【砂糖不使用】もう市販には戻れない。買うより早い！簡単で美味しい自家製めんつゆの作り方。出がらしアレンジもご紹介

【砂糖不使用】もう市販には戻れない。買うより早い！簡単で美味しい自家製めんつゆの作り方。出がらしアレンジもご紹介

Authentic homemade mentsuyu This time, we will introduce how to make “homemade mentsuyu” that is sugar-free and healthy for the body. It is a versatile seasoning that is useful for chilled somen noodles, simmered dishes, and stir-fried dishes. Let’s get started making it right away. The recipe is very simple. Add equal amounts of soy sauce, mirin, and sake to a pot. The ratio is 1:1:1, so it’s easy to remember. Be sure to use real mirin for the mirin . Mirin is a fermented seasoning made by aging glutinous rice and rice koji shochu for a long time. It has a natural sweetness and deep aroma, and when combined with dashi, it really brings out the flavor of the mentsuyu. Add 200ml of sake. This is the basic amount. However, some people may find the finished product a little sweet. In that case, use half the amount of mirin (100ml). By simply reducing the amount of mirin by half, you will have a noodle soup with a less sweet taste and a more prominent dashi flavor. Lightly wipe the surface of the kelp with kitchen paper before adding it. After adding the kelp, leave it for 10 minutes. It is also delicious if you add vegetable dashi such as shiitake mushrooms or kiriboshi daikon. If you are adding other dashi, add them at this time as well. As a rough guideline for the amount, if you are using dried shiitake mushrooms or dried sardines, just two will do, and if you are using kiriboshi daikon, a pinch or just a little will do. After 10 minutes, bring to a boil . Heat on medium heat. The surface of the pot will start to bubble. When it is about to boil, remove the kelp. I removed the kelp because it becomes sticky when cooked, but it is okay to leave dried shiitake mushrooms etc. Once it boils, reduce the heat to low and leave it bubbling for about 2 minutes to allow the alcohol in the mirin and sake to evaporate. After 2 minutes, add 20g of bonito flakes. Add the bonito flakes, bring it to a boil again, then turn off the heat and wait 5 minutes. While you are waiting, prepare a bowl or something to strain the bonito flakes into. Place kitchen paper in a colander. If you have a fine-meshed colander, you won’t need to use kitchen paper. It’s okay to use it. Disinfect the storage container with boiling water or alcohol. Five minutes have passed . Strain the bonito flakes through a colander. You should be able to smell the delicious aroma of bonito. Squeeze the bonito flakes. After making the first stock, do not squeeze the bonito flakes to avoid any unpleasant flavors, but if you are making noodle soup, you can squeeze them lightly. This is a seasoning stock that combines the flavor of the bonito flakes with the strong flavors of soy sauce and mirin, so a little thickness and richness actually adds to the flavor. We will also be cooking with this leftover stock later. Transfer it to a storage container. The kelp will still give off some broth, so we will return it later, but when it is hot, If you put the kelp back in the container, it can become sticky, so make sure to let it cool before putting it back in , as closing the lid before it cools will cause water droplets to form on the inside and get into the noodle soup , which can cause it to spoil, so keep the lid open until it has completely cooled. Cover with kitchen paper to prevent dust from getting in, and leave it as is until it cools. Once it has cooled down, put the kelp back in and it’s done! You can use it the same day, but it tastes even better if you let it sit for a day. The flavor of the kelp will have come out well after a day, so you can take it out after that. It will keep for 3 months if stored in the refrigerator. If you can’t use it all , transfer it to a Tupperware container and store it in the freezer. It will last for about six months if frozen. When taking it out, use a clean spoon to take it out. Alternatively, I recommend putting it in an empty condiment bottle like this, as it is easy to use. I used an empty mirin bottle. This is a double concentrated noodle soup, so if you are using it for soba soup for Zaru Soba, mix the noodle soup with water in a 1:1 ratio. This noodle soup can be used not only for soba soup, but also for stews, rice bowls, stir-fries, rolled omelets, and anything else. The method of use is the same as commercially available double concentrated noodle soup, but for reference, I will explain how to mix it, so please use it as a reference if you like. I will try it right away. It has a gentler taste and is less harsh than commercially available noodle soup . Personally, I find commercially available noodle soup too sweet, but this is slightly sweet and has a strong flavor. It can be used in a wide variety of dishes, so it is an indispensable item in my home. Used miso . I would like to use this used miso without waste. Let ‘s cut the kelp finely. After chopping it finely , add the kelp, bonito flakes, and seasonings to a frying pan. 2 tablespoons of mirin, 1 tablespoon of sake, 2 tablespoons of miso. Lightly stir-fry over medium to low heat and knead the ingredients together. Since the amount is small, It’s ready in no time. Stir constantly to prevent it from burning. The water has evaporated and the whole mixture has come together. Finally, add 1 tablespoon of ground sesame seeds and mix to finish. Transfer to a clean storage container. This will keep for 1 month in the refrigerator or 2 months in the freezer. It ‘s delicious to eat with rice, and can be used in a variety of ways, such as as a miso paste for grilled rice balls, as a dip for vegetables, or as a seasoning for stir-fried vegetables. Try combining it with noodle soup and adding it to your refrigerator as a regular seasoning. As the hot weather continues, please take care of your health. Thank you for watching until the end. [Ingredients] ・200ml dark soy sauce ・200ml mirin (adjustable from 100ml) ・200ml sake ・10cm kelp ・20g dried bonito flakes ☆Store in the refrigerator for 3 months or freeze for 6 months.

今回は簡単に作れる自家製めんつゆの作り方をご紹介しました！
砂糖を使わず、素材の旨みを活かしたやさしい味わいで、毎日の料理に大活躍してくれます。

冷蔵庫に常備しておけば、麺類はもちろん、煮物や炒め物、ドレッシング代わりにも使えてとっても便利。
さらに、出汁をとった後の“出がらし”もムダなく活用できるアレンジレシピもご紹介しています。

もう市販には戻れない、手軽で美味しい自家製めんつゆ。
ぜひ一度、お試しください！

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【材料】
・濃口しょうゆ　200ml
・本みりん　　　200ml(100ml～調整可)
・酒　　　　　　200ml
・昆布　　　　　10cm
・かつお節　　　20g
☆冷蔵保存3か月・冷凍保存6か月

【出がらし味噌】
・出し殻　1回分(約50g)
・味噌　　大さじ2
・みりん　大さじ2
・酒　　　大さじ1
・すりごま　小さじ1
☆冷蔵保存1か月・冷凍保存2か月

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

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▼今回の動画の流れ▼
00:00　オープニング
00:47　作り方
06:18　完成
08:39　出がらし味噌
11:15　分量

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