Prunus and fried stew
For fried tofu, silken tofu is recommended because it is more elastic and less likely to produce moisture than cotton tofu. You can also add flour sansho pepper to taste if you like.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Dice the fried tofu into pieces.
2
Boil the fried tofu from [1] in boiling water, dried shiitake mushrooms and bamboo shoots that have been refilled with water.
3
Heat 1 tablespoon of scallion oil in a frying pan and fry thinly sliced ginger and white leeks to give it a aroma. Add the boiled ingredients from [1] here.
4
Once the surface of the fried tofu is crispy, add the <A> seasoning and simmer.
5
Once the Chinese soup is boiling, add the thinly sliced Chinese bacon and prunes.
6
When the soy sauce is at a boil, thicken it with water-dissolved potato starch. Finish by spinning scallion oil, sesame oil, and sashimi.
Ingredients for 2 people
-
- Fried tofu
- 1
-
-
Dried Shiitake mushrooms
- 30g
-
Dried Shiitake mushrooms
-
- Takenoko
- 30g
-
- Scallion oil
- 1 tablespoon
-
- ginger
- 1 tsp
-
- White leek
- 1 tsp
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- soy sauce
- 1 tablespoon
-
- Oyster sauce
- 1 tablespoon
-
- sugar
- 1 tsp
-
- China bacon
- 50g
-
- prune
- 50g
-
- Water-soluble potato starch
- 1 tablespoon
-
- Scallion oil
- Small spoons
-
- Sesame oil
- Small spoons
-
- Asatsuki
- 3 tablespoons
[PR]
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