豚汁の作り方☆豚肉と野菜の旨味を最大限に引き出す方法をご紹介！本当に美味しい基本の豚汁レシピです♪-How to make Miso Soup Pork Vegetables【料理研究家ゆかり】

豚汁の作り方☆豚肉と野菜の旨味を最大限に引き出す方法をご紹介！本当に美味しい基本の豚汁レシピです♪-How to make Miso Soup Pork Vegetables【料理研究家ゆかり】

Today I made pork miso soup. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home Please subscribe to my channel I would like to make pork miso soup today.

This time I would like to make a standard soup, Pork miso soup. I will show you how to bring out the umami of meat and vegetables. The ingredients are easy to find and very simple to make. There are some points of interest here and there, so please enjoy it all the way through.

Please have a look at it. Easy recipes at home Let’s start with the ingredients for the garnish. Here are the ingredients. Thinly sliced pork belly, carrots, radish, burdock root, leeks, maitake mushrooms, konnyaku, small leeks, onions, and ingredients will be used here. First, I will use pork, this time sliced pork belly.

Can use any part of meat you like. And the key this time is maitake mushrooms. Adding the umami of this mushroom gives it a very flavorful and delicious finish. If you do not have maitake mushrooms, you can substitute shimeji mushrooms.

The umami from the mushrooms is quite good in the broth, so please try to make it with mushrooms. The rest of the ingredients are very basic. As for the ingredients here, you can add whatever you like. Next, seasonings and other ingredients are introduced. Here are the ingredients.

Water, cooking sake, miso, soy sauce, mirin, dashi stock, grated ginger, salad oil, and these ingredients are used to make it. The miso I will use this time is a combination of miso with dashi stock. Please use your favorite miso for this miso. And the key to seasoning is grated ginger.

This ginger is added at the end, and the aroma of the ginger accentuates the flavor and gives it a delicious finish. And as for the oil, you can use sesame oil. I will make it with these ingredients right away. Easy recipes at home Now let’s make it.

First of all, I cut the ingredients first. First are the small leeks. Cut off the root end of the small leeks. Then cut in half for easier cutting. Now let’s cut it into round slices, keeping the cut edges together. The small leeks are now ok. Next is the green onion.

The green onions are cut diagonally. Cut them roughly 1 cm wide. This is ok for green onions. Then onions. Onions are cut into wedges. When you cut them into wedges like this, cut off only the roots. Then let it fall apart. The onions are now ok. Next is radish.

First, I peel the radish. Peel a little thicker. About this much. The part near the skin of the daikon is a little bit soggy, so cut it a little bit thicker for a softer finish. Then cut the daikon in half first. Then cut it roughly 7mm wide and thick.

After cutting, overlap and cut in half. Like this. Cut the radish like this. Daikon radishes come in various sizes, so cut them into pieces that are easy to eat. As for thickness, I think roughly 7mm is good. This one is cut in the same way. The radish is now ok. Next is carrots.

First, I peel the skin with a peeler. Then first cut them in half lengthwise. And then cut this one in the same way, roughly 7mm wide. The carrots are now ok. Next is maitake mushrooms. Maitake mushrooms can be hand-sliced. This helps the flavors to blend together.

Shred by hand so that the pieces are easily eaten. Maitake mushrooms are now ok. Then konnyaku. I want to shred the konjac using a spoon. This will help the flavor soak in. Also, konjac, if it needs to be pre-boiled, please pre-boil it. I will use konjac that does not need to be pre-cooked.

I think it would be easier to use konjac that does not need to be boiled because there are many konjac sold in supermarkets now. Then shred the konjac with a spoon into bite-size pieces like this. Then konjac is put in a bowl.

This one doesn’t need to be pre-cooked, but I’m going to do a little bit of simple odor removal. Konjac has quite a distinctive smell, so please add about 1/3 teaspoon of salt here. This is outside the quantity. Rub this in.

This will release a little water from the konjac and remove the konjac’s distinctive odor. After rubbing for about 30 seconds, leave it like this for 2-3 minutes. 3 minutes have passed. Then water comes out of the konjac. Rinse this once with water. This is OK. Keep the konjac well drained.

Next is burdock root. This time I am using mud burdock. I think there are two types of burdocks sold: washed burdocks and mud burdocks, but I recommend mud burdocks.

I recommend the mud burdock. It’s a little more work because of the soil, but it keeps the moisture in the burdock, so the burdock becomes very fresh. If you have mud burdocks, please try using them.

Then you rinse the muddy burdock in water, and then use the back of a knife to scrape off the skin. If you remove the skin too much, you will lose the aroma of burdock root. Now I will start to remove the burdock root.

Also, there are whiskers like this, so this one can be removed by pulling it, so please try to take it off. The skin has been removed. Then cut off the part at the very tip that’s a little brownish. Then cut the burdocks diagonally, roughly 7 mm to 1 cm wide.

The burdock is now OK. I’m supposed to remove the pungent taste from the burdock, but this time I don’t have to. This way, the flavor of the burdock will be more pronounced and tasty. Next, pork belly. Pork belly is cut into 4-5 cm pieces. The meat is now OK. Easy recipes at home

Next, I would like to fry the ingredients. This pork miso soup is made by frying the ingredients in oil to bring out the full flavor of the vegetables and meat. So I would like to fry it and then simmer it at the end. Now salad oil in a frying pan.

As I mentioned earlier, you can also use sesame oil if you like. Then I would like to grill the burdock first. When you grill burdock, it becomes very savory and has a unique umami taste. If you cook burdock with other ingredients, it will not brown well, so please cook it alone.

Then put it on the fire. The heat is medium. Keep the oil warm for 30 seconds at a time. Spread the oil over the entire surface as well. Then warm it up for 30 seconds and then add the burdock. Then spread it out with chopsticks. Turn the oil quickly once all over.

Once you have turned the oil all over, spread it out. It’s a bit of work, but spread it out so that it doesn’t overlap, otherwise it won’t brown well. Once spread out like this, continue baking until it is nicely browned.

Even if you fry it a little now, you can smell the nice aroma of burdock, and this aroma will accentuate the flavor of pork miso soup. Just now it has been baked for about 2 minutes. Flip over from the ones that have browned nicely. Bake on one side until nicely browned.

You can smell the nice aroma of burdock root. OK. I have now burned roughly 4 minutes total. Turn off the heat. When the burdock is fragrant like this and has a nice brown color, it’s ready to go. Then, please take out the burdock from here once.

Then we will use the frying pan as it is. Now the frying pan is still hot. Here is where we will add the pork. After putting it in, spread it out with chopsticks. The rice is not yet on the fire.

As the meat is cooked in this residual heat, it is easy to peel off. Now with the residual heat, it’s already roughly 60% cooked. Let the whole thing break apart like this before putting it on the fire. The heat is medium. Continue to brown the pork.

Grill as much as possible, spreading it out like this. Once spread out, grill without moving it too much. This will make it easier to brown. Flip over from the browned ones. Lightly brown one side. OK. If you flip it over, bake it for roughly 30 seconds and it’s ok.

Please take this meat out once as well. After this, I will stir-fry the vegetables, but if we stir-fry them together, the meat will burn easily, so please take this meat out once. Then now the oil came out of the meat.

This is a little bit too much oil, so I wipe off roughly 60% of the oil. This is just enough to leave a thin layer of oil over the entire pan. Wipe off about this much. Then fry the ingredients. It is not yet on the heat. First are the radishes and carrots.

Then add onions and maitake mushrooms. Then add drained konnyaku. These green onions are a little easier to cook, so add them later. First, turn the oil around once without putting it on the fire. This will speed up the flame. When oil has been distributed throughout, put on fire. Heat is medium.

Once this is done, the vegetables are lightly stir-fried. This will bring out the umami from the vegetables as well. OK. I just fried for roughly 2-3 minutes. Once the onions are lightly translucent, about translucent, turn off the heat.

The vegetables will release their umami flavor more easily if they are cooked thoroughly until that point. Then put the burdock back in here. Then add the meat. And mix quickly. The whole mixture will also be mixed with the meat oil. OK. So now going to steam bake it.

In addition, by having the meat and vegetables steamed here, I can bring out the umami of the meat and vegetables. Add cooking sake when steaming. Cooking wine has salt in it, so the salt will make it easier to get the water out of the Ya.

And the umami in that moisture makes for a very tasty result. Put it on the fire. I will have a quick stir and add the green onions at this time. Mix the whole mixture again. The heat is low.

Then I cover it with a lid and let it steam for 5 minutes like this. 5 minutes have passed. The lid is opened. Then you can smell the nice aroma of vegetables. Once you open the lid, turn the heat down to medium.

And then skip the alcohol content that has been stuck in this. There is a lot of umami from the vegetables. Cook for roughly 1 minute over medium heat. One minute passed. Then add water here. Add water and dashi stock. Then mirin (sweet cooking sake) is added. Mix this well once.

Continue to heat this, uncovered, over medium heat until it comes to a boil. The skin of the pot is now simmering. I let it simmer a little longer. A little bit of scum is removed. When the whole mixture is simmering like this, turn off the heat.

Now, add miso and other seasonings to finish. First of all, I dissolve miso first. Miso is first put into ladle. And then dissolve it in the soup, stirring like this. Be careful not to put it in all at once, or it will become lumpy. Mix once after adding. Then add soy sauce.

A little soy sauce is added to the sauce to enhance the flavor. Finally, the secret ingredient is ginger. Just a little bit of ginger will completely change the flavor, so please try it. Then put it on the fire again. Then heat until the skin of the pot is fluffy.

Be careful not to boil too much, because if you let it boil too much, the flavor of miso will disappear. When the surface of the pot is this hot, turn off the heat. And finally, taste and adjust the intensity of the flavor to your liking. It turned out tasty like this.

Now I’d like to finish it off by putting it in a bowl and sprinkling some scallions on it. Easy recipes at home Now pork miso soup is ready. This is how it turned out. Finished like this, full of umami and delicious. Now you can serve it with small leeks if you like.

It’s done. Now, I would like to eat I would like to eat from otsuyu first. Delicious. It is very tasty with lots of umami of vegetables and meat. We also get the ingredients. Delicious. I like the aroma of this maitake. We also get burdock root. This grilled burdock is very tasty.

Easy recipes at home It finished deliciously today. This is the point of this pork miso soup. Maitake mushrooms were added to the ingredients for this pork miso soup. Adding maitake mushrooms increases the umami flavor and makes it very tasty.

I used maitake mushrooms in this recipe, but by all means, try adding your favorite mushrooms. I put in maitake mushrooms, but I would like to add mushrooms of your choice to this dish.

Grilling the burdock really enhances the richness and umami of the burdock, resulting in a pork miso soup with a deep flavor. Try browning and grilling quite firmly. Once the baked burdock has finished baking, take it out and set it aside. And the pork.

Please cook this pork separately and take it out once it is browned. After you cook the meat, you cook the other vegetables, but if you put them in with the meat afterwards, they will burn easily, so you take the meat out once.

After removing the meat, there is quite a bit of oil from the meat, so wipe it off with kitchen paper. After that, steam the vegetables with cooking wine. This will bring out the full flavor of the vegetables. After steaming, uncover and heat gently.

This will allow the alcohol in the cooking wine to properly dissipate. Then add water and seasonings to taste and serve. I used a lot of ingredients this time, but you can use whatever you like for the ingredients. The ingredients are easy to find and very simple to make.

It is very tasty and you should try to make it. Easy recipes at home Today I made pork miso soup. I have many other various videos on my channel. Please subscribe to my channel and enjoy.

I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.s

こんにちは。料理研究家のゆかりです。
今回は、豚汁を作りました。豚肉と野菜の旨味を引き出す方法をご紹介します☆具沢山でボリューム満点！本当に美味しい基本の豚汁レシピです。ぜひ、作ってみて下さい。

Hello. This is Yukari, a culinary researcher.
This time, I made pork soup. We’ll show you how to bring out the flavor of pork and vegetables. This is a really delicious basic pork soup recipe. Please try making it.

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【材料】4人分
・豚バラ薄切り肉 150g
・にんじん 1/3本
・大根 100g
・ごぼう 1/2本
・長ネギ 1/2本
・舞茸 50g
・こんにゃく 1/2枚
・小ネギ 1本
・玉ねぎ 1/4個
・水 600ml
・酒 大さじ5
・味噌 大さじ2
・醤油 小さじ1
・みりん 大さじ1
・だしの素 小さじ1
・おろし生姜 小さじ1/2
・サラダ油 大さじ1/2

【ingredients】
・150g Thinly sliced pork belly
・1/3 Carrot
・100g Daikon radish
・1/2 Burdock root
・1/2 Green onion
・50g Maitake mushroom
・1/2 piece Konnyaku
・1 Small green onion
・1/4 Onion
・600ml Water
・5 tbsp cooking sake
・2 tbsp Miso
・1 tsp Soy sauce
・1 tbsp Mirin
・1 tsp Dashi stock
・1/2 tsp Grated ginger
・1/2 tbsp Vegetable oil

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🍳オススメ簡単レシピ

◎とろろ卵汁
　https://youtu.be/mswBu74jAX0

◎ヘルシー野菜スープ
　https://youtu.be/Zhz68oseams

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