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柚子香る和風白麻婆豆腐|武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

チャンネル登録者数
10.8万人
再生回数
492.8万回
動画数
28本

材料

  • 豆腐 : 一丁
  • 三つ葉 : 適量
  • 鶏挽き肉 : 100g
  • 長ネギ : 1/2本
  • 柚子胡椒 : 小さじ1/2
  • 顆粒だし : 小さじ2/3
  • 薄口醤油 : 大さじ2
  • みりん : 大さじ1と1/2

所要時間

30分

手順

  1. 1) Cut tofu 00:48

    Cut the tofu into dice-shaped pieces that are easy to eat.

  2. 2) Cut vegetables 01:13

    Finely chop the green onions and chop the trefoil.

  3. 3) Boil the tofu 02:20

    Add salt and tofu to boiling water and boil for about 5 minutes.

  4. 4) 鶏ひき肉を炒める 02:55

    フライパンに油をひいて火にかけ、鶏ひき肉を加えて、塩胡椒を振りかけて炒める。

  5. 5) スープを煮立たせる 03:36

    長ネギを入れて混ぜ合わせ、顆粒だし、醤油、みりんを入れて煮立たせる。

  6. 6) とろみをつける 04:20

    水抜きした豆腐をスープの中に入れて煮込む。溶かした柚子胡椒を入れたら火を止めて、片栗粉を加えて優しく混ぜ合わせる。

  7. 7) 仕上げる 05:32

    再度火をつけて中火で軽く炒めたら、お皿に盛り付けて、三つ葉をのせて完成。

Point

・ You can use either silk or cotton for tofu.
・ By boiling the tofu in salt, the water inside is removed and the tofu becomes elastic.
・ Tofu should be boiled in salt over low to medium heat.
・ Add Yuzu Kosho after melting it lightly so as not to get lumpy.
・ When adding potato starch, be sure to turn off the heat so as not to get lumpy.


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