【和えるだけ】マジで超ウマすぎる…『悪魔のシャキシャキ葱』ビールが鬼進む！ラーメン、豆腐、餃子、唐揚げ、焼肉、何でもやみつき！低糖質／悪魔のタレ／おつまみ／ピリ辛ねぎナムル／作り置き／インスタント麺

【和えるだけ】マジで超ウマすぎる…『悪魔のシャキシャキ葱』ビールが鬼進む！ラーメン、豆腐、餃子、唐揚げ、焼肉、何でもやみつき！低糖質／悪魔のタレ／おつまみ／ピリ辛ねぎナムル／作り置き／インスタント麺

Hello everyone! The Devil’s Half Boiled Egg from our last video was well received. Thank you for that! Today we’ll do the sequence of Devil’s recipe. With Japanese leek and Kujo-negi (scallion) if you have on hand. ’Devil’s Crunchy Leek’ Last time was about marinade – just marinade was all you needed to do. Today it’s even easier! Just tossing! Just toss the onions and condiments is all there is to it.

Use as a topping to various dishes. Now let’s get started. First prepare the Japanese Leek and scallion. Thoroughly rinse the leek, then remove the end. We’ll use all the rest part. As to how to cut it, you can cut it cross wise but I prefer slicing slightly with angle.

Slice thinly, slantwise like this. There is a distinctive bitterness in leek and onions. It’s from the substance called allicin. However, it’s super nutritious and I don’t want to throw it away. They say to soak the onion in the water but I won’t do it.

It may remove the bitterness but drains all the nutrients from the onions. It’s beneficial for anti-aging, helps fatigue, and boost the immune system. That’s why I won’t soak it in the water today. Cut the white and green part separately like this. Set aside the white part, without rinsing.

Just exposing to the air removes the bitterness a little. If you compare you’ll see, but it’s the moment right after it’s cut one may feel the bitterness the most. After that, the bitterness is reduced as allicin evaporates. So just setting aside in a colander is all you need.

For the green part, you may find the slimy parts. If that bothers you you may rinse it and squeeze the water well. I don’t mind at all so I’ll just set this aside as well. Let’s cut the rest of them. Onions are the bitterest when it’s cut.

If you prefer the bitterness of onions, please serve immediately. If not, leave 30 min after prepared. By then most of the bitterness is gone. Therefore, no need to soak or rinse with water. I love the dishes with onions. I’d eat with memma (seasoned bamboo shoot), noodles, tofu, boiled pork…

It’s super versatile, so I hope you’ll enjoy it. You can also serve on top of raw egg yolk, like yukhoe. Great appetizer for beer lovers. Japanese leek is done, move on to scallion. This scallion, called Kujo-negi, is super yummy. Remove the roots, then cut slantwise as I showed earlier.

The scallion adds such a nice flavor. You can also do without it. It’s up to you. Now cutting is done. Set everything aside. While I make the sauce the bitterness of the onions will be subsided perfectly. Now ginger and garlic, already cut to the size. Remove the core of the garlic.

Mince 2 pieces each of ginger and garlic. I use this gadget as always. So easy! Done. Like this way. This I prepared earlier, 2 pieces of dried shiitake mushroom. Presoaked in 150cc of mirin and 150cc of sake. If you can, soak for 2 hours. If in a hurry, it’s OK without soaking.

Reserve the liquid. Here we go making the Devil’s sauce. First place minced ginger and garlic in the pan. Add small amount of sesame seed oil. Turn on the heat. Gently sauté ginger and garlic. When you smell the unbelievable fragrance, turn off the heat. Add the liquid of mirin and sake from shiitake mushroom.

Today I’m not using my favorite enoki, but shiitake instead. If you use enoki you can omit shiitake. Enoki has enough umami. Now I’m going to heat mirin and sake to evaporate the alcohol. Once it reached the boiling point, turn off the heat, and season it. Add 150cc of soy sauce.

A few words for seasoning.. The last time when I made seasoned boiled egg, I seasoned rather salty for double soaking purposes. If you serve it straight it may be salty. You can eat today’s dish straight from the pan. I took that into consideration.

I said 150cc of soy sauce, but if you plan to serve with something else, use 180cc. I’ll serve with other ingredients so, 180cc. Sorry for being precise. Then add the fish stock for 1 tablespoon. I use 4 times concentrated one.

You can substitute with noodle soup base or shiro-dashi (clear soup base) as well. Add 1 tablespoon of fish stock. Add 1 tablespoon of chicken soup base for whole-chicken umami. Slightly less than 1 tablespoon. Add 1 tablespoon of vinegar. This is very important. Add 2 teaspoon of Dou ban jiang.

This is spicy. If you prefer add more. If not use 1 teaspoon, or substitute with red miso. In the scale of spiciness, if you like ‘1-kara’ of “Kokoichi” you are good to go. If you are 5-kara eater of Kokoichi, you won’t be satisfied.

Please add more Dou ban jiang, cayenne pepper powder, ra-yu (hot pepper oil) etc. Turn on the heat again and continue to cook to boil. This completes Devil’s sauce. The difference from the previous sauce is, I used Dou ban jiang instead of Gochujang. Also I used ginger.

Saltiness is different too. If you plan to marinade veggies etc, this would be a better choice. I also used shiitake instead of enoki. I wanted to use enoki but today’s main role is leek so.. Otherwise I’d use enoki. Now it’s boiling, done. Please be careful not to overcook nor burn.

Turn off the heat and cool a little, then it’s ready. I’m sorry I forgot something important.. Please add 1 tablespoon of sugar. Very important… almost forgot. Sweetness enhances the spiciness. They bring out the umami together. One more time, bring it to boil. For a final touch, add chili pepper as you like.

Devil’s sauce is done! When it’s cooled down a little, pour onto the sliced leeks. Showtime.. Then gently toss them together. Definitely delicious! Once they are combined well, add 2 tablespoon of follow-up sesame seed oil. Sprinkle a good amount of roasted sesame seeds, as you wish.

If you care for extra spicy, adjust with extra Dou ban jiang, cayenne pepper, chili pepper.. ra-yu etc. Although I used red chili pepper today, green chili will do too. It’s hard to find green pepper is why I didn’t use it today. If you can find it please use it.

Devil’s Crunchy Leek is DONE! It’s tasting time! Yay! Itadakimasu! First, Kampai! Hurry! Please dig in, Ko-chan. May I? I’ll devour.. It’s miso-ramen today. Oh no.. So good!! You can’t go wrong with it. Hot chili pepper oil, if you like spicy. Leek isn’t pungent at all. Just so good.

The best kind of ramen. My favorite.. I also prepared memma (seasoned bamboo shoot) which goes so well with it. Please try! May I? Look at your face! Seriously.. it goes so well. What a powerful appetizer. If you are on a diet such as low-carb, this dish and your drink will make your day.

Just like the last time, the soup after I put the leek in is far better. Next is the rice (into it). The soup is outrageously good.. And lastly… tofu. It should be served first but we wanted to eat ramen before it gets soggy. Let me try first… It’s killing me..

Leek is seasoned well so it’s perfect companion to tofu. This leek goes well with Premium Salad Chicken I made before, for sure. Seriously.. I like everything about this leek.. A quick win. Well, we made another Devil’s menu, Devil’s Crunchy Leek. It’s so delicious. There’s no other way to describe it. Very, very satisfied.

Please try yourself. The key point is, as I said earlier, not to soak the leek in the water. You may be surprised but all the nutrients from the leek will go down the drain. Just set aside while you make the sauce. You will not taste the pungentness at all.

On the other hand if you like the pungentness, better serve immediately. That way the nutrients are retained as well. If you prefer very milder, leave it overnight and it’s good to go. Seriously, it wasn’t pungent at all, right? Not at all. We served immediately but it wasn’t bitter at all. Also very crunch.

It’ll keep for a few days. Seriously, how was it? It went well with everything on the table. We ate ramen today but I’m positive it goes well with rice too. And somen (fine wheat noodle)……. Definitely! With a few slices of roast pork, it’ll be such a feast.

How would you like to make it yourself?… Please make it! Leek is also very healthy.. for immune booster and.. Good for common cold too. For anti-aging too. Works well in beauty department.. Hope you’ll make and enjoy the dish. That’s all for today. Gochisousama deshita. Thank you for watching till the end.

See you next time. Bye!

◆前回大好評だった『悪魔の半熟煮卵』のレシピ
⇒https://youtu.be/u9DWXhL5lxM

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】(保存期間：冷蔵で約3日)
●長ねぎ：3本
●九条ネギ：1本
●胡麻油
[悪魔のタレ]
●醤油：150~180ml（お好みの濃さに調整してみてね）
●みりん：150ml
●酒：150ml
●あごだし（4倍濃縮）：大さじ1（めんつゆ。白だしでもOK）
●鶏ガラスープの素：大さじ1
●豆板醤：小さじ2（コチュジャンでもOK）
●酢：大さじ1
●砂糖：大さじ1（ラカントとかにするとより糖質を抑えられます）
●ニンニク：2片
●生姜：ニンニクと同量
●唐辛子：2本
●干し椎茸：2個
●胡麻油：大さじ2
●炒り胡麻：お好み量
お好みでラー油、一味唐辛子、花椒
※もっと辛いのがお好みの方は唐辛子やコチュジャンを足してもOK
※辛いのが苦手な方はコチュジャンを普通の味噌にしても美味しいですよ♪
※野菜の種類や入れる量によっても味の濃さは微妙に変わるので味見をしながら決めて下さい。
※お酢の酸味を残したい場合は粗熱をとってる時に入れてあげるといいですよ♪
※今回は一度漬け用なので二度漬けはしないで下さい。
——————————————————-
今回は前回ビックリするほど大好評だった悪魔のタレシリーズの第2弾
悪魔のシャキシャキ葱を作りました。
これがあるとどんな食べ物でもワンランクアップしたやみつきな味わいになります♪
色んな旨味が複雑に合わさったピリ辛で後引く味は
まさに悪魔的旨さ！！食べれば食べるほどハマる…抜群のやみつき度合いです♪
ラーメンはもちろん、今回食べていたメンマや豆腐なんかにも合いますし
炒飯の付け合わせ、餃子のタレ、茹でた鶏肉や豚肉、サラダに合わせても最高に美味しい
超万能なネギになってます。
動画でもお伝えしてますが生のネギにはアリシンなどの免疫力をアップさせてくれたり
アンチエイジングの効果や疲労回復の効果があると言われている栄養が
豊富に含まれているので栄養を逃さないよう美味しく食べて欲しいです。
糖質制限されている方にも勿論オススメになってますよ♪
今回は漬ける必要もなくただ和えるだけ！！！
しかも今回は葱専用にタレの種類や配合も少し変更してます。
本当に簡単過ぎるくらい簡単なので是非作ってみて下さい。

【Ingredients】(Preservation period: about 3 days refrigerated)
● Leek: 3
● Scallion: 1
● Sesame oil
[Devil’s sauce]
● Soy sauce: 150~180ml (Adjust the thickness to your liking)
● Mirin: 150ml
● Sake: 150ml
● Fish stock(4 times concentrated): 1 tablespoon (Men-tsuyu, or white soup stock is OK)
● Chicken soup stock: 1 tablespoon
● Dou ban jiang (or gochujang): 2 teaspoons
● Vinegar: 1 tablespoon
● Sugar: 1 tablespoon (If you use LACANTS or something, you can reduce the sugar content)
● Garlic: 2 cloves
● Ginger: same amount as garlic
● Chili peppers: 2
● Dried shiitake mushrooms: 2
● Sesame oil: 2 tablespoons
● Roasted sesame seeds: as desired
Cayenne pepper, Chili pepper, Ra-yu to taste
※ If you like it hotter, you can add more chili pepper or gochujang.
※ If you don’t like spicy food, you can use regular miso instead of gochujang ♪
※ The intensity of the flavor will vary slightly depending on the type and amount of vegetables you add, so taste and decide.
※ If you want to keep the sourness of the vinegar, you can add it when you are removing it from the heat.
※ This is for one-time pickling, so don’t do it twice.
——————————————————-
This time, I made the second installment of the Devil’s sauce series which was surprisingly popular last time, the Devil’s Crunchy Leek.
This will make any food taste one rank higher and more addictive ♪
It’s a complex combination of many different flavors, with a spicy,
lingering taste.
The more you eat, the more you become addicted to it ♪
Of course, it goes well with ramen, but it also goes well with memma (the pickled bamboo shoots) and tofu we were eating this time.
It is also great as a garnish for fried rice, dumpling sauce, boiled chicken or pork, and even in salads! It’s a super versatile leek.
As you can see in the video, raw leek contain allicin, which boosts the immune system and is also good for anti-aging, and is said to be effective in relieving fatigue.
I would like you to eat them well so that you don’t miss out on the nutrition.
It is also recommended for those who are on a sugar restriction diet ♪
This time, you don’t even need to pickle it, just mix it!
And this time, I’ve changed the type of sauce and the formula a little bit for the leek.
It’s really easy to make, so please give it a try.

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