★★★
Water until about 1/3 of the frying pan is soaked (around 100 mL)
Granule dashi stock about 1/2 teaspoon (based on the amount used for 1 cup of miso soup)
1/2 teaspoon sugar
Mirin 1 teaspoon
Sake 1 teaspoon
1.5 teaspoons of soy sauce
* If you roll the fried tofu with both hands, it will be easier to open without using chopsticks!
* After spreading the fried tofu, sprinkle a thin layer of potato starch and then spread the pork to make it stick firmly. However, I didn't do it because it was troublesome (´ ・ ω ・ `). It's probably okay if you start heating with the stitches down.
* Spread the pork so that it does not overlap. It takes time to heat when they overlap. I think it is better not to make it more than the latter half of 30g, but if you lengthen the heating time, it is OK even if the amount of meat is large.
* Pork is better if it has some fat.
* Please note that the strength of the taste of granule dashi-no-moto varies depending on the product, and for ★★★, he can substitute Mentsuyu (Japanese noodle dipping sauce) with water.
❷ Pickled eggplant
1/2 eggplant (40g)
★
Japanese ginger 1/2
Yukari (* 1) 1/4 teaspoon
1 teaspoon of vinegar
A little sugar
Granule dashi stock a little
* 1 Yukari is a kind of Japanese furikake (rice seasoning) that is made from red shiso leaves.
* When heating the eggplant in the microwave, it was wrapped in kitchen paper and moistened with water in the video, but it is usually OK to wrap it tightly in plastic wrap. Either way, I don't think the result will change that much ...
❸ Konjac and Sakura shrimp
Konjac 50g
★
Dried sakura shrimp 1-2 teaspoons
Kelp for soup stock 2 cm square
1/2 teaspoon sugar
Mirin 1 teaspoon
1 teaspoon of soy sauce
Ginger (tube)
* When using konjac that has not been lye-free, add water and heat it in the microwave for a longer time (500W 1 minute 30 seconds to 2 minutes). Even if the lye has been removed, the odor can be removed by heating it a little.