stir-fry.
Add komatsuna leaves and pork sesame meat and mix over low heat.
Cover and simmer for 1 minute.
Mix, cover and simmer for 2 minutes.
Place the silken tofu on a plate and pour the bean paste over it to complete.

Point

・Use the moisture from silken tofu for seasoning.
・The total amount of water and seasoning from silken tofu is 200ml. Add water if not enough.
・When heating silken tofu in the microwave, do not wrap it.
・When the seasoning of the pork sesame has soaked in, sprinkle with potato starch.
・Use large shiitake mushrooms.