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焼き豆腐（焼き薬味豆腐）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

Firm tofu : 1 piece (300g)
片栗粉 : 大さじ3
大葉 : 3枚
長ネギ : 1/4本
みょうが : 1個
鰹の削り節 : 適量
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
(A) water : 大さじ5
(A) Sugar : 小さじ1
(A) dashi stock : 小さじ1
(A) grated ginger : 小さじ1

Time required

30minutes

Procedure

1) Drain the firm tofu 00:38
Place a weight on the firm tofu and let it sit for about 30 minutes to drain the water.
2) prepare the condiments 00:45
Remove the stem of perilla, roll it in a short direction and cut it into thin strips.
Chop the green onion.
Cut the myoga in half lengthwise and slice into 2mm thick slices.
Soak myoga in water (not listed) for about 5 minutes to remove harshness.
Drain the myoga and put it in a bowl with the green onion.
3) mix the seasonings 01:15
Add (A) to the bowl with myoga and green onions and mix.
4) 木綿豆腐に衣をつける 01:33
木綿豆腐を9等分に切る。
袋に片栗粉と木綿豆腐を入れて口を閉じ、振って片栗粉をまぶす。
5) 焼く 01:57
フライパンに油(分量外)をひいて中火で熱する。
4を間隔をあけてフライパンに並べる。
途中で返しながら全面に焼き色がつくまで焼く。
6) soften 02:55
Add 5 to 4 and mix.
7) 盛り付ける 03:15
Place 6 on a plate.
Add the remaining seasonings to the bowl.
Sprinkle shiso and dried bonito shavings to complete.

Point

・A recipe for grilled condiment tofu that can be easily made by simply grilling and mixing.
・ Quantity for 2 people.
・The time required to drain the firm tofu for about 30 minutes is not included in the required time.
・Sprinkling potato starch on cotton tofu tends to stick to it when baking, so leave some space between the tofu when baking.
・Sprinkle bonito shavings as you like.
・Can be made with cheap and easy ingredients.
・If you don't like myoga, add more green onions.