炒め物（キャベツと卵の炒め物）｜ 食事処さくらさんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 15minutes
Aotogarashi Miso ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Blue Togarashi : 13 to 15
- miso : 200g
- sugar : 100g
Time required
20minutes
Procedure
-
1)
Prepare the blue pepper
00:36
Take the calyx of the blue pepper and chop the seeds into small pieces.
-
2)
Heat in a frying pan
01:21
Put it in a frying pan and heat it over low medium heat for about 40 seconds while mixing to lightly remove the water from the blue pepper.
-
3)
Add miso and sugar
01:51
Turn off the heat, add miso and sugar, mix gently, and heat over low medium heat while mixing with a spatula. The miso becomes transparent and thick. If it is lightly fluffy, it will be cooked.
-
4)
Fill in a storage bottle
02:44
Transfer to a container, wrap it so that it adheres tightly, and cool it at room temperature. Pack in a storage bottle and store in the refrigerator.
Point
・ This time, we are using homemade handmade rice koji miso. When using commercially available miso, it is recommended to use pure koji miso without any seasonings added.
・ If there is a large part, it will be spicy when chewed, so chop it as finely as possible. Be careful not to rub your eyes with chopped hands as it will hurt.
・ If you add a roasting color, the flavor will change, so do not add a roasting color and lightly remove the water.
・ If the miso is overheated or mixed poorly, it will burn and the flavor will change, so be careful.
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