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Tofu bowl | Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

Firm tofu : 2
卵 : 5個
玉ねぎ : 1/2個
ご飯 : 適量
豚ひき肉 : 200g
油 : 大さじ1
ごま油 : 小さじ1
(A)水 : 800㏄
(A)ほんだし : 12g
(A)みりん : 100㏄
(A)しょうゆ : 100㏄
(A)砂糖 : 32g
sliced red pepper : ひとつまみ

Time required

35minutes

Procedure

1) Make dashi and soft-boiled egg 00:52
Put oil and sesame oil in a pot, put it on the fire, add minced pork and fry it.
When the minced pork is cooked, add (A) and bring to a boil.
Boil water in another pot, add 1 teaspoon of salt (not listed), add eggs, and boil for 6 minutes while stirring occasionally.
Place the boiled eggs in a bowl of water to cool and peel the shells.
2) simmer 03:50
Cut the tofu in half.
Cut the onions into bite-sized pieces.
Add the tofu, onion, and sliced red pepper to the pot containing the dashi stock from Step 1, and simmer for about 20 minutes.
Turn off the heat, add 1 egg and leave overnight.
3) finish 06:49
Put the pot on the fire, and when the whole is warm, take out the eggs.
Bring the dashi to a boil and cook the tofu thoroughly.
Put rice in a bowl and put ingredients such as eggs and tofu on top to complete it.

Point

・When frying the ground pork in step 1, adding a small amount of sesame oil will make it richer.
・You can shorten the time by doing the soup stock and the soft-boiled egg in step 1 at the same time.
・When using eggs that have been chilled in the refrigerator, boil them for about 7 minutes to make them soft-boiled.
・You can add Shirataki if you like.
・After completion, it goes well with chili peppers or shichimi chili peppers.
・Time spent overnight is not included in the required time.