丼（ナスの蒲焼き丼）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 20minutes
#Japanese food
#Fried food
#Tofu dish
#Side dishes
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
揚げだし豆腐｜ちびかばクッキング Chibikaba Cookingさんのレシピ書き起こし
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- Number of Subscribers
- 37.0万人
- Number of View
- 5,644.4万回
- Number of Videos
- 346本
Ingredients
- Silken tofu : 2
- 卵 : 1個
- 片栗粉（衣用） : 大さじ3
- 揚げ油 : 適量
- 水 : 300cc
- みりん : 大さじ2
- 砂糖 : 大さじ1
- 醤油 : 大さじ2
- 和風顆粒だし : 小さじ2
- 片栗粉（タレ用） : 小さじ2
Time required
50minutes
Procedure
-
1)
Prepare silken tofu
08:14
Spread kitchen paper on a plate, put silken tofu cut into 6 equal parts, cover with kitchen paper from above, and drain the water.
-
2)
Make sauce
09:45
Put water, mirin, sugar, Japanese-style granules, soy sauce, and potato starch in a pan and mix. Heat and thicken for about 2 minutes.
-
3)
Warm the oil
11:06
Put oil in a frying pan and heat to 170 degrees.
-
4)
Fry
11:58
Sprinkle potato starch on silken tofu, pass through beaten eggs, put in oil and fry.
-
5)
仕上げる
13:43
タレを再度温め直す。お皿に揚げ出し豆腐を盛り付けてタレを回しかけたら完成。
Point
・ Use the desired amount of silken tofu.
・ Cotton tofu may be used instead of silken tofu.
・ The temperature of the oil should be warmed to the extent that slightly larger bubbles constantly rise from the whole when the chopsticks are put in.
・ Remove fried dregs.
・ If you like, you can add fried shishito pepper, grated radish, and grated ginger.
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