投稿者からのコメント

【English】 ■Ingredients (2 serves) ・1 silken tofu ・100 g Japanese mustard spinach ・80 g shimeji mushrooms ・1 tbsp sake （A）150 ml water （A）1 tbsp soy sauce （A）1/2 tsp Japanese stock powder （A）1/2 tsp grated ginger （A）1 tbsp potato starch ■Instruction 1. Wrap the silk tofu in kitchen paper, place it on a heat-resistant dish, and heat it in a 600W microwave for about 2 minutes to remove excess moisture. 2. Trim the stems of the komatsuna, cut off the root end, and slice the stems into 1cm widths and the leaves into 3cm widths. 3. Place (2) in a bowl, add the shimeji mushrooms after separating them, sprinkle with sake, cover loosely with plastic wrap, and microwave at 600W for about 2 minutes. 4. Once removed from the microwave, lightly stir (3) and add (A), mixing well. Microwave uncovered at 600W for 2 to 3 minutes until thickened. 5. Break up (1) with a spoon, place it on a plate, pour (4) over it, and it's ready to serve! 【BGM】 はつか 様 作曲：金木犀