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Just stuff and boil! How to make ankake tofu purse | kattyanneru / Katchanneru's recipe transcription

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材料

  • Deep-fried tofu (square) : 4 sheets
  • 豆腐 : 1/2丁(150g)
  • 小ねぎ : 2本
  • にんじん : 1/4本
  • 卵 : 1個
  • (A) Potato starch : 大さじ2
  • (A) Salt : 小さじ1/4
  • (B) Water : 200mL
  • (B) Soy sauce : 小さじ2
  • (B) Mirin : 小さじ2
  • (B) Sugar : 小さじ1/2
  • (B) Dashi stock : 小さじ1
  • 水溶き片栗粉 : 適量

所要時間

1分

手順

  1. 1) Drain the tofu 00:38

    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.

  2. 2) Prepare 00:56

    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.

  3. 3) Make seeds 01:47

    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.

  4. 4) 油揚げにタネを詰める 02:20

    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。

  5. 5) 巾着を煮込む 02:44

    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.

  6. 6) あんをつくる 03:29

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

  7. 7) 盛り付ける 04:00

    Sprinkle 6 sauces on the purse served on the plate.

Point

・ Tofu can be either cotton or silken.
・ If the fried tofu is difficult to open, roll the chopsticks over the fried tofu or press the surface with a spoon to open it.
・ When simmering with the otoshi buta in step 5, sprinkle the broth twice in the middle so that the taste is evenly absorbed.
・ For water-soluble potato starch, add double the amount of water to 1/2 to 1 teaspoon of potato starch to dissolve it.

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