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肉豆腐（牛肉の肉豆腐）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

beef : 250g
木綿豆腐 : 350g
長ネギ : 120g
生姜 : 15g
(A)水 : 350cc
(A)塩 : 小さじ2/3
(A)醤油 : 小さじ2
(A)みりん : 大さじ1
(A)酒 : 50cc
(A)鰹粉 : 4g
(A)味の素 : 6振り
卵 : 2個

Time required

25minutes

Procedure

1) Prepare the ingredients 02:11
Cut the ginger into strips.
Cut the green onion diagonally.
Cut the firm tofu into 12 equal pieces.
2) boil 03:10
Place 1 and beef in a frying pan.
Add (A) and bring to a boil.
Remove the lye.
Cover and simmer over medium-low heat for 15 minutes.
3) finish 08:16
Crack the eggs into 2.
Finish by adding small green onions (not listed).

Point

・You may use silken tofu instead of firm tofu.
・When arranging the ingredients in step 2, it is a good idea to leave a space open for the eggs.
・If you don't have bonito powder, you can use bonito flakes heated in the microwave and ground into powder.
- If you are concerned about the soup becoming cloudy after boiling in step 2, you can strain it through a colander.
・Add the small green onions (not listed) in step 3 to taste.
・You can eat it with Japanese pepper or shichimi chili pepper if you like.