さっぱり【トマト 大葉 マリネ】秘密の粉⁉もかけて汁ごと美味しい

さっぱり【トマト 大葉 マリネ】秘密の粉⁉もかけて汁ごと美味しい

When it doesn’t rain, we can harvest lots of tomatoes ! Pinky, Kirazu, fruit tomatoes!? Tomatoes generally don’t like water (their roots grow underground in search of water), so I washed them once with the stem, but since they’re planted in the ground (directly in the ground) , I removed the stem and washed them again.By the way, if you peel the tomato skin, it seems that the nutritional value is reduced by about 80%. ※The stem is surprisingly dirty , so this time I didn’t peel the skin.Tomato marinade (shiso) Make a slit about 1/3 of the stem.This will make the stem soft and the flavor will absorb easily.Add salt (a pinch).This time, I used about 600g of tomatoes (half this amount would be easier to make!?). I sprinkled some salt on them.Hi , I’m Hiro:-)This channel aims to provide minimalist cooking with natural flavors.Please subscribe to my channel and click bell marks:-)I’d also like to join the {Okuzashiki} membership. I’d love to hear from you! 1 sliced garlic clove and 5 tablespoons (75ml) of mirin (sweet rice wine) are placed on low heat. Place on low heat (be careful not to let the mirin catch fire) . After about 1 minute, the alcohol has evaporated, then add 5 tablespoons of vinegar (we use black vinegar) and 1 tablespoon of dark soy sauce . Add them immediately while they’re still hot. Now, what about the tomatoes? The salt has dissolved and blended in. It ‘s delicious just as is, but… add some seasonings…plus→ about 1 teaspoon of local perilla oil (or a small amount of your favorite oil) Or you can sprinkle roasted sesame seeds instead of oil. Sesame and perilla seeds are rich in vitamin E and have good antioxidant properties. I use two types of our own, “chirimen shiso” and “shiso.” Both are fragrant, but…chirimen shiso is a little soft. The underside of the leaves has the most aromatic components, so… it’s best not to touch the underside too much. I added about 15 leaves here. You can leave it for about 30 minutes after mixing, but… if you let it sit until the next day… sorry, there’s a bit of tractor noise from here. I stirred it in the middle and left it overnight. It looks delicious. The seasonings have blended in nicely. The skin is still there, so it’s fresh and the juices come out and are delicious . Of course, it’s delicious just as is, but… you can also pour lots of juice on it and drink the juice . Plus~ recently I’ve been sprinkling this dietary fiber-rich powder on top. It’s soy pulp powder. Thank you for reading to the end. I’m happy if you subscribe to my channel and click the bell mark 🙂 I’ve also started a {Okuzashiki} membership. I’m looking forward to hearing from you in the description section (^^)/

今回は【トマトと大葉のマリネ】
とてもシンプルで汁までおいしい。
トマトマリネです。
おすすめですよ(^^)/
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ここだけ！　

🍃里山【季節の料理】ひろの時間

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特に無添加で自然な料理が好きな方！
ぜひ、お待ちしています(^^)/

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🍂【ひろの時間】
今回、私も購入、使用しているもの

海の精
https://amzn.to/3TZupjg
沖縄の海水塩、美ら海育ち
https://amzn.to/3JrCbxf
相生の古式本みりん
https://amzn.to/4b6HQol
九重本みりん
https://amzn.to/4fUbJuX
内堀醸造 臨醐山黒酢
https://amzn.to/4cZdyFT
坂本の黒酢
https://amzn.to/3Uqjoss

✔️小さな可愛いホーロー手鍋
https://amzn.to/4dWqrB5
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※詳細の作り方は動画と
照らし合わせてご覧ください

～おおよその分量～
動画内の約半分、
作りやすい分量です

・トマト　300g
・塩　ひとつまみ
・にんにく　１片
・本みりん　大さじ2.5
・黒酢　大さじ2.5
・お好みのオイル　小さじ1
・大葉　約7～8枚
・おから粉
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【関連動画】

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#トマトマリネ
#トマト大葉マリネ
#トマトと大葉のマリネ
#トマトレシピ
#奥座敷メンバーシップ