Somen (chicken broth somen) | Recipe transcription from Kumano Genkai Shokudo
Kuma's limit cafeteria Time required : 20minutes
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Ingredients
- Fried tofu : 5 sheets
- (A) Sugar : 2 tablespoons
- (A) Granule dashi stock : 1/2 teaspoon
- (A) Soy sauce : 2 tablespoons
- (A) Mirin : 1 to 1/2 tbsp
- (A) Water : 1 cup (200 ml)
- Vinegared rice : Appropriate amount
Time required
30minutes
Procedure
-
1)
Prepare the fried tofu
00:24
Divide the fried tofu into two equal parts.
Put in boiling water and boil for 1-2 minutes.
Remove the rough heat from the colander and squeeze the water. -
2)
Combine seasonings
01:18
Put (A) in the frying pan of 1 and heat it over high heat.
When it boils, add the fried tofu of 1 and cover it.
Boil on low to medium heat for about 15 minutes until the broth is low.
When the broth is low, turn off the heat and let it cool. -
3)
Finish
03:57
Lightly squeeze the vinegared rice into a bale shape and stuff it in the fried tofu of 2.
Point
・ Adjust the sweetness of the seasoning by adjusting the amount of mirin.
・ When boiling fried tofu, mix it occasionally to evenly soak in the taste.
・ Turn off the simmering heat and leave it to stand so that the fried tofu will be even more flavorful.
・ Boiled fried tofu is also delicious as an ingredient for udon noodles.
・ When making water into soup stock, it is not necessary to add granule soup stock.
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