削り節職人が教える、そばつゆのレシピ

削り節職人が教える、そばつゆのレシピ

I will show you how to make delicious soba soup. Please prepare KAESHI necessary for making soba soup. I will explain how to make KAESHI called HONGAESHI. Please prepare these items. Please prepare dark soy sauce, sugar and mirin. Soy sauce is 50%, sugar is 10%, and mirin is 10%. Please prepare 100 ml of soy sauce. Please prepare 20g of sugar and 20ml of mirin. Please make KAESHI. Now start cooking. Add 100 ml of soy sauce. Heat on low or medium heat. Do not boil the soy sauce, but warm it to about 80 degrees. This soy sauce has warmed up. At 80 degrees, such a white film is formed on the surface. Please add sugar in this state. Stir slowly until the sugar dissolves. When the sugar has melted, add mirin. When all the ingredients are mixed well, reduce the heat to low. After five minutes, KAESHI is complete. This is KAESHI. KAESHI can be used for cooking immediately after completion. We recommend that you wait one to two weeks for KAESHI to mature before using it. When KAESHI is aged, the soy sauce has a mellow taste. To age KAESHI, store in the refrigerator for 1 to 2 weeks. Please use up the KAESHI you made within a month. Please use the finished KAESHI and the soup stock of Auxis and mackerel bonito flakes. Mix them and try eating soba. This soup stock has a nice scent from bonito. Auxis has a strong aftertaste. The soup stock of mackerel has a rich flavor that makes you feel sweet. I will explain the ratio of soup stock and KAESHI. If you want to eat hot soba, add 10% of KAESHI and 80% of the soup stock. When eating cold soba, add 10% of KAESHI and 30% of soup stock.

今回は「本かえし」と呼ばれる作り方のかえしの調理方法をご紹介します。
おいしいそばつゆを作るには、「かえし」と「混合削り節のだし」がおススメです。
※次のレシピはつゆを作る時、約5人分に相当するかえしの分量でご紹介します。

材料
濃口醤油100ml、砂糖20g、本みりん20ml

レシピ
（1）濃口醤油100ml、砂糖20g、本みりん20mlを準備します。
かえしの基本比率は下記の通りです。
★濃口醤油：砂糖：本みりん＝5：1：1★

（2）鍋に濃口醤油100mlを入れ、弱火～中火で温めます。
　※この際醤油は沸騰させず、80℃程度に温めて下さい。
（3）温まった醤油に砂糖20gを入れて砂糖が溶けるまでゆっくりとかき混ぜます。
（4）温まった醤油に砂糖を溶かしたものに本みりん20mlを入れてゆっくりとかき混ぜます。
（5）全ての材料がよく混ざったら弱火にし、5分加熱させたら完成です。

おすすめの記事

【そばつゆ】かえしを作って自宅で絶品そばを食べるコツ

和食の困り事なら何でも解決「和食の旨み」
https://www.kobayashi-foods.co.jp/washoku-no-umami/

業務用の鰹節のことなら、小林食品へ
https://www.kobayashi-foods.co.jp/

極上ふりかけ思わず舌鼓はこちら
https://shitazutsumi.com/