Goya champloo with deep-fried tofu - Hokkaido Pork "Yume no Daichi"
In the fifth installment of "Seasonal Recipes" using "Yume no Daichi" and seasonal ingredients, we introduce a dish using the vegetable "Goya," which is in seas
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Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Colander
- Measuring spoon
- Spoon
- Spatula
- Stove
- Serving bowl
- Paper towel
Ingredients
- Goya: 200g
- sugar: a little
- salt: a little
- pork belly: 100g
- thick fried tofu: 1
- carrot: 1/3stalks
- onion: 1/4
- egg: 1
- sesame oil: 2 teaspoon
- salt and pepper: a little
- dried bonito flakes: as needed
- Japanese granulated dashi stock: 1 teaspoon
- Sweet sake: 1 teaspoon
- Sake: 1 teaspoon
- Soy sauce: 2 teaspoon
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