【秋のせいろレシピ】蒸し野菜と万能ごまクリーム&ポン酢の作り方/魚の酒蒸し

【秋のせいろレシピ】蒸し野菜と万能ごまクリーム&ポン酢の作り方/魚の酒蒸し

Homemade ponzu sesame cream Steamed with sesame seeds Steamed with autumn vegetables
Homemade ponzu
Shikuwasa from my parents’ house in Okinawa.
It has a strong acidity and is very delicious.
It can also be used for grilled fish, spicy sauce, and salad dressing.
I got a lot this time, so let’s use Shikuwasaponzu.
Ponzu, which is made by squeezing only fruit juice, has a rich acidity, and when it is applied to the skin, it also has a bitter taste, making it a more complex taste.
Boil and add awamori and mirin for a rich flavor.
When boiled, not only does the alcohol fly, but the original aroma stands out.
Add umami with kelp and dried bonito flakes.
Citrus depressa.
Boiled awamori and mirin.
Finally, add soy sauce and soak in the refrigerator for about a week.
Stir every 2-3 days to soak evenly.
Strain it with a colander and it’s done.
Sesame cream
Sesame cream is a standard seasoning that can be used in various ways such as shabu-shabu and sesame seeds.
Adding tofu gives it a mellow taste and increases its nutritional value.
Boil on low heat for about 5 minutes, wrap in kitchen paper, put a weight on it, and drain.
Boil the mirin.
Add soy sauce, sugar and drained tofu and
stir with a blender.
A mixer or mortar can be used as a substitute.
When it becomes smooth, add sesame seeds and stir well again to complete.
Sprinkle salt on both sides of the
steamed cod cod to remove the water.
Sake steaming is a dish that enhances the original taste while suppressing the smell of fish.
Place the cod on the kelp that has been quickly rehydrated with water, sprinkle with
sake and leave it for about 10 minutes.
Steamed autumn vegetables Steamed vegetables
with cod.
Bamboo steamer dishes are convenient because you can cook different dishes on the upper and lower tiers.
The main dish and side dish are finished at the same time.
You can put any kind of steamed vegetables, but today we have root vegetables and mushrooms that are in season in autumn.
Soak the cut vegetables in water to prevent discoloration.
Peel the taro on all sides.
Drop the top and bottom and peel off the diagonal surface.
Drop the shiitake mushrooms and use them as decorations.
Put a hidden knife on the shaft so that the trumpet mushrooms can easily pass through the fire.
Start steaming vegetables that have a long steaming time.
Stick a bamboo skewer and check the steaming condition.
Cod is also layered on top and begins to steam.
Check if the fire is inside.
The cod’s body is plump.
Sake and kelp bring out the flavor.
You can use ponzu vinegar as a shikuwasa!
It’s delicious even if you put it in vinegar.
Try eating vegetables with sesame cream.
Root vegetables look delicious!
The taste is condensed because it is cooked slowly in the bamboo steamer.
It looks like sesame cream with white sauce and is delicious.
It’s rich and delicious because it contains tofu.

せいろで簡単！秋の味覚のレシピはこちら！ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓
感想やリクエストなど、お気軽にコメントいただけると嬉しいです❣️

🍽index
0:00 opening
0:24 自家製ポン酢の作り方
2:35 ごまクリームの作り方
4:00 タラ（白身魚）の酒蒸しの作り方
4:31 秋野菜のせいろ蒸しの作り方
8:01 いただきます

✍️ingredients
【自家製ポン酢】
シークワーサー　20個
泡盛　100ml
みりん　100ml
昆布　1片
かつお節　ひとつかみ
濃口醤油　300ml

【自家製豆腐ごまだれ】
豆腐　半丁
酒　150ml
濃口醤油　30ml
砂糖　20ml
すりごま　65g

【鱈の酒蒸し】
タラ（白身魚）2切れ
昆布　1枚
酒　適量

【秋野菜の蒸篭蒸し】
れんこん　1/3節
さつまいも　1/3本
里いも　2個
しいたけ　2個
エリンギ　1本
かぼちゃ　2切れ

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