和え物（オクラと天かすと海苔の和え物）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 10minutes
Egoma Miso ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Perilla leaves : About 20 large ones
- miso : 2 tablespoons
- sweet sake : 2 tablespoons
- Cooking sake : 1 tablespoon
- Millet sugar : 3 tsp
- soy sauce : 1 tsp
- Sesame oil : 1 tablespoon
Time required
20minutes
Procedure
-
1)
Prepare the leaves of perilla
00:13
Wash the leaves of perilla quickly and chop them into small pieces.
-
2)
Mix 1 and seasoning and boil
01:36
Put all the seasonings in a hand pan and heat over low to low medium heat while mixing with a spatula. When it becomes fluffy, add chopped perilla leaves and heat while mixing. At first, the water from the leaves of the perilla leaves makes it shabby, but it is boiled down over low heat.
-
3)
Let it cool down
03:18
When the bottom of the pot is smooth with a spatula, turn off the heat and let it cool.
-
4)
Fill in a storage bottle
03:47
When it cools, put it in a storage bottle and store it in the refrigerator.
Point
・ For miso, we recommend additive-free Jiuqu miso, which can be purchased at supermarkets.
・ If the leaves of perilla are hard, chop them as finely as possible, and if they are soft to some extent, chop them slightly coarsely.
・ When heating, be careful because it is easy to burn if the fire is strong.
・ If it is cooled as it is, the surface will dry, so cover the pot with the lid slightly shifted.
・ Toromi feels loose when freshly made, but when it gets cold, it becomes stronger.
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