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うま煮（冷凍あさりと豆腐のうま煮）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

silk tofu : 1 knife (400g)
冷凍あさり : 70g
長ネギ : 30g
生姜 : 10g
水 : 適量
塩 : ひとつまみ
酢 : 1 drop
(A)水 : 1カップ
(A)Chicken soup base : 小さじ1
(A)酒 : 大さじ1
(A)砂糖 : 小さじ1
(A)オイスターソース : 小さじ2
(A) Soy sauce : 大さじ2
(B)水 : 1 and 1/2 tablespoons
(B)片栗粉 : 1 and 1/2 tablespoons
こしょう : 少々
ごま油 : 小さじ2

Time required

15minutes

Procedure

1) cut vegetables 00:20
Slice the green onion diagonally.
Finely chop the ginger.
2) Parboil silken tofu and frozen clams 00:53
Boil enough water in a frying pan to cover the silken tofu.
Add an appropriate amount of sake (not listed) and a pinch of salt.
Add the silken tofu cut into dice.
Once the water boils, lower the heat and boil for about 4 to 5 minutes.
Add frozen clams and boil for 10 seconds.
Drain the tofu and clams in a colander.
3) make umani 02:37
Add 1 to a heated frying pan with oil (not listed) and stir-fry over low to medium heat.
Insert (A) and 2.
Once it boils, simmer over low to medium heat for 3 to 4 minutes.
Sprinkle with pepper.
Lower the heat and add the water-soluble potato starch mixed with (B) little by little to determine the consistency.
Once the consistency is determined, simmer over high heat.
Sprinkle sesame oil on the surface of the pot.
Add 1 drop of vinegar.
4) 盛り付け 07:11
お皿に盛り付けて完成。

Point

・Adding sake at step 2 eliminates the smell of the clams and allows the flavor to soak into the tofu more easily.
・If you boil frozen clams for too long, they will become hard and lose their flavor, so boil them for about 10 seconds.
・When mixing the tofu, mix gently so it doesn't break up.
・When the potato starch is completely cooked, it will have a smooth texture.
-Adding a drop of vinegar will remove the oiliness and improve the flavor.
・You can also arrange it by adding komatsuna or mushrooms.