漬物（ナスときゅうりの梅酢漬け）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 10minutes
Salted tofu ｜ Ta-chan Nell / Taiyo Sugiura's recipe transcription
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Ingredients
- Silk tofu : 1 chome
- Salt (for tofu) : Appropriate amount
- tomato : 1/2 piece
- Baby leaf : 1 bag
- Olive oil : Appropriate amount
- Black pepper : a little
- Salt (for caprese) : a little
- flour : Appropriate amount
- oil : Appropriate amount
- Katsuobushi : 1 pack
- Small green : a little
Time required
30minutes
Procedure
-
1)
Sprinkle with salt
00:30
Remove the silken tofu from the pack, drain it, and sprinkle it with salt.
-
2)
Let it lie down
01:25
Wrap silk tofu three times with kitchen paper and let it sit in the refrigerator overnight.
-
3)
Cut
02:06
Take it out of the refrigerator and slice it. Add soy sauce as it is and eat it with sashimi.
-
4)
Arrange 1
03:08
Slice tomatoes and salted tofu. Place baby leaf on the plate. Arrange tomatoes and salted tofu alternately and sprinkle with olive oil, black pepper and salt to complete the caprese.
-
5)
Arrange 2
04:23
Add flour to the sliced silk tofu. Bake in an oiled frying pan, take it on a plate when it gets browned, put bonito flakes and chopped green onions on it, and sprinkle with soy sauce.
Point
It takes time to lie down, but the cooking time is very short.
Moisture will come out, so it's a good idea to change the paper while you lay it down.
It is delicious to eat with wasabi soy sauce or ginger soy sauce.
The texture is chewy and delicious.
When baked, the outside is fragrant and the inside melts.
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