2021 일식조리기능사 실기영상 : 된장국

Test Time: 20 minutes Difficulty: 3 out of 10 Important Points Boil the katsuobushi for at least 5 minutes before using. Blanching the tofu is best done before cooking. If blanching it in advance, rinse it in cold water before storing. There are no size requirements for the wakame seaweed, so feel free to cut it however you like. However, cut it so that it is neither too large nor too small based on the size of the tofu. Choose a bowl large enough to hold about 200ml of broth and the remaining ingredients (300ml or larger). Cooking Process 0 Wash your hands 1 Boil the dashi stock: 500ml water + kelp (wipe with a damp cloth) - Turn off the heat when boiling + remove the kelp + kelp. 2 Wash and separate the ingredients. Wakame seaweed - Soak in cold water 3 Green onion: Chop the leaves into thin strips 4 Tofu: Remove any parts stuck to the board - 1 x 1 x 1cm Slicing 5. Boil the blanching water 6. Soaked seaweed: Drain - Remove stems - Cut into 1 x 2~2.5cm pieces 7. Blanch tofu: Blanch for about 15 seconds - If preparing immediately, remove only the moisture If using after a while, rinse in cold water and drain the moisture 8. Blanch seaweed: Blanch for about 20~30 seconds - Cold water - Drain the moisture 9. Dissolve the soybean paste: Katsuo dashi stock + 2 tablespoons of soybean paste - Dissolve in a sieve 10. Complete the soybean paste soup Place in a pot and boil - Add the soybean paste and seaweed to a serving dish - Once the soybean paste soup boils, add 1 tablespoon of rice wine and skim off the foam - Simmer for about 1 minute - Pour about 200ml of soybean paste soup into a serving dish - Sprinkle with finely chopped green onions and sansho powder. Serve.