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白和え（ニラとこんにゃくと人参の白和え）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

絹豆腐 : 1丁
Tsuki Konnyaku : 200g
ニラ : 1束
人参 : 1/2本
ごま油 : 大さじ1
白ごま : 大さじ1
(A)醤油 : 大さじ1
(A)みりん : 大さじ1
(A)砂糖 : 大さじ1/2
(B) Granulated Japanese-style soup stock : 5g
(B) Miso : 大さじ1

Time required

20minutes

Procedure

1) 絹豆腐を水切りする 00:55
Place the drained silken tofu in a heat-resistant bowl and microwave at 600W for 1 minute and 30 seconds.
Wrap in kitchen paper and place in a colander to drain.
2) 野菜を切る 01:32
ニラを5cm幅に切る。
人参は皮を剥かずに細切りにする。
3) 合わせ調味料を作る 02:11
器に(A)を入れて混ぜ合わせる。
4) Drain the water from the konnyaku. 02:30
Put the konnyaku into a colander and drain the water.
5) 炒める 02:35
Heat a frying pan, add the konnyaku and dry fry.
Once the water has evaporated, push it to one side and add sesame oil and carrots in the empty space and stir fry.
Once the oil has been absorbed, mix everything together, and when the carrots are cooked to your liking, add the chives and continue to stir fry.
Add 3 and stir fry for about 3 minutes, then turn off the heat.
6) 和える 04:41
Place silken tofu in a bowl, add (B) and mix well with a whisk.
Once mixed, add the white sesame seeds, crushing them with your hands.
Add 5, which has cooled to room temperature, and mix well to finish.

Point

・Since you don't need to use a food processor, we recommend using silken tofu.
Instead of using ground white sesame seeds, you can use ground white sesame seeds.
・Let the stir-fried ingredients cool to room temperature so that the flavors can blend well.
-It's delicious whether you eat it freshly made or chilled.