ちゃぴさんです。 Time required : 5minutes
焼き豆腐(きゅうり薬味ダレの焼き豆腐)|cook kafemaruさんのレシピ書き起こし
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Ingredients
- 木綿豆腐 : 200g
- 片栗粉 : 大さじ1
- マヨネーズ : 大さじ1
- ginger : Most frequently 1
- Green onion : 大さじ1
- Myoga : 1本
- Cucumber : 1/2本
- Macrophyll : 4枚
- (A)ごま油 : 小さじ1/2
- (A)醤油 : 大さじ1と1/2
Time required
15minutes
Procedure
-
1)
Cutting the material
00:06
Shred the peeled ginger and perilla leaves.
Slice the myoga ginger into thin strips.
Chop the green onions into small pieces.
Cut the cucumber into small cubes, sprinkle with salt (not included in the recipe), rub in the salt, leave for a while, then drain. -
2)
Make the cucumber sauce
00:22
Mix (A) and 1 in a bowl.
-
3)
木綿豆腐の下準備をする
00:47
Wrap the firm tofu in kitchen paper, place a weight on top and drain for 30 minutes, then cut it in half.
Put potato starch in a tray, add the firm tofu and coat evenly. -
4)
bake
01:04
Add mayonnaise to a frying pan and heat.
Once the mayonnaise has melted and spread out, add the firm tofu and cook until golden on both sides. -
5)
盛り付ける
01:25
お皿に木綿豆腐を盛り付け、上から2を乗せたら完成。
Point
・The amount shown is for two people.
-You can also add pickled plum or bonito flakes to taste.
・The time it takes to drain the firm tofu is not included in the required time.
If you use firm tofu, you may not need to drain the water.
・A perfect dish to serve as a side dish or snack.
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