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煮物（ひじきの煮物）｜けんますクッキングさんのレシピ書き起こし

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Cooking

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Ingredients

Hijiki : 40g
大豆水煮 : 1袋
木綿豆腐 : 1/2個
にんじん : 適量
糸こんにゃく : 1袋
油揚げ : 2枚
ごま油 : 大さじ1
(A) flavor seasoning : 8g
(A) Water : 200cc
(A) Mirin : 大さじ3
(A) cooking sake : 大さじ3
(A) Soy sauce : 大さじ3と1/2
(A) Sugar : 大さじ3

Time required

30minutes

Procedure

1) return the hijiki 01:01
Wash the hijiki in a container.
Soak in water (not listed) for 10 minutes.
2) cut ingredients 01:29
Cut carrots into strips.
Wipe off excess oil from the deep-fried tofu with a paper towel and cut into thin strips similar to the deep-fried tofu.
Drain the thread konjac in a colander and wash with water.
Drain the boiled soybeans in a colander and rinse with water.
3) Drain the hijiki 03:25
Drain the hijiki in a colander.
4) 加熱する 03:48
Heat a frying pan and add the firm tofu, break it up, add sesame oil and fry until the moisture evaporates.
Add 2 and 3 and fry.
Add (A) and simmer for 5 minutes.
5) 盛り付ける 08:27
お皿に4を盛って完成。

Point

・Use carrots with the skin on.
・We use thread konnyaku that does not require harshness.
- Can be made from inexpensive materials.
・You can add textured ingredients such as burdock and lotus root to the ingredients.
・Can be stored frozen in a storage bag or refrigerated in a storage container.