#cook:ソース

[vegehana-sub]

✿ 手軽に作れる♪ お好み焼きソース

[niraistylesphotos]

焼きそば、キャンプなどで鉄板の上でつくられめす。バーベキューでは余った食材をトッピングして、豪華な焼きそばになりがち。とても美味しくなっていきます。写真は無料でダウンロードできるようにしていますので自由に利用してください。

Yakisoba is often cooked on an iron griddle during camping trips. At barbecues, leftover ingredients are added as toppings, making the yakisoba even more luxurious and delicious. Feel free to use the photos, as they are available for free download.

[nyahongo]

みんな、こんにちは！

今日は何をしましたか？友達とレストランで美味しいブランチを食べて、タピ活をしました。

オムレットの中でハムとソーセージとキノコとタマネギとチーズがありました。すごく美味しかったです！肉は美味しいですが、野菜も食べるのが大切でしょう？

いちごミルク味とタロ味が好きですが、今回イチゴのを選りました。とてもおいしかったです！

今週の晩ご飯は生姜焼きです！生姜のソースを作るは簡単です。ソースの材料は：

醤油 (しょうゆ) - soy sauce

味醂 (みりん) - mirin

砂糖 (さとう) - sugar

料理酒 (りょうりしゅ) - cooking sake

おろしたて生姜と玉ねぎ- freshly grated (おろしたて) ginger (しょうが) and onion (たまねぎ)

最近、私の勉強は快調です。ようやく漢字を思い出して、書くもができます！嬉しいです！(*^▽^*)

先週の漢字：

草 (grass) 🌱 - Grass/plant radical + early/fast = Grass is the fastest growing plant.

林 (grove)🌲 - Tree + tree = Two trees make up a grove.

森 (forest) 🌳🌳 - Tree + tree + tree = Three trees make up a forest.

交 (mix, mingle) 🥣 - Pot lid radical + Father = The Pot Lid Dad Society (dads wearing pot lid hats) have a mixer every 6 (六) months.

校 (school) 🏫 - Tree + Mingle = The Pot Lid Dad Society has their mixers/meetings outside the school.

言 (word) ✏️ - Lines + Mouth = You use your mouth to say lines of words.

語 (language) ✍️ - Word + 5 + Mouth = Language is produced by many mouths.

話 (story, to talk) 🗣️ - Word + Tongue (or Thousand + Mouth) = A story is passed down from one person to the next until a thousand mouths can repeat it.

売 (to sell) 🎁 - Samurai + Hat + Human Legs = A jobless samurai walks door-to-door to sell hats.

読 (to read) 📖 - Word + Sell = Extra, extra! Read all about it! (The newspaper "sells words.")

本 (book, origin) 📕 - A book is the root/origin of knowledge, made from trees (木).

[falseandrealultravival]

Celery in sauce (prose, cooking)

Cut one celery stalk into 10cm pieces and boil for 3-4 minutes. After cooling, cut into 3cm pieces. Mix 15cc of medium-thick sauce, 15cc of vinegar, 8cc of soy sauce, 8cc of olive oil, and one bay leaf. Put everything in a ziplock bag, knead well, and leave in the refrigerator for about 2 hours. The sauce mixture will soak in, the celery aroma will remain, and the pieces will become soft.

2025.01.23

セロリのソース漬け（prose,cooking）

１本のセロリを１０cmくらいに切り、３、４分茹でる。冷ましたあと３ｃｍくらいに切る。中濃ソース１５ｃｃ、酢１５ｃｃ、醤油８ｃｃ、オリーブオイル８ｃｃ、ローリエ一枚を混合し、全てをジップロックに入れて良く揉み、２時間ほど冷蔵庫に入れておく。混合ソースが沁み込み、セロリの香りも残り、柔らかい。

[learningsohard]

【英単語】duxellesを徹底解説！意味、使い方、例文、読み方

duxellesは【細かくスライスしたキノコ、タマネギ、ハーブの混合物で、ソースを作ったり、料理に風味を加えるためによく使われる】意味として使われています。 和訳：【デュクセル】読み方はdʌkˈselです。豊富な例文及び運用法を通して「duxelles」の意味.. 例文Cook the duxelles over a low heat so that you don’t burn the mushrooms.きのこを焦がさないように弱火でデュクセルを調理します。 例文The fish sits on a bed of mushroom duxelles.魚はキノコのデュクセルのベッドに座っています。 【英単語】duxellesを徹底解説！意味、使い方、例文、読み方

[sonar-knowledge-center]

Top 10 Asian Sauces Every Kitchen Needs: A Comprehensive List

Dive into the heart of Asian culinary traditions with our curated list of 10 essential sauces, each a testament to the diverse flavors and cooking techniques across China, Japan, and Korea. These sauces are not mere condiments but transformative elements that introduce savory, spicy, sweet, or sour notes to a variety of dishes, from stir-fries to steamed and cold preparations.

From China, explore the umami-rich world of soy sauce(醬油), the oceanic depths of oyster sauce(蠔油), the complex layers of Scallop XO sauce(干貝XO醬), and the spicy kick of chili bean sauce(辣豆瓣醬). Each brings a unique flavor profile that enhances dishes like soy sauce fried rice, oyster sauce stew tofu, and ma po tofu.

Japan offers the nuanced sweetness and saltiness of its soy sauce(しょうゆ), the rich glaze of teriyaki sauce(照り焼きソース), and the refreshing zest of ponzu sauce(ポン酢), perfect for sushi, teriyaki beef, and citrusy dressings.

Korea's pantry essentials include gochujang(고추장), with its spicy sweetness and umami depth, doenjang(된장) for its robust saltiness and spiciness, and ssamjang(쌈장), a blend that adds a spicy, sweet, and salty balance to grilled meats and vegetables.

SIANG JI ASIA stands out by offering an authentic taste of these culinary traditions, with a range of condiments and sauces that cater to diverse tastes, ensuring every dish is elevated with authentic Asian flavors. Whether you're a restaurant owner or a home cook, their customization services promise a tailored culinary experience that brings the essence of Asia to your table.

For an in-depth understanding and further insights, please see the full article at The Essential Guide to Control Arms in Vehicle Suspensions.

[cooking256]

あぶらあんかけ 会津の郷土料理

「あぶらあんかけ」とは、福島市周辺で親しまれている郷土料理の一つです。豚肉や野菜を使い、特製のあんかけソースで炒めた料理です。名前の通り、「あぶら」とは油脂を意味し、しっかりとした味わいのある料理として知られています。 一般的なあぶらあんかけの作り方は、まず野菜（キャベツや玉ねぎ、にんじんなど）と豚肉をフライパンで炒めます。そして、特製のあんかけソースを加えて絡め、仕上げにとろみをつけることで完成します。あんかけソースは、醤油やみりん、砂糖、だし汁などをベースにした甘めのソースで、豚肉と野菜に絡ませることで、ほどよいコクと旨味を出します。 あぶらあんかけは、しっかりとした味わいが特徴であり、地域の食材を使った郷土料理として、福島市周辺で親しまれています。ご飯のおかずとして楽しむことができるほか、家庭料理や居酒屋などで提供されることもあります。

✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽

Oil sauce Local cuisine of Aizu

``Aburankake'' is one of the local dishes that is popular around Fukushima City. A dish made with pork and vegetables stir-fried with a special ankake sauce. As the name suggests, ``Abura'' means oil and fat, and it is known as a dish with a strong flavor. A typical way to make aburankake is to first stir-fry vegetables (cabbage, onions, carrots, etc.) and pork in a frying pan. Then, the special ankake sauce is added to mix it up to give it a thick finish. Ankake sauce is a sweet sauce based on soy sauce, mirin, sugar, and dashi stock, and by mixing it with pork and vegetables, it gives it just the right amount of richness and flavor. Abura Ankake is characterized by its strong flavor and is popular around Fukushima City as a local dish made with local ingredients. It can be enjoyed as a side dish with rice, and is sometimes served at home cooking or in izakaya restaurants.

[recipeclips]

Sous Vide ROAST BEEF

https://www.sweetteaandthyme.com/how-to-tender-eye-round-roast-beef-sous-vide/ Cut: Eye of Round 1. Season: salt, pepper, garlic, and onion powder 2. 3 lbs 18-24 h at 131 F 3. Pat dry WELL 4. Sear each side for only 15 seconds each on super hot skillet ------------------------------------------ https://www.savoringthegood.com/sous-vide-chuck-roast/ Cut: chuck roast 1. Leave meat at room temperature for an hour 2. Pat dry WELL 3. Season 4. Sear each side 2-3 minutes. 5. 3-4 lbs 24 h at 136 F [1 hour per inch of thickness] 6. Cool in ice for 10 minutes 7. Coat with 1 tbsp mayo and sear 1 minutes each side ------------------------------------------ https://foodieandwine.com/sous-vide-chuck-roast/ Cut: chuck roast any size 1. Rub 1-2 Tbsp Better Than Bouillon, Beef Flavored 2. Season: Montreal seasoning 3. Sear each side for 45 seconds each on super hot skillet Montreal Steak Seasoning --- try tsp instead of tbsp 2 tbsp Paprika 2 tbsp Garlic Powder 2 tbsp Kosher Salt 2 tbsp Freshly Cracked Black Pepper 1 tbsp Onion Powder 1 tbsp Ground Coriander 1 tbsp Crushed Red Pepper Flakes 1 tsp Dill Seed OR dill weed ------------------------------------------https://recipes.anovaculinary.com/recipe/sous-vide-roast-beef Cut: chuck roast 1. Salt and pepper 2. Sear 1-2 minutes each side 3. Season: au jus gravy powder 4. 3-4 lbs 14 h at 135 F ----------------------------------------- https://boniq.jp/recipe/?post_type=recipe&p=4485 58℃ / 136.4F （※1）薄い肉の場合はBONIQ後に表面を焼くと中まで火が入ってしまうことがあるため先に焼いておくと良いが、このように厚みのある肉の場合は、後から焼いた方がよりフレッシュな香ばしさを加えることができる。 BONIQ後、そのフリーザーバッグに塩を入れて味を1時間含ませる 「低温調理後、そのフリーザーバッグに塩を入れて味を含ませる」という方法がベストな仕上がりになるということを声を大にして言いたい！ 間違いなく美味しいです。自信を持っておすすめします。

------------------------------------- https://mi-journey.jp/foodie/71801/ 55C / 131F 牛肉の重量に対して0.5%の分量の塩で下味をつけます ＜銀座 六雁＞のお店でも提供されている、香味野菜とフルーツをふんだんに使ったしょうゆベースのソース（たれ）です 煮沸消毒した保存容器に入れ、冷蔵庫で2〜3か月保存可能

＜材料＞（作りやすい分量・約900ml） りんご…1/2個　皮ごとおろす にんじん…1/2本　皮ごとおろす 玉ねぎ…1/2個 にんにく…1/2かけ 濃口しょうゆ…325ml 薄口しょうゆ…25ml みりん…350ml 酒…350ml 上白糖…35g（大さじ4弱）

20〜30分、全体の量が2割ほど減って、とろみが出るまで煮詰めたらソースの完成。 sous vide temperatures for beef. Medium-rare: 129°F (54°C) to 134°F (57°C). We will be cooking our roast at 131 degrees F, the lowest safe temperature to have for long periods of time. Medium:135°F (57°C) to 144°F (62°C). French dip sandwich https://www.sweetteaandthyme.com/oven-roasted-french-dip-sandwiches/ ------------------------ 0.5% salt for 3 lbs meat = 6.8g salt 0.7% salt for 3 lbs meat = 9.52g salt https://funq.jp/buono/article/452402/2/ 肉100gに対しての味付けでベストな塩の量は、牛肉でも豚肉でも鶏肉でも0.9～1.3％が基本 美味しい肉に塩を振りすぎると、ドリップが出過ぎて旨味まで飛んでしまうので加減が必要。

パサつきやすい鶏のむね肉は例外で、購入したら3～5％の塩水に丸1日ほど漬け込んでから焼くのが高山氏のアドバイス。余分な水分を出すと同時に保湿もされるので、驚くほどジューシーに焼き上がる。塩水に漬けた鶏肉は4日ほど保管も可能なので、ぜひ試してみてほしい。 https://eat-treat.jp/columns/873 「鶏の照り焼き」の場合、下味は肉の重量の0.5％程度の塩分とし、肉の重量の1％塩分のタレをかけると塩分量が適正といわれています。 https://ultraslowrabbit.cookpad-blog.jp/articles/193047 肉に振る塩の量は0.8％が科学的？ お吸い物のおいしい塩濃度は1％程度といわれる

[kkimura]

今回の動画で、ついついお箸が止まらない、セサミチキンを作りました！

鶏むね肉を揚げて、甘辛いたれを絡め、ごはんのおかずにもお酒のおつまみにもよく合う一品です。

よければご覧下さい！🥡🍺🥢😋

In this video, I made “Crispy Sesame Chicken” but much better than take out

It’s double fried and super crispy! Similar to Korean fried chicken but less spicy and a bit sweeter. White rice and a beer is a must to have with it!!

Watch the video to see how I make it 😉 Enjoy!!

[shntr]

#とん平焼き #バズレシピ より。半熟玉子を乗せた #とんぺい焼き 。#オタフクソース の #だしと醤油のきいたたこ焼きソース が旨かった #レモンサワー #料理 #手料理 #おうちごはん #cooking https://www.instagram.com/p/CqQR8WUy5uf/?igshid=NGJjMDIxMWI=

[vegehana-sub]

✿ 米粉と山芋で超モッチリ！お好み焼き ✍️ 米粉50〜100g,桜えび,ソース→中濃ソース大1と1/2+ケチャップ大1/2+オイスターソース小1+砂糖小1/2

[lw2w]

豚の角煮を煮込んだ時のラードでソース焼きそばを炒めたらめちゃウマだった。 全然違う。 ちなみにこんなので「料理した」とは思ってませんので、…はい。 #ソース焼きそば #焼きそば #friednoodles #マルちゃん #東洋水産 #ラード #豚の角煮 #煮汁 #豚脂 #noodles #麺類 #麺 #food #foodstagram #eat #キャベツ #豚肉 #豚こま #cooking #gourmet #グルメ #自炊 #料理 #料理男子 #簡単料理 #お手軽料理 #動物性脂質 #動物性油脂 (Tokyo, Japan) https://www.instagram.com/p/CPm_3CDJDX5/?utm_medium=tumblr

[dasistleeway]

fried egg on yakisoba...

[falseandrealultravival]

Boiled pork with raw Chinese chive sauce (Prose, cooking)

Boil sliced ​​pork and place on a plate. Chop the Chinese chives and mix them with soy sauce, mirin, and sesame oil to make a sauce. Pour this over the pork and eat. It has a vivid flavor.

Combining the vitamin B1 in pork and the allicin in Chinese chives effectively relieves fatigue. Raw Chinese chives are used to avoid destroying the allicin, which is sensitive to heat.

Rei Morishita

2024.09.02

茹で豚の生ニラソース掛け（Prose , cooking）

スライス豚肉を茹でて皿に盛る。ニラを刻み醤油、味醂、ごま油を混ぜた液で和えて、ソースを作る。これを豚肉に掛けて食べる。鮮烈な味。

豚肉のビタミンB1、ニラのアリシンを合わせることで、疲労回復に効果がある。生ニラを使うのは、熱に弱いアリシンを壊さないため。

[najia-cooks]

[ID: A plate full of thick noodles in a light sauce, topped with carrots, cabbage, scallions, red pickled ginger, and vegetarian beef. Second image is a close-up showing the texture of the beef. End ID]

焼きうどん / Yaki udon (Japanese fried noodles)

Yaki ("fried" or "grilled") udon combines thick, chewy udon with vegetables, seared meat, and a savory sauce. It's flavorful, filling, and, if you already have udon on hand, fast!

Udon have a place in 和食 (washoku; "Japanese food" or "harmonious food")—'traditional' Japanese food that predates the increased opening of Japan to foreign trade and influence in the Meiji period. Yaki udon, though, like curry udon and yakisoba, is a more recent entry into Japanese cuisine, and is associated with 洋食(yoshoku; Western-style food).

Udon may be purchased dried, frozen, or, if you have a local east Asian grocery store, fresh; or, you can make them yourself at home.

Recipe under the cut!

Patreon | Tip jar

A couple different types of sauce are commonly eaten with yaki udon; instructions to make each are given below.

Serves 2.

Ingredients:

For the dish:

2 servings (400g) fresh uncooked udon (180g dry; 500g frozen)

1 small yellow onion, thinly sliced

3 leaves green cabbage, cut into bite-sized pieces

2 inches (55g) carrot, julienned

3 scallions, cut into 2-inch (5cm) pieces

3 shiitake mushrooms, thinly sliced

1 Tbsp neutral oil

Ground black pepper, to taste

Benishoga (pickled red ginger), to garnish

Green "cannonball" cabbage (the kind most commonly sold in the U.S.) is the type usually used for yaki udon; if you choose to use napa cabbage, add it in a bit later in the cooking time than the rest of the vegetables.

For the meat:

1/4 cup (9g) heo lát chay or bò lát chay (optional)

1 cup hot water

1/2 tsp vegetarian 'beef' stock concentrate, or 'beef' pho seasoning

Heo lát chay (vegetarian pork slices) or bò lát chay (vegetarian beef slices) are Vietnamese meat replacements that can be found in the dried goods section of an Asian grocery store. They may also be labelled "vegetarian food," "vegetarian meat slice," or "vegan food." Pork belly is the most common meat used in yaki udon, but any meat or seafood substitute will work—or just omit the meat.

For the sauce:

Version 1:

1/4 cup usata sosu (ウスターソース), also often known as sosu (ソース)

1 tsp Japanese soy sauce, such as Kikkoman's

The linked recipe is for a from-scratch version of usata sosu, but you can also check my yakisoba recipe for a quick version.

Version 2:

Another common choice of sauce for yaki udon combines mentsuyu and soy sauce, instead of combining usata sosu and soy sauce (in the same proportion given above). If you don't have mentsuyu, you may substitute for it by combining:

2 Tbsp Japanese soy sauce

2 Tbsp sake

1 tsp mirin or granulated sugar

3/4 tsp kombu dashi powder, or powdered shiitake mushroom

Along with the 1 tsp soy sauce from above.

Instructions:

To cook the noodles:

1. Bring a large pot of unsalted water to a rolling boil. Shake excess starch off of the noodles and add them to the pot.

2. Cook, stirring occasionally with chopsticks or a pasta spoon, until the noodles are cooked through and no longer taste raw. This will take 10-13 minutes for fresh or dried noodles, and 13-15 minutes for frozen. If your frozen noodles are parboiled, they will only need to be blanched for 30 seconds to a minute: be sure to read the package instructions.

The noodles should be slippery and neither hard in the center (if dried) or mushy on the outside, but firm and "koshi" (こし or コシ; "with body," "al dente").

3. Drain and rinse with cold water to halt cooking and rinse off excess starch. Set aside.

For the meat:

1. Whisk stock concentrate into hot water until combined. Add heo or bò lát chay and allow to soak until rehydrated.

2. Simmer lát chay and stock in a small sauce pot until all the liquid has evaporated. Set aside.

For the dish:

1. Heat a large skillet or wok on medium-high for several minutes and then add oil. Sear lát chay, turning once, until browned on both sides.

2. Add sliced onion and continue to sauté, stirring occasionally, until translucent.

3. Add carrots, cabbage, mushrooms, and black pepper and stir to combine. Fry for a few minutes until vegetables are softened.

4. Add noodles and scallions and, using tongs or a spatula, stir to combine. Cook for a minute, until scallions are wilted.

5. Add sauce ingredients and stir. Cook for another few minutes, stirring occasionally, until the sauce has thickened slightly.

Top with more black pepper and benishoga and serve warm.