Stir-fried tofu｜Transcription of the recipe from Kuma no Kyogen Shokudo

Put the shiitake mushrooms in a small bowl with the axis down.
Add enough water (outside the amount) to soak.
Cover with plastic wrap and leave for 10 minutes.

Put water (outside the amount) and salt (outside the amount) in a pan to make salt water.
Bring to a boil over heat.

Wash the carrots.
Cut into small pieces with a slicer.

容器に(A)を入れて混ぜる。

木綿豆腐を手でちぎって2に入れる。
3分茹でる。

1を電子レンジで600W20秒加熱する。
10分置く。

卵を容器に割り入れて溶く。

5の木綿豆腐を鍋から出して冷ます。

6の干し椎茸の軸を切り落とす。
薄切りにする。

Add sesame oil to a frying pan.
Add 3 and fry.
Add konnyaku and fry to remove water.
Add half the amount of minced chicken and dried shiitake mushroom soup (not included in the amount) and fry while loosening.
Add 9 and fry.
Add 8 and fry while breaking.
Add 4 and the rest of the dried shiitake mushroom soup (not included in the amount).
Boil about 1/3 of the broth.
Turn off the fire.
Sprinkle 7 evenly and mix.
Heat to harden the eggs.
Add edamame and mix.

器に10を盛る。
ごまを振る。