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煮物（キャベツと厚揚げの煮物）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

cabbage : 1/4 to 1/2 pieces (about 400g)
厚揚げ : 1枚(200g)
soy sauce (for fried tofu) : 大さじ1
Katakuriko (for fried tofu) : 小さじ1
サラダ油 : 適量
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ2
(A) Water : 1カップ
(A) Kezuribushi : 5〜10g
(B) Katakuriko : 小さじ2
(B) water : 小さじ2
生姜のすりおろし : 1 piece

Time required

20minutes

Procedure

1) Preparing the deep-fried tofu 00:51
Tear the deep-fried tofu into bite-sized pieces.
Add soy sauce (for seasoning) and mix.
2) prepare the cabbage 02:13
Remove the core from the cabbage and slice thinly.
Tear the leaves into bite-sized pieces with your hands.
Wash and thinly slice the thick core.
3) heat up 03:27
Heat salad oil in a frying pan.
Sprinkle 1 with potato starch (for fried tofu) and put in a frying pan.
Bake on medium heat for 2-3 minutes.
Add cabbage, add (A) and mix.
Cover and steam for about 5 minutes.
Turn off the heat and add the mixed (B) and mix.
Heat to thicken.
4) 盛り付ける 06:04
お皿に3を盛る。
生姜のすりおろしを乗せて完成。

Point

・The amount is for two people.
・If you are concerned about the oil in the deep-fried tofu, pour boiling water over it to remove the oil.
・By tearing off the deep-fried tofu and cabbage, the flavor permeates from the cross section.
・Use 1/4 cabbage for winter cabbage and 1/2 for spring cabbage.
・By sprinkling katakuriko (for thick fried tofu) on the fried tofu, it becomes easier for the flavor to permeate.