[Boiled mizuna and deep-fried tofu] Easy recipe just simmer! Plenty of umami ♪ | macaroni (macaroni)
ฝัง
- เผยแพร่เมื่อ 29 ส.ค. 2024
- This time, I will introduce the recipe and how to make "Boiled mizuna and deep-fried tofu" with a video♪
It's a simple simmered dish using fried tofu and mizuna.
It is a dish that is gradually soaked in umami while retaining the crunchy texture of mizuna.
It can be made quickly, so it's perfect for when you want another dish!
↓ Click here for detailed recipe ↓
macaro-ni.jp/1...
■ Cooking time: 10 minutes
■ Ingredients (for 2 people)
・Mizuna: 1 bunch (200g)
・Aburaage: 1 piece (30g)
・Water: 200cc
・a. Dashi stock: 1/2 tablespoon ・a. Sake: 2 tablespoons ・a. Mirin: 2 tablespoons ・a. Soy sauce: 1 tablespoon ・a.
■Preparation ・Boil the fried tofu in boiling water for about 1 minute to remove the excess oil, then cut into strips of 1cm width.
■ How to make
1. Cut the mizuna into 5 cm wide strips.
2. Soak and drain.
3. Put water and (a) in a pot, bring to a boil, add fried tofu and simmer over low heat for about 1 minute.
4. Add the mizuna, cover with a lid, and simmer for about 2 minutes.
■Tips/Points ・If mizuna is left in water for a long time, the nutrients will flow out.
・If you simmer it for a long time, the texture and color will deteriorate, so please simmer it for a short time until the whole is tender.
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#fried tofu
#mizuna
#how to make
関西ではこれを水菜とうすあげの炊いたんといいます😄
手軽に出来て美味しいですよね😊
子供の頃、我が家のレシピではうすあげ（油揚げ）じゃなくクジラが入ってました。
いわゆるハリハリ鍋ですね😄
同じこと考えてました! (うっとこはいつも油揚げの方。クジラはベーコンみたいなのが朝御飯によく出ましたね。)
うちのおかんはこれに豚こま入れたやつよく作ってくれました。脂の染みた残り汁を
ごはんにかけるとめちゃくちゃ美味いんですよ。
絶対旨いやつや~😋
すごく簡単に出来ますね🤗
よし 次に挑戦しますね😊
水菜と油揚げの煮浸し、とても美味しそうです。🍖🤱🍗🤱🗾🤱
おうどんの具材として入れた事があります。美味しかったです✨
macaroniさんの料理はほとんどが皆さん(自分)もやってるのを投稿するのかわ残念だ
人が余りやらなくてアレンジしたのを投稿してほしい🥴