Roasting bean curd

*Ingredients
Hard tofu:1

Burdock:1/2

Carrot:1/3

Mushroom:1-2 pieces

Welsh onion:1/3

Sugar:1 big spoon

Mirin:1 big spoon

Soy sauce:1 big spoon

Oil:One big spoon

*Instructions
1:The bean curd is put on the plate and it heats it with the microwave oven for about 2 minutes. And, moisture is taken putting the bean curd in the bamboo basket, and cooling it.

2:The burdock peels off the skin. And, it divides with the peeler long and slenderly. Cut what is soaked in water, and it puts it in the bamboo basket.

3:The carrot peels off the skin. And, it tears up the length of 3 three centimeters.

4:The mushroom takes the part of the stalk. And, it makes it to the tear.

5:The round slices of the welsh onion (slicing) like forming a ring thinly.

6:Oil is added heating the frying-pan, and the burdock, the carrot, and the mushroom are stir-fried. And, after about 1 minute passes, the welsh onion is added. When the fire passes to the entire vegetable, the bean curd is added, and, in addition, sugar, the mirin, and the soy sauce are added.

7:It cooks it until moisture is lost as the bean curd of '6' is untied with the tree wrasse etc.

8:Completion.

*Tips
1:There is a method of cooking the seasoning soup in addition in 100cc, too. This is easier.

2:The texture increases when and the boiled fish paste, etc. are added.