"Wax gourd tofu" recipe! Plenty of meat and soup stock

"Wax gourd" that goes well with both cold and hot dishes. This time, we will introduce the recommended "Wax gourd tofu" recipe for side dishes on chilly days. The soft and fresh winter melon sucks in the delicious taste of meat and soup stock and is exquisite.

Wax gourd and tofu

material

Click here for what to prepare.

Wax gourd 1/8 sliced beef or pork 150g (5.29oz)
1 pack of cotton tofu 3 tablespoons of soy sauce
2 tablespoons of sake
2 tablespoons mirin
1 tablespoon sugar
Granule soup stock 1 teaspoon
1 cup of water (200cc)
1 tablespoon of potato starch
Appropriate amount of oil

How to make

Remove the seeds and cotton from the wax gourd, peel it, and cut it into pieces that are easy to eat.



Cut the cotton tofu into pieces that are easy to eat.


Heat the oil in a pan and fry the meat.


When the color of the meat changes, add winter melon and stir fry.


Add water, all seasonings (soy sauce, sake, mirin, sugar, granule soup stock), and tofu to boil. The water is so much that the ingredients are soaked. If not enough, please add a little.


Boil the wax gourd on medium low heat for about 10 minutes until it becomes soft and soft, then dissolve the potato starch in 1-2 tablespoons of water and add it to the pan. When it thickens, it's done!

What is the taste of winter gourd and tofu?

When you spread the winter melon on the cheeks, the soft texture and fresh taste spread throughout your mouth. It sucks in the umami of the meat and the depth of the soup stock, and it's delicious! The juicy meat and plump tofu are also soaked in flavor, which is great. Since the juice is thick, the taste is firmly entwined.


The more you eat, the warmer your stomach will be. If you like, you can sprinkle shichimi or chili peppers on the taste accent, so it's recommended!