【なんでも使える！発酵調味料】中華麹で『極上！水餃子』！調味料

【なんでも使える！発酵調味料】中華麹で『極上！水餃子』！調味料

Ni Hao.Ni Hao. I introduce the recipe using Koji (malt) in this channel. Please subscribe to my channel. You look so gorgeous today. Ni Hao.Ni Hao. The chopsticks are sticking on your head. These are the original hair accessories of “ripp monster”. For me, “Mica Original”. So, it’s the hair accessories. Yes. The hair accessories suit for Chinese traditional dress. The hair accessories suit for Chinese traditional dress… I’ve never heard before. I know but it is. These’re the original hair accessories, not chopsticks. Don’t worry everyone. Somebody has noticed already I think, what you are going to make today. You’ve already noticed. Today I’m going to make …ta da! Woah! Wait for it, what is that anyway? Guess what. I have no idea. This is Chinese Koji (malt). Chinese Koji . That’s right. That’s the first time showing it to everyone, isn’t it? Yes, it is. It’s the first time introducing Chinese Koji on this youtube channel. You’ve made salted Koji with onion I think. I’ve always said that like “you can substitute the Koji for bouillon.” You can substitute the Chinese Koji for chicken broth. What?! Yeah! Add the sound effect later,please. I got it. It’s like a Weipa (Chinese seasoning), isn’t it? Exactly. It’s like the Weipa! Chinese soup stock. You can substitute the Chinese Koji for Chinese soup stock. I got it. The ingredients are simple. The rice Koji, green onions, ginger, garlic and little bit of onions. Salt and water. You can see the recipe on google. My cooking teacher, Miki (mikitchen) teaches the recipe in her cooking class. If you want to know how to make Chinese Koji, please send her DM, then you can buy the recipe from her. Wanna smell? It’s really like the Weipa. It’s almost the Weipa. Right. So today, what will you make with the Chinese Koji, Mica? Well, I’m gonna make boiled dumplings, using the Chinese Koji today. Boiled dumplings! Don Don Don Don! The dumplings… ♪♪♪ You haven’t heard it at all. I love dumplings. Well, shall we start? Okay. First of all, I would like to recommend the dumpling skins that I always use. This one. “Hoeido”? Oh, you noticed? No, I don’t understand,sorry. Today, I’m gonna use the dumpling skins from “Hoeido”. It says “Sui”(means “water”) in Japanese. That’s right. Everyone know about “Hoeido” I think. Is that so? You don’t know guys, do you? I know it because you often order online. Nobody knows about it I think. I can see the address of the shop on the package. Yes. If you want to buy this, please send an inquiry to the company. Kamakura-city. That’s right. The homemade noodles, dumpling skins, boiled dumpling skins and so on. They are made in this company,”Hoeido” in Kamakura city,Yokohama. This boiled dumpling skins are really delicious, so when I could get them, I always make boiled dumpling at home. 2 years ago, some Japanese entertainer talked about this company on TV, so they became more popular. It was hard to get these, but we can buy them recently, finally. Thankfully, we could get them again. If you buy them, please send DM to “Hoeido” on Instagram. You can order from inquiry form on Instagram, also. The skins they make are really good, so we love them. I put the shop card here, not on my forehead. These are all ingredients you need today. Minced pork. The quantity is…like this. You can make around 30 to 40 dumplings. 30 to 40. I make a lot, because I keep the dumplings in a freezer. You just take them out of the freezer before you boil. I always make dumplings around 50. You can make around 50 dumplings from these ingredients here. Like this. Shrimps, if you like. Boiled scallops, if you have. I bought them because they are cheap anytime at supermarket near my house. Dried Shiitake mushrooms (reconstitute with water). Dried scallops, if you have. I bought these because I wanted to use in New Year meals. Please reconstitute dried shiitake and scallops with water in the morning. I use drained Tofu that is the leftover in the fridge. I often use soy pulp powder. Today, I use drained tofu in the fridge. Chinese chives and green onions. It’s Japanese leek. Chinese chives and green onions. One of each, aren’t they? That’s right. One more thing, sesame oil. Sesame oil. OH, you use good oil, don’t you? Yes, I do. I use “Taihaku sesame oil” and Chinese Koji. Chinese Koji. Yes, it is. I just mix these all together. Then, the filling is ready. I got it. These are all ingredients we need. That’s right. I’ll explain about the sauce later. I’m gonna make the filling first. I got it. I was given the jacket as a uniform. You have a uniform, don’t you? Yes, of course. It’s Chinese style. You know, these are my everyday clothes. Everybody want to know when I wear these clothes, I think. I wear these when I go to Chinese restaurant. I have introduced the meat as ingredients already. I use pork mince and pork belly. Do you know why I use 2 kinds of meat? My favorite texture of boiled dumplings is meaty. I cut pork belly into dice, then you can enjoy chunky texture I think. I cut pork belly into dice like I made salsiccia last time on my YouTube channel. I put them in a bowl. Add pork mince. I cut boiled scallops. If you don’t have them, you can put shrimps, if you don’t have an allergy to shrimps. If you want to make juicy and plump boiled dumplings, use extra shrimps more than pork mince, please. If you like meaty dumplings, use extra pork mince, not shrimps. You can adjust by yourself. When you make Chinese food at home, You have to buy Chinese seasonings because they are hard to make without seasonings, you know. From now on ,if you make Chinese Koji, you don’t need to buy seasonings a lot. Today, I’m gonna use the oyster sauce for boiled dumplings. Do you know about the oyster sauce? Yes, I know that. You add some oyster sauce, then it’ll be good, I think. I always say like please make your favorite taste, that’ll be good. You try making my recipe first. If you feel the taste is too light and need more richness, Please add some oyster sauce, that’ll be rich flavor I think. The light taste is our favorite, so we don’t use the oyster sauce. If you use the sauce or not, it’ll be delicious. Second, shrimps. To enjoy the fresh texture, Please cut them into large pieces. They don’t have veins, so I don’t need to devein shrimps. Just cut them. Let’s move on next. These’re homemade dried shiitake mushrooms. Homemade? That’s right. I dried them by myself. I didn’t know that. From fresh shiitake mushrooms. I didn’t notice. They were dried automatically. You didn’t notice, too. The perfect dried shiitake mushrooms were completed when I noticed. Chop them into fine. Okay. Dried scallops. I got it. I already have reconstituted with water this morning. Separate them by hands. So beautiful. It must be delicious. We know that already. All ingredients are delicious. You add chopped green onions here, in most cases. I use a little bit of green onions just for enjoy the texture, because they are already in here, in Chinese koji. Chinese chives, if you like. If you add them too much, the taste will be strong so be careful. Just sprinkle chopped Chinese chives over the boiled dumplings will be good also, I think. I should cut from vegetables on the cutting board first in most cases I think. I use the same cutting board because I ‘ll mix these together anyway. I don’t worry about the details. This veges can be cut easily. I cut 1/5 green onions and 2 bunch of Chinese chives. If you just can’t eat Chinese chives,you don’t have to add them. I put them in the bowl. Put sesame oil here like this. 2 tbs I think. Is it? Yep. Shall I add the oyster sauce then? We use this oyster sauce. The oyster sause that we use. NO MSG oyster sauce. Is that so? Yes.NO MSG oyster sauce made at “youki”. Okay.
Put in the bowl like this. To tell the truth, you don’t need the oyster sauce because you’ll add Chinese koji later, but if you have the sauce at home, that will be rich flavor. 2 tbs Chinese koji. Like this. Then, let’s mix together. We don’t have vinyl gloves at home so please buy for me, Mr. Naito. I got it. We’re out of vinyl gloves, so I’m using plastic bag to mix. Substitute. This’s a plastic bag for cooking. It’s safe and clean. I had told this when I made salsiccia before, You can’t do the tasting because they’re raw meat, can you? I’ll fry the filling in a pan for tasting again. Of course, if you don’t need tasting, you can skip that. These’re boiled dumplings so we’ll dip to soy sauce when we eat them. If you feel the taste is light, you can make the flavor of sauce stronger. When you make fillings like this, you should keep chilling them while mixing, for example, using ices. Let’s mix them quickly. Okay. I’ll make the sauce for dumplings then. We use this soy sauce koji. The soy sauce koji. If you don’t have it, please use soy sauce, that’ll be ok. Soy sauce koji, Gochujang. Chili oil. Sesame oil. Vineger. Honey. Honey? You use honey. It’s made in Okinawa. Sesame, made in Kikaijima Island. Kikaijima Island! It’s in Kagoshima prefecture. That’s right.90% of sesame in Japan is grown in Kikaijima Island. This’s a domestic product. Domestically produced sesame are so aromatic and so flavorful. That’s why they’re expensive a little but if you find them, please try using them. The sauce, it depends on number of dumplings you eat. Adjust the amount of seasonings while keeping an eye on the sauce. How many dumplings are you going to eat today? 10. Okay.10 dumplings per person. That means 3 tbs of soy sauce koji. Like this. Add Gochujang whatever you like. If you like taste of Miso, you put them a lot. They’re good, I think. You can taste and adjust seasonings anytime. Put vinegar here. 1 tbs of vinegar. 1 tbs of sesame oil. Here we go. Let’s do it. Okay.1 tbs. Put chili oil however you want, I put 1tbs. Woah. Put 1 tbs of honey here. Most filling-like dumplings are added sugar I think. I don’t put any sugar this time. So I put something sweet here like honey. Now, I mix them together. This’s a small whipper, so useful. You can buy at one-dollar shop. You can mix anything like this so easily. I want you to buy it, everyone. So useful, you see. You can mix oil very well. I’ll add some seasonings after the tasting. It’s already delicious. Add sesame. Crush them by hand like this, then becomes flavorful. Put chopped green onions here, it’s all done. I got it. I’m sure it’s really delicious. I need little bit of vinegar. You can change the taste as you like. Someone hates doing like that who aren’t good at cooking, doesn’t it? Exactly. We need the “Recipe”. I’m not confident in my sense of taste. I know what you’re saying but Does the cooking teacher always say the correct recipes you think? It depends on how tired you are. When you’re tired, you’ll need salty taste, don’t you? You can make as you like, you don’t need thinking about the recipe. Especially, the sauce. Today I found this at the supermarket always I go shopping. It looks so good, isn’t it? The sauce of Chinese chives? I bought because I want to try this. Let’s put it to the sauce also. That’s nice. This is good. Is it? Yum. You can put some seasonings whatever you like, like this. Shall we add it to the sauce? In our case. Added the sauce of Chinese chives this time. Well, the sauce is done, everyone. I put drained tofu to the filling. Why didn’t I put tofu first? Adding tofu first isn’t the bad point, but Tofu contains lots of water, so the filling becomes soggy while mixing. So, I added tofu the last. That’s my opinion. It was fine if I did it that way. You don’t necessarily put tofu. So,I added last. I see. Tofu was the leftover in the fridge, so I used. That makes sense! I’ve told it when I made salsiccia before, You can’t do tasting like the filling because they’re raw meat but You want to do tasting, don’t you? Let’s do that before wrapping. I bake them in a frying pan and do the tasting. Le’s try. This wooden folk is so cute, isn’t it? This is made by the artist; named Robert Jun Yuasa. So good, but I need 2 more pinches of salt for boiled dumplings. You need more salt. So, I add 2 more pinches of salt. It takes time and effort but it’s really important. We can’t do the tasting, so If you feel like ” Oh no, why didn’t I put more salt, it’s so bland.” after wrapping, it’s a waste. This is a large amount of filling, you see. You can use anytime you want, if you freeze the filling in a fridge. You can make a steamed pork bun using this filling, too. Season the filling is very important. Well, Let’s wrap. Ta da! The cooking spatula for the filling. I bought it at the shop named “sahan” in Nagoya. It’s made from bamboo. I’ve been used this for long time. I always use this when I wrap dumplings. You can wrap using spoon of course but You can wrap dumplings so easily, if you use the cooking spatula like this. I recommend this if you often make dumplings. If there’s the cooking spatula made of stainless steel, it’s easy to use more than the bamboo, maybe. Here are the dumpling skins at Hoeido. Look at these! These’re homemade, can you believe that? Look at these, please. Woah, so beautiful. To tell the truth, I don’t want to do like this because they’ll get dry. When you don’t use, please cover with vinyl to keep them from dying out. Let’s get started. There’s no fixed way to wrap but It’s not good if the filling will be sticking out from the dumpling skins. Don’t put too much. Like this. Then, use some water here. Dip your finger in some water and moisten the edge of the dumpling skin. Then seal it. Like this. Wow. Wrap like this pose. I understood well. You know what I mean. I got it. I thought you were flying over here. Will you wrap one by one by your hands? Sure. So, you join now. Okay. Put the camera down and you can help me. Let’s wrapping together. I don’t have to stop filming. Do you understand how to wrap now? Shall we boil, everyone? Put into some boiling water. It’s ready when they float to the top. I always boil like that. They’ll float to the top like “Pop!”.They’re done. They’re starting to float but little bit more maybe. The dumplings ae sticking to each other sometimes at the bottom. Are you guys alright? You have to check. ♪Almost finished! (Mica’s dance) Okay. Please look at this everyone. The dumplings are floating now. Yes, they are. Please remember when they float, it’s done. Well, I scoop them up. There’re many types of plating but I plate like this and put the sauce on them when we eat. Then there’re less dishes to wash. I put the sauce that I made like this. Looks so good. Looks good, aren’t they? Amazing. Like this. Looks so delicious. Put some Japanese leeks or cilantro, if you like. I got it. We love cilantro but If you don’t like cilantro, you can put some Japanese leeks. Of course, you don’t add anymore. It’s up to you. You can add grated ginger if you like. It’s done, is it? Finally, it’s done. ♪♪♪ You’re playing the gong, huh? ♪♪♪ You do that again. Thanks for waiting. Thank you so much, Mica. Ta da! Woah! That’s so nice. We’re really hungry! Shall we eat? We did great job to each other. Thank you very much. Here we go. Thank you for the meal. Omg, so good. The cilantro is a good accent. Awesome, did you know that? I haven’t eaten yet. I already know that because I always make them. The dumpling skins of Hoeido are really good. Jiggly texture. I’ll have it. Awesome, huh? I was moved to eat this. This boiled dumplings. Please reply to me. It exceeded the limits. What do you mean? It’s delicious more than the restaurant. You are right. The level is so high. This is.. I know, it’s amazing. The most delicious ever. I think so too. Really good. The cilantro is good, too. The Chinese chive sauce that I added, maybe? Oh, that’s it. The name is “Nira tare” in Japanese. If you don’t add the sauce, you also don’t need cilantro, I think. Cilantro goes well with the sauce. I understand. “Nira tare” is like fish sauce. It’s like “Nan pula”. It goes well with cilantro, they’re refreshing taste. I see. If you don’t have “Nira-tare” at home Please make the normally sauce that I told first. That’s really good, also. They were so good. Yes, amazing. Thank you so much for watching. If you like this video and you want to make boiled dumplings, please press the like button. And,here. Please subscribe to my channel. My husband “Beat Naito” is uploading his YouTube, too. Please follow him also. Yes, please. If you have some advice, request and comment, please leave them in the comment section. See you in the next video. This was Wife-Naito and Beat Naito! Bye! Xie xie. Xie xie. Omg so gooood. Fantastic. I can’t wait eating. I know you. Yum. So delicious. Yes.

今回は中華麹を使って『極上！水餃子』を作ります！中華麹はビートないとーと玉ねぎ麹とともに美肌効果もあり、なんでも使える優れた発酵調味料です。このおいしい水餃子レシピは必見です！ぜひ試してみてください！
今回は中華麹を使った美肌効果もある『極上！水餃子』のレシピをご紹介します！中華麹で発酵した玉ねぎ麹が入ることで、餃子の旨みがさらにアップしました！ビートないとーでより一層の旨みを引き出し、絶品の味を実現しました。中華麹の魅力を存分に発揮した一品

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