新玉葱は「水だけ」で煮込め、放り込んで煮るだけの【玉鍋】が旨すぎる｜料理研究家リュウジさんのバズレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 45minutes
Mitarashi Dango ｜ Homemade Luxury / Recipe transcription of handmade luxury goods
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Ingredients
- Shiratamako : 100g
- Silken tofu : 120g
- (A) Sugar : 1.5-2 tablespoons
- (A) Soy sauce : 1 tablespoon
- (A) Mirin : 1 tablespoon
- potato starch : Around 2 teaspoons
- water : 80ml
Time required
20minutes
Procedure
-
1)
Put Shiratamako and silken tofu in a bowl, knead and shape into a round shape.
00:22
Put Shiratamako and silken tofu in a bowl and knead by hand until there are no lumps. Mold into a round shape.
-
2)
Boil 1 for 2-3 minutes
02:51
Put 1 in boiling water and boil for 2-3 minutes until it comes to the surface.
-
3)
After boiling, soak in cold water and stick the dumplings on a bamboo skewer.
03:48
Immediately after boiling, soak in cold water to drain. Stick the dumplings on a bamboo skewer.
-
4)
Make sauce with material (A) and water-soluble potato starch
04:51
Make a sauce. Put (A) in a frying pan and heat it over low heat. When the sugar has melted, turn off the heat and add the water-soluble potato starch. Mix well and heat over low heat while mixing as it is.
-
5)
Place the dumplings on a plate and add the sauce to complete.
05:55
Place the dumplings on a bamboo skewer on a plate and add the sauce to complete.
Point
・ Knead the dough until it is moist and fluffy to the touch.
・ If it is difficult to stick on a skewer, it will be easier to stick if you expose it to cold water for a longer time and lower the temperature.
・ When making sauce, potato starch tends to become lumpy due to sudden temperature changes, so extinguish the fire once, mix it, and then put it on low heat.
・ If you put it in the refrigerator for a long time, it will harden. In that case, put it in the microwave for about 20 seconds.
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