お母さん流 絶品豚汁❣️冷凍しておけば平日でも朝でもすぐに食べられて便利✨

お母さん流 絶品豚汁❣️冷凍しておけば平日でも朝でもすぐに食べられて便利✨

Hello, I’m the Mom Who Cooks Every Day. Today, I’ll introduce a “Pork Miso Soup Base” that’s packed with nutrition and can be frozen for quick meals anytime. Here are the ingredients.
Let’s get started right away. Now, let’s chop the vegetables. The key when chopping vegetables is to cut them into uniform sizes. By keeping the sizes uniform, they cook evenly when stir-fried, and the texture is much better when you eat it. I’ll keep that in mind as I cut them. I’ll start by cutting the carrots. To make them uniform in size, I think it’s best to halve the carrots or cut them into quarters. Today, I’ll quarter them and slice them into thin half-moons. Cut them a bit thicker. I think it’s good to make them substantial to eat. Like this. I cut the daikon into slightly thicker slices. Next, I’ll cut the daikon. Since daikon is a bit larger than carrots, I think I’ll cut it into six pieces today. First, cut it in half. Then divide each half into three equal parts. It’s cut roughly the same size as the carrots, right? Next, we’ll cut the burdock root. The burdock root has been washed very thoroughly. So today, I’ll cut it without peeling the skin. If you don’t like the texture of burdock root skin, you can peel it with a peeler. Alright, I’ll cut it now. I’ll cut it diagonally. This is about the right size. It’s burdock root. Once you cut it, soak it in water right away. You can also remove the bitterness. Burdock root has a strong bitterness, so it turns black. But today, I’m skipping that step a bit. Since I’m making miso soup, I won’t worry about the bitterness and will just stir-fry them as they are, cut. Next, I’ll cut the taro. Peeling taro seems tricky, doesn’t it? If peeling is too much trouble if you can’t find good taro for sale, some places sell them already peeled, right? It’s perfectly fine to use those. I prepared taro root for the sweet potatoes today, The reason is that we plan to freeze them, they hold their texture well when frozen. Whether it’s potatoes or sweet potatoes Any root vegetable will be delicious, so please prepare whichever you prefer Now, let’s peel them. You really have to peel the skin thickly off these taro roots, you know. Peel the top and bottom ends first, peel them vertically. peel it down and down Now it’s all peeled Taro has a pretty rough skin I do wash them well, though. So, I’ll wash these first and then cut them into small pieces. Alright, I’ll give them a quick rinse. I’ve removed the rough parts, so I’ll start cutting them now. Today’s taro roots are really tiny, so I’ll mostly cut them in half. I think cutting them like this should be fine. These slightly larger ones, I’ll quarter them. I think this way is fine. I’ll cut them all like this. Some taro roots are washed with water, and they’re slippery, be careful not to cut your hands. They’re cut like this. Next is the green onion. Just chop these into roughly 1cm wide chunks. Like this. Next, we’ll cut the konjac. I said “cut,” but You can just chop it finely with a knife like normal, When I use konnyaku in simmered dishes or miso soup, I usually shave it off with a spoon. Let me show you how. Like this. Why go to the trouble of using a spoon? Because the cut surface becomes jagged. It’s not as smooth as you can get with a knife. This helps the flavors soak in better, so that’s why I do it this way. Today, I’m using a measuring spoon, but But a small sake cup or tea cup works fine too. It turned out like this. Finally, I’ll slice the pork. Today I prepared thinly sliced pork belly, but ground pork works perfectly fine too. Use whichever you prefer. Like this, just slice it lengthwise while it’s still long. Since it’s thin, even if you cut it into large pieces, it shrinks. Today, I’ll chop them roughly into about 5cm pieces. Okay, chopped. Now all the ingredients are cut. This amount will make about 8 servings of pork soup. Now let’s sauté the ingredients. First, put the pot on the stove. Heat it until the pot is thoroughly warmed. Once the pot is warm, add the oil. It’s just eyeballing it, but I added about 1 tablespoon, quite generously. Since we’re stir-frying a lot of vegetables today, maybe a bit more oil is needed I think it’s better to add that much Once it’s properly heated up, add the pork first. Turn off the heat once. As for how long to stir-fry the pork, cook it until it’s thoroughly done. You should see all the meat has turned white. Stir-fry it to this point. You’ll see the meat has released a good amount of oil. Once it’s stir-fried to this point Turn off the heat for now and add the seasoning. 1 teaspoon soy sauce 1 teaspoon of mirin Now we’ll toss the meat with this. It’s all mixed together now. The soy sauce won’t make it overly salty, so I’m really adding it just for flavor. I’m adding the mirin to eliminate any gamey smell from the pork. Now, add the vegetables you cut earlier here. All at once. All in. Once everything’s in, turn on the heat and start stir-frying. And on medium heat. Medium heat should be fine. Stir-fry while mixing well. This is more about coating than cooking through. The oil released from the pork earlier, along with the soy sauce and mirin marinade, Stir-fry until the oil coats everything evenly. Now the oil has coated all the vegetables. Since they’re coated, Now add the water. Simmer until the vegetables soften. I added 500ml of water today, but As a guideline, the ingredients should be just barely covered. Just enough water to cover them, or maybe not quite. Add enough water to reach this level. 1 Simmer it. As the ingredients soften, simmer it until the liquid is reduced to about half. Now, close the lid and continue heating. Let’s open the lid a bit to check how it’s cooking. The liquid has reduced quite a bit already. Like this Since the water has reduced by about half, I’ll turn off the heat for now. Let’s check if the vegetables are cooked through. The chopsticks go right in. Once it’s simmering like this, add the granulated dashi. The reason we turn off the heat before adding the granulated dashi is If you simmer it vigorously after adding the granulated dashi, the flavor will evaporate. Now I’ll add it. I often use this Riken “Sōzai-ryoku Dashi Katsuo Dashi Granules”. I add one packet (5g). Of course, if you make your own dashi from bonito flakes or dried sardines, and use that from the start. You can simmer it too. Now that the broth is mixed in, it’s complete. Now we’ll just leave it like this until it cools down. It’s cooled down, so now we’ll put it into freezer-safe storage bags. Today I’m using medium-sized Ziploc bags. When putting them in the bag, you can fold it over to keep the zipper part clean. I often use a measuring cup like this. I use this. It fits the M size perfectly, so I do it like this I put it inside here So the broth and toppings are about half and half. I’m using that as a guideline. Is this about right? I’ll add another one. Alright, so now we’ve divided it into two portions. Today, I’ve divided it into two Ziploc M-size bags. As a rough guide, one bag is about four servings. I’ve prepared it like this. Adjust according to your lifestyle. You can divide it into smaller portions like one or two servings per person. When freezing, try to flatten it like this flatten it to make freezing easier, and also to make thawing easier. Now, this is the actual frozen and stored. This portion contains about half of the hot pot we made this time, and I think it’s roughly enough for about four people. Add this to the pot. Add water here. Today I’m adding 500cc. If you prefer more ingredients, add less water. If you want a bit more volume, add more water. It’s up to your preference. Now we’ll put this on the stove and simmer it until it melts. Alright, let’s keep an eye on it. Looks good. It’s completely melted and ready to go. Turn off the heat for now and add the miso. As for the amount of miso, well just use whatever amount your family prefers. It’s not salty, but it does add flavor. You really don’t need to add that much miso to make it delicious. It’s already thoroughly heated, so once you dissolve the miso, it’s ready to serve. So today, we introduced a frozen pork soup base. Even on busy mornings, just take it out of the freezer, melt it in a pot, and add miso, you can eat it right away. It’s really convenient. Since it’s pork soup, it’s packed with ingredients and very filling. Just with white rice and a little side dish I think it’s perfectly satisfying. This time, I put the entire amount into a Ziploc bag, but I recommend eating half as pork soup by simply adding hot water and miso, I recommend freezing the other half… For this pork soup base, if refrigerated, consume within one week. If frozen, consume within one month. For the coming cold season, having ready-to-eat pork soup so having some stocked in the freezer is really convenient. Please give it a try!

旨みも栄養もたっぷりでほっこり美味しい豚汁の作り方です🥘💕豚汁は切る野菜の種類が多いけれど、一度にたくさん作って冷凍しておけばいつでも食べられます😍
寒い時期に体があたたまるだけでなく、簡単に野菜がしっかり摂れるので豚汁の冷凍保存はとってもおすすめです。時間のあるときにまとめて作って、活用してみてくださいね☺️

🍳材料（約８人前）
にんじん　　1/2本
大根　　　　1/3本
ごぼう　　　1/2本
里芋　　 小5〜6個
長ネギ　　　１本
こんにゃく　1/2枚
豚肉　　　　150g
サラダ油　大さじ１　　　　
醤油　　　小さじ１
みりん　　小さじ１
顆粒だし　１袋(5g)

※里芋は冷凍しても食感が変わりにくいので使用していますが
食感の変化が気にならないのであればじゃがいもやさつまいもでもOK
※こんにゃくは冷凍すると硬くなりやすいのでそれが嫌な方は入れなくてもOK

💡冷凍せずに、味噌を溶いてそのまま食べてももちろんOK💡

🕑再生時間
00:00 Start
00:15 野菜を切る
06:19 具材を炒める
08:51 具材を煮込む
10:47 冷凍保存
12:00 実際に解凍して豚汁を用意する
13:28 保存期間

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