生姜焼き（肉巻きピーマンの生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
Japanese mustard spinach and fried tofu | Transcription of Chie Sato's recipe
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Ingredients
- Komatsuna : 200g
- Fried tofu : 2 sheets
- (A) Somi soup : 3 tbsp
- (A) Mirin : 2 tablespoons
- (A) Water : 400ml
Time required
20minutes
Procedure
-
1)
Cut
00:03
Cut off the roots of Japanese mustard spinach, cut into 5 cm widths, and expose to running water.
Cut the fried tofu into 1 cm wide pieces. -
2)
Boil Japanese mustard spinach
01:48
Put komatsuna in boiling water with a little salt (not included in the amount) and boil it lightly.
-
3)
Boil
02:13
Put (A) in a pan and warm it.
Add 1 Komatsuna and fried tofu and simmer on low heat for about 3 minutes.
Point
・ Komatsuna can be removed by exposing it to running water.
・ Since it is simply cut and boiled, it can be easily made.
・ Freshly made is delicious, but when cooled, the taste becomes familiar and becomes more delicious.
・ For deep-fried tofu, lightly boil it to remove the oil and it will have an elegant taste.
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