This time, I will write about the taste of food. “Tasteful tongue” is nourished in three generations. Therefore, it is difficult to taste.
First, the first generation can understand the taste, and the second generation can be nourished and made. The third generation will take over it.
Therefore, there are few people who understand the taste and can make it.
I’m happy to make it and I know the taste. I’m sorry to be proud.
That’s why I eat in many places.
This is expensive, so it doesn’t mean it’s delicious.
If you are interested, please read to the end.
First of all, the delicious “store name” menu is not always the best taste.
Do you understand Cooking is expensive, so it doesn’t mean that it’s always delicious.
That’s why I know cheap and delicious restaurants.
As you can see when you go there, there are many delicious restaurants.
However, the head office is unrivaled.
That’s because the cooks are different.
So, if the main store is always delicious, it’s not.
It’s not delicious when there is no good cook.
Well, if you say that the branch office is absolutely useless, that is not the case.
If you look at the cook, you can see that he wouldn’t serve delicious food.
So it’s very difficult.
Besides, the time zone of a skilled cook will change, right? Therefore, I cannot say that this is delicious.
The taste is so delicate.
Even if you have the same ingredients, the taste will change in 10 seconds after boiling, and even tempura will be completely different if it differs by 1 ° C.
So, even at the same shop, there is something wrong today.
So, study various dishes at the store and make them at home.
If the food is delicious, you can have a good time every day.
Ingredients : Last time, I made it with the method of making elegant mentsuyu with shiitake mushroomflavor.
Made “Mentsuyu” 3 tablespoons (45 ml), 5-6 drops of salty soy sauce (dark mouth), kelp used last time, dried bonito used last time. This will make “Kelp Tsukudani”.
材料は、大切にとっておいて、ください。作った「めんつゆ」大さじ3(45ml)も使います。
Please keep the material in a safe place. Also use 3 tablespoons (45 ml) of the “mentsuyu” you made.
昆布は、このように四角に切ってください。
Cut the kelp into squares like this.
こんぶとかつお節を鍋に入れます。
Put the kelp and dried bonito in a pot.
前回作った「めんつゆ」を入れます。そうして、中火にかけます。
Put the “mentsuyu” that you made last time. Then put it on medium heat.
こんな感じです。焦げ付かないように、よくかき混ぜます。
It is like this. Stir well so that it does not burn.
If it comes to a boil like this, add 5-6 drops of soy sauce. 5 drops if you like light taste, 6 drops if you like strong taste. (Taste and adjust the amount to your liking)
Always mix it so that it doesn’t burn, and when it looks like this, it’s done. This “Konbu Tsukudani” can be eaten as it is on rice. Besides, it is delicious even if you add tea and ochazuke. This time, it was “Konbu Tsukudani” made from the remaining ingredients of “Mentsuyu”.
It’s delicious, so it’s gone soon. Please try to make it. Next time, I will introduce Japanese cuisine made with the “Shiitake-flavored elegant mentsuyu”. Since it is a home-cooked dish, it is a delicious dish that prioritizes taste over appearance. This time, I made “Konbu Tsukudani”. Next time, I will cook with mentsuyu. Please look forward to.
This time, it’s for home use, so I’m using cheap dried shiitake mushrooms. Even if it is a cheap material, if you put your hands on it, it will become a delicious “mentsuyu”. “Mentsuyu” is a versatile seasoning, so please try to make it yourself. Since it does not contain chemical seasonings, it will not last long. Let’s cool it in the refrigerator and use it up. Let’s make delicious “mentsuyu” that goes well with summer somen noodles.
まずは、干し椎茸と、昆布を用意してください。
First, prepare dried shiitake mushrooms and kelp(kombu).
昆布は、ダシが出やすいように、キッチンハサミで、切れ目をつけます。
Cut the kelp with kitchen scissors so that the dashi stock is easy to come out.
パックに干し椎茸と昆布を入れます。
Put dried shiitake mushrooms and kelp in the pack.
Put dried shiitake mushrooms, kelp(kombu), and an appropriate amount of water in a pack, cover it, put it in the refrigerator for about a week, and slowly put it back to remove the dashi stock.
これが、1週間ほどかけて、取ったダシです。よく絞って、ダシ汁と昆布、干し椎茸に分けます。
This is the dashi stock that I took for about a week. Squeeze well and divide into dashi juice, kelp(kombu), and dried shiitake mushrooms.
この分けた椎茸は、刻みます。こんな感じです。
This divided shiitake mushroom is chopped. It is like this.
Put the dried bonito in a non-woven fabric. This non-woven bag is used with the lid closed. It is a tea bag of tea. If you don’t have this, wrap it in a 100% cotton cloth and tie it well to prevent bonito flakes.
これが、ダシです。これと、水を合わせて、4cup(720ml)にします。
This is dashi. Combine this with water to make 4 cups (720 ml).
Add kelp, chopped shiitake mushrooms, and 4 cups of dashi stock, and remove the dashi stock in a pan over medium heat. In this way, take out the kelp just before boiling.
これは、捨てないで大事に取っておきましょう。次回、この昆布を使って料理をします。
Don’t throw it away, keep it in a safe place. Next time, I will cook with this kelp(kombu).
When it boils, add dried bonito flakes. Take it out quickly in 2-3 minutes. If you leave it for a long time, it will not be very good. This time I’m making the best dashi stock called “No. 1 dashi”.
Don’t throw away this dried bonito. I will use it for the next cooking. If you treat the ingredients carefully without throwing them away, you can make a lot of good dishes.
Japanese food has its basics. Seasonings should not be added at once. The taste changes depending on the order in which the seasonings are added. It’s a very delicate dish.
It’s boiling, so set the heat to medium and add sugar first. After about 1 minute, add mirin. Then wait 3 minutes. Then, add soy sauce at the end. Then, when it boils, turn off the heat.
Finally, extinguish the fire and the “mentsuyu” is ready. The elegant taste of shiitake mushrooms, “Mentsuyu,” is ready. Cool it and it goes well with somen noodles. I will also introduce a recipe using this “mentsuyu”. The kelp and dried bonito used this time will be transformed into a wonderful dish next time, so please do not throw it away and keep it in a safe place.
It’s a home-cooked dish, so it doesn’t have to be that expensive. If you take the time to get rid of what you can get, it will be a delicious dish. Please enjoy the shiitake mushrooms that come with it with somen noodles. This time, I made an elegant “mentsuyu” with shiitake mushroom flavor. Please make it. it tastes very good.
This time, it is a “simmered hijiki seaweed” made from the soup made from “teriyaki yellowtail”. After making “Teriyaki yellowtail”, the soup stock contains fish stock. It’s a waste to throw this away. Therefore, this time, it is a “simmered hijiki seaweed” that uses the soup.
The ingredients are 60g of dried hijiki, 150g of carrot, 200g of boiled soybeans, 230ml of yellowtail teriyaki soup, and the same amount of water as the soup.
This time, it is a cooked rice that makes the best use of the flavor of shrimp and burdock. Take the time to take the shrimp broth. The flavor of burdock makes it stand out. Then from the material.
For dried shrimp, take 2-3 days or more, add an appropriate amount of water, pack it in the refrigerator, and slowly put it back in the refrigerator to remove the dashi stock.
ごぼうは、アルミのたわしで、皮を取り除きます。
For burdock, remove the skin with an aluminum scrubbing brush.
その後、ピーラーで、ささがきごぼう、にします。
After that, use a peeler to make burdock root.
ボールに水を入れて、灰汁(アク)抜きをします。
Pour water into the bowl and remove the lye.
にんじんも刻みます。
Also chop the carrots.
洗ったお米に調味料を入れます。
Add seasoning to the washed rice.
その後、エビのだしとエビを入れ、水加減を調整します。
After that, add the shrimp stock and shrimp and adjust the water content.
その後、ごぼうとにんじんを入れます。そうして、炊飯器で、炊き込みご飯をセットして、炊きます。
Then add burdock root and carrots. Then, set the cooked rice in the rice cooker and cook it.
The delicious, natural-flavored cooked rice is ready. Even this one item will make you appetite. Takikomi gohan that makes the best use of the flavor of shrimp and burdock. Please try to make it.
This time, I will explain how to make cucumber pickled in bran, which is a representative vegetable of summer. Eggplants come in a variety of grades, and to preserve their color, put an iron ball in the bran. It’s very difficult, and on top of that, I like and dislike eggplant pickles. This time, everyone can enjoy it casually, and everyone can enjoy it. This is how to make cucumber pickled in bran.
At first, prepare the bran floor by yourself, using a commercially available product. I put it in a pack and store it in the refrigerator. It’s been years ago. I don’t use it much in winter. Even if mold is formed, do not throw away the bran floor, carefully remove the mold on the surface, mix well, and handle it carefully. Mold is a substance that lives on the surface, and if you remove it, it will become beautiful.
I soak white fish in miso to make miso-grilled fish. In such a case, put the surplus miso in this bran and mix it. Very delicious, it will be a bran floor. In that way, various “umami” is replenished to the bran floor, and if you carefully grow the bran floor and brew it for many years, it will grow into a delicious bran floor.
Then, when water collects on the bran floor, remove the water. Place a dry cloth on it to absorb it. Let’s take care of it like this. When the bran floor is low, add the bran floor. So, this time, I will make cucumber pickles.
Wipe off the water from the washed cucumbers, take an appropriate amount of salt, and rub the surface of the cucumbers. In this way, the taste is soaked in. If you don’t do this, you won’t be able to pickle delicious cucumbers in bran.
よくじっくりと、こすります。
Rub it well.
きゅうりをぬか床に入れます。こんな感じです。
Put the cucumbers on the bran floor. It’s like this.
Lightly pickled is delicious. Pickling is 2-3 days. If you don’t eat it right away, put it in a plastic bag and take it out of the bran floor with the bran still attached.
It is soaked like this. Too much, I have less Nukazuke like this. If you soak it for 2 to 3 days, wash it with water, and cut it, you can make a very delicious cucumber pickle. It is a fermented food and makes a very healthy diet.
In summer, when you have no appetite, pickled cucumber, rice, tofu, dried bonito flakes and soy sauce make a healthy menu. Cucumber is a perishable material, so it’s a good idea to pickle it in bran like this. You can enjoy a lot of healthy and delicious meals.
This time, you can enjoy the cucumber, which is a representative vegetable of summer, deliciously. Such a dish. It was how to make cucumber pickled in bran. Please try to make it.
This time, it’s a sushi that you can easily make. The seasoning is also made from Ajinomoto’s white powder, which is easy to access. This seasoning of Ajinomoto is called glutamic acid, which is a seasoning filled with the umami of kelp. Many foreigners often think that kelp dashi is a representative of Japanese dashi, but kelp dashi is a hidden dashi honor student, and kelp dashi is the basis of Japanese dashi. Now, let’s make “sushi” this time using this Ajinomoto white powder seasoning.
Wash 2 cups (180 cc / cup) of rice and add the usual amount of water. This depends on the rice, so add the amount of water to the rice you have. Then, remove 100cc of water from the amount of water. And if possible, leave it for 30 minutes to cook the rice. How to make sushi vinegar. Any vinegar maker is fine.
100 ml of vinegar, 35 g of sugar, 1 g of salt, 10 g of Ajinomoto (You can add more or less sugar if you like. You can taste it, arrange it, and cook it.) Put in and melt. The important thing here is, “Don’t bring it to a boil.” Then, sprinkle it on the hot rice that has just been cooked and mix it. If you cool it quickly, it will become a beautiful “sushi”, so make a breeze to cool it quickly so that you do not crush the rice grains. Keep the balls moistened with water. If you don’t do this, a lot of rice will stick to the bowl.
This time, we will make something that is easy for everyone to get. Cucumbers, ham and carrots. Microwave the carrots to soften them. Please have a look at the photo. You can change the material as you like. Finely chopped ham with a wiener or chicken fillet in a microwave oven, finely chopped hamburger steak, fish, and various vegetables. Please arrange it as you like.
Two eggs. 10g sugar, 2g Ajinomoto, 1g salt, put this in a bowl, mix and scrambled eggs in a frying pan. In Japan, it is made into thinly baked eggs and shredded into small pieces. But this time, I made it easy for anyone to do it.
This time, as an arrangement, there is also a picture of bamboo shoot sushi. This is a bamboo shoot stewed in soy sauce and bonito. The guideline is about 10 minutes. It depends on the amount. Katsuodashi wrote how to take Japanese-style dashi before, so please refer to this. Then, add soy sauce (taste and adjust), chop it into small pieces, and add sesame seeds, if any.
If you want to make it smart like a restaurant, remove the dried bonito flakes, but this time it’s a home-cooked dish, so I boil the bamboo shoots with the dried bonito flakes. Then, to finish, mix 1 tablespoon (15cc) of boiled bamboo shoots together with the dashi stock. Then, you can enjoy the taste of bamboo shoots. At restaurants, white things look beautiful, so I don’t do this. This time, it was how to make home-cooked sushi.
Once you have made “sushi”, you can arrange it in various ways. The good thing about “Sushimeshi” is that it doesn’t rot easily. Everyone, please try incorporating “sushi” into your home cooking. This time, it was how to make Japanese home-cooked sushi.
