焼き物（肉巻き大葉豆腐）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut the firm tofu into 10 equal pieces.
Lay a kitchen towel on top of the bat.
Place the firm tofu on top and place the bat on top.
Place a weight on a vat and let it sit for about 10 minutes to drain.

Cut off the root of the green onion and cut into small pieces.
Cut off the stems of the shiso leaves and cut them in half lengthwise.

Add (A) to a small plate and mix well.

Lay out 1 on a sheet of kitchen paper, cover with kitchen paper and wipe off the moisture.
Remove the kitchen paper and lightly sprinkle both sides with potato starch.
Sprinkle salt, pepper, and potato starch over the pork belly.
Place pork belly, shiso leaves, and tofu in that order and roll.
Place the rolled end down.
Sprinkle potato starch on both sides.

Lightly coat a frying pan with salad oil.
Heat over medium heat for 30 seconds.
Arrange the rolls in step 4 with the end of the roll facing down.
Reduce heat to medium-low, cover, and simmer until golden brown.
Remove the lid, turn it over, put the lid back on, and steam-fry for 2 to 3 minutes.
Lightly grill the sides of 4.
Turn off the heat and wipe off excess oil with a kitchen towel.
Stir in Step 3 and bring to a boil over medium heat.

5をお皿に盛り付けて、小ネギをかけて完成。