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湯豆腐｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

木綿豆腐 : 1丁
鱈の切り身 : 2切れ
えのき : 1/2パック
長ネギ : 1 (1/6 chopped)
White soup stock (Yudofu soup stock) : 大さじ1
卵 : 2個
鰹節 : 大さじ2
醤油 : 大さじ1/2
みりん : 大さじ1/2
It's white (sauce) : 大さじ1/2

Time required

50minutes

Procedure

1) Cut enoki mushrooms 01:51
Cut off the enoki mushrooms and cut them in half.
2) Cut long onions 02:06
Finely chop 1/6 of the green onions. Cut the remaining green onions diagonally.
3) Make sauce 03:07
Put chopped green onions, dried bonito flakes, soy sauce, mirin, white soup stock, and egg yolk in a saucer and mix.
4) 沸かす 04:30
Put water, white soup stock, cotton tofu, and scallions cut diagonally in a pan and boil over high heat.
5) 器を取り出す 06:08
Reduce the heat and remove the saucer from the pan.
6) 仕上げる 07:08
Enoki mushrooms in the place where the sauce was placed, put the cod in it, and when it's cooked, it's done.

Point

・ Wash the blue part of the green onion well as sand may be caught.
・ Prepare a slightly tall container that can withstand boiling water and prevent water from entering.
・ Stir well while heating the sauce to make it smooth.
・ Put water up to about half of the pot you use.