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Stir-fry (fried tofu with butter and ponzu sauce)｜Recipe written by Kenmasu Cooking

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Cooking

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Ingredients

厚揚げ : 1袋
豚バラ肉 : 100g
玉ねぎ : 1/4個
みょうが : 2本
大葉 : 3枚
油 : 1 tablespoon
塩胡椒 : 適量
バター : 20g
ポン酢 : 適量
マヨネーズ : 適量
chili pepper : 適量

Time required

10minutes

Procedure

1) 厚揚げの下処理をする 00:50
キッチンペーパーで余分な油を拭き取る。
2) 食材を切る 01:09
After cutting the deep-fried tofu in half, cut it into 5 mm wide pieces.
Cut onions thinly.
Cut the pork belly if it is large.
Cut the myoga in half and then thinly slice.
Oba removes the axis.
3) 具材を炒める 02:35
Add oil to a frying pan and fry the pork belly over high heat.
When the heat goes through to some extent, add the onions and deep-fried tofu, and stir-fry while loosening the pork belly with chopsticks.
When the onion becomes translucent, add salt and pepper.
4) 味付けをする 04:45
When the deep-fried tofu is lightly browned, add the butter and ponzu sauce.
Stir-fry until the butter melts and the ponzu is entangled with the ingredients.
5) お皿に盛る 05:25
Serve on a plate and top with the cut myoga ginger.
Tear off the perilla and put it on.
Completed with mayonnaise and chili pepper.

Point

・Because excess oil can be removed by simply wiping the deep-fried tofu with kitchen paper, there is no need to blanch them.
・Cut the pork belly with kitchen scissors for easy cleanup.
・Sprinkle with salt and pepper before seasoning to bring out the flavor.
・You can adjust the amount of ponzu to your liking, but it's just right if it covers the entire dish.
・Tear off the shiso leaves for a better aroma.