Ankake tofu drawstring | kattyanneru recipe transcription

Wrap the tofu in double-layered kitchen paper, put it in a heat-resistant container, and heat it in a 600 W range for 3 minutes.
After heating, remove the kitchen paper and remove the rough heat of the tofu.

Cut small onions into small pieces.
Peel the carrots and chop them into 2 mm wide pieces.
For fried tofu, make a notch on one side and open it like a bag.
Sprinkle boiling water over the fried tofu to drain the oil.
After that, wash it off quickly with water to remove the rough heat and squeeze out the water.

Put the tofu of 1 in a cooking bag, close the mouth of the bag, and knead it by hand to make a paste.
When the tofu becomes a paste, insert the egg into the bag, add (A), close the mouth of the bag, knead and mix.
Add carrots and onions and mix further.

油揚げの口を開き、3のタネを詰める。
油揚げの口を爪楊枝で止め、鍋に入れる。

Add (B) to a pan with a purse and heat over medium to high medium heat to boil.
When the pot is boiling, cover it with a lid and simmer on low medium heat for 15 minutes.
After boiling, remove the purse to a plate.

Add water-soluble potato starch to the broth in a pan and heat until thickened.

Sprinkle 6 sauces on the purse served on the plate.