The recipe tip is when to add miso!Recipe for "miso nikomi udon" taught by a specialty store

The recipe tip is when to add miso!Recipe for “miso nikomi udon” taught by a specialty store

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The trick is when to add miso!Recipe for

Miso nikomi udon, a specialty of Nagoya. It is a menu suitable for the cold season, with plenty of vegetables, udon noodles that fill your stomach, and hot broth that warms your body. However, many people think that “I can’t make it because I don’t have red miso at home …” and “It seems to be difficult because I use raw udon noodles …”.

“Miso nikomi udon is a perfect dish to enjoy the charm of miso. I would like you to try making it with familiar ingredients at home,” says a long-established store that handles miso carefully selected from all over the country. Mr. Kiyoshi Sato of the miso wholesaler .

So, this time, I was taught how to make recommended miso simmered udon using not only red miso but also commonly used ingredients such as mixed miso and rice miso. A simple recipe that can be made with boiled udon or frozen udon!

I knew that the timing to put in was different depending on the miso! ??Specialty store points

I knew that the timing to put in was different depending on the miso!  ??Specialty store points

Miso can be roughly divided into the following three types depending on the raw material, Jiuqu.
Rice miso: Miso, which accounts for about 80% of domestic production. Made by adding rice jiuqu to soybeans.
Wheat miso: Main production areas in Kyushu and Shikoku. Made from soybeans and barley jiuqu.
Bean miso: Built in the Chukyo region centered on Aichi prefecture. The main ingredient is soybeans only.

“Regardless of the raw material, it may be classified by color as” red miso “and” white miso “, but” red miso “in miso stewed udon means” bean miso “. This” bean miso “is It’s handled differently from other miso, so let’s keep the points down. “

Point ① Be sure to add sweetness to the bean miso!

Miso miso, which is made only from soybeans and salt, does not feel as sweet as other miso. If you season with miso alone, the dish tends to be astringent, so it is recommended to use it with sugar or mirin.

Point (2) Bean miso can be simmered with ingredients!

Bean miso is a “seasoning that tastes delicious”, and its characteristic becomes stronger when it is stewed. The aroma does not change much even when heated, so add it at the beginning of cooking.

Point ③ Add rice miso and wheat miso at the end and don’t miss the aroma!

On the other hand, the sweetness and aroma of rice miso and wheat miso are also characterized by being easy to fly if heated too much. The point to make it delicious is to add it at the end of cooking as much as possible so that it does not boil.

Let’s take a look at the recipe for miso nikomi udon.

[Recipe ①]Miso nikomi udon noodles made with bean miso

[Recipe ①]Miso nikomi udon noodles made with bean miso

Udon with lots of ingredients made from two types of miso. The udon noodles with plenty of broth with the flavor of meat and vegetables are excellent! Since it uses bean miso, it looks dark and has a strong taste, but when you try it, it is not so salty. The rich taste goes well with raw eggs.

“We use two types of miso so that even people who are not familiar with soybean miso can easily eat it. We use chicken and raw udon for miso stewed udon in Nagoya, but if you are not particular about the taste of authentic Nagoya, pork or frozen udon But you can make it delicious. You can use whatever ingredients you like. Try making it using the ingredients left in the refrigerator. “

(for 1 person)

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Boiled udon … 1 ball
Chopped pork … 50g
Deep-fried tofu … 1/2 sheet
Radish … Approximately 2 cm (60 g)
Carrots … about 1/4 (30g)
Burdock … Approximately 2 cm (20 g)
Shimeji … 1/4 pack
Long onion … about 4 cm (20 g)
Egg … 1 piece
Dashi soup … 400ml
Bean miso, rice miso … 2 teaspoons to 1 tablespoon each
Sugar … 1 tsp

* In the case of red miso, which is a mixture of bean miso and rice miso, only one type may be used. Add to the broth at the same timing as rice miso.

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