Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 3minutes
がんもどき(ひじきと人参のがんもどき)|cook kafemaruさんのレシピ書き起こし
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- 1,760本
Ingredients
- 豆腐 : 350g
- ひじき : 50g
- 人参 : 50g
- 小口切りねぎ : 大さじ1
- 油 : 適量
- (A) Egg : 55g
- (A) Potato starch : 大さじ3
- (A) Soy sauce : 小さじ1
- (A) Salt : 1g
Time required
30minutes
Procedure
-
1)
Preparing the tofu
00:12
Wrap the tofu in kitchen paper and drain.
Transfer to a bowl and mash with your hands until smooth. -
2)
タネを作る
00:46
(A)を加えてよく混ぜ合わせる。
茹でて細かく切った人参、ひじき、小口切りねぎを加えて混ぜる。 -
3)
揚げる
01:29
フライパンに底から約3cm油を入れて、160度に温める。
2をスプーンですくって油の中に落とす。
両面に揚げ色がつくまで揚げ、油を切ったら完成。
Point
- We use firm tofu that does not need to be drained, and it weighs 350g after draining.
・If you are using regular tofu, place a weight on it and leave it for a few hours to drain the water.
-The weight of an egg after cracking the shell is 55g.
・Boil the carrots in advance and cut them finely.
-If you like, you can add grated daikon radish and eat it with ginger soy sauce.
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