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卯の花｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Sesame oil (for frying) : 2 teaspoons
ちくわ : 2〜3本
椎茸 : 1パック(100g)
にんじん : 70g
油揚げ : 2枚
おから : 150g
醤油 : 大さじ1と1/2
塩 : 1つまみ
砂糖 : 1 tablespoon
みりん : 大さじ1
鰹粉 : 3g
うま味調味料 : 7振り
水 : 250cc
長ネギ : 40g
小ネギ : 適量
ごま油(仕上げ用) : 適量

Time required

30minutes

Procedure

1) Do the preparations 04:46
Shred the carrots.
Thinly slice the shiitake mushrooms, including the stems.
Slice the fried tofu into thin slices.
Slice the chikuwa thinly.
Cut the leek in half and slice diagonally.
2) Heating 09:09
Add sesame oil (for frying) to a pan and add 1 except for the green onion and fry.
Add salt and stir fry.
Add the okara and stir fry.
Add water and mix.
Reduce heat to low and add the bonito powder and umami seasonings and stir fry.
Add sugar, soy sauce, and mirin.
Cook over low to medium heat until it reaches your desired consistency.
Sprinkle with salt (not included in the recipe).
Add the scallions and mix.
Add sesame oil (for finishing) and mix.
3) Plate 18:52
Place 2 in the container.
Place in a bowl.
Sprinkle with green onions and it's done.

Point

・We use thick, hand-fried fried tofu.
・If the fried tofu is thin, use two pieces.
・You can substitute shiitake mushrooms with king oyster mushrooms or maitake mushrooms.
・Chikuwa can be substituted with kamaboko or hanpen.
・If you fry the green onions from the beginning, the aroma will disappear.
If you want to store it, let it cool and then chill it in the refrigerator.
・It tastes even better when sprinkled with yuzu pepper.