「餡かけ温奴」は、温めた絹豆腐に野菜たっぷりのとろみ餡をかけた、体にやさしい家庭料理。
豆腐は消化がよく良質なたんぱく質を手軽に補え、人参やきのこで食物繊維やビタミンも摂れます。
生姜の温め効果で冷え対策にも◎。
火を使う工程も少なく、食欲がない日や夜食にも向く、ほっとする一品です。
Warm Silken Tofu with Vegetable Ankake Sauce
This comforting home-style dish features gently warmed silken tofu topped with a light, thickened ankake sauce filled with vegetables.
Tofu is easy to digest and provides high-quality protein, while carrots and mushrooms add dietary fiber and essential vitamins.
The grated ginger offers a warming effect, making this dish especially comforting on chilly days.
With minimal cooking and gentle flavors, it’s perfect when you have little appetite or want a soothing late-night meal.
【材料】
絹豆腐 1丁
醤油 小さじ1
白出汁 小さじ1
塩 小さじ1/2
水 500㏄
人参 1/6
玉ねぎ 1/2個
椎茸 1個
えのき 1/2袋
三つ葉 適量
【餡かけ出汁】
水 300㏄
白出汁 小さじ1
酒 大さじ3
みりん 大さじ1.5
砂糖 大さじ1
塩 小さじ1/4
薄口醤油 大さじ1
片栗粉 大さじ2
水 大さじ2
生姜すりおろし 適量
【作り方】
鍋に水500㏄、醤油小さじ1、白出汁小さじ1、塩小さじ1/2を入れて
4つに切った絹豆腐を並べて中火にかける
沸いてきたら弱火にして温めておく
※豆腐が頭を出すようなら水を追加する
餡かけ出汁の材料を別の鍋に入れて強火にかけて
煮立ったら人参、玉ねぎ、椎茸、エノキを加え野菜がしんなりしたら
水溶き片栗粉を混ぜながら加える
ひと煮立ちしてトロミがついてきたら、三つ葉を加えて火を止める
器に温めた豆腐を盛り、野菜餡を掛けてすりおろし生姜を添える
Ingredients
1 block silken tofu
For warming the tofu
500 ml water
1 tsp soy sauce
1 tsp light dashi concentrate
½ tsp salt
1/6 carrot, julienned
1/2 onion, thinly sliced
1 shiitake mushroom, sliced
1/2 pack enoki mushrooms
Mitsuba (Japanese parsley), to taste
Ankake Broth
300 ml water
1 tsp light dashi concentrate
3 Tbsp sake
1½ Tbsp mirin
1 Tbsp sugar
¼ tsp salt
1 Tbsp light soy sauce
2 Tbsp potato starch
2 Tbsp water
Grated ginger, to taste
Instructions
In a pot, combine 500 ml water, soy sauce, light dashi concentrate, and salt. Arrange the silken tofu cut into four pieces. Heat over medium heat. Once it begins to simmer, reduce to low and keep warm.
Add more water if the tofu becomes exposed.
In a separate pot, combine all the ankake broth ingredients (except the starch slurry and mitsuba) and bring to a boil.
Add the carrot, onion, shiitake, and enoki mushrooms. Cook until the vegetables soften.
Stir in the potato starch slurry while mixing gently to thicken the sauce.
Once the sauce thickens and lightly boils, add the mitsuba and turn off the heat.
Place the warmed tofu in serving bowls, pour the vegetable ankake sauce over the top, and finish with grated ginger.
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