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冷や汁（豆腐ときゅうりの冷や汁）｜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

ご飯 : 2 cups
Silken tofu : 200g
きゅうり : 1本
シソ : 適量
水 : 350ml
だしパック : 2袋
ごま油 : 小さじ2
(A) Miso : 大さじ2(36g)
(A) Ground sesame : 大さじ2
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1

Time required

20minutes

Procedure

1) Making the stock 00:39
Pour water into a measuring cup and add the contents of the dashi packet.
Mix well to dissolve and place in the refrigerator for 10 minutes.
2) Preparing the Silken Tofu 02:02
Place kitchen paper on a plate and wrap the drained silken tofu in it.
Lightly wrap, place a 200g weight on top and leave for 10 minutes.
3) 調味料を混ぜる 03:15
ボウルに(A)を入れ、味噌を溶かすように混ぜる。
4) シソを切る 04:26
シソの根元を切り落として細かく千切りにし、ラップに包んでおく。
5) 冷や汁のだし汁を作る 05:51
Add 1 to 3 in small amounts, stirring each time to dissolve the miso.
Once the miso has dissolved, add the rest of step 1 and mix.
6) きゅうりを加える 07:17
Sprinkle 1 teaspoon of salt (not included in the recipe) over the surface of the cucumber and rub well.
Wash, dry and cut off the stem.
Slice thinly using a slicer and add to bowl 5.
7) 絹豆腐を加える 09:51
Tear the tofu into pieces with your hands and add to 6.
Add sesame oil and mix well.
8) 盛り付ける 11:06
丼にご飯を盛り、7をかけてシソをトッピングしたら完成。

Point

・The video shows the portion size for two people.
If you prefer, you can use shredded myoga ginger instead of shiso.
・We use salt-free dashi packs.
・When using a dashi pack that contains salt, reduce the overall seasoning by a small amount.
・We recommend using a mixture of two types of miso.
・If you want a lighter flavor, reduce the amount of soy sauce to 1 teaspoon.
・If you are concerned about the alcohol, you can heat the mirin in the microwave for 20 seconds.
- Rubbing cucumbers with salt will remove their grassy smell.
- Sesame oil is added to add richness and flavor, so if you are concerned about fat, you don't need to add it.