這道令人滿意的日式配菜以香脆煎豆腐為主，搭配鮮美的蘑菇醬汁。
口感豐富，味道溫暖舒適，是任何一餐中實質性且美味的補充。
快來嘗試，享受這充滿鮮味的美味吧！
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烹飪時間
10 分鐘
評分
分享
Artist
Rinaty
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 7 oz 硬豆腐
- 2 oz 金針菇
- 2 oz 鴻喜菇
- 2 stalks 小松菜（日本芥菜菠菜），或用菠菜或瑞士甜菜代替
- 鹽和胡椒，適量
- 中筋麵粉，適量
- 1/2 tbsp. 植物油
- 1 tsp. 馬鈴薯澱粉（可用玉米澱粉代替），溶於2茶匙水中
- A1/4 cup 水
- A1 tbsp. 麵汁（2倍濃縮）
- A1 tbsp. 清酒
- A1 tbsp. 味醂
- A1 tsp. 醬油
步驟
- 1
切去金針菇的根部並切成兩半。切去鴻喜菇的底部並分成小簇。將小松菜煮約1分鐘，然後在冷水中冷卻，切成約2.5公分的小段。
- 2
將豆腐用紙巾包裹，放在耐熱盤上用600W微波爐加熱2分鐘。切成4等份。用新紙巾擦乾，然後用鹽和胡椒調味，輕輕裹上麵粉。
- 3
在平底鍋中用中火加熱植物油。加入豆腐，煎2-3分鐘直到各面金黃。轉移到餐盤上。
- 4
在同一鍋中，將蘑菇炒約2分鐘。加入A組所有食材（水、麵汁、清酒、味醂和醬油）並煮沸。加入太白粉水攪拌，輕輕混合直到變稠。將醬汁淋在豆腐上，配上瀝乾的小松菜一起上桌。
食譜ID
203
小提示與備注
建議使用硬豆腐（木棉豆腐）以獲得更好的結構。
您可以使用自己喜歡的蘑菇種類。
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."