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Grilled Tofu with Mustard | Kenmasu Cooking's Recipe Transcript

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Cooking

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Ingredients

Cotton tofu : 1 chome
豚バラ肉 : 150g
長ネギ : 適量
きゅうり : 1/2本
ニンニク(炒め用) : 1粒
油 : 大さじ1
(A)醤油 : 大さじ2
(A)酒 : 大さじ2
(A)みりん : 大さじ2
(A)砂糖 : 大さじ1
ニンニク(タレ用) : 1粒
生姜 : 適量
七味唐辛子 : 大さじ1
ごま油 : 小さじ1

Time required

40minutes

Procedure

1) Prepare for cotton tofu 01:29
Drain the cotton tofu.
Wrap it in kitchen paper and place a weight on the cotton tofu.
2) Make sauce 01:57
Put (A) in a container.
Grate the garlic (for sauce) and put it in.
Grate the ginger and put it in.
Add the shichimi pepper and mix.
3) Prepare for cucumbers 03:31
Slice the cucumber diagonally.
Line up and shred into fine strips.
4) 長ネギの下準備をする 04:02
長ネギを細かく小口切りにする。
5) 豚バラ肉の下準備をする 04:31
豚バラ肉は大きいものはハサミで切る。
6) ニンニクの下準備をする 04:46
ニンニク(炒め用)を薄切りにする。
7) 炒める 05:07
Heat a frying pan and add oil.
Add 6 and fry.
When the garlic scent comes out, add 5 and fry.
Add 1 and fry with chopsticks.
Add 2 and fry.
Add sesame oil.
8) 盛り付ける 07:23
お皿に7を盛る。
3と4を乗せる。

Point

・ The amount of ginger should be about the same as that of garlic (for sauce).
・ Shichimi pepper may be replaced with Ichimi pepper.
・ In step 7, you can easily stain the taste by breaking the cotton tofu with chopsticks instead of cutting it with a kitchen knife.
・ Relieve spiciness by putting cucumber on it.
・ Adjust the spiciness to your liking.