【保存版】手作り調味料 #2｜調味料ベース（煎り酒 × 玉ねぎ麹）

【保存版】手作り調味料 #2｜調味料ベース（煎り酒 × 玉ねぎ麹）

This video is a continuation of the homemade seasoning series. Last time, we introduced the all-purpose sauce “Nira Sauce” We introduced the “Spicy Fragrant Sauce.” It’s a staple in our home that really broadens our daily cooking. If you’d like, I’d be happy if you could also watch the previous video. In this video, we’ll be introducing some essential seasonings that are indispensable in our home. We would like to introduce you to “onion koji” and “irizake.” The first thing I’d like to introduce is onion koji. It’s not really a recipe, It’s probably one of the most useful condiments in our house. The only ingredients are onions, dried koji, and salt. To safely store it, It is important to maintain the salt and water ratio. We aim to ensure that the salt content is at least 30% of the total volume. This time, grate 400g of onion, Add 200g of brown rice koji and 60g of salt and mix well. Transfer to a boiled and sterilized storage container. As fermentation progresses, do not seal the lid tightly, but cover it lightly. Leave at room temperature for about 5 days, stirring once a day. Once completed, store in the refrigerator. The dish I most often make with onion koji is grilled chicken wings. Simply marinate it in onion koji and bake it to make it delicious. It’s a staple dish in our house that even the kids love to eat. Today, we’ll introduce you to a unique way to enjoy onion koji. This is an easy to make bagna cauda sauce. This time, we’ll pair it with warm sautéed vegetables instead of raw vegetables. 2 tablespoons of onion koji, 1 teaspoon of anchovy paste, 1 tablespoon of milk 3 tablespoons olive oil, 1/2 teaspoon minced garlic. Mix together and it’s done. The more time passes, the softer the koji will become, If you mix it while mashing it, it will become a paste. Sautéed chicken thighs and vegetables. Today’s vegetables are leftover vegetables I had in the fridge. Turnip, eggplant, zucchini, carrot, Young corn, snap peas. I was supposed to add cherry tomatoes, but I accidentally forgot. It has just the right thickness and mixes well with the vegetables. When you have lots of onions Make a batch of caramelized onions to keep in stock. It’s also a staple in our house to make onion gratin soup from it. Slice a lot of onions and fry them slowly. If you freeze it, you can use it immediately in curry or soup, It is also convenient as it can be used in gratins and stews. Fry the onions with salt and rice oil. If you fry it in a waterless pot, it will cook slowly. I feel like the flavor is concentrated. It’s okay to use a lower heat until the food is cooked through. When the onions are soft and have shrunk in volume, Spread on a tray and let cool. Add water to the frying pan to make onion gratin soup. This is the secret to its deliciousness, as it does not let any of the flavor remaining in the pot escape. I sliced ​​the baguette and toasted it in the toaster. The only seasoning is onion koji. Onion koji has a strangely similar flavor to consommé. It is also perfect for Western-style soups. The grainy texture of the koji adds a fun texture accent. Add cheese to taste. A gas burner is a useful item to have in every household. In my house, we grill sashimi, I use it to warm up pizza that has gone cold at the table. This is a delicious and luxurious soup that can be made on the go. Place the fried onions in a storage bag, spread them out flat, and put them in the freezer. It’s very convenient because you can take out only the amount you need. And another condiment that is indispensable in our home. Let me introduce you to “Irizake.” “Irizake” is a seasoning that has been passed down in Japan for a long time. It’s easy to make at home. Irizake is often used as a substitute for soy sauce to pair with mild sashimi. It has a refreshing, mellow taste that is different from soy sauce. It’s easy to make and can be easily made with ingredients you have at home. Add the pickled plums to 500ml of sake, mash them, and boil until reduced to half the volume. This time, I used plums with a salt content of 22%, I made it smaller than usual. 3 umeboshi plums and 13g of bonito flakes. Boil for about 5 minutes, remove from heat, strain and it’s done. A side dish recipe using roast sake. Rub the okra with salt to remove the fine hairs. While removing the calyx, also scrape off the surrounding area. The chicken fillet was sold with the tendons already removed, I just sliced ​​it into thin slices. Coat the chicken fillet with sake, salt, and potato starch. Divide the shimeji mushrooms into small clusters. Boil the chicken fillet in water with sake added. Add the okra as is, and then add the shiitake mushrooms. Drain the water and cut the okra into bite-sized pieces. Mix with roasted sake. A delicious everyday remedy with a smooth texture. I topped it off with bonito flakes. For today’s lunch, all I need to do is fry an egg and make it simple. The children also had sausages and natto. I like this kind of meal the most. Irizake has no particular flavor and goes well with Western-style dishes. When you combine roast sake with white balsamic vinegar, salt, and olive oil, It also makes a great sauce for carpaccio. Mix quickly, wrap and refrigerate until ready to eat. Let it sit for a bit and the flesh will become moist. Use the remaining marinade to toss the leafy vegetables and serve with the carpaccio. Thank you for watching until the end today. Homemade seasonings gently enrich your daily meals. In this video, I’ve introduced each of the flavors that are essential in our home. Next time, we will introduce some seasonings that are useful in everyday life. Please look forward to next week as well. I hope you all have a heartwarming week.

今回は、私が普段から常備している手作り調味料をご紹介します☺️
内容が盛りだくさんなので、見やすいように3部作でお届けします📹

Part 1｜万能だれ：ニラダレ & ピリ辛香味だれ［公開中］
せいろ蒸し、焼き餃子、よだれ鶏、茹で餃子など、幅広く使える定番の万能だれです。
👉 [https://youtu.be/zxq7GXnEYOY]

Part 2｜調味料ベース：煎り酒 & 玉ねぎ麹［公開中］
お刺身やカルパッチョ、鶏の下味、スープやソース作りのベースになる調味料です。
👉 [https://youtu.be/GfTwSXUiUyk]

Part 3｜薬味だれ：ねぎ生姜だれ［来週公開予定］
鶏ハムや油淋鶏などに合わせやすく、さっぱりと仕上げてくれる香味だれです。

シリーズを通して楽しんでいただけたら嬉しいです。

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⏰ タイムスタンプ
0:00 オープニング
00:29 ダイジェスト
01:11 玉ねぎ麹の作り方🧅
02:58 【麹アレンジ①】バーニャカウダソース
05:22【麹アレンジ②】オニオングラタンスープ
08:34 煎り酒の作り方
10:18 【煎り酒アレンジ①】ささみとおくらのさっぱり和え
13:23【煎り酒アレンジ②】カルパッチョドレッシング
14:28 次回予告（【保存版】薬味だれ）

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■ レシピ
【玉ねぎ麹】
玉ねぎ（可食部）　400g
乾燥麹　　　　　　200g
塩　　　　　　　　60g

【バーニャカウダ風ソース】
玉ねぎ麹　　　　　　大さじ2
アンチョビペースト　小さじ1
牛乳　　　　　　　　大さじ1
オリーブオイル　　　大さじ3
にんにく　　　　　　小さじ1/2

【煎り酒】
日本酒　500ml
白梅干し（塩分22％）　2〜3個
※お醤油がわりにするなら3個がおすすめ
塩分10％なら4〜5個
かつお節　13g

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