冷や汁（夏野菜とツナ缶の冷や汁）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 15minutes
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Chilled Mitarashi Dango ｜ Tenu Kitchen's recipe transcription
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Ingredients
- Shiratamako : 100g
- Silk tofu : 100-110g
- ☆ Soy sauce : 2 tablespoons
- ☆ Sugar : 2 tablespoons
- ☆ Mirin : 2 tablespoons
- ☆ Potato starch : 2 tsp
- ☆ Water : 100cc
Time required
15minutes
Procedure
-
1)
Mix and knead Shiratamako and silken tofu
00:33
Put Shiratamako and silken tofu in a bowl, mix well so that there are no lumps, fine-tune the amount of silk tofu and knead until it is as hard as an earlobe.
-
2)
Roll and boil
00:58
Roll into bite-sized pieces, put in boiling water and boil, and when it comes to the surface, boil for 1-2 minutes.
-
3)
Cool with ice water
01:28
Cool for ice water.
-
4)
Make sauce
01:37
Put the ingredients marked with a star in a small pan, heat over low heat and continue mixing with a rubber spatula. When thickened, turn off the heat to remove the rough heat and put on the dumplings.
Point
・ Shiratama-ko, a type of shiratama-ko made from shiratama-ko and silk tofu.
・ Adjust the amount of silken tofu as appropriate.
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