レパートリーがなくならない｜毎日使う調味料は“塩＋α”だけでいい

レパートリーがなくならない｜毎日使う調味料は“塩＋α”だけでいい

You don’t have to think about the combination of food and seasonings. Just steam and use “salt + α” and your repertoire will never run out. This time, as an explanatory (supplementary) version, I will focus on “salt + α” in ” or “seasonings” I use every day in a preparation process . If you are new to this, please watch this video first. For me, there are three main types of “seasonings.” ① Steaming the whole food at low temperature. ② Salt-based ③ Seeds and spices. ① is the base of my cooking , and as summarized in the note article in the summary section , it is the most important thing that can be considered a “seasoning” in a sense, as it removes the bitterness of ingredients and brings out the hidden umami and sweetness. ② Salt – based sseasonings further bring out the umami and sweetness brought out by ①. Of course, tamari soy sauce or miso are also good, but sticking to salt /shio koji is also good because it makes it easy to arrange after preparation and you don’t have to think about it even when your brains are not working. And then there is the indispensable ③. While ① and ② bring out the umami and sweetness of the ingredients, ③ is essential to further deepen the flavor and make it more satisfying to eat. There is one more important thing . ④ (“Letting it sit”) after ③, when the ingredients are mixed with salt and other ingredients. When a side dish is freshly steamed and mixed, the flavors of the steamed ingredients and the salt and other ingredients are not uniform. In other words, the steamed ingredients and the salt and other ingredients have not yet fully blended, and the umami and sweetness are not fully extracted . By refrigerating it for at least 30 to 60 minutes, and preferably 4 to 6 hours or more, the steamed ingredients and the salt and other ingredients will blend together properly , resulting in a solid, stable flavor. As summarized on page 2, to me, “delicious” does not just mean “a rich flavor and a pleasant texture” the moment you put it in your mouth, but also “after you finish eating, you don’t feel physically or mentally tired, you don’t feel heavy, but it’s not too light, and you feel completely satisfied.” I believe that ③ and ④ are the source of this “satisfaction.” I use these ingredients every day. The [extra ingredients] I use are as follows: The first group of ingredients you should definitely have on hand are not only the “good quality fats” necessary for the body and mind, but also some that are surprisingly a source of “protein”, with their fragrant flavor and depth , will raise your satisfaction level. Even better to have are the second group of +α, which even someone like me who is sensitive to spicy foods can enjoy with less of a burden, and deeply sweet dried fruits. These ingredients may not generally be classified as “seasonings”, but in my low-temperature steamed dishes, seeds and spices brings out the umami, sweetness and depth of the ingredients, resulting in a more robust taste (finish). In other words, ③ is one of the important seasonings for adjusting the flavor. Now that you know the types of seasonings, how do you actually use them? If you have any doubts , just remember this for now. For example, if you have steamed carrots, okra, and red lentils, I first add salt/shio koji to all of them, and then to all of them I add a “different” +α ​​ingredient. My preference is, to steamed vegetables I add this +α from the first group , and to steamed beans I often add +α from the second group . Adding seeds to steamed vegetables is not only to deepen the flavor, but also to add a “satisfaction” that comes from nutritional value and being satisfying to eat. On the other hand, steamed beans are themselves a source of protein and good fats, so they are satisfying (in terms of nutrition and eating) even without adding seeds or bean paste. Therefore, instead of adding weight (satisfaction) to steamed beans , I want to use spices and dried fruit to bring out their deep flavor (more complex umami and sweetness) and give a “satisfaction” in terms of taste. In summary, for steamed vegetables, use salt + α (Group 1) as the base and add Group 2 (spices) depending on your mood, and for steamed beans add salt + α (Group 2), which makes you easily prepare them and create a side dish that is delicious on its own and an ingredient that can be used in various dishes later. You might think that steamed dishes are too simple and limit your repertoire, but that’s not the case at all. For example, if you have steamed carrots, just adding salt + α (hemp seeds) will bring out the sweetness of the carrots, and the hemp seeds will add depth , resulting in a hearty, high-quality side dish. Also, just changing from salt to salt koji will give a completely different taste, even without changing the hemp seeds, and conversely, just changing from hemp seeds to fine shredded coconut will give a different richness to the dish. Even with just steamed carrots , salt, and salted rice malt – , and three kinds of +α, you can make six different side dishes as shown above. It ‘s delicious enough to be a feast on its own, but since this is just “preparation,” you can mix it with other ingredients later to make soup or curry. It’s not too hard to think about, and you can keep expanding your repertoire. Finally, I’ll share the combinations I made this time: Indian spinach (salt + pumpkin seed powder) , carrots, dried wood ear mushrooms, and shishito peppers (salted rice malt + flaxseed powder), carrot leaves (salted rice malt + fine shredded coconut and goji berries), komatsuna and dried shiitake mushrooms (salt + hemp seeds), water spinach (salted rice malt + black sesame seeds) , okra and molokheiya (salt + cocoa nibs and paprika powder), red lentils (salt + black mustard seeds) , dried daikon radish and 16-sagabe beans (salt + sunflower seeds) , tomatoes, cucumber beans, and dried shiitake mushrooms. (Salt + white sesame seeds, black pepper) Onion and kale (Salted rice malt + soybean flour, ginger powder ) Taro and dried wood ear mushroom (Salt+ pumpkin seeds) Lotus root (Salted rice malt+ chia seeds, cumin seeds) Chinese cabbage and dried shiitake mushroom ( salt+Peanut butter, dried jujube) Mung beans and red beans (Salted rice malt + yellow mustard seeds, cinnamon) Taro skin, onion and dried wood ear mushroom (Salt + black sesame paste, nutmeg powder, raisins) I will add plant-based milk later to this to create a rich potage with the umami and sweetness of the onion and wood ear mushroom and the fragrant aroma of sesame. All you have to do is mix and refrigerate. Try not to have any preconceived notions like “this and that together might not taste good,” and just let your curiosity take over without thinking too deeply . The four seasonings summarized in detail this time create my everyday meals something like “each dishes and sweets will be surprisingly rich flavor without much effort.” and “Before I knew it, my repertoire was endless.” , and and support my daily diet.

【目次】
00:33 わたしにとっての調味料（大きく4つ）
03:10 「＋α」の紹介
04:24 調味料の使い方
06:20 レパートリーがなくならない理由
07:51 今回の組み合わせ（全15品）

私流、”フライパン＋蒸しプレート”の「低温蒸し」の基本：
https://note.com/vegehealthy/n/n8acd7e01ec71?sub_rt=share_sb

わたしの、蒸し調理の取り入れ方（1日の流れ）：

普段使っている材料・調理器具一覧：
→ Amazon：https://www.amazon.co.jp/shop/hea.lthy_9531
→ 楽天：https://room.rakuten.co.jp/room_377a32ff21/collections

レシピ本『蒸し野菜でおいしい いたわりおやつ』：
→ Amazon：https://amzn.asia/d/6oBcyks
→ 楽天：https://books.rakuten.co.jp/rb/18028970/

使っている野菜：
自宅畑のもの ＆ https://www.instagram.com/asunarofarm/ さん等で購入した自然栽培野菜

レシピ検索（カテゴリーごとにレシピを探せます）：
https://jp.pinterest.com/airi_vegehealthy/_saved/

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𖧧 Tools
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・DaVinci Resolve：https://www.blackmagicdesign.com/jp/products/davinciresolve/

#蒸し料理 #砂糖不使用 #オイル不使用 #グルテンフリー #蒸し野菜 #作り置き #下ごしらえ #調味料