「鯖の味噌煮」の作り方　オンライン料理教室　プロの和食料理人が丁寧に教える　海外で作る本格和食

「鯖の味噌煮」の作り方　オンライン料理教室　プロの和食料理人が丁寧に教える　海外で作る本格和食

Hello everyone. Welcome to the “Japanese Social Services” and “Momiji Health Society” online seminar service. Today we would like to broadcast directly to you “Let’s make Saba no Miso ni!” (Mackerel simmered in miso) by a Japanese chief. Now I would like to pass it on to today’s guest, Japanese chief Mr. Toshiyuki Ijichi. Thank you Toshi-san. Hello everyone. Thank you for inviting me. My name is Toshiyuki Ijichi. Nice to meet you. Please call me Toshi. I came here in year 2000 on a working holiday visa. I lived in Toronto for one year. And that’s how I met my Japanese wife who was from Kagawa Prefecture. After my working holiday I went to Kagawa Prefecture and we ended up living there. And I studied cooking there and promised to return to Canada someday. During that time, I was blessed with three children and in 2009 we, a family of five immigrated to Toronto. Since I had a desire to spread Japanese cuisine in Toronto, I started this YouTube channel with the concept of making authentic Japanese cuisine using ingredients available in North America. Of course, I work at a restaurant. During this Covid crisis, I wondered what I can do and last year started this channel. By using YouTube, I am currently able to achieve my mission to spread Japanese cuisine from Toronto to the world. The JSS has invited me to conduct a cooking presentation online. to conduct a cooking presentation online. At this moment, many people are participating in this and I am very grateful from the bottom of my heart. I hope my explanations will be easy to understand. I will teach how to make “Saba no Misoni” (Mackerel simmered in miso) but I will teach how to make “Saba no Misoni” (Mackerel simmered in miso) but I experimented and researched how I can make this kind of mackerel taste delicious. What is the best way to defrost frozen mackerel? When defrosting, a liquid called “drip” comes out. We call this “drip”. The less the drip, the more the mackerel can retain its juiciness. Last week I tried different methods to find out what would prevent the mackerel from becoming dry. I made a video. First watch and let me explain this video. I will play this. Depending on the how you defrost, I found out the amount of drip varied. I microwaved the frozen fish three times for one minute at 200W. Back front, back front. When defrosting in cold running water, it took 8 minutes And when placed inside the refrigerator, it took 4 hours to defrost. If left in cold ice water, it will defrost in one hour and a half. And in room temperature, it will defrost in 30 minutes. I also recorded the difference in the amount of drip. To my surprise, defrosting in cold ice water resulted in the least amount of drip. And room temperature produced the most. 9cc of drip, 9 times more the difference. I was amazed that defrosting in ice cold water was the best. And following in order, refrigeration, microwave, and in running water. In ice cold water 1cc is 1 degree. In 25 degrees room temperature, 9cc. When defrosting at close to 0 degrees temperature, I discovered there was very little dripping. I was aware of this but after trying this, I was quite surprised. I wanted to relate this to everyone so I did an actual comparison to confirm this. As for this frozen mackerel for those living in Toronto, I bought them in the Korean supermarket Galleria. It’s easier to defrost when it’s vacuumed packed but if the bag is opened, replace into a Ziplock like this. You can see on the sub screen. Put in the water. The Ziplock is still open. In this way, seal the bag 90%. Keep a little opened and we sink it in the water We also sink the sealed part of the bag. Lastly we seal the opened end. As you can see it’s tightly sealed. All the air is gone. I used the law of osmotic pressure. It’s possible to suck out the air with a straw but it might not be a good idea with a raw fish. In this case, use osmotic pressure and you can remove the air. Use your preferred method, whether under running water, room temperature, or in the fridge My best recommendation is one hour and a half in ice water. Just leave it and there will be very little drip. This is a method I definitely would like you to try out. This fish is also very good. There are no bones. It’s very easy to prepare. Today I bought fresh fish from the Taro’s Fish store to show you how to remove bones from a fish. The fish store sells fresh fish and I bought it there. In fact, I just purchased these. I will explain how to remove the bones. This is a petty knife or a Yanagiha knife/Sashimi knife. It’s got a long blade. This makes this next process much easier. There might be people without a knife like this so I will demonstrate with a petty knife. There are stomach bones along here. We will cut them away. Place the tip of the knife inside like this and gently cut through. It separates like this. Next. we will cut away the bones. Use the entire blade, from here to here. We gently cut through. Don’t cut back and forth too much or else the meat will break up and appear bad. The less the strokes, the better. This was the second cut. Lastly, we cut this part off. There are middle bones inside along here. In restaurants we use these tweezers called “honenuki” (Fishbone tweezers.) With these thicker tweezers, we can remove the bones like this but for those who don’t have one, I will show you how to remove using a knife. Bones are not inside through the end. You can tell by touching with your fingers. There are bones up to here. From here to here. Make a V shape cut. Also on the other side. Try not to cut away too much meat. We cut deep enough but not through the skin. If you cut too deep, you’ll cut the skin. Give it a try and you can get the hang of it. It came off nicely. The middle bones are removed nicely. Please practice this. Insert like this and slide through. Insert like this and slide through. Pull here and remove. There’s still a little remaining here. All the bones have been removed. Cut the portions depending on the mackerel’s size. Let’s see. Let’s cut this into three portions. Please cut on an angle. This way the meat will look bigger. There are several ways to do this. You can make a cross. You can also cut from this side. There are different ways to do this. There are different ways to do this. Cut on an angle. We cut into three portions. And we will insert small cuts. Toshi, could you please explain why we must make these incisions? Yes, this is called “scoring”. We will do a process called “Shimofuri (blanching)” by pouring hot water over the meat. It will remove the bad smell and if we don’t make these shallow cuts, the meat will curl too much and harden. Also it will allow heat to go through The heat will pass through easier along these cuts. In this way we make shallow cuts. If you have a strainer than that’s good. A flat tray is fine too. Please boil the water beforehand. The water should be 80C to 90C . Not 100C. The water should be 80C to 90C . Not 100C. I have water boiled now. First we pour over the side of the skin. This is called “Shimofuri” or blanching because the meat turns a little white as if there is a layer frost. Once you finish the skin side, turn over. If you do this with boiling water, the skin will weaken and peel away. 目取れちゃう At 80C, the skin won’t peel and will look nice. Also you remove the bad smell. The surface will coagulate and harden The meat will not break apart so easily. Use a pot with a wide bottom. Place alternately. It’s best not to stack the fish on top of each other. You will need to add that much more seasoning. We will make with the minimum amount of seasoning. Let us add the seasoning. Before that, we prepare the vegetables that we will put in. Bok choy, leeks, or spinach I think green vegetables are good. For flavoring we will use leeks this time. I have one that is preboiled In boiled water with some salt, with this thickness, soak this part for one minute. In this preboiled 90C water, add some salt. Then we put the rest of it inside like this. We boil for about one and a half to two minutes. We will also slice the ginger that will go inside. This is washed clean. It doesn’t matter if the skin is on. Let’s slice this. Let’s make 6 slices for today. And for presentation, let’s make ginger pins. We cut the ginger and peel the skin. This is peeled. If you place your thumb like this, you can make thin slices. After, we cut into shreds. We place in water. In this way, leave them in the water. Don’t they look like needles? We call them “Harishoga” or ginger pins. They are used at the very end. It will be good to boil a lot of water for blanching. It will be good to boil a lot of water for blanching. 60g of miso paste We add half of this in the beginning and the other half later. Normally we use Japanese sake but we will use red wine. 90cc of red wine. The amount in the recipe is double the amount. 108g of maple syrup. 60cc of dark soy sauce. and the mackerel with ginger. We will add hot water to here. 300cc of hot water You don’t have to boil until it bubbles. We measure 300cc. 300cc of hot water and 108g of maple syrup. red wine The fish meat is white but today we will use dark miso paste and with dark miso, red wine goes well with it. If you use white miso paste, than white wine would match. and we put the heat on. In the beginning it’s fine with the heat on high. Here we cover with a drop lid (Otoshibuta) Aluminum foil. The foil should be one size bigger than the pot. We add half of the miso. And yes, we put in half the miso paste. This kind of strainer is very useful. We do not add the soy sauce yet. If we add the soy sauce in the beginning. the aroma will disappear. The soy sauce will be absorbed before the sugar so we will add the soy sauce after. In no time it starts to boil. Today we are using maple syrup. Why do we use maple syrup? Normally we use sugar. Sugar, especially white sugar raises blood sugar levels. It can be replaced with honey or maple syrup. Particularly maple syrup doesn’t raise blood pressure as high. It’s nutritious and good for the body. I think it’s mild enough for children and seniors. It’s starting to boil. At high heat is fine. Fish, especially since mackerel is thin, heat goes through easily. 1.5 ~ 2 minutes of simmering is enough. At high heat is fine. When the alcohol from the wine evaporates, the bad smell also goes with it. We will lower the heat. It’s pretty much cooked. Let’s remove the scum. Scum has a bitter taste so we remove it. And lastly, the miso. If we add all the miso in the beginning the nice aroma of the miso will be lost. The first portion of the miso is not only for aroma but for taste. The later portion of the miso is to prevent losing the aroma. We add only half of the soy sauce. Depending on type of miso, the salt content differs. Let’s check the taste as we add. We add the seasoning so it balances all over. Let’s have a taste. Yes, it tastes alright. Let’s add a little more. This seems to be enough. The point is to not add all the soy sauce at once. Let’s check again. Yes, this is just right. And we will let it simmer a little. Yes, this is Ok. And this is complete. You can make it instantly. Let us arrange it on the plate. Depending on how it’s arranged, it’ll look delicious and will appear beautiful, making it taste even better. In this way, we place it on the ladle and arrange it on the plate. Since we blanched it properly, the skin is not peeling. Hot boiling water will make the skin peel off. If we arrange it high, it’ll look beautiful. Leeks. We use the ones that have been partially pre-boiled. We arrange this in the front. We pour the sauce along the bottom. And the ginger, the ginger pins. In this fashion we place it on the top. And now the “Saba no misoni” is complete! Thank you very much. Thank you very much. It looks delicious. It’s unfortunate we’re unable to smell it. I just hope we can imagine the smell so we have something with us. Do you think I should have a sample? Yes, definitely. It’s unfortunate for everyone…. You’re getting lots of reactions and hearts. Oh! That’s pleasing. Yes, I should sample it. I apologize that it’s only myself. Place a little ginger on. With some vegetable. Grace. Yes, Everyone has a smile on their face. The meat is tender. If you simmer for several minutes, the meat will harden And it won’t taste nice but this is very soft. It’s perfectly done. Thank you very much.

カナダ、トロント在住の和食職人、Toshiです。 カナダで手に入る食材で丁寧に作る【本格的な和食】を紹介しています。
Happeace: 「HappyとPeaceな気持ちで、和食のある心地よい生活を送って頂きたい」と思い立ちこのYoutubeチャンネルを設立。

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「JSS＆Momiji共同提供の2021年8月実施の無料セミナー」を再編集したものです。

Japanese Social Services： https://jss.ca/

モミジヘルスケア協会： https://momiji.on.ca/en/home/

#鯖の味噌煮　#レシピ　#和食

◆ 目次 ◆
0:00 オープニング
0:39 自己紹介
4:20 解凍方法
6:56 真空方法
9:23 骨の取り方
14:28 隠し包丁
16:41 霜降り
18:50 並べ方
19:47 添える野菜
20:54 生姜の切り方
24:06 調味料
26:54 落し蓋
28:28 砂糖の代用品
30:30 二度目の味噌
31:12 醤油
33:02 盛り付け

◆ 材料 ◆　二人前
鯖 250g（切り身２枚分）
お湯 150g/cc　（5oz）（※霜降り用は別）
赤ワイン 大さじ 3 = 45cc (1.5oz)
メープルシロップ 大さじ 3 = 54g = 45cc (1.5oz)
醤油 大さじ 1+2/3 = 30g = 25cc (0.8oz)（味を見ながら、少しずつ入れていく）
味噌 大さじ 1+2/3（前半と後半で半分ずつ）
生姜 スライス（煮るとき用、鯖１切れにつき薄く３～４枚）＆針生姜（千切り・飾り付け用）
細ねぎ
直径 20cm ほどの鍋（量が増えれば鍋も大きくする）
鍋よりも一回り大きいアルミホイル（落し蓋用）
◆ 作り方 ◆
1. 生姜準備：煮る用のスライス（皮付き OK）、盛り付け用の針生姜（皮を剥きスライスを細長く千
切りにし、水にさらしておく）を用意する。
2．好みの青み野菜：チンゲン菜・小松菜・ほうれん草・細ネギなどを塩ゆでにし、冷水で色止めを
する。
3. サバの腹骨をすき取り、皮を切り落とさないように、V の字に切り込みを入れ中骨を取り除く。
・３切れ程の食べやすい大きさに切る。
・皮に「X」か平行線の隠し包丁を軽く入れる。
4. 80-90℃のお湯をかけて霜降りする。
・熱すぎると皮がめくれて剥がれてしまい、仕上がりがきれいにならない。
5. 鍋にお湯、赤ワイン、メープルシロップ、味噌の半量を溶かし入れ、生姜のスライスを入れる。
・基本はお酒。ワインは色の濃い味噌は赤ワイン、薄い色の味噌煮は白ワインが合う。
・共に飲むワインも同じものを合わせると相性がよい。
6. サバの皮を上にして重ならないよう並べて入れ、強火にかける。
7. アルミホイルで落し蓋をし、沸いてきたら火を弱める。
8. 数分煮詰めたら、ホイルを取り（アクが裏側につく）、残りの味噌を溶かし入れる。
・味見をし、醤油を調整しながら入れていく。
・味噌の種類により塩分濃度が違うので、醤油は一気に入れないようにする。
9. 一度煮立ったら火を止め、しばらく置いて味を染み込ませる。時間がたつほど中に味が染み込
む。
10. 深皿に皮目を上にしサバを盛り付け、汁を回しかける。青みの野菜をわきに盛り付け、鉢生姜を
天に盛り完成。

———————————————————————————

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「分とく山」野﨑洋光 料理塾＿11〈鯖の味噌煮〉

◆どこで買える？◆

米味噌
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赤味噌
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※Camera: Nikon D3300
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◆ SNS ◆
twitter: https://twitter.com/HappeaceWashoku​
instagram: https://www.instagram.com/smiley_chinchilla/
facebook: https://www.facebook.com/toshiyuki.ijichi.1/

◆ BGM ◆
Artist Name: Kevin Bean
Song Name: Light Beneath Us
License #: 9224141906

Artist Name: Josh Kramer
Song Name: Life is Beautiful With You (Instrumental)
License #: 3249116995

Artist Name: As Tall As Pine
Song Name: Building a Treehouse (Instrumental)
License #: 7645950900