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<p>âBean Curd with Mushroom Sauce</p>
<p>â Ingredients<br />
200g minced chicken<br />
1 package (300g) silken tofu<br />
1 package (100g) shimeji mushrooms<br />
1 teaspoon salad oil<br />
(A) 1 1/2 tablespoons each soy sauce and mirin<br />
(A) 1 1/2 tablespoons potato starch<br />
(A) 1 tablespoon sake<br />
(A) 1 piece ginger (grated)<br />
(A)1 tablespoon sake</p>
<p>â How to make<br />
ã1ãRemove the stones from the shimeji mushrooms and break them up by hand. Mix together (A) and set aside.</p>
<p>ã2ãHeat the salad oil in a frying pan and fry the chicken.<br />
When the meat changes color, add the shimeji mushrooms and stir-fry.<br />
Add 300ml of water when it starts to soften.</p>
<p>ã3ãWhen the water comes to a boil, scoop in the tofu with a spoon and add (A).<br />
Add (A) and simmer, stirring, until the mixture thickens.<br />
Serve in a bowl and garnish with scallions.</p></blockquote>


高齢者にやさしいご飯＃4【#ささっと一品 シリーズ】きのこのあんかけ豆腐のレシピ・作り方動画 Mushroom ankake tofu
