Published
How to Make Sukiyaki-style Niku Dofu (serves 2) 肉豆腐の作り方 字幕表示可
150g Thin Beef Slices (5.3 oz)
5g Ginger Root, Shredded (0.2 oz)
1 package of Yaki Dofu - Grilled Firm Tofu (260g/9.2 oz)
100g Onion (3.5 oz)
80g Shimeji Mushrooms (2.8 oz)
2 stalks of Shungiku Leaves or substitute: bok choy, scallions or napa cabbage
- Broth -
150ml Dashi Stock (5.1 fl oz)
2 tbsp Sake
1 tbsp Mirin
1 tbsp Sugar
1½ tbsp Soy Sauce
Beni Shoga - Pickled Ginger
＜材料＞２人分
牛肉薄切り：150g（ロース、肩ロースなど）
生姜千切り：5g
焼き豆腐：１丁260g
玉ねぎ：100g
しめじ：80g
春菊：2茎
煮汁
だし：150ml
酒：大２
みりん：大1
砂糖：大１
醤油：大１と½
紅生姜：適量
150g Thin Beef Slices (5.3 oz)
5g Ginger Root, Shredded (0.2 oz)
1 package of Yaki Dofu - Grilled Firm Tofu (260g/9.2 oz)
100g Onion (3.5 oz)
80g Shimeji Mushrooms (2.8 oz)
2 stalks of Shungiku Leaves or substitute: bok choy, scallions or napa cabbage
- Broth -
150ml Dashi Stock (5.1 fl oz)
2 tbsp Sake
1 tbsp Mirin
1 tbsp Sugar
1½ tbsp Soy Sauce
Beni Shoga - Pickled Ginger
＜材料＞２人分
牛肉薄切り：150g（ロース、肩ロースなど）
生姜千切り：5g
焼き豆腐：１丁260g
玉ねぎ：100g
しめじ：80g
春菊：2茎
煮汁
だし：150ml
酒：大２
みりん：大1
砂糖：大１
醤油：大１と½
紅生姜：適量
- Category
- 食品 - Food
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