かき揚げ（とうもろこしと大葉のかき揚げ）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 15minutes
団子（豆腐のみたらし団子）｜ゆう スイーツ研究家さんのレシピ書き起こし
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Ingredients
- Tofu : 260g
- 片栗粉 : 240g
- (A) Sugar : 大さじ4
- (A) Soy sauce : 大さじ1
- (A)Mirin : 大さじ2
- (A)Water : 40g
- (B) Potato starch : 大さじ1
- (B) Water : 30g
Time required
15minutes
Procedure
-
1)
make the dough
01:39
Cut tofu into evenly spaced pieces and place in a bowl.
Pour boiling water (not listed) and soak for 1 to 2 minutes.
Heat in the microwave for 3 minutes.
Discard the hot water, add cold water, and let the tofu cool to the touch.
Drain the water and mix with a whisk until smooth.
Add potato starch and mix with a rubber spatula.
Divide the dough into 20g portions. -
2)
Make mitarashi bean paste
03:21
Place (A) in a heat-resistant bowl.
Mix (B) to make water-soluble potato starch, add to a heat-resistant bowl, and mix.
Heat in the microwave for 2 minutes, mix thoroughly and strain through a colander. -
3)
boil the dumplings
04:05
Fill a pot with hot water (not listed) and bring to a boil.
Add the dough from step 1 into a ball.
When the dumplings start to float, remove them and cool them in ice water. -
4)
盛り付ける
05:42
Arrange the dango in a bowl and top with the mitarashi bean paste.
Point
・Expiration date is 10 minutes.
・We use silken tofu.
・If you don't remove the odor from the tofu properly, the tofu flavor will remain.
・Weigh the dough for the dumplings and make them the same size.
・If you notice a powdery smell after heating in the microwave in step 2, heat in the microwave at 200W for 2 to 3 minutes.
・When cooling the dango in ice water, it will become hard if it is too cold, so transfer it to a bowl as soon as possible.
・It's best to boil it just before eating, as it won't taste as good after boiling.
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