そうめん（牛肉の冷やしおろしそうめん）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
#Japanese food
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Boiled food
厚揚げのネギ味噌煮｜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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- Number of Subscribers
- 81.2万人
- Number of View
- 1.3億回
- Number of Videos
- 354本
Ingredients
- 厚揚げ : 1丁（200g）
- 片栗粉 : 1 tablespoon
- 長ネギ : 1本
- しょうが : 1かけ
- かつお節 : 1パック（4g）
- ゴマ油 : 適量
- （A）水 : 50cc
- （A）砂糖 : 1 tablespoon
- （A）みりん : 1 tablespoon
- （A）味噌 : 2 tablespoons
Time required
20minutes
Procedure
-
1)
Prepare
01:05
長ネギを小口切りにする。
厚揚げを1～2cm厚さで切り、ポリ袋に入れて片栗粉をまぶす。 -
2)
Combine seasonings
05:19
（A）の調味料を混ぜ合わせる。
-
3)
Fry Atsuage
06:13
Heat sesame oil in a frying pan and fry until the fried tofu is browned.
-
4)
Boil
07:48
2に、長ネギとしょうがを入れて全体を混ぜる。
蓋をして火を弱め、2～3分蒸し煮にする。 -
5)
Add seasoning and finish
09:21
Add (A) to 4 and mix.
Turn off the heat and add dried bonito flakes.
Mix the whole and complete.
Point
・ Mud has accumulated in the blue part of the green onions, so wash them one by one with water.
・ If you are concerned about fried tofu oil, wipe it with paper.
・ By sprinkling potato starch on the fried tofu, the finish will be soft and the taste will soak into it.
・ By cutting long onions into small pieces and steaming them, the texture becomes sweet and soft.
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