ピカタ（豚こま肉のトマトソースピカタ）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 45minutes
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煮物（巾着卵）｜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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Ingredients
- egg : Four
- 油揚げ : 2枚
- 練り辛子 : 適量
- (A)Water : 200ml
- (A) Sugar : 小さじ2
- (A) Soy sauce : 大さじ2〜2と1/2
- (A)Mirin : 大さじ2〜2と1/2
- (A) Katsuribushi : 1袋(5g)
Time required
20minutes
Procedure
-
1)
make preparations
00:54
Make a slit in the short side of the fried tofu and insert your finger into it to open it.
Crack the eggs into a container.
Add one egg to each fried tofu, then add two eggs to each fried tofu.
Close the fried tofu with a toothpick. -
2)
boil
02:48
Add (A) to a frying pan and bring to a boil over medium heat.
Add 1 and pour the broth over the surface.
Cover and simmer over medium-low heat for 3 minutes.
Turn the fryer over and pour the broth over the top.
Cover and simmer over medium-low heat for 3 to 4 minutes.
Flip it over and when the inside is firm, remove it to a cutting board. -
3)
finish
05:23
Cut 2 into bite-sized pieces.
Remove the toothpick.
Serve on a plate and cover with the broth.
Point
・Amount for 2 to 4 people.
・When making with mentsuyu, use 4 tablespoons of 2x diluted mentsuyu, 200ml of water, and 2 teaspoons of sugar.
・Use fried tofu that can be easily shaped into bags.
・When flipping, use a fly turner to make it easier to flip.
・A perfect snack.
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