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Stir-fried Tofu with Shimeji Butter and Soy Sauce✨

🍴 tofu and shimeji butter soy sauce

It is a dish that is fragrantly baked tofu with the umami of butter soy sauce and bonito flakes.

🛒 (for 2-3 people)

Firm tofu: 1 chop (350-400g)

Shimeji: 1 / 2 pack (about 60g)

Butter: 10 g

Salt and pepper: a little each

[A] Seasoning

Katsuobushi: 1 pack

Soy sauce: 1 tsp

🍳.

① Cut

Cut the tofu into 3-4 cm cubes, and loosen the shimeji mushrooms by removing a stone.

② Bake

Arrange the tofu in a frying pan and cook over medium heat, turning occasionally, until light and golden brown.

③ Fry

When the water is gone, add shimeji mushrooms and fry quickly.

④ Finish

After adjusting the taste with butter, salt and pepper, add [A] (bonito flakes and soy sauce) and mix while shaking the whole.

💡 Points

Remove moisture from tofu: By grilling well and removing moisture, the seasoning will blend well.

Topping: If you like, sprinkle "Oikatsuobushi" or "Parsley" on the finish to make the scent and color even better.

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3/28 Edited to

この豆腐としめじのバター醤油炒めは、キッチンでのちょっとした工夫で味わいが格段にアップします。私も初めて作ったときは、豆腐の水気をしっかり飛ばすことに気をつけました。最初に豆腐をしっかり焼くことで、表面がカリッとして調味料がよく馴染み、食感も楽しめます。しめじは最後に加えてさっと炒めることで、風味を損なわずシャキッとした食感が残ります。バターのコクと醤油の香ばしさ、そしてかつお節のうま味が一体となり、シンプルながら満足感のある味わいです。また、かつお節は炒める段階で加えることで全体に味が行き渡りますが、仕上げに追いかつお節をたっぷりかけたり、彩りのためにパセリを散らすと見た目も香りも一段と良くなります。私はいつも少量の七味唐辛子を加えてスパイシーにして楽しむこともあります。この料理は節約料理としても優秀で、貧困ご飯の一品としてもおすすめです。手軽な材料で手早く作れて、しかも満足度の高い味わいなので、忙しい日常の中で重宝しています。ぜひこの基本レシピをベースに、お好みでキノコ類を増やしたり、ネギや生姜を加えたりアレンジしてみてください。

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