【数の子】塩抜き方法と味付け3種！醤油・塩・味噌漬けの作り方

【数の子】塩抜き方法と味付け3種！醤油・塩・味噌漬けの作り方

Komochi-kombu is the spawned roe. You just need to put kazunoko directly on miso. It can last for one or two months… KAZUNOKO (HERRING ROE)
– HOW TO REMOVE SALT
– HOW TO MAKE SOY-MARINATED, SALTED, MISO-MARINATED KAZUNOKO Today I’m going to use salted kazunoko. Kazunoko is herring’s roe. It’s normally salted when you buy it, so I’m going to show you how to remove salt and make soy-marinated, salted, and miso-marinated kazunoko. This is komochi-kombu which is kelp on kazunoko. I’m also going to talk about the differences between kazunoko and komochi-kombu while I’m preparing kazunoko. To remove salt first, put a pinch of salt in the bowl of water. You just need to soak kazunoko in here. Kazunoko is distributed in roughly 3 different states. The most common kazunoko is salted one. It is preserved in a lot of salt, so it’s too salty to eat as is. Another is dried one. But it is hardly made now, and the price is really high. Dried one is normally soaked in the water used to wash rice. But I don’t think you have any chance to buy dried one. Another that’s becoming more and more available is slightly salted one. Compared to normal salted one, this one is less salty so that you can just about eat it. So, you don’t need remove the salt before serving if you get this one. I think 90% of kazunoko that’s available in the market is normal salted one, so basically you need to remove the salt first before flavoring and serving it. You can remove the salt of komochi-kombu in the same way. Melt a pinch of salt in the water. And you just need to soak it in here. A pinch of salt is to make it quicker to remove the salt. We call this technique “sasoi-jio.” You can remove the salt of kazunoko smoothly by melting a little salt in the water. You need to let it soak for about 6 hours. In the meantime, the salt from kazunoko will be melted into the water and it will get too salty, so make sure to change the water once in every 2 hours. Now, I’m going to leave them like this for 6 hours. It’s been about 6 hours. The salt should have been fully removed. Next, I’m going to put flavor in them. For the differences between komochi-kombu and kazunoko, Kazunoko is herring’s ovary, which means it was in female herring’s stomach as is. Herrings are fish obviously, so they spawn. Komochi-kombu is the spawned roe. You’ve probably experienced if you have filleted a herring before, that eggs of kazunoko stick to your hand. This is why herrings lay their eggs on seaweed. So, they stick to things pretty firmly so that it’s difficult to be washed ff. So, basically herring’s roe is made to naturally stick to seaweed after spawned. But some of you probably think that it’s impossible for this much roe to stick to seaweed. And you’re right. Komochi-kombu is made by driving herrings into where kelp is with a net and let them spawn onto the kelp. So, it’s not 100% natural because people have them spawn on the targeted kelp in a limited area. But that way, we get komochi-kombu with so much roe stuck to kelp. But not many natural komochi-kombu are distributed. So, actually those with this much roe like this are artificially made by taking it out from the ovary and sticking it to kelp with glue. These ones are ranked in the middle in terms of quality as it’s made by artificially sticking herring roe to kelp. For those artificially made, there’re a lot thinner ones too. Natural ones are the most expensive, of course. Artificially-made thick ones like these are the second most expensive, and obviously artificially-made thin ones are the cheapest. There’re actually ones using shishamo (smelt) roe which is a lot cheaper than those using herring roe. So, if you want to check the rank of komochi-kombu, it’s the quickest to ask the trader. Next, I’m going to soak them in broth. Similar to mentaiko (spicy cod roe) or karasumi (dried mullet roe), as kazunoko is ovary, it’s covered in membrane. It should be easily peeled with fingers, so do this before soaking them in broth. Some are already peeled when being salted. like this one. But even those still have a little membrane left between eggs like this. Make sure to clean it before soaking them in broth. Now, I’m going to take these out of water for the next step. If you put them in broth as is, the flavor will get weak because they contain a lot of water. So, squeeze them like this to remove the water. Make sure to squeeze them well before soaking them in broth. The eggs of komochi-kombu won’t come off even when you squeeze them firmly. So, make sure to squeeze them well too. Firstly, I’m going to make soy-marinated kazunoko. This is bonito broth, which I made by boiling kelp from cold water and adding bonito flakes when it came to a boil. To make a soy sauce marinade, I put the broth, mirin (sweet sake) and light soy sauce at the ratio of 6:1:1. Light soy sauce has a lot of salt, which is why the ratio is 6:1:1. If you think deep brown color makes it look tastier, you can use dark soy sauce changing the ratio to 5:1:1 or 4:1:1 so that you can still make it tasty. If you don’t really like the saltiness, you can change the ratio to 7:1:1 or 8:1:1 to make it less salty. I’m going to bring it to a boil to burn off the alcohol, and then let it cool and put kazunoko in here. Once it comes to a boil, turn off the stove to cool it down. This already has some bonito flavor, but if you want to make it stronger, add bonito flakes in here Then, after cooling it down, strain it and marinate kazunoko in this. The marinated kazunoko will have nice and strong flavor of bonito. Once the marinade cools down, soak kazunoko in it. Marinate them for at least 24 hours so that they soak up enough flavor and become tasty. They will be brown as they’re soaked. If you don’t want them to be brown, you can use less light soy sauce and add salt to prevent them from being too brown. That’s it for how to make soy-marinated kazunoko. Next, I’m going to show you how to make salted kazunoko. For salted kazunoko, the base of the marinated is bonito broth too. Put salt for flavoring and mirin for adding aroma. I add only a little mirin really just for adding aroma as I don’t really like sweet taste. And put just a few drops of light soy sauce. It’s kind of similar to Japanese clear soup with a little strong flavor. Same as the previous soy marinade, bring it to a boil, add bonito flakes if you want more flavor, cool it down and soak kazunoko in it. For the amount of salt, I put roughly 5 g of salt to 100 mL of broth. It should too salty to drink as Japanese clear soup. As the step from boiling to adding bonito flakes is the same as soy-marinated kazunoko, I’m going to cut that clip. Once the salted marinade cools down, you just need to soak them in it. Again, same as soy-marinated kazunoko, leave them for 24 hours to let them fully soak up the flavor. I have put kazunoko and komochi-kombu together in both soy and salted marinades. But honestly, komochi-kombu is not really tasty when marinated in miso. Whereas miso-marinated kazunoko is really good as a snack that goes well with drinks. So, if you get komochi-kombu, I recommend marinate it in soy or salted marinade. Last but not least, I’m going to show you how to make miso-marinated kazunoko. It’s very easy to make miso-marinated kazunoko. I’m using Saikyo miso, but you can also use red miso or barley miso. Just use your favorite miso. You literally just need to put kazunoko directly on miso. Very easy, but there’s one down side. That is it takes so long to marinate kazunoko in miso. You should wait for 2 weeks so that it will be nicely flavored with miso. If you have watched my other videos, you know that I usually wrap ingredients in paper towel to marinate them in miso. But because it just takes so long for kazunoko to soak up the miso flavor, I marinate it directly in miso. You can add sake kasu (sake lees) to miso if you like, and it will be nice with sake kasu aroma. It goes perfectly with drinks. So, you can marinate leftover kazunoko from osechi (New Year’s dish), and keep it in a fridge because it can last for one or two months marinated in miso. Take it out around the time you almost forgot about New Year’s. Lightly wash off the miso and enjoy the marinated kazunoko. I’ve showed you how to make miso-marinated, soy-marinated and salted kazunoko today. Another famous kazunoko dish is matsumae-zuke pickles. It’s a perfect snack to have when you are tired of eating New Year’s food. So, I’m going to show you how to make it in the next video. Please stay tuned for the video if you’re interested, and give it a try if you have leftover kazunoko from New Year’s food. You just need to wrap it in cling wrap and keep it in a fridge. Please look forward to the next kazunoko video! SOY-MARINATED KAZUNOKO LIKE THIS VIDEO & SUBSCRIBE FOR MORE VIDEOS

板前が数の子の塩抜きと味付けの仕方をご紹介します。数の子と子持ち昆布の違いや、醤油漬け・塩漬け・味噌漬けの作り方・手順。

【渡利おすすめの醤油・塩・味噌】

■井上古式じょうゆ
https://amzn.to/36jydob

■井上 うすくち仕立て こはく
https://amzn.to/34Thd6H

■海人の藻塩 1kg
https://amzn.to/381Zjz7

■石野味噌 懐石白みそ 500g
https://amzn.to/37frXxw

■北海道加工 塩数の子 1kg
https://amzn.to/37Yo14U

【おせち関連動画】

■かまぼこの飾り切り

■伊達巻の作り方

■カラスミの作り方

————————————————
■目次
0:00　数の子の塩抜き・味付け
0:12　今回の動画の概要
0:51　★数の子の塩抜きのやり方
1:06　　数の子の流通（3パターン）
2:28　　塩抜きのやり方
2:53　　塩抜きする時間は？
3:17　★数の子と子持ち昆布の違い
3:28　　数の子とは？
3:42　　子持ち昆布とは？
4:36　　子持ち昆布の作られ方
5:08　　天然の子持ち昆布はある？
5:35　　子持ち昆布の種類・ランク
6:25　★数の子への味の入れ方
6:37　　膜の剥き方・取り方
7:24　　水から上げた後の処理
8:01　★数の子の醤油漬けの作り方
8:20　　醤油漬けの調味料の分量・割合
9:52　　漬け込む日数・時間
10:37　★数の子の塩漬けの作り方
10:41　　塩漬けの調味料の分量・割合
11:45　　漬け込む日数・時間
11:56　★数の子の味噌漬けの作り方
12:28　　味噌漬けの調味料の分量・割合
12:53　　漬け込む日数・時間（注意点）
14:03　　味噌漬けの保存可能期間
14:20　　松前漬けについて
15:12　　数の子の醤油漬け【完成】
————————————————

#店舗が2020年10月にオープン #ご予約はLINEにて #数の子 #子持ち昆布 #銀座渡利

【渡利のおすすめ】

■魚捌きにおすすめの包丁
【銀座渡利オリジナル】165mm 舟行 白二鋼 本霞

■魚捌きにおすすめのまな板
【銀座渡利オリジナル】吉野桧 まな板 470mm×290mm×30mm

■刺身の盛付におすすめの器
吉田学 台皿

■おすすめ調味料・調理器具
https://bit.ly/3wrFxaT

■問い合わせ先（LINE）
https://lin.ee/gppvEmR
※ご予約/包丁相談/商品クーポン配布など