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煮豆腐（厚揚げの煮豆腐風）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Fried tofu : 2 pieces (300g)
玉ねぎ : 1/2個
卵 : 3個
出汁 : 250ml
(A) Soy sauce : 大さじ2
(A) Alcohol : 大さじ2
(A)Mirin : 大さじ2
(A) Sugar : 大さじ1

Time required

25minutes

Procedure

1) prepare the onions 01:07
Make a diagonal cut at the base of the onion and cut into 2cm wide pieces.
Loosen the onions and add them to the frying pan.
2) Make seasoning combinations 02:35
Add (A) to a bowl and mix.
3) Prepare the ingredients for tofuage 03:24
Cut the atsuage into thin slices, turn them around, and cut them in half lengthwise.
4) 加熱する 05:07
Add 2 and 3 to the frying pan containing the onions.
Heat over medium-low heat.
Once it boils, cover with a lid and heat on low heat for 10 minutes.
Crack the eggs into a container and whisk.
Open the lid and reduce the heat to medium until the liquid is reduced to 1/3.
Turn the heat down to low and stir in half the eggs.
Cover and heat on low heat for 1 minute.
Add the remaining eggs, cover, turn off the heat, and let stand for 2 minutes.

Point

・Amount for 2 people.
・Make dashi by adding 1 packet of dashi to 400ml of water and boiling it.
・If the dashi pack used to make dashi contains salt or if you are using granulated dashi, reduce the amount of soy sauce to 1 and 1/2 tablespoons.
- Beat the eggs until there are no lumps in the whites.
・You can eat it over rice if you like.