Month: June 2020

Categories
Japanese food recipes

How to Make Juicy and Crunchy Karaage

When I had a Japanese restaurant a few years ago Karaage was one of our most popular dishes. We did a Karaage Bento Box for lunch and take away. Those dining in nearly always had Karaage on their tables.
Karaage should be nice and crunchy on the outside and juicy on the inside. Some people make Karaage using a batter mix but I don’t like it that way so I just use corn starch to give a thinner coating. When you make Karaage you need to remove the excess moisture so the coating doesn’t get too thick. This will also make sure your Karaage will come out nice and crunchy when you fry it. When marinating the chicken you will use soy sauce and mirin but you don’t need too really soak it. The salt will help with the flavour. You only need to leave it for 30mins-2 hours.
You can use Karaage in other dishes like Japanese curry, in a hotdog roll, or with buffalo hot sauce etc. Western people seem to love Kaarge with Japanese mayo but I’m not sure why.
Karaage is a popular domestic dish and Japanese people make it at home often. We love Karaage so much and like ramen everyone has their own way to make it and fuss over whose is best. Hopefully you can find your style! I will post a different Karaage recipe in the future so keep an eye on my YouTube channel and website.

How to Make Karaage

Servings 2-3 people | Prep Time 30mins to 2 hours | Cooking Time 20mins

Ingredients

Chicken Tight or Breast

800g

Ginger

1 tsp

Garlic

1 tsp

Mirin

1 Tbsp

Soy sauce

1 Tbsp

Salt

1.5-2 tsp

Corn starch

3-4 Tbsp

Oil

For deep fry

Method

  1. Remove the excess moisture by dabbing it with paper towel before cutting the chicken.
  2. Cut the chicken in to bite sized pieces and put them on a tray.
  3. Dab the chicken again to remove any remaining excess moisture.
  4. Sprinkle the salt on to the chicken.
  5. Add the ginger, garlic, Mirin, and Soy sauce and rub it in to the chicken.
  6. Cover the marinated chicken with plastic and leave it for 30mins-2 hours in your fridge.
  7. Pour oil into a pot for deep frying. (Oil needs to be at least 3cm deep and enough to cover your chicken). If you have a deep fryer that’s even better.
  8. Add corn starch into a bowl and take the marinated chicken from your fridge.
  9. Heat the oil with a medium-high heat until it reaches 160℃.
  10. Cover the cut chicken with corn starch and gently put it into the hot oil.
  11. Cook the chicken until an inside temp of 60℃ is reached. If the surface colour is too dark the oil is too hot so reduce the heat to mid.
  12. Place the Karaage on a tray with kitchen paper or new paper to soak up excess oil.
  13. Serve on a plate.
Categories
Japanese food recipes

Japanese Homemade FURIKAKE　ツナ缶を使った自家製ふりかけ

FURIKAKE is a dry Japanese seasoning that is enjoyed on hot rice. There are a few different varieties you can buy using different ingredients like vegetables, egg, fish, and meats. Using this recipe with you can make Japanese style FURIKAKE using tinned tuna and a few Japanese ingredients.
When I was at an Asian shop a lady was looking for Japanese FURIKAKE and asked about what was in it. The got me thinking about making a recipe that is cheap, easy, and tasty using simple ingredients you can easily obtain.
For this recipe don’t use the tuna in oil varieties. You don’t want your FRIKAKE to be oily so use tuna in water. It makes prepping the tuna easier.
In my YouTube video I toast the nori-sheets to make them nice and crispy and also bring out the beautiful smell and flavour. Toasting the sesame does the same thing and adds to the final product.
you can use FURIKAKE on other dishes not just on rice. It makes a great topping for pasta, salad, Udon with soup, and ramen etc.
Sometimes when I’m feeling lazy I just use FURIKAKE on my breakky or lunch.

オーストラリアのスーパーで手に入るもので自家製ふりかけを作ろうと、ツナ缶を手にしてこれなら簡単にできると思いレシピを作りました。日本なら乾燥エビや小魚が手に入りますが、こちらでは誰も使わないからな〜。こっちのスーパーでふりかけは手にはいりますが、ちょっと高いのよね〜。日本では９８円ぐらいで買えるのを知っているから買いたくない！！
オーストラリ人にふりかけ人気が出てきています。日本に行って、知ってくるのでしょうね〜。水煮のツナ缶を使うことで処理が簡単ですし、ゴマを煎ることで香ばしい味のふりかけです。

bonito, nori, sesame, tuna
https://youtu.be/xMf_OOcGnLQ

 

Homemade FURIKAKE

| Prep Time : 20mins | Total Time : 30mins

Ingredients

Tinned tuna in water (95g)

2 Tins

Salt (For tuna)

½ tsp

Sugar (For tuna)

½ tsp

White sesame

50g

Bonito Flakes (2.5g)

2 packs

Nori-sheets

2 sheets

Salt

1 Tbsp
   

Method

  1. Add the contents of both tuna tins into a bowl then using a strainer drain the water.
  2. Heat a frypan over mid heat adding the 50g sesame and stirring until light brown. Put it into a bowl and let it cool.
  3. Add the tuna to the frypan reducing the heat to between mid and low to remove excess moisture. Stir continuously to prevent the tuna sticking to the pan and burning.
  4. Reduce heat to low and add the ½tsp salt and ½tsp sugar to the tuna and stir well. Once the tuna is dry turn off the heat and let it cool.
  5. Roast the nori-sheets over a flame (mid flame) to make them crispy. Be carefully not to burn your hand.
  6. Tear the nori-sheets with your hands and add them to your food processer.
  7. Add 1 Tbsp salt and 50g sesame to the food processer and blend well.
  8. Add the two 2.5g packs of bonito flakes to the food processer and blend well.
  9. Add the nori, sesame, and bonito mix into a bowl.
  10. Add the dry tuna in to the bowl then mix well.
  11. Pour the FURIKAKE into a jar or airtight container. You can keep the FRIKAKE in your fridge for 1 month.

You can buy bonito flakes at Asian shops

自家製ふりかけ

| 準備時間：２０分 | トータル時間：３０分

材料

水煮ツナ缶（９５g）

２缶

塩（ツナ用）

小さじ1/2

砂糖（ツナ用）

小さじ1/2

白ごま

５０g

鰹節（２.５g）

２パック

海苔

２枚

塩

大さじ１

作り方

  1. ツナはよく水気を切る。
  2. フライパンを温めゴマを香ばしくなるまで煎る。冷ましておく。
  3. ツナを完全に水気がなくなるまでフライパンで炒める。
  4. 小さじ1/2 塩と小さじ1/2砂糖をツナに追加して更に炒める。冷ましておく。
  5. 海苔がパリパリしていなっかたら火であぶる。
  6. 海苔を手でちぎり、フードプロセッサーに入れる。
  7. 大さじ１塩と冷めたゴマをフードプロセッサーに入れて撹拌する。
  8. 鰹節をフードプロセッサーに入れて更に撹拌する。
  9. 撹拌したものをボウルに写して、完全に冷めたツナを入れてよく混ぜる。
  10. 容器に移す。冷蔵庫で１ヶ月大丈夫です。
Categories
Japanese food recipes

RAMEN-THE EASY WAY!!

Ramen is so popular in Japan. In Tokyo you find Ramen Towns, lots of shops in one small area. Japanese people like to talk about ramen and each person has their own favourites, much like football. Each ramen shop has a different style and different taste etc. Also, if you go to the supermarkets you find sooo many cup noodles. Cheap and easy to cook so busy people and single people eat them a lot.
Sometimes people just take the time and make ramen at home so that’s why I posted this recipe using Coles Ramen broth and Dry Ramen noodle from Supermarket or Asian shop.
It’s good winter food especially on a rainy day. Hearty and warms you up nicely. This recipe is very easy to make at home the only time-consuming part is the Chashu which takes 2-3 hours for the pork to be soft, juicy, and tasty. Once you’ve cooked the Chashu the rest is so easy.
I will post a Ramen Stock from scratch recipe one day but this one is a request from friend, so I quickly made this recipe and video as it’s winter and her family is very busy with the ski season.
Leftover Chashu can be used for other things like on a bowl of rice or even on a sandwich. Don’t throw out the Chashu sauce as you can use it for stir frying veggies, making fried rice, or a glaze for panfrying chicken. Keep it in a jar it in your fridge.

RAMEN – The EASY WAY

Servings 2 People | Prep Time 30mins| Total Time 3hours

Ingredients

(For Ramen)

Coles Ramen broth

500ml

Ramen noodles (Hakubaku)

2 bunch

Eggs (For topping) *

2 each

Chashu Pork – Sliced (For topping) *

4-5 slices

Nori-Sheet

1 sheet

Bok Choy

2 Bunch

Salt (For Bok Choy)

A pinch

Sesame Oil (For Bok choy)

1 Tbsp

Spring Onion (For topping)

30g

Chashu sauce*

6 Tbsp

*Chashu sauce is the stock left over from cooking the pork-Chashu.

(*For Chashu)

Pork Loin Roll Boneless

1.8kg

Oil (For Pork Loin)

1 Tbsp

Spring Onion (only use green bit)

85g

Onion

1 each

Carrot

1 each

Ginger

1Tbsp

Garlic

1Tbsp

Soy sauce

500ml

Mirin

200ml

Sake

100ml

Sugar

100g

Water

1500ml

(*For Boiled Egg with Chashu sauce)

Eggs

2-3 each

Chashu sauce*

100g

*Chashu sauce is the stock left over from cooking the pork-Chashu.

METHOD

Making Chashu (For 4-5 people)

  1. Wash the vegetables.
  2. Heat 1 Tbsp of oil in a frypan and sear all surfaces of the pork over a high heat.
  3. Cut the spring onion, carrot, and onion.
  4. Place the pork into a pot large enough to completely contain it.
  5. Add the spring onion, onion, and the carrot.
  6. Add 1500ml water.
  7. Add 500ml of soy sauce, 200ml of Mirin, 100ml of Sake, and 100g of sugar.
  8. Add 1 Tbsp of ginger and 1 Tbsp of garlic.
  9. Bring to the boil.
  10. Keep boiling and skim the scum off the top of Chashu sauce.
  11. Reduce the heat to between mid and low and simmer Chashu (the pork) for 2-3 hours.
  12. After 3 hours later, let Chashu cool. (When slicing Chashu, cool is better.)
  13. Remove the Chashu from the stock and strain the sauce into a separate container (we’ll use this later).

Boiling eggs in Chashu sauce* (*The stock left over from cooking the pork-Chashu.)

  1. Add eggs into a pot and cover with water.
  2. With the hear on high, heat until bubbles start to form on the bottom of the pot.
  3. Once the bubbles start forming reduce the heat to mid and simmer eggs for 8-9mins.
  4. Let the eggs cool.
  5. Peel the eggshells.
  6. In a bowl with 100ml of Chashu sauce 100ml add the boiled eggs, cover with plastic, and place them in your fridge.

Making Ramen (For 2 People)

  1. Slice the Chashu.
  2. Cut eggs in half.
  3. Cut Nori-sheet in to strips.
  4. Cut the spring onion.
  5. Clean the bok choy remove the edges.
  6. Add the Chashu sauce 3 Tbsp to each bowl.
  7. Heat 1 Tbsp of sesame in a frypan and stir-fry the bok choy.
  8. Add a pinch of salt to the frypan and continue stir-frying bok choy until soft.
  9. Boil water in a pot to cook the ramen noodles.
  10. Heat up 500ml of Coles Ramen Broth into another pot.
  11. Add 2 bunches of dry ramen noodles into the pot of boiling water and cook noodles for 4 mins. (or whatever the instructions of your ramen noodles say).
  12. Drain the water from the noodles.
  13. Pour the ramen broth into the bowls you will serve the dish in.
  14. Add the cooked ramen noodles to the bowls.
  15. Add the topping (bok choy, Chashu, egg, cut nori sheet, and spring onion)
  16. Itadakimasu!!
I used these to this dish. You can buy the Ramen broth at Coles (in Australia) and the ramen noodle at Asian shops, Coles, or Woolworths…in Australia.
Do not throw out the stock from pork-Chashu because can use it for lots of things like stir fries, pan frying chicken, or fried rice
Left over Chashu,
Chashu with Rice




Categories
gluten free Sweet Vegan

Healthy Snack, Mint Slice (V,GF,DF)　　グルテンフリー,ヴィーガン, チョコミント

I have a lot of mint growing at home so I wanted to make a dairy free mint slice! This recipe is good for Vegans, it’s dairy free, gluten free and tastes sooooo good. It is quite rich so make sure you don’t eat too much at once, hahaha. Good luck with that. It’s great for settling on the couch with good coffee and movies after dinner!
This recipe has 3 steps, making the base, the mint base layer, and the chocolate layer. It takes time to make but it’s healthy and uses ingredients that are good for you.
Use virgin coconut oil and real maple syrup not maple flavoured syrup. It does use peanut butter and cashews so please be carefully if you, your friends or family have nut allergies.
In summer, don’t leave this mint slice out for the fridge for long because it will melt. If you want to take it to your friends or workplace etc use a cooler box with ice packs please.

ミントのフレッシュな香りが口の中に広がるミントスライス。オーストラリアでは色々なところで見られます。スーパー、カフェやベイカーなどで。主人もカフェでコーヒーと一緒によく頼んでいます。
これから日本は夏、さっぱりとミントを入れた冷えた飲み物と一緒にこのスライスをどうぞ。ただし、ココナッツオイル を使用しているのでとても溶けやすいので、スライスを切った後はすぐに冷蔵庫保管して下さい。
このレシピは３ステップになります。ベースを作り、ミントレイヤー、チョコレートレイヤーを作る過程になります。ちょっと時間はかかりますが、味は濃厚チョコレートとミントの爽やかさが楽しめます。
ヴィーガン、グルテンフリー、デイリーフリーの方たちにも喜ばれます。
ただしピーナッツバターを使用していますので、ナッツアレルギーのある方達は気をつけて下さい。
このレシピはヴァージンココナッツオイル、カカオパウダー（ココアパウダーではありません）、ピーナッツバターはピーナッツだけの原料、メープルシロップ はカナダ産を使用しています。

Mint Slice (V, DF, GF)

Servings : 16 pieces | Prep Time : 1hour | Total Time : 5 hours

Tin size : W 20cm + L 20cm + H 4cm

Ingredients

(For Base)

Dates

100g

Hot water

150ml

Flaxseed

50g

Sunflower seeds

50g

Coconut oil (Virgin)

3Tbsp

(For Mint layer)

Cashew nuts

100g

Coconut oil (Virgin)

100g

Mint (use only leaves)

30g

Rice milk

50g

Maple syrup

50g

(For Chocolate layer)

Cacao powder

95g

Peanut butter

170g

Coconut oil (Virgin)

200g

Maple syrup

100g

Vanilla beans paste

½ tsp

Salt

A pinch

Method

Making the base:

  1. Line your baking tin with baking paper.
  2. Melt the coconut oil.
  3. Add dates 100g into a bowl, pour in the hot water 150ml, and allow them to soak.
  4. Add flaxseed 50g and sunflower seeds 50g into your mixer and blend well. Put the blended seeds into another bowl.
  5. Drain the date water but don’t throw it out. The dates will have absorbed some of the 150ml of water but that’s ok we only need 100ml.
  6. Into a food processor add the dates, 3 Tbsp of coconut oil, and the 100ml of date water and blend well.
  7. Add the date paste into the bowl with the blended seeds and mix well.
  8. Pour the base mixture into the tin and spread it out evenly. Put it in your fridge for 30mins.

Making the mint layer:

  1. Put the cashew nuts 100g into a bowl of hot water and allow them to soak.
  2. Melt then weight the coconut oil.
  3. Remove the mint leaves from the stalks You’ll need 30g of mint leaves.
  4. Drain the water from the cashew nuts.
  5. Add the cashew nuts, mint leaves, coconut oil 100g, rice milk 50g, and maple syrup 50g into the mixer blend until a nice smooth texture.
  6. Pour the mint mixture on top of the base and spread it out evenly. Put it in your fridge for 40mins – 1hour.

Making chocolate layer:

  1. Sift the cacao powder into a bowl to remove any lumps.
  2. Melt then weight the coconut oil.
  3. Add peanut butter 170g into a bowl.
  4. Boil water in a pot or saucepan over a low heat. *
  5. Put the bowl with the peanut butter over the boiling water and allow the heat to melt the peanut butter.
  6. Stir the peanut butter until smooth.
  7. Add the melted coconut oil 200g and whisk well.
  8. Add the maple syrup 100g and whisk well.
  9. Add the pinch of salt and ½ tsp of vanilla bean paste and whisk well.
  10. Remove the bowl from the heat, add cacao powder and whisk well.
  11. Let the chocolate mixture cool at room temperature for 30mins. (Do not put in your fridge)
  12. Pour the chocolate mixture on the mint mixture and spread it out evenly. Put it in your fridge for 4-5hours to allow to set.
  13. After 4-5 hours remove from the tin and cut in to desired size. Not too big as this is very rich.

*We want to melt the peanut butter but not cook it, so we don’t want direct heat. Suspending a bowl over boiling water will give us just the right amount of gentle heat.

ミントスライス

１６ピース| 準備時間：１時間| トータル時間：５時間

型のサイズ：横２０cm＋縦２０cm＋高さ４cm

材料

ベース用

デーツ

100g

熱湯

150ml

サンフラワーシード

50g

亜麻仁の種

50g

ココナッツオイル（ヴァージン）

大さじ３

ミントレイヤー用

カシューナッツ

100g

ココナッツオイル （ヴァージン）

100g

ミント（葉のみ）

30g

ライスミルク又はソイ

50g

メープルシロップ

50g

チョコレートレイヤー用

カカオパウダー

95g

ピーナッツバター

170g

ココナッツオイル（ヴァージン）

200g

メープルシロップ

100g

バニラビーンズペースト

小さじ1/2

塩

少々

作り方

ベース：

  1. デーツをボウルに入れて、熱湯１５０mlを追加。
  2. ココナッツオイルを溶かす。
  3. クッキングシートを型に敷く。
  4. 亜麻仁の種とサンフラワーシードをミキサーに入れて撹拌して、ボウルに移す。
  5. デーツと熱湯を分ける、この時、デーツの水は捨てないで、１００mlとっておく。
  6. デーツをフードプロセッサーに入る。
  7. 溶かしたココナッツオイル大さじ３とデーツ水１００mlを追加しペーストになるまで撹拌する。
  8. デーツペーストを粉状にした亜麻仁の種とサンフラワシードのボウルに入れ、よく混ぜる。
  9. 型に入れ平にして、冷蔵庫で３０分冷やす。

ミントレイヤー：

  1. カシューナッツをボウルに入れて熱湯を注ぐ。
  2. ココナッツオイルを溶かしておく。
  3. ミントはよく洗い、葉だけを取り、３０g計っておく。
  4. カシューナッツの熱湯を捨てる。
  5. カシューナッツ１００g、ココナッツオイル１００g、ミント３０g、ライスミルク５０g、 メープルシロップ５０gをミキサーに入れてスムーズになるまで撹拌する。
  6. ３０分冷やしたベースの上にミントミックスを流し入れ、平にして冷蔵庫で４０分から1時間冷やす。

チョコレートレイヤー：

  1. ココナッツオイルを溶かしておく。
  2. ピーナッツバターをボウルに入れる。
  3. 湯煎用鍋を用意する。
  4. ピーナッツバターの入ったボウルを湯煎用鍋の上に乗せ、スパチュラを使ってピーナッツバターを柔らかくする。
  5. 溶かしたココナッツオイル２００gをピーナッツバターのボウルに追加し、ホイッパーでよく撹拌する。
  6. メープルシロップ１００g、塩少々、バニラビーンズペースト小さじ1/2 を同ボウルに入れ更に撹拌する。
  7. 同ボウルを湯煎用鍋から外し、カカオパウダー９５gを追加してよく撹拌する。
  8. チョコレートミックスを室温で３０分程度冷ます。
  9. ミントミックスの上にチョコレートミックスを注ぎ、平にして冷蔵庫で４−５時間冷やし固める。
  10. ４−５時間後、型から外し、ご自分のお好きなサイズにカットする。
Categories
Japanese food recipes

Easy “KATSU-CURRY” Japanese Curry with Pork Cutlet

“Katsu-Curry” Japanese curry and rice with crumbled pork

OK! This recipe is using Japanese curry roux. In Japan there are so many curry roux products. I don’t know how many there are, but tons I think!! In Australia you can buy Japanese curry roux anywhere now as it is getting popular. I saw frozen Katsu-Curry at the supermarket. It’s maybe good for single person or a quick dinner, but the thing is, if you make curry sauce with Japanese curry roux, you can freeze it. When I have leftover curry sauce I portion it up and freeze them. I sometimes give my Japanese curry lover friend curry sauce, frozen rice, and frozen sausages, so he can heat up the sauce and the rice and just cook sausages in a frypan.

When I was kid, my mother used to make Japanese curry for Sunday dinner. She called it lazy dinner and always put a lot of potatoes in it but I wasn’t a big fan potatoes in curry. I like a runny, soupy, curry sauce but I miss my mother’s curry 😢.

Why turn heat off before putting the curry roux in? This is because if put the roux in with the heat on the roux won’t melt as well. This sounds weird but if the heat is on it will cook the roux rather than melt it and you get LUMPS!!!

This recipe uses pork strips but you can use any meat you like but I wouldn’t recommend lamb as it doesn’t go as well with Japanese curry as it does with Indian or Middle Eastern.

If you don’t eat pork you can use chicken fillet instead, but it won’t be Tonkatsu Curry, it’ll be Chicken Katsu Curry.

Tinned diced tomatoes have water in the can so only add extra water to make up the amount needed on the roux box. If your roux box says 750ml and your tinned tomatoes are 400g add 350ml of water.

When prepping Tonkatsu for crumbing just dusting your palms with flour is enough. If you use too much flour it won’t stick to the meat properly and your crumbs will fall off.

I’ll show you how to cook rice, the Japanese way, in another video.

Check this video how to cook rice the Japanese way

Grilled Vegetables and Japanese curry

Katsu-Curry (Japanese Curry with Tonkatus)

Servings Curry-4 people Tonkastu-2 people | Prep Time 30mins| Total Time 50mins

Ingredients

For Japanese Curry

Meat (pork, chicken, beef, your choice)

180g

Onion

1 each (190g)

Carrot

1 each (120g)

Ginger

1 Tbsp

Tinned diced tomato

1 each (400g)

Water

See your curry roux box

Curry Roux

1 Pack of the 2

Oil

2 Tbsp

For Tonkatsu (crumbled sirloin Pork)

Pork Sirloin Fillet

2 each (320g)

Plain Flour

Little bit

Egg

1 each

Panko (Japanese crumb)

3-4 Tbsp

Oil

For deep frying

Cooked rice for 2 people (see my YouTube video “How to Cook Rice The Japanese Way”)

Method

  1. Wash and peel all vegetables.
  2. Slice onion.
  3. Dice carrot. Big, small, your choice.
  4. Cut meat bite size.
  5. Heat oil in a pot.
  6. Into the pot, add the onion and stir until light brown.
  7. Add the ginger and stir.
  8. Add the carrot and stir.
  9. Add the meat and cook through.
  10. Add the tinned diced tomato (400g) and stir well.
  11. Pour the water (see your curry roux box, mine said water 750ml so I add 350ml of water) and stir well 750ml= 400ml tinned diced tomatoes + water 350ml
  12. Reduce heat to low and cook until the vegetables are soft.
  13. Once the vegetables are soft turn heat off.
  14. Add the curry roux and stir until the roux melts.
  15. Once melted turn heat on back to low and heat until curry thickens then turn heat off.

(Prep for Tonkatsu)

  1. Place pork sirloin fillet on chopping board. Remember to be careful of cross contamination and use separate chopping boards for meat, fish, chicken, and vegies.
  2. Stab the fillet with a fork multiple times. Great stress relief 😤
  3. Season with salt and pepper.
  4. Crack egg into a bowl and lightly beat the egg.
  5. Add the panko into another bowl.
  6. Dust your palm with flour. Using your hands lightly coat the fillet. Not too much or the crumbs won’t stick. Check out my YouTube video how to make Japanese curry to see it done.
  7. Dip the fillet into the egg making sure to coat it evenly then place the meat in the panko crumbs. Turn the meat over and cover completely.
  8. Add oil into a pot big enough to fry the fillets.
  9. Heat up the oil to 160℃. If you have thermometer, it will be very useful.
  10. Once the oil is 160℃, carefully place the fillets into the oil.
  11. Deep fry the fillet until cooked though. I always check for an inside temperature of 60℃ with a thermometer.
  12. Take the fillets out from the oil and place on a tray with lined with kitchen paper or newspaper to absorb excess oil.
  13. Cut the Tonkatsu.
  14. Serve on a bed of cooked rice, top with curry, then “ITADAKIMASU” (Japanese say this before eating and it means “thanks for the feast”).
Categories
gluten free sauces Vegan

自家製チリソース　Homemade Chilli Sauce

Hot sauces are very popular and you can buy so many different styles and heat levels but some are quite expensive. I love hot sauce and they are easy to make so I wanted to post one of my favourite recipes. I use it a lot at home and its very cheap to make with ingredients that can be found anywhere. For this recipe I use Red Hot chillies but you can use what ever you like depending on how hot you can handle.
This hot sauce is a mid-level for someone who likes hot sauce and is more about flavour than being the hottest 🤔.
When cutting chillies always use gloves and don’t touch sensitive areas like your eyes. Be sure to sterilise your jars before use. How to do this in both my Homemade Hot Sauce and Rhubarb and Raspberry Jam videos.

急にバッファローチキンが食べたくなり、辛くて美味しいチリソースを作ることを決意しました。チリソース大好きで、色々と市販を買って試したりするのですけど、たまにただ辛いだけっていうのがありますよね〜。マーケットに行ったらチリがすごく安かったので大量に買い込み、早速家に帰って作りました。チリソースは結構使いますので大量に作った方が安上がりですわ！作っている中、くしゃみが止まりませんでしたよ。何故かはわかりませんがチリのせいだと思います😢😢。
唐辛子を切ったりするときは手袋を使用することをお勧めいたします。たまに素手で切って忘れていて目とか鼻を触ると痛いし危険なので気をつけて下さいね

自家製チリソース

トータルクッキングタイム:４０−５０分

材料

韓国唐辛子（赤又は緑）

300g

ハラペーニョ

140g

赤パプリカ

1つ（100g）

玉ねぎ

1つ（200g）

ニンニク

小さじ２

米酢又はアップルビネガー

400ml

メープルシロップ

大さじ２

塩

大さじ１

オイル

大さじ２

作り方

ニンニク：私は大量のニンニクをフードプロセッサーで細かく潰して冷蔵庫に常備しております。市販のニンニクチューブでもいいですし、生のニンニクの場合は２−３片位です。

瓶：熱湯で殺菌してください。

  1. １８０度にオーブンを温めておく。
  2. 野菜はすべて洗っておく。
  3. 赤パプリカをオーブンで２０−２５分焼く。
  4. 玉ねぎをスライスする。
  5. 唐辛子、ハラペーニョは種のまま１cmの長さぐらいに切る。このとき手袋を使用して下さい。
  6. オーブン焼きしたパプリカはボウルに入れてラップをして冷ましておく。冷めたら皮と種をとる。
  7. 鍋にオイルを入れて、オイルが温まったら、玉ねぎを入れて中火で炒める。
  8. 玉ねぎが炒まったら、ニンニク入れて更に炒める。
  9. 切った唐辛子、ハラペーニョを８）の鍋に入れて炒める。
  10. 焼きパプリカを追加し、炒める。
  11. ある程度、炒めた唐辛子の鍋に米酢を入れて弱火にする。
  12. メープルシロップと塩を追加して更に煮る。
  13. 唐辛子、ハラペーニョに火が通ったら、火を止めて、粗熱をとる。
  14. 鍋で煮た材料をミキサーに入れて、スムーズになるまで攪拌し、瓶に入れて冷めたら蓋をして冷蔵庫に保管する。冷蔵庫で２ヶ月は大丈夫です。

Homemade Chilli Sauce

| Prep Time 30mins| Total Time 50mins

Ingredients

Red Hot chilies

300g

Jalapeños

140g

Red capsicum

1 each (100g)

Onion

1 each (200g)

Garlic

2 tsp

Rice vinegar or Apple vinegar

400ml

Maple Syrup

2 Tbsp

Salt

1 Tbsp

Oil

2 Tbsp

ABOUT GARLIC: I always have crushed garlic in my fridge. I buy a lot of garlic cloves and use my food processor to crush them. I then put it in a jar or airtight container. I’ll do a video on this soon.

ABOUT JARS: Sterilize you jars with hot water (How to do is my Homemade Hot Sauce and Rhubarb and Raspberry Jam videos).

Method

  1. Preheat your oven to 180℃.
  2. Wash all your vegetables.
  3. Place red capsicum on a tray and roast it for 20-25mins.
  4. Slice onion.
  5. Cut all chills approx. 1 cm long and put them into a bowl. (Wear gloves!)
  6. After 25 mins, put the roasted capsicum into a bowl, cover with plastic wrap and allow it to cool. After it’s cooled peel the skin and remove the seeds (Please don’t wash the capsicum with water when remove seeds because you will lose beautiful flavor).
  7. Add the oil into a pot over a medium heat. When the oil is hot add onion and stir.
  8. Once the onion softens add the garlic the pot and continue to stir until mixed.
  9. Add the chillies to the pot and stir.
  10. Add the roasted capsicum to the pot and stir.
  11. Add the rice vinegar to the pot and reduce heat to low.
  12. Add maple syrup and salt to the pot and continue stirring until the chillies are soft.
  13. Remove the pot from the heat and let it cool down.
  14. Add the cooked ingredients into your mixer and blend until smooth.
  15. Pour the sauce into jars. Once cooled down you can put on the lids and put them in to your fridge. Refrigerated, you can keep hot chilli sauce for about 2 months.
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