Amazake miso-zuke
Just soak tofu and vegetables in amazake miso.
Material
( 2 servings )
|
|
Sweet Sake |
100g (3.53oz) |
miso |
160g (5.64oz) |
Salt koji |
2 tablespoons |
Cotton tofu |
1/2 chome |
paprika |
1 piece |
Cucumber |
1/2 |
Carrots |
1/2 |
Amazake with the natural sweetness of rice and jiuqu. There is an image of drinking in cold weather such as New Year's and Hinamatsuri, but in the Edo period it was useful as a "summer energy drink".
Amazake, a summer drink, can be arranged not only as it is, but also by dividing it with soy milk or combining it with yogurt. It has a rich sweetness, so it can be used as a seasoning instead of sugar. So, this time, I made tofu and vegetables pickled in miso using amazake.
作り方は、えん食べのYouTubeチャンネルでも紹介しています。
■ Materials
Amazake 100g (3.53oz)
Miso 160g (5.64oz)
2 tablespoons of salted koji
1/2 cotton tofu 1 paprika 1/2 cucumber 1/2 carrot
With tofu and your favorite vegetables
■ How to make
1. Place a heavy plate on the tofu wrapped in kitchen paper and drain it for about 2 hours.
The key to making it delicious is to drain the water well
2. Divide the tofu into 8 equal parts
3. Cut the vegetables into sticks
Beautiful when cut to the same length
4. Put half of amazake, miso and salted jiuqu in two storage bags and mix well.
5. Put vegetables and tofu in it, respectively.
You can put it in a bottle or tapper
6. Let it sit in the refrigerator for a day
7. Complete when the taste is soaked
■ Tofu like cheese
It has a sticky texture and feels like cheese. Not only is it salty, but you can also feel the mellow richness and sweetness of amazake. Not only does the rice go on, but it's also perfect as a snack for sake. If you like a strong taste, let it sit for a little longer and the taste will soak in.
The taste is soaked in good condition
■ Vegetables filled with umami
The taste is strong, but the freshness remains the same. The umami of the vegetables is brought out so much that you can't think it's just left overnight.
Put it in a glass and it will look a little fashionable
Personally, the number one hit is paprika. The refreshing sweetness peculiar to paprika and the umami of miso and amazake are in harmony. Paprika is often used in Western food, but it seems to be compatible with Japanese seasonings.
■ Energetic summer
Amazake miso-zuke that can be easily made even in the hot summer without using fire. The "fermented food trio" of amazake, miso, and salted jiuqu will give you a deep taste, as if you made it on the pickled floor inherited from your grandmother. This summer, when the heat wave is predicted. I want to take in amazake well and survive energetically.
Also for salt supplementation in midsummer