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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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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. 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. 2) Make broth 01:12

    Put water, Hon-Dashi, mirin, sake, soy sauce, and sugar in a frying pan and mix.

  3. 3) Cut the onions 02:10

    Slice the onion and add to the broth.

  4. 4) 三つ葉を切る 02:50

    三つ葉をざく切りする。

  5. 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. 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. 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.

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