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豚キムチ肉豆腐｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Cotton tofu : 300g
豚バラ肉 : 200g
キムチ : 200g
玉ねぎ : 1/2個（120g）
（A）水 : 180cc
（A）味噌 : 大さじ2
（A）砂糖 : 大さじ1
（A）白だし : 大さじ2
（A）酒 : 大さじ2
小ネギ : 適量
ラー油 : 適量

Time required

35minutes

Procedure

1) Prepare 02:40
Cut the cotton tofu into pieces that are easy to eat and arrange them in a frying pan.
Cut the onions along the fiber and put them in a frying pan.
Cut the pork ribs into bite-sized pieces and put the kimchi in the frying pan.
2) Add seasoning and simmer 04:00
Add (A) to 1 and heat over high heat to boil.
Melt miso and sugar, cover and simmer over low heat for 20 minutes.
3) Finish 05:50
Sprinkle small onions in 2 and sprinkle with chili oil.

Point

・ For tofu, we recommend cotton tofu, which does not easily crumble.
・ We recommend sweet kimchi made in Japan.
・ By cutting the onion into combs, the texture remains moderately.
・ Miso and sugar are completely melted and then stewed so that the ingredients are evenly flavored.
・ It is delicious even if you arrange it with Tabasco.