蒸し物（大葉海老豆腐蒸し）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Add water (for salt water) and salt (for salt water) to a container and mix.
Add the frozen peeled shrimp and leave to thaw for about 15 minutes.

Cut the firm tofu in half lengthwise.
Cut lengthwise into 4 equal parts.
Arrange on a heatproof plate.
Scoop out the center of the firm tofu with a spoon.
Make a paste with a spoon from the hollowed-out firm tofu, add the potato starch, and mix.

Cut off the stems of the shiso leaves, chop them finely, and mix them into the firm tofu paste.
Fill the hollowed-out firm tofu with firm tofu mixed with shiso leaves.

Wipe the moisture from the frozen peeled shrimp from step 1 with kitchen paper.
Place the frozen peeled shrimp in the center of step 3.
Cover with plastic wrap and heat in the microwave at 600W for 4 minutes.
Transfer the firm tofu to a heat-resistant container while suppressing the moisture released from the firm tofu with a spatula.

木綿豆腐から出た水分に(A)を加えて混ぜる。
電子レンジで600W1分30秒加熱し、途中30秒ごとに混ぜる。

4の水分をキッチンペーパーで拭き取る。
5をかけて完成。