#Japanese food #Tofu dish #Appearance #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

Deep-fried tofu | Transcription of Miki Mama Channel's recipe

お気に入りに追加

Miki Mama Channel

Number of Subscribers: 43.2万人
Number of View: 1.2億回
Number of Videos: 705本

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.