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スープ（豆腐のみぞれ汁）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Japanese white radish : 5cm(200g)
生姜 : 1片
水 : 200ml
(A)片栗粉 : 小さじ1
(A)水 : 小さじ1
(B)塩 : 小さじ1/2
(B)醤油 : 小さじ1/2
豆腐 : 1/2丁
青ネギ : 適量
かつお節 : 4g

Time required

25minutes

Procedure

1) make preparations 01:09
Grate the ginger and put it in a small plate.
Grate the radish.
2) Make potato starch dissolved in water 02:56
Add (A) to another small plate and mix.
3) boil 03:50
Add the daikon radish from Step 1 and water, cover and heat over high heat.
Once it boils, lower the heat and simmer for 3 to 5 minutes.
Add (B) and mix.
Drain the excess water from the tofu, then scoop the tofu into appropriate sized pieces with a spoon and add.
Cover and simmer for about 1 minute.
Add bonito flakes and mix.
Check the taste and turn off the heat.
Gather the ingredients and add Step 2 while mixing the broth.
Mix everything together and heat it.
Once it boils, turn off the heat.
Add the chopped green onions and mix gently.
4) 盛り付ける 07:58
Place 3 in a bowl.
Finish by adding the ginger from Step 1.

Point

・Use the radish with the skin on.
・Grate the daikon radish and add it to the pot along with the water.
・Be sure to add the bonito flakes before checking the taste.
・When mixing everything in step 3, be careful not to break up the tofu.
・Be sure to measure (A).
・We recommend scooping the tofu with a spoon instead of cutting it with a knife.
・It is also delicious to finish with sesame oil, chili oil, shichimi chili pepper, yuzu pepper, etc.