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15minutes
Open the silken tofu, drain it and return it to the packaging.
Chill in the freezer for at least 8 hours.
Transfer to a tray, tear into small pieces with your hands, and leave to thaw naturally.
Or cut into bite-sized pieces and freeze.
きゅうりをスライサーで薄切りにしてポリ袋に移す。
海塩を加えて塩揉みし、置いておく。
絹豆腐ときゅうりの水分を手で絞る。
ボウルに、ごま油ときゅうりを入れて和える。
塩昆布→キムチ→絹豆腐→ポン酢の順に入れ、その都度よく和える。
冷蔵庫で1時間冷やし、全体が馴染んだら完成。
*The time it takes to freeze silken tofu in the freezer, thaw it naturally, and chill it in the refrigerator is not included in the required time.
Silken tofu can be cut into small pieces and then frozen in a zip bag.
- The silken tofu will break down into small pieces while it is being mixed.
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