最強の発酵調味料！漬けて混ぜるだけ！発酵梅味噌の作り方

最強の発酵調味料！漬けて混ぜるだけ！発酵梅味噌の作り方

Fermented Plum Miso This time, I will show you how to make fermented plum miso, which can be easily made by just soaking it.It is a fresh raw plum miso that is ripened with plenty of fruit juice while listening to the sound of fermentation.It is a fresh raw plum miso that does not require heating and can be arranged as you like. It is useful for menus.It can be stored for a long time, so make a lot of it now and stock it up.This channel provides seasonal dishes that are good for the body and useful information for daily life.If you are interested, Please hit the good button and subscribe to the channel. First, prepare the plums. You can use either fresh plums or ripe plums that have turned yellow. If you make it with green plums, you will get a sour plum miso. The result is a sweet and fruity flavor. Even damaged plums are fine, so we recommend using plums that can’t be used for pickled plums to make ume miso. Wash the plums thoroughly. If you use fully ripe plums, you don’t have to remove the scum. If so, soak in water for about 4 hours to remove the scum.After 4 hours After 4 hours have passed and the scum has been removed, drain the plums in a colander.Dry the water thoroughly with kitchen paper.There is still water left. Be careful, as this can cause spoilage.Next , use a toothpick or bamboo skewer to remove the stems.Once you have removed the stems, all that is left to do is pickle them.Prepare the same amount of miso as the plums.Here are a few points. However, be sure to use miso that only contains rice, soybeans, and salt . Miso made with simple ingredients has continuous fermentation and yeast is alive. The miso that has air holes in the package is also a characteristic of the miso that keeps the enzymes alive.These holes allow the miso to breathe and keep the enzymes alive.It is easily available at supermarkets. In order to make fermented plum miso a success, try preparing miso with lively enzymes.Put between 80g and 170g of honey, as much as you like.This time, I’m going to make it with 100g, which is less sweet. If you want it to be as sweet as regular plum miso, add 170g. Mix well. Once it’s mixed well, the preparation is complete. Prepare a clean bottle and add the plums. On top of this. Pour the miso from the top.At first, it will feel like there isn’t much miso, but as you pickle the plums, the extract will come out and cover the plums, so it’s okay. Mix it lightly. It’s OK like this. All you have to do is open the lid once a day and mix it to let air in. While it’s fermenting, store it at room temperature. It depends on the temperature. I think fermentation will start in 2-3 days. After 3 days I mixed it once a day and it’s been 3 days now. The air is puffy. Extract is coming out from the plums and fermentation is progressing. I sterilized the spoon. By doing this, even the plums with their heads sticking out will be soaked evenly.A week later.It ‘s been a week.The plums are wrinkled.The extract has risen and they’re sticky . I ‘d like to taste it a little.It ‘s delicious with just the right amount of sourness.If you feel it’s not sweet enough, you can add honey at this time. You can chop the fruit and mix it in, or you can use it in other dishes without mixing it.It ‘s delicious even if you eat it as is, like pickled plums.When mixing it into miso, chop it finely with a knife or crush it with a blender to make it smooth. It becomes a paste and mixes easily with miso.If you chop up the plums and add them, the smooth miso will become a little mushy.You can use it in a variety of dishes, such as pouring it over tofu or adding it to cucumber . I love plum miso onigiri, but it’s a little loose to spread on rice balls, so in those cases, I just heat up the amount I’m going to use and evaporate the moisture.Even after the plum miso is finished, it keeps fermenting, so I store it in the fridge. Please note that it can be stored for more than a year.The black one is 5-year-old plum miso.I left it in the back of the refrigerator to ripen and forgot about it for 5 years, but it has matured well. Because the miso is pasteurized, it has a slightly hard finish, but it was able to age without any mold growing.It has a surprisingly rich taste.If it has been aged this far, I think its medicinal properties have also increased.After this, I will make plum miso. We will also introduce an arrangement recipe for Grilled Plum Miso Onigiri. First, chop up the shiso leaves. Add the chopped shiso leaves to the warm rice. Add the roasted sesame seeds and mix well. The shiso leaves contain B carotene, vitamin B2, It has the highest calcium content among vegetables.The lipids contained in sesame improve the absorption of nutrients from shiso leaves.Make them into the size you like.This time, we will use a toaster to toast them.A frying pan . You can also bake it on a grill or on a toaster sheet.Place aluminum foil on the top of the toaster and lightly coat it with sesame oil to prevent it from sticking.Spread plum miso on the surface.This plum miso has been drained of moisture.Spread it on one side. Toast the cod in a toaster . Bake at 180 degrees in the toaster until the surface is golden brown. The baking time will vary depending on the toaster you use, but it will take about 3 to 5 minutes. Place the shiso leaves on top of the colored leaves.It will be very hot, so be careful not to burn yourself and turn it over.Apply the plum miso to the other side as well.Once both sides are coated, this side will also brown at 180 degrees for about 3 minutes. Grill it until it has a fragrant aroma.The shiso leaves are crispy and look delicious. Enjoy it.The sourness of the plum miso and the refreshing aroma of the shiso leaves.The grilled miso has a slightly fragrant taste, making it addictive. Plum Miso Bukkake NoodlesNext , Plum Miso Bukkake Noodles Perfect for a hot day.Cut off the tip of the cucumber and spin it around to get rid of the grassy smell and make it more delicious.Cut the cucumber into thin diagonal slices.Chop the perilla leaves as well. Here we go. Boil the udon for the specified time. While the noodles are boiling, make the sauce. If you don’t have sesame paste, use ground sesame instead. 2/3 tablespoon mentsuyu (concentrated type) 2/3 tablespoon water 2/3 Mix well and the sauce is ready. Once the noodles are boiled, drain them and cool them in cold water. Add the cucumber and perilla leaves that you cut earlier, and add the bonito flakes. Lastly, pour the sauce over and it’s done. The sour taste of plum miso The addition of sesame paste gives it a rich and refreshing taste.It ‘s also delicious with boiled tuna or fillet, and you can also add natto on top.You can enjoy it by arranging the toppings. Shikuroe’s home This is a recipe that is useful during this season.How about fermented plum miso that can be easily made just by soaking it? It can be stored for a long time, so please prepare it now and use it in various dishes. Thank you for watching until the end [Fermented Plum Miso] Plum 200g Miso 200g Honey 80-170g (100g this time)

今回は腸活にも役立つ発酵梅味噌に作り方をご紹介しました！

元々発酵食品である味噌に梅を入れて、さらに発酵させると…最強の発酵調味料の完成です♪
アレンジ自在で、毎日のお料理に活躍してくれますよ！

一年以上日持ちするので、今の時期にたっぷり仕込んで保存しておくのがオススメです😆

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【発酵梅味噌】
梅　　200ｇ
味噌　200ｇ
蜂蜜　80～170ｇ
(今回は100ｇ)

【梅味噌おにぎり2個分】
ご飯　200g
大葉　3枚
いりごま　大さじ1
梅味噌　小さじ2～
　　　　(お好みで)

大葉　張り付ける用2枚
ごま油　少々

【梅味噌ぶっかけ麵1人前】
うどんや素麺　1玉分
キュウリ　半分
大葉　2枚
鰹節　少々

梅味噌　大さじ1
めんつゆ濃縮タイプ　大さじ2/3
水　大さじ2/3
白ねりごま　小さじ1

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

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▼今回の動画の流れ▼
00:00　オープニング
01:00　作り方
05:09　3日後の様子
05:48　1週間後の様子
06:38　漬けた後の梅の実について
07:36　保存について
08:29　アレンジレシピ①
12:17　アレンジレシピ②
14:40　おわりに
15:04　分量

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・梅関連の動画をまとめた再生リストはこちらです↓

・【保存版】梅干しの漬け方、干し方、保存方法をまとめた動画

・薬膳梅コーラの作り方

・3日で完成！青梅のはちみつ漬け

・梅干しの作り方、漬け方編

・梅干しぼ作り方、土用干編

・梅干し、完成編

・梅干しがカビた時の対処法

・最強の発酵ドリンク！梅酵素シロップ

・梅酵素シロップの続編

・梅シロップや梅酒で余った梅の活用法

・糖分ゼロで太らない無糖梅酒

・腸活酸っぱい梅ジャムの作り方

・てんさい糖梅シロップ

・傷梅救済！梅ドレッシング

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#梅味噌
#発酵梅味噌
#発酵食品
#梅仕事
#漬けるだけ
#長期保存
#青梅
#完熟梅
#アレンジ
#簡単レシピ
#梅味噌おにぎり