がんもどき巾着

Recipe No.102

Kinchaku Gonmodoki

Total Time20 mins
Course: Side Dish
Servings: 4 people
Author: Amelie

Ingredients

  • 3 sheets tofu(deep fried-thin)/油揚げ/日式油揚豆ト cut into two to make 6pcs
  • ½ carrot/にんじん/紅蘿蔔/红萝卜
  • 50 g hijiki/ひじき/羊栖菜 =2 tbsp of dried hijiki
  • 300 g tofu/豆腐
  • 3 mushroom(shiitake)/しいたけ/香菇

Seasoning

  • ½ cup fish broth powder/粉末だし/木魚粉
  • 1 Tbsp sake/酒/清酒
  • 1 Tbsp sweet sake/みりん/味醂
  • 1 Tbsp soysauce/醤油

Soup Base

  • 500 ml water/水
  • 1 Tbsp fish broth powder/粉末だし/木魚粉
  • 3 Tbsp sake/酒/清酒
  • 3 Tbsp sweet sake/みりん/味醂
  • 3 Tbsp soysauce/醤油

Instructions

  • Slice up tofu block into smaller size and place on a heat resistant dish. Microwave with 600W range for 2-3 minutes without cover to help remove as much water. Once cooled down wrap in a kitchen paper and wring out water.
  • Cut carrot and mushroom into thin strips.
  • In a pan, place carrot, shiitake and hijiki with the liquid ingredients and simmer until dried up. Be careful not to let it burn. Once cooled down mix with tofu and mix thoroughly.
  • Divide the fried tofu to 2 equal parts to make pouches. Pour on hot water or soak if preferred to remove excess oil from it. Drain properly.
  • Carefully place enough tofu mixture inside the tofu pouch and press down slightly with a spoon. Leave space enough to seal it with toothpick.
  • In a pot, place all the ingredients for oden broth and bring to a boil. Add gonmodoki packs and boil for at least 10 minutes. You may let it soak for longer time to make it become tastier.

関連記事

  1. とり肉のねぎ塩だれ

  2. きゅうりの漬物キューちゃん風

  3. きくらげと卵の炒めもの

  4. オクラとキャベツの胡麻和え

  5. nikujyaga

    ほっこり肉じゃが

  6. 鶏と野菜の甘酢炒め

  1. この記事へのコメントはありません。

  1. この記事へのトラックバックはありません。