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美味しいお味噌汁の作り方を教えて下さい
- #1
-
- vivinavisd
- 2015/12/12 12:29
私がアメリカで作る味噌汁は、日本で飲むものと比べて全然美味しくないのですが、私の作り方が悪いのでしょうか? それとも日系スーパーに置いてある味噌が日本の物と比べてやっぱり味が違うのでしょうか? それとも水が違うからやっぱり味が違ってくるのでしょうかね? 皆さんどう思われますか?
- #2
-
- 敗北のパサポルテ
- 2015/12/12 (Sat) 15:11
- Report
LAにはいつも信州みそマルコメカツオ昆布だし入り味噌持参
お湯を注ぎ豆腐や油揚げとネギ
を刻んで入れるだけ。
日系人の友人にはいつもこのお土産
- #3
-
- 珍保 立夫
- 2015/12/12 (Sat) 21:30
- Report
#1 ivinavisd
とこでで、、、、、
貴方はどんな味噌(白みそ、赤みそ)を使って、何風の味噌汁の話をしているの?
まずは自分の目指す味、作り方などを先に言わないと答えが出ないんじゃないの?
基本的に、、、、
出汁は必要です。
私は味噌汁に限らず出汁を常に用意しています。
昆布は水から入れ30分ほど漬けて置き、火を入れてから沸騰する前に昆布を取り出す。
昆布を取り出してから再度火を入れて沸騰したら火を止めて、ツオの削り節を入れてから
再度火を入れて沸騰したら直ぐに火を止めて3-4分程度でカツオを取り出す。
これで基本の出汁は完成!
面倒ですが多めに作り、某$1.00ショップなどで売っている製氷皿などで冷凍して小分け
にして冷凍しておけば、必要な時に必要な分だけが使えます。
長期保存には霜が付いて美味しくなくなるため、極力真空パックするのがベストです。
味噌は出来るだけ”出汁入り”などの物は避け、合わせ味噌でも白みそに近い物を選びます。
また、ハマグリなどの貝類が有れば出汁の必要は無し!
出汁を自分で取らなければ、美味しい味噌汁は難しいと思いますが。。。。
ただ化学調味料などは特別避けてはいませんので、必要に応じて加えています。
また作り置いた冷凍の出汁は鍋や茶わん蒸しにも使えますし、カレーや卵焼きの隠し味にも
使えます。
比率を4(冷凍出汁)1(みりん)1(醤油)とし、お浸しのタレやテリヤキ風の焼きダレや片栗粉
を入れてから一度沸騰させてから冷ややっこに掛けたり、マヨネーズを少し入れてブロッコリー等
の温野菜に掛けても美味しいです。
まずは自分で納得のいく出汁が作れなければ、全て美味しいものは作れません。
- #4
-
#3さん
LAの水は基本硬水なので、かつおとかこんぶのだしは含まれるカルシウムのおかげで、よく出ません。
まずは水は軟水化したものを使うだけで、日本と同じ感じでだしが出来ます。
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