醤油煮（牛肉とうずらの卵の醤油煮）｜백종원 PAIK JONG WONさんのレシピ書き起こし
백종원 PAIK JONG WON Time required : 25minutes
#Vegetable dishes
#pottery
#Tofu dish
#Side dishes
#Popular YouTuber (more than 100,000 registered users)
#Vegan
#Easy
餃子（豆腐ともやしと大葉の餃子）｜cook kafemaruさんのレシピ書き起こし
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Ingredients
- dumpling skin : 15 sheets
- 大葉 : 15枚
- (A) Soy sauce : 大さじ1
- (A) Sesame oil : 小さじ1
- (A) Dashi powder : 小さじ1
- (A) grated garlic : 小さじ1
- 木綿豆腐 : 175g
- 片栗粉 : 大さじ2
- もやし : 120g
- お湯 : 150cc
- ごま油 : 適量
Time required
35minutes
Procedure
-
1)
Preparing firm tofu
00:13
Wrap firm tofu with kitchen paper.
put weight on. -
2)
prepare the bean sprouts
00:29
Cut the roots of the bean sprouts.
-
3)
mix
01:11
Put (A) in a bowl and mix.
Add firm tofu and mix.
Add potato starch and mix.
Add bean sprouts and mix. -
4)
包む
02:08
餃子の皮の上に大葉、3の順番に乗せて5〜6回折り包む。
-
5)
焼く
03:13
フライパンにごま油をひく。
中火で熱して4を並べる。
お湯を入れて蓋をして5〜6分焼く。
ごま油(分量外)をかける。
1分ほど強火で焼く。 -
6)
盛り付ける
04:00
お皿に5を盛って完成。
Point
・The amount is for 15 pieces.
・We use large gyoza skins.
・The time required for draining the firm tofu is not included in the required time.
・Use firm tofu and bean sprouts instead of meat.
・Dip in ponzu sauce, chili oil, mustard, and vinegar as you like.
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