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丼（小松菜と豆腐のごまだれ丼）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Komatsuna : 1 bundle
塩 : 小さじ1/2
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ2
(A) Wasabi : 小さじ1
(A) Roasted sesame : 適量
木綿豆腐 : 1丁(300g)
鰹節 : 1パック(4g)
ご飯 : 茶碗2杯分
ごま油 : 適量

Time required

15minutes

Procedure

1) Preparing firm tofu 01:26
Put kitchen paper on the tray.
Tear the firm tofu into large pieces with your hands and set aside.
2) Prepare the Komatsuna 02:17
Cut the dirty part of the root of the Komatsuna.
Cut into 3-4cm width, loosen and wash.
Place in a plastic bag and add salt.
3) make sauce 03:52
Put (A) in a container and mix.
4) 加熱する 05:07
Heat a frying pan and add sesame oil.
Add the firm tofu and fry until browned.
Add komatsuna and fry.
Turn off the heat and add katsuobushi and mix.
5) 盛り付ける 07:07
Add 4 to the rice in a bowl.
Completed with 3.

Point

・The amount is for two people.
・Firm tofu should not be torn into small pieces.
・You can use silken tofu for the firm tofu, but using firm tofu will make it more satisfying to eat.
・By adding salt to Komatsuna and kneading it, it cooks well and there is no mistake in seasoning.
・Put water (not listed) in a frying pan and heat it.