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煮豆腐｜食事処さくらさんのレシピ書きこし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

絹豆腐 : 1丁
玉ねぎ : 2/1
三つ葉 : お好みで
卵 : 2個
水 : 300ml
ほんだし : 小さじ1
みりん : 50ml
酒 : 50ml
醤油 : 大さじ2
砂糖 : 1.5

Time required

100minutes

Procedure

1) Drain the tofu 00:28
Put the tofu cut in half with kitchen paper, put a weight on it, and leave it for 1 hour to drain it.
2) Make broth 01:12
Put water, Hon-Dashi, mirin, sake, soy sauce, and sugar in a frying pan and mix.
3) Cut the onions 02:10
Slice the onion and add to the broth.
4) 三つ葉を切る 02:50
三つ葉をざく切りする。
5) 材料を煮込む 03:22
豆腐を食べやすい大きさに切り、煮汁に加えて弱めの中火にかけて煮立たせる。キッチンペーパーで落とし蓋をして、弱火にして20分煮込む。
6) 卵白を混ぜ合わせる 05:01
煮上がる3分くらい前になったら、卵白を断ち切るように混ぜ合わせておく。
7) 仕上げる 05:20
Turn the heat to a simmer and remove the otoshi buta. Pour in the beaten egg, add the trefoil, cover and simmer for 1 minute to complete.

Point

・ Put the tofu on a bat or a slightly deeper plate and drain it.
・ Drain the tofu thoroughly so that the broth does not become thin.
・ Use trefoil as you like.
・ If it is difficult to cut the tofu, you can tear it by hand.
・ Mix the eggs so that only the egg whites are cut.