Jun 23, 2020
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#朝ご飯 #ソーセージエッグご飯 #冷奴 #味噌汁 #スイカ #トウモロコシ #アイスコーヒー #breakfast #sausageeggbowl #coldtofu #hiyayakko #misosoup #watermelon #boiledcorn #icedcoffee https://www.instagram.com/p/CBxIShEg_5W/?igshid=24hh669295pw
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#朝ご飯 #筋子のせご飯 #筋子 #サラダ #冷奴 #納豆 #小海老と枝豆のかき揚げ #ワカメの味噌汁 #ミックス漬物 #バナナヨーグルト #breakfast #washoku #japanesefoods #salmonroeontherice #salmonroe #salad #coldtofu #hiyayakko smallshrimptenpura #seaweedmisosoup #japanesepickles #bananayogurt https://www.instagram.com/p/B_PDSF0ATj7/?igshid=yrbvtpbfwhuc
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Cold Tofu 冷や奴
Ingredients 300 g Silken or Firm Tofu 50 g Okura ½ cup sprouts 2 umeboshi (pickled plum) 1 tbs soy sauce 1 tbs mirin 5 g bonito flake
Instructions Cut the tofu in half and place each on a separate serving plate. Cook the okura for 1 minute in boiling water then drain the water and cool it down quickly under running water.Slice the okura thinly. Deseed the umeboshi and chop them into small pieces. Mix the chopped umeboshi, soy sauce, mirin and bonito flakes. Top the tofu with sprouts, okura, and pour the umeboshi sauce over to serve.