【万能発酵調味料】塩麴、醤油麴、玉ねぎ麹の自然の旨さ！

【万能発酵調味料】塩麴、醤油麴、玉ねぎ麹の自然の旨さ！

Hello. This is Princess Monaco. Today, I will make salted jiuqu, soy sauce jiuqu and onion jiuqu. Salted sardines are about to run out. The onion jiuqu is gone. I haven’t made soy sauce koji yet, so I’ll make it. I prepared 2 bags of rice jiuqu. Made from soy sauce jiuqu. The ingredients are 200 grams of jiuqu and 200 CC of soy sauce. Put the Jiuqu in the disinfectant bottle. Add 200CC of soy sauce and mix. As it is a dry jiuqu, it absorbs moisture. Add soy sauce as needed so that the jiuqu is always soaked in soy sauce. Mix once a day at room temperature every day. In about a week, the jiuqu will soften and become delicious. If possible, store it in the refrigerator and keep it for about half a year. The lid is soft. I’m going to salt it. I’m not using it now. Put 300 grams of Jiuqu in a disinfectant jar. Add 90 grams of salt and mix well. Then add 300cc of water and mix again. It is usually used for cooking instead of salt. For 1 tablespoon of salt, add 2 tablespoons or a little more for salted ginger. In the case of salted sardines, the water runs out, so add it as needed when the water is running low. Leave the salted salt at room temperature for about a week and mix it once a day. It takes effect in about 1 week to 10 days. When the jiuqu is soft and tastes good, cover it tightly and store it in the refrigerator. I’m going to make onion jiuqu. The ingredients are 100 grams of jiuqu, 300 g of onions and 40 g of salt. Mix the jiuqu and salt, then add the chopped onions and mix. The salted water is running out, so I’ll add it. Add soy sauce from soy sauce koji. Finely chop the onions, but if you have a food processor you can use it. But chopped works well enough. Mix the jiuqu, salt and onions well. The umami and sweetness of the onions come out. This is also mixed daily at room temperature for about a week. Cover with kitchen paper until fermented. When it’s done, cover it properly. Salty soy sauce koji is also delicious when sprinkled on rice with eggs or natto.
Yes, there are 3 types. thank you.

塩麴と醤油麹、玉ねぎ麹を一度に作りました。
乾燥米麹３００グラムを２袋使いました。
材料は麹の他、塩と醤油と玉ねぎだけです。
それぞれ１週間ほど常温で毎日１回は混ぜる必要がありますが、後は観察だけなので簡単です。
麹が軟らかくなっって、うまみが出てきたら完成なので、ふたをきちんとして冷蔵庫に保管します。
それまではキッチンペーパーをしておきます。
醤油や水がなくならないように、少なくなってきたら適宜追加します。
色々な料理に使用できる万能うま味調味料です。

（チャプター）
0:00　プリンセスモナコです。発酵調味料の作り方
1:08　しょうゆ麴の作り方
6:24　塩麴の作り方
11:56　玉ねぎ麹の作り方

（レシピの分量）
醤油麹の材料
麹　　２００g
醤油　２００cc

塩麴の材料
麹　　３００g
塩　　９０g
水　　３００cc

玉ねぎ麹の材料
玉ねぎ１個　３００g
麹　　　　　１００g
塩　　　　　４０g
水　　　　　１００㏄

玉ねぎ麹→https://www.youtube.com/watch?v=cmD7rIPk5bE

発酵食品→https://www.youtube.com/playlist?list=PLiPCd5Ji1w-MDCkVVKF6hAmKN6J4dMG2X

毎日料理動画の更新をしています。
お見のがしのないように
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