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煮物（豚肉と高野豆腐の煮物）｜食事処さくらさんのレシピ書き起こし

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Restaurant Sakura

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Ingredients

高野豆腐 : 4個
しめじ : 100g
豚肉 : 150g
塩 : 少々
(A)Water : 300ml
(A) Soy sauce : 大さじ1
(A) Alcohol : 大さじ1
(A)Mirin : 大さじ1
(A) Granule stock : 小さじ1
油 : 適量

Time required

15minutes

Procedure

1) Preparation 00:55
Soak the Koya tofu in a bowl of water (not listed in ingredients) for 5 minutes.
Add (A) to a bowl and mix.
Remove the stones from the shimeji mushrooms, loosen them and place them in a bowl.
Cut the pork.
Squeeze out the water from the Koya tofu and cut it.
2) stew 04:47
Heat the frying pan over medium-low heat.
Heat the oil, add the pork, stir fry, sprinkle with salt, and fry lightly.
Add shimeji mushrooms and stir-fry.
Add Koya tofu, mix gently, add (A) and bring to a boil.
Once it boils, reduce the heat to low, cover and simmer for 5 minutes.
Reduce the heat to medium and bring to a simmer while pouring the broth over.
Finish by placing on a plate.

Point

・For pork, use pork belly.
・Use light soy sauce.
・It is best to use low-sodium granulated soup stock.
・You may also use a granule dashi pack.
・Shimeji mushrooms can also be made delicious with maitake mushrooms or king king mushrooms, so use whatever you like.
・Press the center of the Koya tofu firmly to make sure it is soft.
・When cutting the pork and Koya tofu in step 1, cut them into bite-sized pieces.
・Step 2: Bake the shimeji mushrooms until they release their moisture.