白玉だんご（みかん白玉だんご）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 20minutes
Cold tofu (floating cold tofu) | Transcript of the recipe from Kuma no Kyogen Shokudo
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Ingredients
- Tofu : 2
- (A) Soy sauce : 大さじ2
- (A) Vinegar : 大さじ2
- (A) Sugar : 大さじ1
- (A) Sesame oil : 小さじ1
- 氷 : 8〜10個
- 水 : 100ml
- 小ネギ : 2本
- きゅうり : 1本
- オクラ : 2本
Time required
10minutes
Procedure
-
1)
mix the seasonings
01:10
Put (A) in a bowl and mix.
-
2)
prepare the vegetables
01:52
Wash the cucumber, remove the stem, cut in half lengthwise and thinly slice diagonally.
Cut the green onion into small pieces.
Rub the okra with salt (not listed), remove both ends and cut into small pieces. -
3)
Serve
03:31
Add ice and water to 1 and mix.
Scoop the tofu with a spoon and add it.
Finished with cucumbers, green onions and okra.
Point
・I use silken tofu, but you can use firm tofu if you prefer.
・By rubbing the okra with salt (not listed), you can remove fine whiskers and dirt.
・Use the water in the tofu pack.
・You can add ginger or myoga if you like.
・You can put chili oil on it if you like.
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