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Somen-Stuffed Tofu Bags Recipe | そうめんで作るお弁当の主役!いなり素麺のレシピ・作り方

<p><div class&equals;"video"><iframe width&equals;"200" height&equals;"113" src&equals;"https&colon;&sol;&sol;www&period;youtube&period;com&sol;embed&sol;gwnneD7NTt0&quest;feature&equals;oembed" frameborder&equals;"0" allow&equals;"accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture" allowfullscreen><&sol;iframe><&sol;div><&sol;p>&NewLine;<p>Japanese inari sushi is fried tofu stuffed with vinegared rice&comma; but the somen-stuffed tofu bags are stuffed with &&num;8220&semi;somen&&num;8221&semi; instead&period; Somen is Japanese thin noodles made from wheat flour&period; This dish is light and refreshing&comma; so it&&num;8217&semi;s perfect for the hot season&excl;<&sol;p>&NewLine;<p>いなり素麺は、酢飯ではなく「そうめん」を油揚げに詰めたお稲荷さんです。いなり寿司よりも軽く、さっぱりと食べられるので、子供の運動会やスポーツ大会のお弁当にピッタリです&sung;夏に余ったそうめんを使い切るための一品としても活躍します!<&sol;p>&NewLine;<p>Please subscribe to my channel&excl;&colon;<br &sol;>&NewLine;https&colon;&sol;&sol;www&period;youtube&period;com&sol;channel&sol;UCskzIFuYJe-0BvXlJ&lowbar;4keZA&quest;sub&lowbar;confirmation&equals;1<&sol;p>&NewLine;<p>&&num;8212&semi;<&sol;p>&NewLine;<p>&num;&num; Ingredients &lpar;2 servings&rpar;&colon;<br &sol;>&NewLine;&&num;8211&semi; 30 grams somen<br &sol;>&NewLine;&&num;8211&semi; 2 fried tofu<br &sol;>&NewLine;&&num;8211&semi; 150 ml kelp soup stock<br &sol;>&NewLine;&&num;8211&semi; 1&period;5 tbsp sugar<br &sol;>&NewLine;&&num;8211&semi; 1&period;5 tbsp mirin<br &sol;>&NewLine;&&num;8211&semi; 1 tbsp sake<br &sol;>&NewLine;&&num;8211&semi; 2 tbsp soy sauce<br &sol;>&NewLine;&&num;8211&semi; 1 Japanese ginger<br &sol;>&NewLine;&&num;8211&semi; 1 Japanese basil &lpar;shiso&rpar;<br &sol;>&NewLine;&&num;8211&semi; 1&sol;2 tsp sesame<br &sol;>&NewLine;&&num;8211&semi; noodle soup base &lpar;mentsuyu&rpar;&comma;to taste<&sol;p>&NewLine;<p>&ast;&ast; How to make kelp soup stock &ast;&ast;<br &sol;>&NewLine;Put 10g of dried kelp in 500ml of water and leave it for 1 hour&period; That&&num;8217&semi;s it&excl;<&sol;p>&NewLine;<p>This recipe uses only 150ml of kelp soup stock&comma; so please use the rest for other dishes&period; If you store it in the fridge&comma; you can use it for 2-3 days&period;<&sol;p>&NewLine;<p>&num;&num;&num; Ingredients for garnish &lpar;2 servings&rpar;&colon;<br &sol;>&NewLine;&&num;8211&semi; 1&sol;2 spring onion &lpar;small&rpar;<br &sol;>&NewLine;&&num;8211&semi; olive oil&comma;to taste<br &sol;>&NewLine;&&num;8211&semi; lemon juice&comma;to taste<br &sol;>&NewLine;&&num;8211&semi; rose salt&comma;to taste<&sol;p>&NewLine;<p>&num;&num; Directions&colon;<br &sol;>&NewLine;1&period; Put the fried tofu on a cutting board and roll a pestle to make it easier to open the tofu&period;<br &sol;>&NewLine;2&period; Cut the fried tofu in half&period;<br &sol;>&NewLine;3&period; Put kelp soup stock&comma; sugar&comma; mirin&comma; and sake in a pan&comma; and when it comes to a boil&comma; add the cut fried tofu and simmer on low heat for 10 minutes&period;<br &sol;>&NewLine;4&period; After 10 minutes&comma; add soy sauce&comma; gently turn over the fried tofu&comma; and simmer on low heat until the juice is gone&period;<br &sol;>&NewLine;5&period; Transfer the fried tofu to a plate and let it cool&period;<br &sol;>&NewLine;6&period; Boil somen in another pot&period; &lpar;About 2 minutes&rpar;<br &sol;>&NewLine;7&period; Rinse the boiled somen with cold water and drain&period;<br &sol;>&NewLine;8&period; Spread the fried tofu in a bag shape and fill it with somen noodles&period;<br &sol;>&NewLine;9&period; Put shredded Japanese ginger&comma; shredded Japanese basil&comma; and sesame on top of somen&period; Finally&comma; put on noodle soup base and it&&num;8217&semi;s done&excl;<&sol;p>&NewLine;<p>&num;&num; Tips&colon;<br &sol;>&NewLine;This recipe uses fried tofu that has already been removed its oil&period; If you want to use nomal fried tofu&comma; you need to do it yourself&period; However&comma; there seems to be an easy way to do it using the microwave&comma; so please try google&excl;<&sol;p>&NewLine;<p>&&num;8212&semi;<&sol;p>&NewLine;<p>&num;&num; 材料(2人分)<br &sol;>&NewLine;&&num;8211&semi; そうめん:30g<br &sol;>&NewLine;&&num;8211&semi; 油揚げ:2枚<br &sol;>&NewLine;&&num;8211&semi; 昆布だし:150ml<br &sol;>&NewLine;&&num;8211&semi; 砂糖:大さじ1&period;5<br &sol;>&NewLine;&&num;8211&semi; みりん:大さじ1&period;5<br &sol;>&NewLine;&&num;8211&semi; 酒:大さじ1<br &sol;>&NewLine;&&num;8211&semi; 醤油:大さじ2<br &sol;>&NewLine;&&num;8211&semi; ミョウガ:1個<br &sol;>&NewLine;&&num;8211&semi; 大葉:1枚<br &sol;>&NewLine;&&num;8211&semi; いりごま:小さじ1&sol;2<br &sol;>&NewLine;&&num;8211&semi; めんつゆ:適量<&sol;p>&NewLine;<p>&ast;&ast;昆布だしの作り方&ast;&ast;<br &sol;>&NewLine;水500mlの中に、昆布10gを入れ、1時間おけば完成です。<&sol;p>&NewLine;<p>このレシピでは、昆布だしを150mlのみ使用しますので、残りは他の料理にお使いください。冷蔵庫で保存すれば、2〜3日はもちます。<&sol;p>&NewLine;<p>&num;&num;&num; 副菜(2人分)<br &sol;>&NewLine;&&num;8211&semi; サラダ玉ねぎ(小玉):1&sol;2個<br &sol;>&NewLine;&&num;8211&semi; オリーブオイル:適量<br &sol;>&NewLine;&&num;8211&semi; レモン果汁:適量<br &sol;>&NewLine;&&num;8211&semi; ローズソルト:適量<&sol;p>&NewLine;<p>&num;&num; 作り方<br &sol;>&NewLine;1&period; 油揚げをまな板に置き、すりこぎ棒を軽く転がして袋を開きやすくします。<br &sol;>&NewLine;2&period; 油揚げを半分に切ります。<br &sol;>&NewLine;3&period; 鍋に昆布だし、砂糖、みりん、酒を入れ、煮立ってきたら油揚げを投入して弱火で10分煮ます。<br &sol;>&NewLine;4&period; 10分経ったら醤油を加え、やさしく油揚げを裏返して、汁気がなくなるまで弱火で煮ます。<br &sol;>&NewLine;5&period; 油揚げを一旦皿に移し、冷ましておきます。<br &sol;>&NewLine;6&period; 別の鍋にお湯を沸かして、そうめんを茹でます。(約2分)<br &sol;>&NewLine;7&period; 茹で上がったそうめんを冷水で洗い、水気を切ります。<br &sol;>&NewLine;8&period; 煮た油揚げを袋状に広げて、中にそうめんを詰めていきます。<br &sol;>&NewLine;9&period; そうめんの上に、ミョウガ(細切り)、大葉(細切り)、ごまを乗せ、最後にめんつゆをかけて完成!<&sol;p>&NewLine;<p>&num;&num; ポイント<br &sol;>&NewLine;このレシピの油揚げは、油抜きしたものを使用しています。熱湯をかけたり、茹でたりといった手間が省けて楽チンです&sung;電子レンジを使った簡単な方法もあるみたいなので、油抜きしていない油揚げを使う場合は、ググってみてください!<&sol;p>&NewLine;<p>Instagram&colon; https&colon;&sol;&sol;instagram&period;com&sol;jhomerestaurant<br &sol;>&NewLine;Twitter&colon; https&colon;&sol;&sol;twitter&period;com&sol;JHomeRestaurant<br &sol;>&NewLine;Website&colon; https&colon;&sol;&sol;www&period;jhrestaurant&period;com<&sol;p>&NewLine;&NewLine;

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