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Ankake Koya-dofu and Koya-dofu wrapped with large leaf meat |

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kattyanneru

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Ingredients

Koya tofu (for ankake) : 2 sheets
Potato starch (for ankake) : Appropriate amount
(A) Water : 250ml
(A) Soy sauce : 1 tablespoon
(A) Mirin : 1 tablespoon
(A) Sugar : 2 tsp
(A) Dashi no Moto : 1/4 teaspoon
Crab stick : Two
Water-soluble potato starch : Appropriate amount
Beaten egg : 1 piece
Koya tofu (for meat rolls) : Three
Sliced pork : About 100g (5 sheets)
Potato starch (for meat rolls) : Appropriate amount
Macrophyll : About 10
(B) Mirin : 1 tablespoon
(B) Soy sauce : 1 tbsp and 1/2 tbsp
(B) Sugar : 1/2 tbsp

Time required

30minutes

Procedure

1) Return Koya-dofu for Torotama Ankake 00:45
Put Koya-dofu in a bowl, soak it in water for 3 minutes, squeeze the water, make it into 6 equal parts, and sprinkle with potato starch.
2) Bake Koya tofu 01:03
Add salad oil (not included in the amount) to a frying pan and heat to warm. Add Koya tofu from 1 and bake until the surface is browned.
When the potato starch becomes brown and hardens, add (A), mix lightly and boil over high heat.
When it comes to a boil, reduce the heat to low, cover and simmer for about 5 minutes. Immediately after 5 minutes, turn off the heat and remove.
3) Make Torotama Ankake 02:23
Finely chop two crab sticks into a frying pan from which Koya-dofu has been taken out, add it to the heat, add the beaten egg when it is thickened with broth, mix it quickly, turn off the heat, and heat it with residual heat. Sprinkle the bean paste on Koya tofu and sprinkle with chopped fine onions (not included in the amount).
4) Return Koya tofu for rolls of large leaf meat 03:29
Rehydrate 3 pieces of Koya tofu with water in the same way as 1 and squeeze the water lightly. Put a knife in the vertical direction and divide it into 3 equal parts.
5) Prepare the pork 03:51
Cut Koya-dofu into pork ribs to a length that can be wrapped around one and a half laps.
Sprinkle potato starch on the surface.
6) Roll Koya tofu with pork 04:20
Place the perilla leaves with the stems face down on the pork, put Koya tofu on it, and roll it around.
7) Bake rolled Koya tofu 04:44
Put the cooking oil (outside the amount) in a frying pan and heat it. Place the pork in a frying pan with the end of the roll facing down.
When it gets brown and the end of the roll sticks, turn it over and bake the whole surface.
8) Boil the seasoning 05:15
When the whole surface is browned, add seasoning (B) and boil the seasoning while mixing over high heat.
When the water is completely gone, it's done.

Point

・ When boiling, return Koya-dofu on the way so that the broth will spread throughout.
・ Ankake is thickened with the potato starch attached to Koya tofu, but if the thickness is not enough, add water-soluble potato starch to adjust.
・ By sprinkling potato starch on the surface, it has a chewy texture.
・ Koya-dofu for meat rolls becomes dry when you squeeze the water well, so just drain the water lightly.
・ When the pork is about to run out, cut the Koya tofu in half and use it.
・ Because it is wrapped with pork rather than just Koya tofu, it has more volume.
・ The fat of pork and seasonings are entwined, and the flavor of the perilla leaves is good.