目玉焼き｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 5minutes
Stir-fried koya tofu with oyster sauce
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Ingredients
- Koya-tofu : Four
- (A) 濃口醤油 : 小さじ1
- (A) 料理酒 : 大さじ3
- (A) 豆板醤 : 小さじ2
- (A) オイスターソース : 小さじ2
- (A) 鶏ガラスープの素 : 小さじ1
- (A) ラカントS (シロップ) : 大さじ1
- (A) 水 : 大さじ2
- ごま油 : 適量
- いりごま (白) : 大さじ1
Time required
20minutes
Procedure
-
1)
Return Koya tofu
00:55
Soak Koya tofu in water (not included in the amount) to soften it.
-
2)
Combine seasonings
01:05
Put (A) in a container and mix.
-
3)
Cut Koya tofu
01:20
Drain the Koya tofu well and cut into 1.5 cm squares.
-
4)
高野豆腐を炒める
01:44
フライパンにごま油をひき、火にかける。
高野豆腐を入れ、ごま油を軽く絡める。
2を加えて全体に和え、水分を飛ばす。 -
5)
仕上げる
02:08
いりごまを加え、軽く和えたら完成。
Point
・ It is recommended to use sake with no sugar.
・ The amount of seasoning can be changed to your liking.
・ It is recommended to return Koya tofu according to the indicated time.
・ If you like, you can add red pepper or grated garlic.
・ Chinese soup base may be used instead of chicken soup base.
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