HidaMari Cooking Time required : 40minutes
Yudofu, tuna pile, and 3 other dishes | Recipes for ordinary couples
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Ingredients
- spinach : 1 bundle
- Sake (Ohitashi) : 2 tablespoons
- sweet sake : 1 tablespoon
- Soy sauce : 1 tablespoon
- Granule soup stock (Ohitashi) : 2 tsp
- Burdock : 1/2
- carrot : One
- Eagle talon : Appropriate amount
- Sake (kinpira) : Appropriate amount
- Granule soup stock (kinpira) : Appropriate amount
- Soy sauce (kinpira) : Appropriate amount
- sugar : Appropriate amount
- Gum : a little
- Flank steak : 4
- Sake (sasami) : a little
- Salt (scissors) : a little
- Plum (tube) : Appropriate amount
- Macrophyll : 2-3 sheets
- Tuna : 1
- Long : 1/4
- vinegar : 1 tsp
- Soy sauce (mountain) : Appropriate amount
- wasabi : a little
- Tofu (small) : 3 pack
- Kombu soup stock (mountain) : Appropriate amount
- (A) Small green onions : Appropriate amount
- (A) Katsuobushi : Appropriate amount
- (A) Grated ginger : Appropriate amount
- (A) White sesame : Appropriate amount
- (A) Nori seaweed : Appropriate amount
- (A) Yuzu pepper : Appropriate amount
Time required
45minutes
Procedure
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1)
Make a honey
00:30
Boil water, boil spinach, soak in water and drain the lye. Squeeze the water, cut into 5 cm width, and put in a closed container. Heat sake, mirin, soy sauce, and soup stock in a pan, and when it is boiled, turn off the heat. When the heat is removed, put it on spinach in a closed container and leave it for a while.
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2)
Kinpira makes
02:00
Wash the burdock root, shred it without peeling it, and soak it in water. Shred the carrots. Cut the hawk's claws into round slices. Fry gobo, carrots and hawk claws in a frying pan with oil, add sake, granules, soy sauce, sugar and sesame seeds, fry and cook.
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3)
Make tororo
02:43
Peel a long piece, grate it, add vinegar, and wrap it.
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4)
Make plum jisosami
05:58
Remove the streaks of the scissors and season with sake and salt. Cut the perilla into thin strips. Stick with two bamboo skewers per scissors and bake on the grill until cooked. After roasting, apply plum jiso and sprinkle with perilla leaves.
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5)
Make a mountain
07:40
Wipe the tuna with kitchen paper to remove water, cut it into dice, and soak it in wasabi soy sauce. Put the white tuna in a long one and combine it with the seasoned tuna.
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6)
Make Yudofu
08:45
Boil water in a pan, add kelp soup stock and tofu cut into pieces that are easy to eat, and warm. Cut the small green onions and put (A) in a plate separately to make a condiment.
Point
5 healthy and low-calorie snacks.
Mainly Yudofu and other snacks are also gently seasoned.
Adding vinegar to the tororo has the effect of suppressing discoloration.
Be careful not to overspray the plum tube that you put on the scissors because it has a stronger acidity than you think.
Kinpira burdock hawk claws and tuna piled wasabi are your choice.
You can choose whether tofu is silk or cotton.
If you like yudofu, add ponzu or soy sauce.
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