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豆腐の磯辺焼き｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Cotton tofu : 1 (300g)
とろろ昆布 : 10g
片栗粉 : 大さじ3
塩 : 小さじ1/4
オリーブオイル : 小さじ1
醤油 : 大さじ1
みりん : 大さじ1
焼きのり : 全形1枚
ごま油 : 適量

Time required

20minutes

Procedure

1) Prepare for tororo kelp 03:45
Loosen the tororo kelp by hand and tear off the vertical fibers.
2) Make dough 05:08
Put the tofu in a plastic bag and knead it by hand to break it, then put the tororo kelp in two parts and knead it well by hand to mix. Add more potato starch, knead, add salt and olive oil, and let it blend into the whole.
3) Mold 08:22
Flatten 2 and cut open the bag, then divide the dough into 8 equal parts and roll them one by one.
4) タレとのりを準備する 09:26
醤油とみりんを混ぜ合わせておく。焼きのりは16等分に切っておく。
5) 焼く 10:28
フライパンを熱してごま油を入れたら3を並べ入れ、上にのりをのせて焼き色がつくまで焼く。裏返して反対側にものりをのせたら、蓋をして弱火で1～2分蒸し焼きにする。蓋を取り、再度裏返して20～30秒焼き、のりを密着させる。
6) 仕上げる 13:40
フライパンの火を止め、タレを加えて全体に絡める。フライパンの余熱だけでタレが蒸発しなければ火をつけ煮詰めて完成。

Point

・ Isobe-yaki made from tofu without using mochi.
・ It is a delicious and safe dish for those who are concerned about diet, blood sugar level, body fat, etc.
・ The point is to let the tofu absorb the water in the tororo kelp.
・ A good idea recipe that improves the taste, dietary fiber, and minerals without the hassle of draining.
・ The amount of ingredients is for 2 to 3 people.
・ Add 1 tablespoon of potato starch to 100 g of tofu.
・ When molding the dough in step 3, if you make good use of the plastic bag, the cutting board will not get dirty, and you will not have to use a cooking sheet or plastic wrap again for work.
・ The glue can be attached to either half or both sides.
-It has an elastic texture and is easy to melt in the mouth.
・ Even if you eat it with wasabi, you can eat it deliciously.
・ Because it can be made with tofu and tororo kelp, the material cost is low and it saves money.