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ねぎ塩豆腐｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Silken tofu : 150g
長ネギ : 20g
（A）しらす : 20g
（A）昆布茶 : 小さじ1/2
きざみのり : 適量
ごま油 : 大さじ1
塩 : 適量

Time required

15minutes

Procedure

1) Prepare 01:59
Cut the green onions into small pieces and put them in a bowl.
Add water and expose for a few minutes.
2) Make ingredients 02:36
Add (A) and drained 1 to the container and mix.
3) Serve 03:18
Put silken tofu in a bowl, put chopped seaweed on it, and put 1 on it.
4) ごま油を温める 03:59
フライパンにごま油を入れ加熱し、温める。
5) 仕上げる 04:30
3に4をかけ、お好みで塩をふる。

Point

・ By exposing the green onions to water, the spiciness is moderately removed.
・ Warm sesame oil to the extent that smoke is emitted.
・ By sprinkling warm sesame oil on the green onions, the sweetness and aroma of the green onions will increase, and the finish will be more delicious. In addition, the scent of fragrant sesame oil is added.
・ By using raw green onions, the texture of the green onions becomes an accent.
・ It is delicious even if you sprinkle black pepper or yuzu pepper on it.