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味噌（大葉味噌）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

Macrophyll : 30g (about 50 pieces)
(A) Miso : 100g
(A) Sugar : 25g
(A) Liquor : 大さじ2
(A) Mirin : 大さじ2
ごま : 大さじ1
サラダ油 : 小さじ1
一味唐辛子 : 適量

Time required

10minutes

Procedure

1) cut perilla 00:59
Wash perilla well in a bowl with water (not listed), changing several times.
Squeeze out the water and cut into appropriate sizes.
2) mix with seasoning 01:58
Put 1 and salad oil in a frying pan and heat over low to medium heat.
When it becomes soft, reduce the heat, add (A) and evaporate the alcohol while stirring.
3) finish 04:03
Add sesame seeds and mix.
Turn off the heat and add chili pepper.
When it cools down, put it in a storage bottle and it's done.

Point

・It is delicious even if you put it on cold tofu, rice, or put it on cucumbers.
・The recommended water temperature for washing perilla is 50 degrees.
・When cutting shiso leaves, the size should not be uniform.
・If it looks like it will burn when you add the seasoning, turn off the heat.
・You can reduce the spiciness of chili peppers by putting them in after turning off the heat. If you don't like spicy food, you don't have to add it.
・Can be stored in a refrigerator for 1 month.