【家計の味方】揚げ出し豆腐を心ゆくまで消化吸収したい

Thank you for watching today's video! (^ ^) This is a very basic deep-fried tofu recipe, but I hope it helps in some way. ( ・∇・) ⇩Click here for the detailed recipe⇩ ~Preparing the Tofu~ ・Draining the Tofu Personally, I prefer to drain the tofu thoroughly. I chose the easier method of standing the tofu in the sink, but I think it would take less time to remove the tofu, wrap it in kitchen paper, and place a weight on top. m(_ _)m ・Seasoning & Coating Lightly salt the tofu, coat it thoroughly in a 3:1 ratio of potato starch and flour, and deep fry in 170-180°C oil. Frying is done when the tofu floats and the batter is crispy. ~Deep-frying Base 1~ 6 cups of thick dashi stock 1 cup of light soy sauce 1 cup of mirin Potato starch dissolved in water, to taste ~Deep-frying Base 2~ 550cc thick dashi stock 20cc of light soy sauce 60cc of mirin 7g of yuzu pepper 15g of yuzu paste Salt, to taste Potato starch dissolved in water, to taste ★Opening Music★ ↓beco↓    • 【Music】東海道をゆく - 騒音のない世界   ★Twitter★ @Taniyaaan1125 Thank you for watching today! (#^^#) For TV, event appearances, and other job inquiries, please contact "Cube Entertainment, Inc. Management Division" To [Address] [email protected] [Link] http://www.cube-entertainment.co.jp/ ↓↓Please send letters and all other packages to this address!!↓↓ [Address] Cube Entertainment Management Division, To: Tanizaki [Address] Ooto Building B101, 1-7-12 Kiyokawa, Chuo-ku, Fukuoka City, Fukuoka Prefecture 810-0005 Please note that we cannot accept perishable items.