Tofu Steak with Hydrangea Sauce
Servings: 2 serves
Cost: 200yen
Ingredient
- 1 fried tofu(bean curd)
- 1 tablespoon sesame oil
- 5 Japanese basil
- 4 picked scallions
- 5 pickled roselle
- 10 g Szechuan pickles
- A lot Love
Instructions
- Cut fried tofu in half horizontally.
- Put sesame oil in a frying pan and fry the fried tofu from the white side until browned.
- When browned, turn over and cook until crispy.
- Finely chop Japanese basil, pickled scallion,pickled roselle and Szechuan pickles.
- Plate the fried bean curd, put 4 and love on top like a hydrangea flower.
Notes
I made the sauce using some kinds of pickles of hydrangea in the season of hydrangea. If you do not have pickled roselle, use red onion or myoga.
©2024 Yuko Asano