Deep-fried tofu | Dietitian: Ayako Sekiguchi's wellness kitchen's recipe transcription

Cut the cotton tofu into 8 equal parts.
Spread kitchen paper on the bat and line up the cut cotton tofu.
Lightly press with kitchen paper from above to remove water.

Cut off the tip and chop it.

Put water and 2 in a pan and heat.
Add the contents of the dashi pack (fish powder) and boil.
Insert (A).
When the shimeji mushrooms are cooked, add water-soluble potato starch (not included in the amount) to thicken them.
Remove from the heat.

大葉を細かく刻む。
生姜をおろす。

Remove 1 from the kitchen paper.
Put oil in a frying pan and heat over medium heat.
Sprinkle 1 with potato starch, put it in a frying pan, turn it over, and fry both sides and sides.
When the potato starch is baked and hardened, turn off the heat.
Place on kitchen paper to drain the oil.

3を温め直す。
器に5を入れて、温めた3をかける。
4を添える。