PROBLEM TO BE SOLVED: To provide a method for cooking seasoned fried bean curd which has a volume feeling and is fluffy, juicy and tastier by sealing and storing once a plurality of the seasoned fried bean curds together with a seasoning liquid, followed by stew-cooking them with the seasoning liquid for a short time as is the case with conventional seasoned fried bean curd stew-cooked with a seasoning liquid in a pot and an oven from the beginning, and seasoned fried bean curd for Inari sushi.SOLUTION: A method for cooking seasoned fried bean curd including a first step of sealing and storing a plurality of fried bean curds of a prescribed shape obtained by the conventional method in a state of superposing them together with a seasoning liquid 2 in a resin-made vessel 3 to season them and then subjecting them to heating sterilization treatment, and a second step of dipping the seasoned fried bean curd 1 taken out from the resin-made vessel 3 after the heating sterilization treatment in a new seasoning liquid 5 in a pot and an oven 4 to stew it for a predetermined time in a state of loosening superposition.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2020,JPO&INPIT【課題】 一旦複数枚重ねて調味液と共に密封収容することで、その後の調味液による短時間の煮込み調理で、旧来の最初から鍋や窯で調味液により煮込み調理された味付け油揚げと同等に、ボリューム感があり、ふっくらジューシーでより美味しい味付け油揚げの調理方法及び稲荷寿司用味付け油揚げの提供。【解決手段】 まず常法により得られた所定形状の油揚げを複数枚重ねた状態で調味液２と共に樹脂製容器３内に密封収容して味付けを行った後、加熱殺菌処理する第１工程と、樹脂製容器３内より取り出した加熱処理後の味付け油揚げ１を鍋や窯４内で新たな調味液５に浸し重なりをほぐした状態で所定時間煮込む第２工程と、よりなることを特徴とする味付け油揚げの調理方法。【選択図】 図２
