【ゆず味噌の作り方】冬の定番！美味しい食べ方3選&使い方レシピ【季節の手仕事】

【ゆず味噌の作り方】冬の定番！美味しい食べ方3選&使い方レシピ【季節の手仕事】

Yuzu that I got a lot in the garden of my house. I made yuzu pepper during this time, so let’s try yuzu miso today. Yuzu miso is a strong ally for winter cooking. You can use anything for boiled foods, grilled foods, and seasoned foods. It’s standard to use for Furofuki radish and Miso Dengaku, but it’s also delicious if you add it to steamed vegetables or fish, or add it as an accent to a spicy sauce. First, separate the yuzu peel and the fruit, remove the white part of the peel, and cut the peel into julienne. White miso is the standard miso used for yuzu miso. I bought white miso from Shinshu today. It is a miso that is not too sweet and has an elegant and light taste that enhances the taste of the ingredients. I often use it when I want to add aroma to miso like yuzu miso. Add awamori instead of cooking sake. The unique taste of Awamori is rich. When the sake and miso are familiar, first add the egg yolk to make the ball miso. It is common to add mirin and sugar to sweeten the miso, but this time I want to make it taste light and elegant, so I will make it with only miso, sake, and egg yolk. Stir well with a wooden spatula over low heat so that the bottom does not burn. After that, knead until the desired amount of water is reached. This is pretty fun. If you take it easy, it will burn, so you have to keep mixing it evenly so that it doesn’t burn. Balance the fire, the pot, and the miso well. Completed in this much. Remove from the stove and let it cool once. After cooling the miso, add the yuzu peel so that the scent does not fly. Add chopped yuzu peel and mix. Refrigerate and eat for a couple of weeks. Using the freshly made yuzu miso, we will make 3 menus. Take the simmered dish and the soup stock for miso soup, and rehydrate the wakame seaweed with water. Sprinkle a thin layer of salt on the surface of the cod to remove excess water. It is no exaggeration to say that yuzu miso goes well with any dish you eat in winter, but it goes especially well with potatoes and root vegetables. Today I’m going to boil yuzu misoni with taro. After peeling the taro, soak it in water. Add soup stock to the extent that the taro is soaked in the taro, cook with mirin and light soy sauce, and add the seasoning before mixing with the yuzu miso. Cover with the otoshi buta made from parchment paper and simmer for 15 to 20 minutes. A signal that you can cook by sticking a bamboo skewer and passing it through. Turn off the heat and separate the soup stock and taro. Melt yuzu miso with soup stock and entangle it with cooked taro. Miso with the scent of yuzu is entwined on the outside, and the taste of the soup stock is soaked inside. Completion of taro simmered in yuzu miso. I often use white miso with vinegared miso, but today I make it with yuzu miso. The elegant aroma of Shinshu miso and yuzu enhances the taste of long potatoes and wakame seaweed. Cut the long potatoes into strips to a thickness of about 1 cm. Cut the returned wakame seaweed into bite-sized pieces. Mix vinegar, yuzu miso, and sugar, and add long potatoes and wakame seaweed to complete. I tried to make dried vegetables from the leaves of radish made in the garden. The dried fish is just put in the soup and does not need to be boiled, so the time is shortened and it is perfect as an ingredient for miso soup. Yuzu miso is white, so use red miso soup so that the taste is not overwhelmed. Complete with the remaining wakame seaweed and dried radish leaves. Bake the salted cod. After baking on both sides, apply plenty of yuzu miso and use as a sauce. Of course, it is delicious not only for fish but also for vegetables and meat sauces. It is irresistibly delicious to have the roasted fragrant yuzu miso and the pale cod together. Serve taro as well. Sprinkle white sesame seeds with nuta. Pour hot miso soup. I’ll enjoy having this.

ゆず味噌の作り方&活用レシピ3選はこちら↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓
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🍽目次
0:00 オープニング
0:23 自家製ゆず味噌の作り方
3:26 里芋のゆず味噌煮の作り方
6:10 長芋とわかめのゆず味噌ぬた和えの作り方
7:09 干し大根葉とわかめの味噌汁の作り方
7:42 鱈のゆず味噌焼きの作り方
8:42 いただきます
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✍️材料
【自家製ゆず味噌】
ゆず(小)　2個
白味噌　200g
泡盛(料理酒) 150cc
卵黄　1個

【里芋のゆず味噌煮】
里芋　10個
出汁　320cc
みりん　大さじ1.5
薄口醤油　大さじ1.5
ゆず味噌　大さじ２
出汁　50cc

【長芋とわかめのゆず味噌ぬた和え】
長芋　10cm程度
生わかめ　15g程度

酢　大さじ２
ゆず味噌　大さじ１
砂糖　大さじ１
白ごま　適量

【干し大根葉とわかめの味噌汁】
干し大根葉　適量
出汁　360cc
合わせ味噌　大さじ1.5
生わかめ　適量

【鱈のゆず味噌焼き】
鱈　２切れ
ゆず味噌　適量

A B O U T U S 👫👶

30代夫婦（4歳児の子育て中）👫
料理は夫、ナレーション・撮影・編集は私（妻）が担当。

料理動画を発信している私たちですが、
「献立が思いつかない」「今日はもう作りたくない…」
という気持ちになることもしばしば。

そんな中で出会ったのが、麹を使った発酵調味料。
週末に仕込んで、平日はそれを活用したレシピを作る。
そんなルーティンを始めたことで、献立を考えるのが少し楽になりました。
「発酵調味料は手間がかかる」と思われがちですが、実はとても手軽で、毎日の食事を美味しく、健康的にしてくれる心強い味方💪

”健康的な食事を、頑張りすぎずに続けたい”
そんな方に向けて、「発酵のある暮らし」の魅力を日々お届けしています。

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#季節の手仕事 #ゆず味噌 #自家製調味料