賞味期限が切れそうな豆腐があったので
晩酌のおつまみにします。
I had some tofu that was about to expire, so I made it as a snack to go with my evening drinks.
ネットで調べて一番簡単そうだった豆腐餅を作ります。
I looked online and made tofu mochi, which looked the easiest.
目次
作ります I’ll make it.
用意するものは以下の通りです。
Here’s what you’ll need:
豆腐 １丁
1 block of tofu
片栗粉 150g程
About 150g potato starch
塩 少々
A little salt
用意するものがめっちゃ少ないです。
There’s very little you need to prepare.
それに加えて作り方も簡単です。
Plus, it’s easy to make.
混ぜて、焼くだけです。
Just mix and fry.
混ぜたものをフライパンに入れます。
Put the mixture in a frying pan.
蓋をしてしばらく待ちます。
Cover and wait a while.
ひっくり返します。
Flip it over.
失敗しました。
Failed.
再度ひっくり返します。
Flip it again.
両面焼けたら完成です。
Once both sides are cooked, it’s done.
お味は As for the taste
おつまみとしてはまぁまぁだと思いました。
I thought it was okay as a snack.
揚げ餅のような感じです。
It’s like fried mochi.
豆腐の感じを残したいときには片栗粉を少な目にしたらいいのかもしれません。
If you want to keep the taste of tofu, you might want to use less potato starch.
こんど試してみたいと思います。
I’ll try it next time.
味が塩味だけでしたので、別で醤油などが必要です。
It only tasted salty, so you’ll need soy sauce or something else.
焼く前に出汁などをいれるとお好み焼き風になると思いました。
I thought that if you add dashi or something before cooking it would become more like okonomiyaki.
そちらの方が好みかもしれません。
I might prefer that.
ヘルシーかつ簡単に作れることが最大の利点と思いました。
I thought the biggest advantage of it is that it’s healthy and easy to make.
Memo: Types of tofu
There are many different kinds of tofu.
Today, I would like to introduce the four most common types.
“Kinugoshi tofu”, “Momen tofu”, “Yaki tofu” and “Kouya tofu”.
Kinugoshi tofu
Kinugoshi tofu is made by adding nigari to soy milk and solidifying it.
Its characteristic is its smoothness.
It is called kinugoshi tofu because it is smooth and fine, like it has been filtered through silk.
Momen tofu
After making kinugoshi tofu, it is crumbled once and pressed down with cotton cloth.
It is called momen tofu because it is made using momen (cotton).
It has a certain degree of hardness because it is solidified under pressure.
Also, because it has been crumbled once, it is easy for flavors to penetrate.
Yaki tofu
Brown the momen tofu.
It is more water-drained than momen tofu.
It is less likely to crumble and absorbs flavors better.
Koya tofu
It is a preserved food.
It is made by freezing momen tofu and letting it age.
The ingredients in the tofu change due to freezing and aging.
After aging, it is thawed and dried to complete.
It absorbs flavors to the maximum extent.
The texture is also completely different from tofu. It’s interesting.
Summary
People have different preferences for tofu.
The type of tofu you use also changes depending on the dish.
It’s also a good idea to find your favorite tofu and your favorite tofu dish.
