【炒めるだけ】これマジで超ウマすぎる…料理人の父が遺してくれた我が家の神レシピ『超やべぇ焦がし肉ニラえのき』ラーメン、白飯、うどん、素麺、野菜、何でも鬼ウマ！おつまみ／作り置き／担々麺／冷やしまぜそば

【炒めるだけ】これマジで超ウマすぎる…料理人の父が遺してくれた我が家の神レシピ『超やべぇ焦がし肉ニラえのき』ラーメン、白飯、うどん、素麺、野菜、何でも鬼ウマ！おつまみ／作り置き／担々麺／冷やしまぜそば

Hello everyone! Today I’m going to show you another recipe I inherited from my dad. The last video was well received. See the URL in Show Notes. ‘Amazingly Yummy Pork, Chinese Chives & Enoki with Miso Topping’ All you do is to stir-fry; so easy to prepare. Using it as a topping I arranged ‘Cold Noodle with Miso Meat Sauce’. Check out the bonus recipe of the variation of this at the end of the show. Ingredients are: Chinese chives, 5-6 bunch finely chopped I’d cut them in half, then hold and chop the bunch together. Set aside the chopped chives. Next, enoki. You can substitute with shiitake if you prefer. I recommend some kind of mushroom. Trim off the ends. Chop finely. My first choice will be enoki among mushrooms. Chop about the same size as chives. Next, ginger and garlic. 2 large cloves of garlic. These are cut in halves. Or 3 regular size cloves. About the same amount of ginger… maybe less. I always use ginger along with the skin. Just remove dirty parts. If you prefer you can peel it. Now cut the garlic clove in half to remove the center parts. Like this way. Using a knife can be easier. Chop them roughly so the chopper can handle them. I use my useful chopper. Done. Easy! I’m going to show you the bonus recipe at the end of this show. It’s another appetizer using this Miso Meat Sauce. Please check that out! I use cucumber as a garnish. Trim off the ends. It’s going to be served with Chinese noodles. It’ll be a nice companion to rice, tofu, curry dishes and bread as well. It’s super versatile. Please make it yourself and store for later use. Slice the cucumber slantwise, then cut thinly lengthwise. Cutting part is done. Let’s make the sauce now. Place the garlic and ginger in the pan. This is Kasho-oil or Huājiāo oil (Chinese prickly ash oil). It’s very nice to have in hand and very fragrant and somewhat peppery. You can also substitute with sesame seeds oil. You may find it in specialty stores such as Kaldi. Add 1 tablespoon of Huājiāo oil. Cook with low heat until fragrant. With low to medium heat but not to burn. Cook slowly with low heat is fine too. When you smell very nice turn off the heat. This is an important part; When it’s highly fragrant, cook the miso and other pastes at this stage, in order to incorporate all the flavors together. Add 2 tablespoons of red miso. I personally prefer red miso to white miso. Depending on the brand of miso, the contents of sodium and sweetness vary. First add 2 tablespoons of miso , then check and adjust the taste. Next, Tian men jiang. It’s a sweetened miso, shortly saying. Add 1 tablespoon of Tian men jiang. To substitute, add more red miso and some sugar. Tian men jiang is a key ingredients for some Chinese dishes such as Ma bo tofu. I suggest having it handy if you are going for some Chinese dishes. Lastly add 1 teaspoon of Dou ban jian. It compliments sweetness and spiciness. For a milder taste, reduce it to 1/2 teaspoon. For spicier, add 2 teaspoons. All the condiments are thrown in. Now continue to cook. Although I said brown, not literary, it should be cooked well. It should be cooked thoroughly. Stir constantly until very fragrant. which makes a big difference. It’s not very visible because it’s dark in color, use the aroma as a guide. When it’s very fragrant, turn off the heat. What a fragrance… I assure you it’ll be yummy. Next, ground pork. It was half price! Add 400-500g of ground pork, Combine with the miso mixture and cook well. Cook the pork thoroughly at this stage. My dad used to make this for the family when I was a kid. He omitted Dou ban jiang so kids can eat it. I hope you can make it yourself. It’s seriously good. If you are concerned about burning it, start from low to medium heat and cook slowly. Pay attention not to over-burn it. Put this on a slice of bread, with cheese on top and bake it. It’s so good! When it’s cooked thoroughly turn off the heat. Add 2 tablespoons of Shoko-shu. You can substitute it with regular sake. Add 2 tablespoons of mirin. Add enoki mushroom. Umami from enoki is huge. It makes a big difference. My dad’s recipe called for shiitake mushroom. I modified the recipe since I like enoki better. Now reduce it a little with high heat while cooking enoki lightly. It’s a great dip for veggie sticks. When they are cooked nicely turn off the heat. Let’s make seasoning. You can also do this part earlier. I’m going to use the residual garlic and ginger in the chopper. Add 2 tablespoon sof soy sauce. Add 1 tablespoon of oyster sauce. Oyster sauce has such umami. It transforms into the pro level. Sugar is an option. When you check the taste at the end, adjust the sweetness. I’d probably add 1 tablespoon here. Remember Tian men jiang has also sweetness. If you omit it, adjust the taste here. Lastly, add 1 teaspoon of SOMI shantung. Or substitute it with a whole-chicken soup stock. About this amount. Maybe 1/2 teaspoon.. Mix them well. A small amount of hot water might be helpful. I’ll go get some.. Everything dissolved well. Turn back the heat on and pour the mixture in the pan. I know it’s yummy! When it looks like this, check the taste. Continue to cook a little more. Oh perfect… Let’s reduce it a little more. The lower the content of the liquid, the longer it keeps. This keeps for 3-4 days in the fridge with no problem. In the freezer it’ll keep for more. This dish is perfectly OK to be frozen. Just reheat in the microwave. It has the perfect balance of sweetness and spiciness. I was tempted to add a little more miso, but this is good.. Nicely reduced and looking good.. Add Chinese chives. Adding some chopped Japanese leek here is good too. Even better fragrance…… Chinese chives can be eaten raw so just lightly cook them. When they are heated lightly, turn off the heat. Add 1 teaspoon of Huājiāo oil (Chinese prickly ash oil). Add 1 teaspoon of sesame seed oil. If you don’t have Huājiāo oil on hand, make 2 teaspoons of sesame seed oil. Sprinkle some ground black pepper at the end. Combine well. The inherited recipe from my dad, ‘Amazingly Yummy Pork, Chinese Chives & Enoki with Miso Topping’ is done! I’m going to serve it on top of Chinese noodle today. You can also sprinkle mill-type Chinese prickly ash (Huājiāo) if you like. Ra-yu is also good for a more spicy taste. Tasting time!! Itadakimasu! First, Kanpai! You can start from anything you like, but I happened to made this first. It really looks good.. It’s unbelievable! I’m loving it! Zucchini is refreshing! Topping is well-seasoned and it’s perfect. I didn’t do anything to zucchini. Perfect appetizer for sake. Perfect with rice too. I love eggplant too, but I like zucchini better! Somebody wrote in the comment, ‘do you have any recipe for zucchini?’ They have totally different textures. I love this eggplant… I just love them… I’m going to finish this first. I’m digging in the noodle! I don’t know what to do.. it’s really good! Pork, chives & enoki goes well with everything! This is it! The moment it comes into my mouth, I know! On the rice too? Yep! and on somen noodle, also on the curry & rice. I’m going to make it spicier.. A big of ra-yu.. and Huājiā The best summer dish. Huājiā is good! Rather than ra-yu. It’s in the base, I can tell. Sesame seed oil is good too but if you can obtain Huājiā oil please go for it. Taste of restaurants.. The best.. So good! I love this Huājiā!! We are serving more sauce.. That’s the freedom of cooking it at home. You can’t say in the restaurant, ‘Uh… can you add more sauce??’ Seriously good… Very rich sauce with abundant meat and veggies. More Huājiā.. so addictive.. I took one of his zucchini. He gave it to me so.. I couldn’t help it, he was so pleased with it. Amazing fragrance.. Garnish of cucumber adds a nice touch. It’s gone so fast… Our unpretentious cooking let us gobble up. If there is leftover I can add some more cucumber. Then add some rice.. Zucchini is so juicy. How come it’s so good? There is no strong taste or smell either.. Today’s show was about ‘Amazingly Yummy Pork, Chinese Chives & Enoki with Miso Topping’. I highly recommend it. Aside from the flavor from pork, cooking the miso pastes well added some toasted flavor. Also I added various condiments, which accomplished some pro-like results. Today I served with cold Chinese noodle but as days get hotter, somen will do good too. It’ll do good on the rice too. Also add cheese on top of it and make another appetizer. That’s it for today. It was so delicious. Gochisousama deshita. Thank you for watching! Bye! Thank you for watching till the end. This is a bonus part. As I announced in the beginning of the show.. I’ll show you another recipe for appetizer using this Miso meat sauce. Ingredients are: 1 zucchini, 1 eggplant and some melt-type cheese. It’s another super easy recipe. Trim off the ends of zucchini. Remove the top hard part of eggplant like this way. All you need to do is to lay the cheese on top of the veggie and bake. Zucchini takes longer to heat through. So it’s a good idea to score the skin. Why don’t I cut in half. Likewise. Eggplant is faster to heat through Score diagonally on the surface. Then make it into diamonds. That allows it to heat better even in toaster oven. It doesn’t require this part since it cooks. But if you prefer, you can soak them in the water for a few minutes. Place the Miso Meat Topping on top of the veggie boats. I ate it with noodle, but for those on a diet, such as low-carb, they can eat it alone. For a better result, bake as they are before place the cheese on them, if you prefer cooking thoroughly or in case of baking in toaster oven. When they are cooked half way, add the cheese, then bake more. Let’s put them in the oven. They’re looking great. ‘Baked zucchini & eggplant with meat & cheese’ is done. I hope you try it yourself and enjoy! Thank you for watching till the end!

◆【５分漬けるだけ】料理人の父が遺してくれた我が家の神レシピ『超やべぇ野菜漬け』
Recipe⇒https://youtu.be/RKDGG9w9GWg

◆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4日、冷凍で約1か月）
●中華麺（ご飯、冷凍うどん、そうめん、パスタ何でも合うよ♪）
●豚ひき肉：約400~500g
●えのき：1パック（椎茸でも美味しいよ♪）
●ニラ：5本くらい（好きな方はもっと多くてももちろんOK）
●卵：人数分
●にんにく：2片（チューブタイプでも大丈夫なんですけど香りが全然違うので出来れば生がオススメ）
●生姜：にんにくと同量くらい
●紹興酒：大さじ2（普通のお酒でもOK）
●みりん：大さじ2
●醤油：大さじ2
●赤味噌：大さじ2（普通のお味噌でもOK）
●オイスターソース：大さじ1
●砂糖：大さじ1
●甜面醤：大さじ1
●豆板醤：小さじ1（コチュジャンでもOK）
●創味シャンタン：小さじ1/2〜1（鶏ガラスープの素、ウェイパーでもOK）
●花椒油（胡麻油でもOK）
●ごま油
●ブラックペッパー
●お好みで花椒、ラー油、きゅうり、メンマ
※お使いの味噌によって塩分が変わってくるのでまずは大さじ2入れて味見をしてから足してみてね♪
※砂糖も甜面醤を使わない場合やお使いの味噌によって変わるので味見をしてからお好み量入れて下さい。
——————————————————-
前回本当に沢山の方に作って頂けて沢山の方に大好評だった
父が遺してくれた我が家の神レシピ！(父ちゃんもきっと喜んでます)
今回はその第二弾という事で
『超やべぇ肉ニラえのき』作らせて頂きました。
お店に負けないような本格的な味をご家庭でも簡単に作れるよう
父ちゃんが考えてくれたものです。（暑い時期になると必ず作ります♪）
香ばしい味噌の風味、きのこの旨味や色んな出汁を吸った豚肉が、本当に味わい深く、最高にやみつきな美味しさなんです(*^^*)
しかも香りまで最高に美味しく仕上がってます。
(昔、家近くでこの香りがするとダッシュで家に帰った良い思い出がありますｗ)
お客様第一で病気になってからもお店を休む事は一回も無かったくらい、料理で美味しいと言ってくれるお客様の笑顔が大好きな父ちゃんだったので、コロナ禍で本当に大変な世の中ですが、前回同様、このレシピで少しでも多くのご家庭の食卓で笑顔が作れたら、天国にいる父ちゃんも喜んでくれると思います。
これからの季節、冷やしたラーメン、うどん、素麺にも最高だと思いますし、
あとはやっぱご飯！！!(^^)!
ほっかほかのご飯にこの『超やべぇ肉ニラ』を乗せて卵乗せて食べたら、ウマすぎて最高に幸せな気持ちになれます♪
ダイエットや糖質制限されている方は、きゅうり、大根、人参をスティックにしてディップして食べても良いですし、豆腐や、今回みたいに茄子やズッキーニの上にチーズと一緒に乗せて焼いても最高に美味しいです。
カレーに乗せたり、パスタに和えたり、グラタンの具材にしたり、春巻きで巻いてもマジで旨いですよ♪
今回も作り方は炒めるだけ！おつまみに関しては乗せて焼くだけ！（オマケまで見てくれた皆さんありがとう♪）
どちらも本当に簡単ですけど、とにかく味と香りが最高に美味しいです。
ご家庭で簡単に作れるお店の味を是非皆さん作ってみて下さい。
あと花椒を食べた事がない方は今回の料理は花椒抑えめなので、これを機に一度使ってみて下さい。少しピリッとした痺れる辛味や香りが本当にやみつきになりますよ♪

[Ingredients] (Preservation period: about 4 days refrigerated, about 1 month frozen)
● Chinese noodles (Go well with rice, frozen udon, somen, pasta as well ♪)
● Minced pork: about 400~500g
● Enoki mushrooms: 1 pack (Shiitake mushrooms are also good)
● Chives: about 5 chives
● Eggs: enough for several people
● Garlic: 2 cloves
● Ginger: about the same amount as the garlic
● Shoko-shu: 2 tablespoons (Normal sake is fine too)
● Mirin: 2 tablespoons
● Soy sauce: 2 tablespoons
● Red miso paste: 2 tablespoons (You can use regular miso too)
● Oyster sauce: 1 tablespoon
● Sugar: 1 tablespoon
● Tian men jiang: 1 tablespoon
● Dou ban jiang (or gochujang): 1 tablespoon
● SOMI shantung: 1/2 to 1 teaspoon (or chicken broth or Weipa)
● Huājiāo oil (Sesame oil is fine too)
● Sesame oil
● Black pepper
● Huājiāo, Ra-yu, cucumber, pickled bamboo shoots as you like
※ The salt content will vary depending on the miso you use, so try
adding 2 tablespoons and taste before adding more.
※ If you don’t use sugar or Tian men jiang, or depending on the miso
you use, the taste will vary, so taste it before adding the desired
amount.
——————————————————-
The last time I shared the recipe my father left to me, I had a lot of people make it and it was a big hit.
(I’m sure my dad would be happy to hear that.)
This time, I made the second version, “Amazingly Yummy Pork, Chinese Chives & Enoki with Miso Topping”
My dad came up with this recipe so that you can easily make it at home with the same authentic taste of a restaurant. (I always make it when the weather is hot ♪)
The fragrant miso flavor, the mushroom flavor, and the pork that has absorbed the various broths are really flavorful and addictive (*^^*)
Moreover, the aroma of the pork is also very delicious.
(I have good memories of dashing home when I smelled this aroma near my house in the past.)
Even after he got sick, he never took a day off from work.
He loved to see the smiles on his customers’ faces when they said how delicious his food was.
I think my father in heaven would be pleased if you give it try.
It would be great with chilled ramen, udon, or somen in the coming season.
And then there is rice! (^^)!
If you put this “Amazingly Yummy meat sauce” on a bed of rice and top it with an egg, it will be too good to eat and you will be very happy.
Again, all you have to do is stir-fry them!
And as for snacks, just put them on top and bake them! (Thanks to everyone who took the time to look at the extras ♪)
It’s really easy to make, but the flavor and aroma are just amazing.

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