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Drawstring stuffing of somen noodles | Transcription of kattyanneru recipe

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kattyanneru

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Ingredients

Fried tofu (square) : 8枚
(A) water : 250ml
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ2
(A) Sugar : 大さじ2
(A) dashi stock : 小さじ1/2
そうめん : 1束分(乾燥状態で100g)
ゆで卵 : 1個
かまぼこ : 1/2個
刻み小ねぎ : 少々

Time required

20minutes

Procedure

1) boil fried tofu 00:41
Make a cut on one side of the fried tofu and open it like a bag.
Pour hot water over to remove oil.
Drain in a colander, squeeze by hand and put in the pan.
Add seasoning (A) and bring to a boil.
When it comes to a boil, cover with aluminum foil and cover with a drop lid, and heat over low to medium heat for 10 minutes.
After heating for 5 minutes, flip the fried tofu halfway through.
Take it out in a storage container, remove the rough heat, and cool it in the refrigerator.
2) Fill the deep-fried tofu with ingredients 02:30
Open the deep-fried tofu from step 1 and fill it with boiled somen noodles.
Add 8 halves of boiled eggs.
Slice the kamaboko into 8 slices, cut in half, and put 2 slices in each.
Add chopped green onions and close the mouth with a toothpick to complete.

Point

・Rolling the chopsticks over the fried tofu makes it easier to open.
Use a deep frying pan or pot.
・If you are in a hurry, you can cool it in the freezer.
・Boil the somen noodles while the aburaage is cooling.
・Divide 1 handful of boiled somen noodles into 8 equal pieces and pack them into the fried tofu.
・If you wrap the somen around a fork, it will be easier to put in the aburaage.
・By loosening the somen stuffed in the deep-fried tofu, the somen will not clump together when eaten, making it easier to eat.