焼きそば（豚肉とニラの醤油焼きそば）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 13minutes
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醤油漬け（数の子の醤油漬け）｜料理人 設楽の料理道場さんのレシピ書き起こし
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- Number of Subscribers
- 18.0万人
- Number of View
- 4,288.9万回
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- 628本
Ingredients
- 塩数の子 : 150g
- 水 : 750ml
- 塩 : 4.5g
- 出汁 : 450ml
- (A) salt : 3.1g
- (A) Light soy sauce : 3.1g
- (A) Liquor : 3.1g
- かつお節 : 3.1g
- お茶パック : 1袋
Time required
30minutes
Procedure
-
1)
remove salt
00:26
Add water and salt to the bowl and mix.
Add the salted herring roe and remove the salt in the refrigerator for about 3 hours.
Put the same amount of water and salt as the first time in a bowl and mix.
Replace the salt herring roe with fresh salt water.
Refrigerate again for 3 hours to remove salt. -
2)
prepare the seasoning
02:08
Weigh (A).
Weigh the dried bonito, put it in a tea bag and close the mouth. -
3)
make pickle juice
03:42
Put the soup stock and (A) in a pot and heat.
When it boils, turn off the heat.
Add katsuobushi and cool. -
4)
take off the skin
04:34
1の薄皮を取る。
保存容器に入れる。 -
5)
漬ける
05:01
Add 3 to 4 and leave overnight in the refrigerator.
Finished on a plate.
Point
・If you remove too much salt from the salted herring roe, it will become bitter, so taste it and adjust accordingly.
・After desalting twice, taste it and it should be fine if there is a slight salty taste left.
・Remove the thin skin in water so as not to break it.
・Use 500ml of water and 1/2 teaspoon (3g) of salt to remove the salt from 100g of herring roe.
・ 0.7% of the soup stock is used for (A) and bonito flakes in the pickle.
・ Can be frozen with pickling juice.
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