【ご飯がすすむ！】料理屋が作る簡単10分『大葉味噌』(しそ味噌)の作り方/旨すぎる万能調味料/料理動画とレシピ

【ご飯がすすむ！】料理屋が作る簡単10分『大葉味噌』(しそ味噌)の作り方/旨すぎる万能調味料/料理動画とレシピ

The shiso, white sesame, and sesame oil smell wonderful. Hello, everyone. This is Yell, the winner of the Chicken Restaurant Cooking Award. Here’s what I’m making today. I’m going to make shiso miso. This shiso is often sold under the name shiso miso . Originally, the “shi” refers to green shiso, red shiso, and other ingredients, and I wanted to make a miso that combined all of those, so I named it shiso miso. So, this time , I’m going to use this green shiso. Now, let’s move on to the cooking . Now, let’s get to the main part. [Music] Okay, so, let’s start by introducing the ingredients. First, I’m going to use this Shonaimaru Awase Miso. I’ll use this as the base. Yes. And then there’s the shiso. And then there’s the irikoma, which I’m sorry I’m only using half of. And then there’s the baito steamed white. Yes. And then there’s the mirin and cooking. And then there’s sesame oil. I’m going to add the sesame oil. Okay, let’s get started. This time, I’ll be making it for 1kg of miso, so I’ll write the quantities in the description. Okay. So, first, let’s cut it up. Okay. Roll it up, then just chop it roughly. [Music] Chop this into coarse pieces. [Music] It’s fine to do it roughly here; if you chop it too finely, the flavor of the shiso will be lost, so cut it into fairly large pieces. Crunchy pieces are fine. Then, transfer it to a bowl. Okay . Like this. Okay. And, 20g of the ingredients. Okay. 20g of sesame seeds. That’s it. Now , let’s start frying. This time, I’ll prepare the seasonings here , fry the fat in a frying pan, and then add that to this pot and continue mixing. 400g of sugar for 1kg of miso. Well, if you’re making it at home and don’t need that much, you can adjust the amount to half or one-third . This is 1kg of miso. Yes. And here are five containers of miso and five containers of miso paste. Five containers is half of No. 1. Yes. Let’s put them in. This is where the seasonings are added to make the miso easier to knead . Without the seasonings, well, if there’s not enough water, the miso will be a little hard and difficult to stir, so we’ve added a little water for that reason. Let’s put it on the heat. Five. [Music] Okay. And here, a little sesame oil. This is to your liking. The amount can change if you add too much oil, but if you only use a certain amount, it’s not a big deal, so it’s fine. Yes. Then, yes. That’s it. [Music] [Music] Let’s put it on the heat. Yes. What was this again? Yes, a plasma lighter . Yes. It’s going to crackle. Yes. Do you understand what I mean by crackle? And low heat. Okay. Low heat. It cooks quickly, so keep an eye on it. About 2 minutes. Yeah. It smells nice . Some people don’t stir-fry this. Some people just put it in the miso, and conversely , some people wash the shiso before using it. It really depends on the person . Um, if the shiso is really dirty, I think it’s better to wash it once, but I don’t want to add any excess water, so if it’s clean, I think you don’t need to wash it. Then cook it well until it’s completely dry and the water has evaporated . Even though you’re soaking it in miso, it’s not good if there’s any water left. Okay. Then, after 2 minutes, put this into the mixed miso. This. Okay. Put it in. [Music] Clean the frying pan. If, um, the shiso doesn’t come off easily , you can wash the frying pan once. Okay. And if it came off clean, you don’t need to wash the frying pan. Next, we have the white sesame seeds. Add these. Okay. Add them in the same way. This is just my recipe, so please use it as a reference . Some people add the shiso leaves from before, add them to the miso, and heat the miso together , while others add the white sesame seeds directly to the miso. This is the easier method, so neither method is necessarily better, but to bring out the fragrant aroma of the white sesame seeds, add them lightly for about 2 minutes. If you leave this, it will change color quickly and burn, so keep an eye on it. If you do it like this, it will give off a lovely white sesame aroma. See, it’s changed color quite a bit, hasn’t it? It’s best to add it just before it burns. If it burns, there’s nothing you can do, so just before it burns, when it starts to smell nice and two minutes have passed, add this in again. Okay. Then, put this miso on the fire like this. [Music] At first, as long as you keep an eye on it, medium heat is fine. Then, this might be a little dangerous, but touch the pot like this and once the miso gets hot, stir for 10 minutes. Gradually, the air will start to bubble. See, it starts to bubble . This is a sign that the miso is getting hot. Then, reduce the heat to low . And for 10 minutes. Then, just let it sit. These shiso leaves are harvested in abundance in this region from spring to summer. Because they’re so abundant, I make this shiso miso every year. Okay. Until now , I haven’t sold it as a product, but rather used it at restaurants, for parties, and in other dishes. Starting this year, however, I’ve finally developed a product and started stocking it at roadside stations. It’s truly an all-purpose miso, and it can be used on just about anything . Many people use it on rice, of course, but also on bread. Others spread it on rice balls, pour it on tofu, or even add it to natto. It really can be used in a variety of ways . First of all, shiso and miso go incredibly well together, so it goes well with any dish. You can also use it to dab fish or meat, and most importantly, it has a shelf life. Because it’s shelf- stable, once you make it, you can use it in a variety of dishes for a long time. I definitely want you to remember this. Right now, I used it to make spring miso . And this summer, I’m making miso with it. Also, I’m thinking about making another miso from fall to winter, so if you have any interesting miso recipes, I’d appreciate it if you could let me know in the comments. Okay, turn off the heat. Okay. And finally, after turning off the heat, add sesame oil. Just the right amount is fine. Then, mix well and it’ll have a wonderful aroma. How does it taste? [Music] It tastes great, too. Okay, this is it. The shiso leaves, white sesame seeds, and sesame oil have a wonderful aroma. It’s incredibly delicious when you eat this on rice, so please give it a try. Okay, okay, okay, okay. Finished. Finished. All right. Okay. Today’s preparations were completed without a hitch. Today, it was pretty quick, wasn’t it? I thought filming would be easier if it wasn’t for fish. Okay. Anyway, that’s all I care about. First, let’s toast with some non-alcoholic coffee. Thank you for your hard work today. All right. Yay. Okay, so that’s all for today’s preparation. Thank you for always watching until the end. I ‘d like to continue making videos on various cooking methods, so please give me a thumbs up and subscribe to my channel to motivate me . So, see you next time . [Music] Now that I’ve learned [Applause] It’s scary. [Music]

大葉味噌(しそ味噌)は、爽やかな香りの大葉（青じそ）と、旨み豊かな味噌を合わせた調味料です。
庄内地方では春から夏にかけて新鮮な大葉が育ち、その香り高さを生かして作られる大葉味噌は格別の美味しさ。
ご飯のお供にはもちろん、焼きおにぎりに塗れば香ばしさと爽やかさが広がり、冷や奴や野菜にもよく合います。大葉の清々しい風味と味噌のコクが調和し、ひと口ごとに食欲をそそるのが魅力です！
庄内の季節を感じられる素朴で飽きのこない味わいをぜひご家庭で作ってみてくださいね！
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00:00 オープニング　料理工程１
02:02 料理工程２
02:52 料理工程３
05:55 料理工程４
06:38 料理工程５
08:22 仕込みを終えて
エンディング
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☆大葉味噌(しそ味噌)オリジナルレシピ☆
大葉 50g (青じそ、赤じそどちらでも可)
味噌１kg
砂糖400g
料理酒、みりん5勺ずつ(1合の半分90cc)
白いりごま 20g
ごま油 適量
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☆味噌作りシリーズ☆
『ふき味噌(ふきのとう味噌)』簡単な作り方

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ぴえーるです。いつもご視聴ありがとうございます。
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このチャンネルは、一年を通じて旬の魚の捌き方や刺身の作り方を、解説を交えながらご紹介しています。
また、普段お客様には見せない厨房の仕込み風景、料理人の仕事風景などを公開していく予定です。

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welcome to this program
nice to meet you. I’m Pierre. I work at a Japanese restaurant.
I am proud of Japanese cuisine, which is loved by people all over the world.
I started this channel because I wanted people all over the world to see the amazing food I always make in my restaurant kitchen.
I hope you enjoy it.
thank you!
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動画内使用フリー素材 BGM:
Special Thanks to
“ふぁいの音楽置き場” 樣
https://youtube.com/@fai_musics
“トーマス大森音楽工房” 樣
https://youtube.com/@FM_ThomasOomori
“独り音様”
https://az-ho.org/
【連絡先】
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