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煮びたし（小松菜と油揚げの煮びたし）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Komatsuna : 1 bunch
油揚げ : 2枚
(A)Water : 300ml
(A) Soy sauce : 大さじ1
(A) Salt : 小さじ1/3〜1/2
(A)Mirin : 大さじ2
(A) Katsuribushi : 5g(小1パック)
七味唐辛子 : 適量

Time required

15minutes

Procedure

1) Prepare the ingredients 00:54
Wash the komatsuna and cut off the roots.
Wash the base of the komatsuna, separate the stems and leaves, and cut each into 2 equal parts.
Separate the komatsuna stems and leaves and put them in a vat.
Cut the fried tofu in half horizontally and then cut into 7-8mm wide pieces.
2) heat up 02:27
Add the komatsuna stems to the frying pan.
Add fried tofu.
Add (A) and heat.
Once boiling, cover and simmer for 3 minutes.
Check the firmness of the komatsuna stems and add the komatsuna leaves.
Turn over, cover, and simmer for about 1 minute.
3) Serve 06:48
Place 2 on a plate.
Add the broth.
Finished with shichimi chili pepper.

Point

・Amount for 2 people.
・Fried tofu is cooked without draining the oil, but if you are concerned about it, drain the oil.
・When adding (A), add water first.
- Boiling the stems of komatsuna in cold broth allows the flavors to blend more easily.
・If you let it cool down and reheat it, the flavors will infuse and become even more delicious.