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Tofu steak | Okuzono's daily recipe [home cooking researcher official channel] recipe transcription

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

木綿豆腐 : 1丁(350g)
片栗粉 : 適量
(A)醤油 : 大さじ1
(A)みりん : 大さじ1
(A)酢 : 大さじ1
ニンニク : 1片
ちりめんじゃこ : 10g
青ネギ(小口切り) : 適量
ごま油 : 適量

Time required

20minutes

Procedure

1) 木綿豆腐の下ごしらえをする 01:31
木綿豆腐を八等分に切る。
キッチンペーパーを敷いたトレイに乗せて、表面の水分を取る。
2) ニンニクを切る 02:59
ニンニクを木べらで潰し、薄皮・ヘタ・芽を取り除く。
粗みじん切りする。
3) 合わせ調味料を作る 05:21
ボウルに(A)の調味料を入れて混ぜる。
4) フライパンで焼く 06:07
Heat a frying pan over a fire and grind sesame oil.
Turn off the heat and put the potato starch on the cotton tofu and line it up in a frying pan.
Turn on the heat, cover and steam for 2-3 minutes.
Turn it over and bake for 2-3 minutes with the lid open.
When it gets brown, serve it on a plate.
5) Make and finish the sauce 09:02
Wipe the frying pan of 4 with kitchen paper.
Add sesame oil, garlic and chirimen-jako, ignite and fry.
When it smells, add small pieces of green onions and fry.
When you smell the green onion, turn off the heat, add the seasoning and mix.
Complete with 4 tofu.

Point

・ Green onions may be replaced with green perilla or Japanese ginger.
・ Garlic may be replaced with ginger.
・ By coarsely chopping the garlic, it has a good scent.
・ Adding mirin makes it more palatable.
・ The best time to add potato starch is to bake it in a frying pan.
・ The sides of the cotton tofu are cooked when steamed.
・ If you are concerned about the baking condition, you can also bake the side of the cotton tofu.
・ Drain the water, add potato starch and bake to prevent it from becoming watery.
・ By combining garlic, chirimen-jako, and green onions, the seasoning will improve.
・ Vinegar is evaporated with residual heat, so it has just the right acidity.
・ Vinegar enhances the deliciousness of the sauce and tofu.
・ It is also good to add chili oil and sesame oil.
・ It is delicious even if you sprinkle with Japanese pepper and shichimi pepper.
・ It is delicious to add cherry tomatoes and green perilla instead of green onions.