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豆腐（酒粕豆腐）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

Number of Subscribers: 60.0万人
Number of View: 9,299.5万回
Number of Videos: 449本

Ingredients

sake lees : 200g
水 : 200ml
豆乳 : 200ml
米粉 : 50g
味噌 : 適量
みりん : 適量

Time required

30minutes

Procedure

1) heat up 04:05
Tear off the sake lees into the pot, add water, heat and mix well.
When it becomes smooth and the moisture evaporates moderately, turn off the heat.
2) Add soy milk and rice flour and heat 06:24
Add soy milk and mix well with a whisk, then add rice flour and mix well.
Put it on the fire again, heat it up while stirring occasionally, and when it boils, reduce the heat.
When it becomes sticky and hard, turn off the heat.
3) 冷やす 08:04
型に移し、ラップをして表面を平らにする。
冷蔵庫で冷やし固める。
4) 味噌だれを作る 09:00
鍋に味噌とみりんを1:2の割合で入れ、火にかける。
アルコールが飛んでとろみがついたら火を止める。
5) 盛り付ける 11:50
3を型から外して切ってお皿に乗せる。
4を添えたら完成。

Point

・Sake lees contains about 8% alcohol, but the finished product does not contain alcohol because it evaporates when heated.
・For sake lees, sheet-like plate lees are used in the video, but if you use kneaded lees with a high water content, you should change it to 100ml of water and 30-40g of rice flour.
・Since the amount of water in sake lees varies depending on the product, it is advisable to adjust the amount of water to be added.
・Potato starch can be used instead of rice flour.
・Taste it at the end of step 2 and if it is still powdery, heat it additionally.
・You can adjust the ratio of miso and mirin in the miso sauce to your liking.
・You can eat it with brown sugar syrup or honey if you like.
・Chilling time in the refrigerator is not included in the required time.