Fried tofu rolls of kiri jellyfish
By draining the oil from fried tofu, the oily smell is removed and the flavor can be absorbed better, but if the fried tofu is of high quality, it is convenient because it will still taste good even if you use it without draining the oil
How to make it
1
Soak the wood ear mushrooms in water, boil for 5 minutes, remove the hard stems and cut into strips. Mash the grilled tofu with a spoon, and cut three sides of the fried tofu open without draining the oil
2
Heat sesame oil in a frying pan, fry the wood ear mushrooms and mashed tofu, and season with [A]. Once everything is fried, crack in the eggs and cook while beating them
3
Place half of the fried ingredients on each opened fried tofu, then top with mitsuba and roll from the front to the back. Secure the end of the roll with a toothpick
4
Heat a frying pan and fry [3] without adding oil. Once the pan is golden brown, add 1 tablespoon of Happomibijin and turn off the heat
5
Cut into bite-sized pieces and you're done
Ingredients for 2 people
-
- a dry state
- 7g
-
- Baked tofu
- 100g
-
- Fried tofu
- 2
-
- Sesame oil
- 1 tablespoon
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- sugar
- 1/2 tsp
-
- egg
- 1 piece
-
- Mitsuba
- 20g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
[PR]
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