そうめん（卵かけそうめん）｜エプロンさんのレシピ書き起こし
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Boiled Japanese mustard spinach and fried tofu | Transcription of Kenmasu Cooking's recipe
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Ingredients
- Komatsuna : 1 bag
- Fried tofu : 5 sheets
- Enoki : 1/3 bundle
- water : 500cc
- Noodle soup : 150cc
- sugar : 1 tablespoon
- Salt (for boiling komatsuna) : 1 tsp
Time required
12minutes
Procedure
-
1)
Prepare for frying
01:03
Put the fried tofu in kitchen paper, drain the oil, cut it in half, and then cut it into 1 cm wide pieces.
-
2)
Make sauce
02:46
Add water, noodle soup, sugar, fried tofu, and enoki mushrooms to a frying pan and bring to a boil.
When it boils, transfer it to a bowl and remove the rough heat. -
3)
Boil Japanese mustard spinach
05:25
Boil water in a frying pan, add salt, and add from the stem of Japanese mustard spinach.
When it boils again, add the leaves and boil.
After boiling, cool it with cold water, drain it well, and cut it into 3 cm widths.
Add to the container of 2) and mix well to complete!
Point
It is recommended that you remove excess oil by sandwiching it with kitchen paper, which is easier than boiling water.
You can make delicious food without enoki mushrooms.
When boiling greens, add salt to improve the color and taste. It is also good to add salt when boiling edamame and spinach.
You can use it as it is, but you can also use it as a regular dish because it tastes good even if you eat it after cooling it in the refrigerator.
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