【200万回再生人気レシピ】副菜を簡単3分！別名ごはん泥棒！青じそのおいしいご飯のお供しょうゆ漬けの作り方

【200万回再生人気レシピ】副菜を簡単3分！別名ごはん泥棒！青じそのおいしいご飯のお供しょうゆ漬けの作り方

Hi everyone! Hope you’re all doing well I’m Koh Kentetsu Our mini series, "Add a Side Dish" making easy, quick side dishes Today’s recipe is REALLY tasty and oh, so easy They’re in season right now we’ll use these o-ba leaves (aka shiso, Japanese basil, Japanese mint) Going back to my roots, this is a staple dish in Korea Soy sauce marinated shiso leaves This dish has another name… a "rice thief" It’s SO good that it makes you keep going back for more rice so much rice that it disappears before you know it Today we’re going to make a rice-stealing dish soy sauce marinated shiso leaves *10 shiso leaves* These have been washed and I’m going to drain them on paper towels like this This is an important step Blot them to get all the excess water get it really dry and cut off the stems Make one pile you can snip off the stems with some kitchen shears snip! soy sauce (1 tbsp) grated garlic (a little bit) and then (1/2 tbsp) bottled noodle soup base This contains dashi (broth) already so it makes for a quick, flavourful addition In Korea they would use sardine broth Sardine broth makes it SO good It goes REALLY well with soy sauce and the shiso leaves but it’s a lot of work to prep the sardines, simmer it, strain the broth and to cool it To save you the trouble, just use ready-made noodle base sauce (mentsuyu) If you want to try the authentic version, try it with the sardine broth sesame seeds (1 tsp), sesame oil (2 tsp) It goes SO well with rice a bit of water too (1 tbsp or more) I added water but depending on the concentration of your noodle base sauce you may have to add more water So give it a taste and add water, as needed And then… some dried peppers This kick also makes the rice, even more appetizing I use the Korean chili powder since these are sweeter You can add quite a bit without it getting overly spicy But if your using Japanese chili flakes a little bit goes a long way, so go easy on that kind Place one leaf on a plate Mix the sauce and spoon a small amount spread it all over The chili adds a nice red colour against the green then layer with another leaf and sauce keep repeating this You can also just immerse all the leaves in a whole lot of sauce but taking your time to spread the sauce between each layer marinates it faster, in a shorter amount of time When I share side dish recipes like this I often get questions about how long this would last in the fridge but for today’s recipe, there’s NO NEED to worry because there’ll be NO leftovers 10, 20 leaves will be gone in SECONDS I’m SERIOUS Last one and finish with a sprinkle of chili peppers And there we go Soy sauce marinated shiso leaves aka "rice thief" Itadakima-su (bon appetit) For the, "Add a Side Dish" series, I usually eat while standing but since today’s a "rice thief," I’ll be having some rice so I’ll enjoy this sitting down Oh man… Wait for it… Give me a second one leaf use the shiso leaf to wrap the rice What would be a good name for this in English? Like a shiso nigiri? We’ll be looking forward to good English names for this Ohhh LOVE you Oh yeah! I like how this looks too Isn’t cute? The flat shiso leaf, infused with flavour Be sure to cook at least 5 cups of rice when you make this That’s my only tip for today Thank you for watching Be sure to give us a thumbs up and subscribe to our channel Byeee!

大好評シリーズ、コウケンテツの「これ添えて」
野菜を使った超簡単レシピ！

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【チャプター】
00:00 オープニング
00:53 調理開始
04:41 試食

【材料】
・青じその葉：10枚
・麺つゆ：大さじ1/2
・しょうゆ：大さじ1
・にんにくすりおろし：少々
・水：大さじ1〜
・白いりごま：小さじ1
・ごま油：小さじ2
・粉唐辛子：適宜
　※なければ一味唐辛子少々

【作り方】
青じそは洗って水けを拭き、軸を切る。一枚ずつタレを塗る。

【ポイント】
ご飯5合を炊いてご覧ください。

◆コウケンテツpresentsテツコウの部屋
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＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝
Koh Kentetsu Kitchen
（料理研究家コウケンテツ公式チャンネル）
コウケンテツと申します。
大阪府出身、お料理のお仕事をしております。
日本・アジア各地でいろんなもの食べさせてもらったりもしております。
一男二女の父もさせてもらっております。

料理に限らず、いろいろな情報をお届けします。
料理や企画のリクエストも随時受け付けておりますので、
コメントをお待ちしてます！！

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