サラダ（もやしと春雨の中華風サラダ）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 15minutes
#Japanese food
#Tofu dish
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Deep-fried tofu | Transcription of Miki Mama Channel's recipe
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Ingredients
- Tofu : 1 (300g)
- potato starch : 3 tbsp and 1/2 tbsp
- Shimeji mushroom : 1/2 pack (50g)
- (A) Water : 150cc
- (A) Soy sauce : 2 tablespoons
- (A) Sugar : 1 tablespoon
- (A) Mirin : 1/2 tbsp
- (A) Katsuobushi no Moto : 1/2 teaspoon
- (A) Potato starch : 2 tsp
Time required
15minutes
Procedure
-
1)
Prepare tofu
00:08
Wipe off the tofu with kitchen paper.
Cut into 4 equal parts and sprinkle the surface with potato starch. -
2)
Fried
00:53
Arrange the tofu in a 26 cm frying pan, sprinkle with salad oil (2 tbsp) and heat over high heat.
When you hear a roasting sound, reduce the heat to medium heat and turn it over when it becomes brown.
Fry 6 sides for a total of 10 minutes.
After baking, put it on kitchen paper and drain the oil. -
3)
Make bean paste
01:17
Put (A) in a small pan, melt the potato starch completely, and heat it over medium heat.
Add shimeji mushrooms, heat for about 2 minutes while thickening, and cook the shimeji mushrooms. -
4)
Finish
02:57
Arrange the tofu on a plate and sprinkle the bean paste on it.
Point
・ A simple recipe that does not require draining of tofu.
・ When adding potato starch to tofu, water will come out from the tofu over time, so sprinkle it just before baking.
・ When frying, take 10 minutes to remove the water from the tofu and it will be fragrant.
・ When making bean paste, add potato starch and do not heat until it is completely melted. Be careful not to melt it and put it on the fire as it will be fooled.
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