Pickles (Komatsuna Nozawana-style pickles) | Recipe transcription by chef Shidara's Cooking Dojo
Chef Shitara's cooking dojo Time required : 10minutes
#Okinawan food
#Vegetable dishes
#Tofu dish
#Side dishes
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Goya Chanpuru ｜ Sonroku Shower TV [Food Variety]'s recipe transcription
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Ingredients
- ゴーヤー : 100g
- 木綿豆腐 : 1/2丁
- 豚バラ肉 : 50g
- 塩 : 2g
- 水 : 50g
- だしの素 : 3g
- 醤油 : 2g
- 溶き卵 : 1個
- 削り節 : 3g
- Salad oil : 5g
Time required
30minutes
Procedure
-
1)
Bake cotton tofu
01:40
Sprinkle salad oil in a frying pan and heat.
Bake the cotton tofu until it is browned and take it out. -
2)
Fry pork and bitter gourd
04:20
Add pork belly and fry until the whole color changes.
Add bitter gourd and salt and fry. -
3)
Add seasoning
06:03
When the bitter gourd is cooked for about 50%, add water.
Add dashi stock and soy sauce and stir fry. -
4)
仕上げる
06:33
豆腐を戻して弱火にし、溶き卵を加える。
卵が固まったら皿に盛り、削り節をかけて完成。
Point
・ For pork belly, you may change the meat of your choice.
・ It is better to tear the tofu by hand instead of using a knife.
・ When baking tofu, it's best to make a grill without touching it too much.
・ The beaten egg does not melt too much.
・ If you add the beaten egg, don't touch it too much.
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