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Oil-fried Tofu and Eggplant with Mentaiko Sauce

成本 $8, 保存 $12

來源: Recommended by CookPal

  • 30 Min
  • 2 份量
  • $8

食材

  • Main

    • 1 piece fried tofu
    • 🍆 2 eggplants
    • 1 tbsp salad oil
    • 1 piece mentaiko

  • Seasoning

    • 1 tbsp sake
    • 2 tbsp mirin
    • 1/3 tsp dashi powder
    • 🧂 Pinch of salt
    • 💧 150 ml water

  • Garnish

    • 🧅 Chopped green onion, as needed

  • Thickening

    • 1 tbsp potato starch
    • 💧 1 tbsp water

步驟

1

Cut the fried tofu and eggplants into bite-sized pieces.

2

Make a slit in the mentaiko and extract the roe.

3

Heat salad oil in a pan and stir-fry the eggplants over medium heat until tender.

4

Remove the eggplants, then add sake, mirin, dashi powder, and water to the pan. Bring to a boil.

5

Add mentaiko, fried tofu, and eggplants to the pan. Simmer on low heat for 3 minutes.

6

Pour in the potato starch slurry to thicken the sauce. Garnish with chopped green onions and serve.

營養成分

每份

🔥

250

卡路里

  • 10g
    蛋白質
  • 20g
    碳水化合物
  • 15g
    脂肪

💡 小提示

Use fresh eggplants for better flavor and texture.Adjust the salt level based on the saltiness of the mentaiko.Serve immediately for the best taste and texture.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。