【砂糖不使用】今まで味わったことのない新感覚デザート。美味しすぎてやめられない柚子りんごの作り方

【砂糖不使用】今まで味わったことのない新感覚デザート。美味しすぎてやめられない柚子りんごの作り方

Yuzu Apples Gently Simmered in Mirin SyrupThis time, I’ll show you how to make Yuzu Apples, a seasonal sweet that’s also good for your intestinal health.It’s a simple recipe that only requires a quick simmer in a frying pan, using only the gentle sweetness of apples and mirin.It ‘s a nutritious dessert that uses all the yuzu peel and pulp , so please enjoy it to the end.This time, I’ll make it using 5 small yuzu, about 300g.You can use any variety of apple you like, but I used Jonagold this time.Since both the yuzu and apples are used with the skin, wash them thoroughly.If you are concerned about pesticides, please use a vegetable wash or Soak in baking soda water and then wash. Remove the stem. This time, we will make it without peeling the skin, but the skin contains bitter components. The bitter components of yuzu have beneficial effects on the body, such as antioxidant, anti-inflammatory, and cancer-suppressing effects. However, because it is not very sweet, the bitterness stands out and may be too strong for people who do not like bitterness or children. Therefore, depending on your preference, you can peel the skin with a peeler or something similar before cooking. If you finely chop the peeled yuzu skin, wrap it in plastic wrap, and freeze it, it will last for more than 3 months. Yuzu is a fruit with many seeds. Yuzu seeds contain a substance called pectin, so it would be a waste to throw them away. I will keep them aside and introduce ways to use them later. Today, we will be cooking yuzu in a frying pan, but please be careful not to use an iron frying pan, which is weak against acid. The acid in citrus fruits can react with the iron, causing the color to dull and giving off a subtle metallic flavor. Arrange the yuzu in the frying pan. Add 150ml of mirin. Mirin contains alcohol. It has the property of quickly penetrating ingredients and softening the bitterness of yuzu and making it easier to cook. Typical yuzu jams and simmered citrus are often boiled and drained to remove the bitterness, but as I mentioned earlier, the bitterness also contains active ingredients . So this time, we’ll take advantage of mirin’s penetrating power and its ability to soften the bitterness and use the yuzu as is, without draining it. Bring the pot to a boil over medium heat and let it simmer. Meanwhile, cut the apples and remove the seeds. Cut them into bite-sized pieces. In the UK, there’s a saying that “an apple a day keeps the doctor away.” There’s an old saying that goes, “Yuzu is a fruit that has wonderful effects whether eaten raw or cooked.” By the time you’ve finished cutting the apples, the water should be boiling. All you have to do is add the apples and simmer. When apples are heated, the amount of pectin, a type of dietary fiber, increases by 6 to 9 times, and it is said to be more effective at regulating the intestinal environment than when eaten raw. This pectin is so excellent that it is said to be a natural intestinal regulator. The sweetness increases when heated, so another great feature is that it softens the bitterness of yuzu. Cinnamon, which has the effect of improving blood flow and warming the body, is also included . If you don’t like cinnamon , omit it . Stir lightly to dissolve the cinnamon, then cover and simmer for 10 minutes. Reduce the heat to low and continue simmering for 10 minutes. After 10 minutes, the yuzu will be It’s ready if the skin is soft. There is still a lot of cooking liquid, so remove the lid a little and simmer until the liquid is gone. Simmer for another 15 minutes . Once the liquid is reduced, it becomes more likely to burn, so be careful. When the liquid is almost gone, it’s done. Transfer to your favorite storage container. The apples will soften and break down into a natural sauce. Your yuzu honey apples are now complete. The sugar from the mirin and apples will give them a glossy finish. This time, I used small yuzu, so I cut them in half, but if you want to make them easier to eat, I recommend cutting them into quarters first before simmering. The sweetness is moderate, and you can feel the acidity and aroma of the yuzu, making it very delicious. The apples will have a melting texture, and the flavor of the yuzu will be fully absorbed, resulting in an irresistible sweet and sour finish. The moisture has been removed, so it will keep for a week to 10 days. If you cut the apples into small pieces, they will easily fall apart when cooked, so if you want them to retain their shape, cut them into large pieces and cook them for a nice finish. We also recommend pairing it with a rich yogurt such as Greek yogurt. The dietary fiber and pectin contained in apples are food for the good bacteria in the intestines, and when combined with the bifidobacteria in yogurt, it helps to improve the intestinal environment. Above all, it is very delicious. If the finished product is more bitter than expected or feels less sweet, add your favorite sweetener. If you want to add sugar or other powdered sweetener, add the yuzu honey to the frying pan with the apples and heat until combined. Finally, we will introduce how to use yuzu seeds. Place the yuzu seeds in a clean jar . I used the amount of 3. Add white dashi and vinegar in a ratio of about 3:1. Mix well and it’s done. If you make it with noodle soup stock instead of white dashi, it will become regular ponzu. Leave it in the refrigerator for about a day and it will thicken like this. The more seeds you use, the thicker it will be, and the more jelly-like the ponzu will become. Once it thickens, remove the seeds immediately. If you leave it in for too long, it will have an unpleasant taste. Adding a little yuzu peel, if you have it, will add aroma and make it even more delicious. Thick white ponzu can be stored in the refrigerator for about 10 days to 2 weeks . Just like regular ponzu, use it in your favorite dishes, such as for yudofu or as a dipping sauce for hot pot. These are two dishes that allow you to fully enjoy the charm of yuzu, so please try making them. Thank you for watching until the end. [Thick white ponzu] Yuzu seeds, desired amount 3 tablespoons white dashi, 1 tablespoon vinegar Add in a ratio of 3:1. Adding yuzu peel, if available, will improve the aroma

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お砂糖を使わず、みりんの自然な甘さで仕上げるので、あと味が軽くさっぱり
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【柚子蜜りんご】
柚子　小さめ5個(300ｇ)
りんご　1～2個(今回は1個)
2個で作ると美味しさUP
みりん　150ml
シナモン　小さじ1/4～

【とろみ白ポン酢】
柚子の種　お好きな量
白出汁　　大さじ3
お酢　　　大さじ1
3：1の割合で入れる

あればゆずの皮を入れると
香りが良くなる

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▼今回の動画の流れ▼
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