『いつもの料理をさらに美味しく』自家製だし醤油レシピ3品

Cut thick fried tofu into bite-sized pieces.

Remove the base from shimeji mushrooms and separate into small clusters.

Heat salad oil in a frying pan over medium heat and crisp the surface of the thick fried tofu.

Add shimeji mushrooms and stir-fry briefly until they are shiny.

Add dashi soy sauce and mix quickly, then turn off the heat and sprinkle bonito flakes on top to finish.

Grate the onion and carrot.

Mix the grated vegetables with dashi soy sauce, vinegar, and salad oil, then cover and microwave at 600W for 2 minutes and 30 seconds.

Mix the contents again, cover, and microwave for another 30 seconds at 600W.

Allow to cool before serving.

Slice the bonito into sashimi pieces.

Shred the perilla leaves and finely chop the green onion.

Place the bonito on a plate, top with perilla and green onion, and drizzle with dashi soy sauce to serve.

Spice Level:

Dietary

Allergens