冬といえば湯豆腐。我が家で鉄板のシンプルな湯豆腐鍋のレシピを紹介します。
湯豆腐は熱々に強めのダシであっさり煮込んでから、ポン酢をたっぷりかけてハフハフして食べるのが一番旨い。
体の芯から温まる冬の定番メニューです。やけどにご注意を。
ポン酢で激ウマ！湯豆腐鍋のレシピ 2人前
| 材料 | 分量 |
| 水 | 1500cc |
| カツオ出汁 | 大さじ1 |
| 酒 | 大さじ2 |
| 絹ごし豆腐 | 1/2丁 |
| 白菜 | 1/6個 |
| 春菊 | 1/2袋 |
| えのき | 1/2袋 |
| もやし | 1/2袋 |
| 人参 | 1本 |
| 鶏もも肉 | 1枚 |
| ポン酢 | 適量 |
ポン酢で激ウマ！湯豆腐鍋の作り方
①水、カツオ出汁、酒を鍋に入れて1煮立ちさせる。
②豆腐、鶏肉、野菜類を食べやすい大きさに切る。
③①のダシで煮込んで火が通ったら出来上がり。
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