#木綿豆腐

[tanashigurashi]

ブログに新しい記事を投稿しました。

[amegumiamegumi]

[kazurinzzz]

夜酒と晩ごはんは、マイルドチェダーチーズ。麻婆豆腐と麻婆豆腐ごはんでした。 #夜酒 #おうちごはん #晩ごはん #マイルドチェダーチーズ #ウイスキー #ブラックニッカ #麻婆豆腐 #麻婆豆腐ごはん #木綿豆腐 #ねぎ #肉味噌 #豚挽き肉 #豆板醤 #甜麺醤 https://www.instagram.com/p/Cp9jgu8L-x5/?igshid=NGJjMDIxMWI=

[yoooko-o]

03/02/2023

[vegehana-food]

✿ めんつゆレモンソースの豆腐ハンバーグ

[najia-cooks]

Acorn squash soup with teriyaki tofu, udon, and curried apple

This recipe takes notes from squash soup and curry udon to produce an autumnal soup that balances fresh and umami flavors. The bright, crisp tartness of the apples combines with the bite and savor of the tofu and the mildly spiced dashi-based broth to create a fun, playful eating experience in which every bite is different.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the dashi:

3 cups cool water

8g (3" x 4" piece) kombu

For the tofu and teriyaki sauce (照り焼きのたれ):

14oz medium-firm tofu (木綿豆腐 / momen doufu)

1/3 cup potato starch (or substitute cornstarch)

Neutral oil for frying

2 Tbsp sake

2 Tbsp mirin

2 Tbsp Japanese soy sauce, such as Kikkoman's

1 Tbsp + 1 tsp vegetarian granulated sugar

For a low-alcohol version, substitute mirin with aji-mirin (mirin imitation), or half sugar and half dashi; substitute sake with half rice vinegar and half aji-mirin or sugar.

For the soup:

900g (1 large) acorn or kuri squash

1 small yellow onion, chopped

4 cloves garlic, chopped

1-inch chunk (10g) ginger, chopped

1 Tbsp neutral oil

2 servings (400g) fresh uncooked udon (180g dry; 500g frozen)

1 small Granny Smith apple, cored and thickly sliced

2 tsp kare ko (Japanese curry powder), divided

Salt to taste

Sliced green onion and white sesame seeds, to garnish

Instructions:

For the kombu dashi (昆布だし):

1. Check kombu for mold and wipe off any visible dirt with a damp towel, leaving the white residue. Make a few slits on the edges of the kombu with a pair of kitchen scissors to aid the release of flavor. Decide which kind of dashi to make based on how much time you have.

2. To make cold-brew (水出し / mizudashi) dashi: Soak the kombu in 3 cups of cool water in a covered pot or large bottle in the refrigerator overnight. Remove the kombu and strain; the dashi is ready to use.

3. To make hot-brew dashi (煮出し / nidashi): Optionally, soak the kombu in 3 cups of cool water in a covered pot for 2 hours in a hot environment or up to 5 hours in a cold one. Uncover the pot, place it over medium heat, and allow the water to slowly come to a boil, occasionally skimming the scum from the top of the water with a skimmer or a spoon. Just as the water begins to simmer, remove the kombu and take the pot off heat (the dashi may become slimy and bitter if the kombu is boiled). Strain the dashi; it is ready to use.

Reserve kombu to brew again and make second dashi (二番だし / niban dashi), to simmer with vegetables to make a simmered dish (煮物 / nimono), or to make furikake. It can be sealed in a plastic bag and saved in the fridge for about a week, or in the freezer for several months.

1. Drain tofu, wrap it gently in a kitchen towel, and allow it to sit for about 10 minutes to release water (there is no need to press it).

2. Cut tofu into 1" (2.5cm) cubes and gently toss them in potato or cornstarch (potato starch will yield a crunchier result).

3. Heat about 1/2" (1 cm) of oil in a large pan. Fry tofu, flipping as necessary, until golden brown on all sides. Set aside. (Note that tofu will stick to the bottom just at first; it will release as the starch cooks.)

4. In a large pan (the same one you used to fry the tofu is fine, if you remove the oil), combine tofu, sake, mirin, soy sauce, and sugar. Cook, stirring constantly, until the sauce has thickened to coat the tofu. Be careful not to allow the sugar to burn. Set aside.

For the soup:

1. Prepare the vegetables. Halve the squash lengthwise (through the root) and scoop out the seeds. Peel it with a vegetable peeler or paring knife and cut it into cubes. Peel and chop the onion, garlic, and ginger.

2. Heat oil on medium-high in a large pot until spluttering. Add onions and a pinch of salt and fry, stirring frequently, until softened and translucent. Add garlic and ginger and fry for another minute, until no longer raw-smelling.

3. Add 1/2 tsp curry powder and stir to combine. Add the cubed squash and sauté, stirring occasionally, for a few minutes.

4. Add dashi and another 1/2 tsp curry powder. Cover and raise heat to high to bring to a boil. Reduce to a low simmer and cook for aboute 15 minutes, until squash is very tender.

5. Remove from heat and allow to cool slightly. Blend contents of the pot with an immersion blender, or in a blender or food processor, until liquid and even in texture. Cover.

For the udon:

1. Bring a large pot of unsalted water to a rolling boil. Shake excess starch off of the noodles and add them to the pot.

2. Cook, stirring occasionally with chopsticks or a pasta spoon, until the noodles are cooked through and no longer taste raw. This will take 10-13 minutes for fresh or dried noodles, and 13-15 minutes for frozen. If your frozen noodles are parboiled, they will only need to be blanched for 30 seconds to a minute: be sure to read the package instructions.

The noodles should be slippery and neither hard in the center (if dried) or mushy on the outside, but firm and “koshi” (こし or コシ; “with body,” “al dente”).

3. Drain and rinse with cold water to halt cooking and rinse off excess starch. Set aside.

For the tofu:

1. Drain tofu, wrap it gently in a kitchen towel, and allow it to sit for about 10 minutes to release water (there is no need to press it).

2. Cut tofu into 1" (2.5cm) cubes and gently toss them in potato or cornstarch (potato starch will yield a crunchier result).

3. Heat about 1/2" (1 cm) of oil in a large pan. Fry tofu, flipping as necessary, until golden brown on all sides. Set aside. (Note that tofu will stick to the bottom just at first; it will release as the starch cooks.)

4. In a large pan (the same one you used to fry the tofu is fine, if you remove the oil), combine tofu, sake, mirin, soy sauce, and sugar. Cook, stirring constantly, until the sauce has thickened to coat the tofu. Be careful not to allow the sugar to burn. Set aside.

For the apples:

1. Wash and cut apples into slices about 1/2" (1 cm) thick. Coat them in the remaining curry powder.

2. Heat margarine in a large pan on medium until melted and sizzling. Reduce heat to low and add apple slices in a single layer. Fry, flipping once, until slightly softened and browned on both sides. You still want a bit of bite to them!

To assemble:

1. Reheat the broth on the stovetop. Submerge the noodles in a pot of hot water for about 30 seconds to warm. Divide noodles into individual serving bowls and cover with broth, apples, tofu, sliced green onion, and sesame seeds.

[oniwabanryoko]

オートミールで梅味噌の冷や汁。チキンカツ。

汁は梅味噌と塩麹とすり胡麻で味付け、具は木綿豆腐と胡瓜とささみ。あまり火を使わないし、暑い日にもさっぱりしてて美味しい。

[utagejp]

トビウオ🐟さつま揚げ

〜風の谷農苑にて〜

さつま揚げは、中国→琉球(チキアーギー)→薩摩(つけ揚げ)と伝わった揚げかまぼことされ、島津斉彬が諸藩のかまぼこ等をヒントに鹿児島の風土にあう料理を考案させた説があります。今朝は旬のトビウオをフードプロセッサーですり身にし、塩、水を切った木綿豆腐、卵、片栗粉、白だし、醤油、黒糖をよく練り、ゴボウを入れオリーブ油で揚げ、煮卵とともに〰️😋

美味しく健康に、自然の恵みに感謝して頂きます(合掌)。

#さつま揚げ #きゅらしま黒糖 #イチビキ #風の谷農苑 #松井宏�� #大地の宴 #fridfishcake #fryfish #daichinoutage #utage_jp #tokyo #japan

[kaoru-gohan]

【10月6日(金):ばんごはん@実家】

・油断すると鮭の切り身を買い込むハハ。

「鮭は認知症予防にいいらしいからええやん？」といいつつ、長生きしてる鮭を消費。

・冷凍庫の鮭たまねぎを炒めて茹でた小松菜と一緒に木綿豆腐小麦粉牛乳合わせて作ったソースで和えて耐熱皿に入れ、パン粉振ってグリルで焼いた。

・焦げた。

・豆腐嫌いなハハには不評だったことが後日判明。味覚も衰えてるらしいのにキライなものには反応する...

・怪しい見た目になってた使いかけこんにゃくも使って、さっとごま油で炒めてみそ酒みりん砂糖鷹の爪輪切り水少々合わせて加えて汁気が飛ぶまで煮た。

・ハハに好評。こういうのが食べたかったらしい。

・ハハが好きだという切干大根の煮物、にんじんお揚げと一緒に柔らかく炊いた。

・お昼のサンドイッチに挟んだ切干大根のサラダ残り。

・1本買ってきた大根にちょいついてた茎刻んで塩もみして生姜みじん切りゴマを混ぜ合わせた。

・海老の殻でとっただしに大根千切りカニカマさいたのいれて水溶き片栗粉でとろみつけてときたまごを回し入れた。

[daysonme]

2023.11.14

トマトサラダ、きゅうりと海鮮の酢の物

小松菜と木綿豆腐のとろとろスープ

ひじき煮、しっかり炒め焼きそば

[ogyuu]

今日のスープ

今日は豆腐とレンコンのスープです。

和風だしと白だしのおつゆに

木綿豆腐とすりおろしたレンコンを

入れて煮ました。

レンコンがふわふわになって

体が温まります☺️

私は体調が良くないと

白い食べ物を食べたくなります。

おやつもココナッツミルクぜんざいでした。

カリウムとかが関係してるのかなと

思いますが🤔

カリフラワー、里芋、牛乳、豆乳など

白い食べ物が好きです🤍

不思議です。

2023.12.27

[kazurinzzz]

夜酒と晩ごはんは、ヴィンテージチェダーチーズ。麻婆豆腐と麻婆豆腐ごはんでした。 #y#おうちごはん #晩ごはん #ヴィンテージチェダーチーズ #ウイスキー #ブラックニッカ #焼酎 #麻婆豆腐 #木綿豆腐 #豆板醤 #甜麺醤 #山椒 #麻婆豆腐ごはん https://www.instagram.com/p/CpmYy_7rAHN/?igshid=NGJjMDIxMWI=

[cheltranslations]

#Onoda Karin-chan/#Kawano Soara-chan @Nonaka Miki (23.11.10)

Chel here 😈💜👾

Thank you very much

For coming to look at my blog！

Your likes and comments

Make me super happy！

☁️🎀Yesterday's 2 choices🎀☁️

Firm tofu？

Silken tofu？

It was about 50-50！

I prefer silken tofu！

I love having tofu in Miso soup ❤️

Also my own puppy、

Tofu-chan is doing well 🐶💕

I'll post some photos of her on my blog soon！

☁️🎀❛ ･ ❛🎀☁️

Hello Pro Kenshuusei Unit '23

Onoda Karin-chan ❤️

Karin-chan will debut next year！

I'm looking forward to working together！

I've been wanting to talk to her for ages

So I'm very happy

That we got to chat、and take a photo too〜 💕

Hello Pro Kenshuusei

Kawano Soara-chan ❤️

I already thought she was super duper cute〜

Then I heard she owned a Nonaka T

So I had to go and talk to her！

She also wore my tour T shirt on the day we took this photo

Which made me happy 💕

They're pretty late、

But these are off shots

From our Hello Pro 25th Anniversary concert at Yoyogi ！

I wanna see them again soon 🥺🌠

(T/N News and information has not been translated)

☁️🎀Today's 2 choices🎀☁️

Do you have a favourite day of the week

Yes？No？

For reading until the very end

Thank you very much ❤️

Please come by again tomorrow！

Tomorrow is

Morning Musume。'23

Concert Tour Autumn

Neverending

Shine Show

Shimane Performance

Our first time in Shimane in a while！

I'm so excited ❤️

See ya 🐾

[yoooko-o]

06/04/2024

久しぶりにTOFU STANDのlunch🍴

火曜日の食事制限初日に豆腐と厚揚げ、薄揚げを買いだめ？に来た時に予約を入れていました。 食事制限から解放されて肉に走らず、豆腐に走る私DDD TOFU STANDの優しい味付けが体に染みわたります✨ この日も木綿豆腐と厚揚げ、薄揚げをお買い上げです👛

久しぶりの徳丸屋さんではラスト1個のアーモンドショコラ🍰

左はカプチーノ。こちらもラスト1個でした。

コーヒーと優しい甘さが体に染みわたり、充実した1日でした♡

[vegehana-food]

✿ 野菜たっぷり♪豆腐の味噌炒め丼☆ ✍️ 調味料1/2,白ワイン,豚肉

[toujiya]

本とうふ

昭和とうふとは違う別のにがりを使用

同じ木綿とうふですが、製法・かたさも違います

天満屋福山店、エブリィ地縁マルシェでの販売

通のお客様に愛されているお豆腐です