パスタ（肉じゃがのパスタ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
Tofu Nan ｜ kattyanneru / Katchanneru's recipe transcription
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Ingredients
- Cotton tofu : 150g
- Okara powder : 40g
- Psyllium : 10g
- Lacanto : 10g
- Baking powder : 3g
- Olive oil : 10g
- water : 50ml
- Silken tofu : 150g
- Curry powder : 1/2 teaspoon
- ketchup : 1 tsp
- Worcestershire sauce : 1 tsp
- Shiokosho : a little
Time required
25minutes
Procedure
-
1)
Make naan
00:49
Drain the cotton tofu and wrap it in kitchen paper. Mix and knead okara powder, psyllium, lacant, baking powder, olive oil and water. Take it out into plastic wrap and mold it into a naan shape.
-
2)
Bake naan
02:15
Heat a frying pan lightly sprinkled with olive oil, remove the wrap and bake on low medium to medium heat until browned. When it becomes brown, turn it over and steam it over low medium to medium heat for 2 minutes, then turn the dough over and steam it again. Apply a small amount of olive oil to the whole.
-
3)
Make tofu curry soboro
04:18
Add a small amount of olive oil, add cotton tofu, and bake on medium heat while breaking into pieces. Add curry powder, Worcestershire sauce, ketchup, salt and pepper, and lacanto and fry.
Point
・ When mixing the ingredients, mix them to a certain extent and then knead them with a spatula until the whole is smooth.
・ When molding into a naan shape, it is easier to stretch it with a chopstick or cotton swab.
・ You don't have to use olive oil to make the naan soaked at the end.
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