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25minutes
Add (A) to a bowl and mix.
大葉の茎を切り落とし、横方向に半分に切る。
豆腐をキッチンペーパーで包んで水気を拭き取り、ボウルに入れる。
(B)を加えてヘラで豆腐を潰しながら、粘りが出るまで練り合わせる。
フライパンに油(分量外)を引いて、中火にかける。
フライパンが温まったら、肉だねを大葉の裏面に乗せて大葉を半分に折りたたみ、フライパンの上に並べる。
焼き色がついたら裏返し、弱中火にして蓋をして2分蒸し焼きにする。
1を軽く混ぜてから加え、中火～強中火にして水分を飛ばしながら煮絡める。
水分が飛んで、調味料が絡んだらお皿に盛り付けて完成。
・The amount shown is for two people.
・Tofu can be either firm or silken tofu.
・There is no need to drain the tofu.
-When arranging the pieces in the frying pan, place the meat on top of the shiso leaves, then place it on top of the frying pan and press lightly to form a flat circle.
・If the shiso leaves are small, there is no need to cut them in half.
- By wrapping it in shiso leaves, your hands won't get dirty.
・You can add wasabi to change the flavor.
-It doesn't harden easily even when cooled, so it's also good as a side dish for your lunch box.
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 25minutes
Kuma's limit cafeteria Time required : 20minutes
Kuma's limit cafeteria Time required : 45minutes
Low-carb restaurant / masa Time required : 15minutes
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