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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 : 1 (300g)
豚バラ肉 : 220g
玉ねぎ : 1/2個
しらたき : 200g
（A）砂糖 : 大さじ1
（A）しょうゆ : 大さじ3
（A）みりん : 大さじ4
（A）白だし : 大さじ2
（A）赤ワイン : 大さじ4
小ネギ : 適量

Time required

20minutes

Procedure

1) Put the ingredients in a frying pan 02:26
Cut the onion into thin slices of about 6 to 8 mm.
Cut the cotton tofu into pieces that are easy to eat, arrange them in a frying pan, and put the onions in the frying pan.
Rinse the shirataki noodles with lukewarm water at 40 degrees Celsius and drain. Cut it to a suitable size with scissors and put it in a frying pan.
Cut the pork ribs into 4 equal parts and put them in a frying pan.
2) Add seasoning and simmer 04:19
Add (A) to 1 and heat to boil.
Cover and simmer on low medium heat for 20 minutes.
Sprinkle small onions to finish.

Point

・ For tofu, we recommend cotton tofu, which does not easily crumble.
・ Slice the onion into thin slices of about 6 to 8 mm to leave a good texture. By using onions, fragrance and richness are added.
・ Because it is stewed without using water, the taste easily soaks into the ingredients.
・ Yamaki's white sardine is recommended. When using other types of white soup, adjust as appropriate because the amount of salt is different.
・ It is delicious even if you arrange it with Tabasco.