Saba Misoni (Mackerel Simmered in Miso Recipe) | Cooking with Dog
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- Опубликовано: 1 окт 2024
- How to Make Saba Misoni 鯖の味噌煮の作り方 We would appreciate it if you could add subtitles for this video! www.youtube.com... Thank you for your support!
(serves 2) cookingwithdog....
1 Saba Mackerel Fillet
1 Bell Pepper - seeded and quartered
Shiraganegi - White part of a Long Green Onion, Shredded
* please watch our yakibuta ramen video on how to make it
www.youtu.be/yf...
180ml Water (6.1 fl oz)
3 tbsp Sake
1 tbsp Sugar
1 tbsp Mirin
1½ tbsp Miso
3 slices of Ginger Root
10cm Green part of Long Green Onion (4 inches)
Wooden Drop-lid (otoshi buta) or substitute: aluminum foil or parchment paper with several half inch holes
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※字幕を表示は動画下部にある [設定] アイコンをクリックして下さい♪
鯖の味噌煮の作り方 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ www.youtube.com... いつも応援していただき本当にありがとうございます！
＜材料＞２人分 cookingwithdog....
鯖：半身
ピーマン：１個（種を取り除き縦４つ割）
白髪ねぎ：作り方は焼き豚ラーメンのビデオを御覧ください。
www.youtu.be/yf...
水：１８０ml
酒：大３
砂糖：大１
みりん：大１
みそ：大１と1/2
生姜薄切り：３枚
長ねぎの青い部分:１０cm
落とし蓋（穴を所々あけたアルミホイルかクッキングシートで代用）
フランシスのお弁当箱、巾着袋、お箸セットを注文！
cookingwithdog....
フランシスのTシャツとエプロンを注文！
cookingwithdog....
Chef used regular miso in the video but you can use red miso or white miso too. The saltiness depends on the type of miso you use, so adjust the amount to taste :) Please avoid using sweet miso since it doesn't fit this recipe.
cookingwithdogさんのおかげで世界中の人にこのように日本食が伝わっていって、本当にうれしいです。またこのような丁寧で美味しそうなビデオのおかげで海外の人にきっと日本食がいい印象で伝わっていることでしょう。日本人であるわたしも知らなかった料理方法や器具の使い方があって、とても参考になります。ありがとうございます。
Please search "drop lid" on ebay. It is called "Otoshi buta" in Japanese. You can substitute aluminum foil or parchment paper with several half inch holes. In that case, you should place a small plate on it as a weight :)
When you need to simmer miso, add it in 2 or 3 steps to avoid losing its flavor. In case of miso soup, you should dissolve the miso in the end. The timing of adding miso depends on the recipe :)
Cooking with Dog i
シェフがscula24さんのコメントを読んでとても喜んでいました。これからもがんばりますのでよろしくお願いします(^_^)
木の落し蓋は水に濡らさないと食べ物の匂いが残ってしまうらしいですね。あと使った後はすぐに洗って乾かさないいけないみたいです。日本語字幕見てくれてありがとうございます(^.^)是非試してみて下さいね☆彡
If mackerel (saba) is not available in your area, try sardines (iwashi), horse mackerel (aji) or salmon (sake). Chef especially recommend salmon! もしサバが手に入らなければイワシ、アジ、サケを試してみて下さい。シェフのおすすめはサケです！
I've never seen a more patient, well-behaved dog in my life!
Cooking with doog. Heh. if you know you know
I LOVE that chef understands the culture difference, and always offers very easy and convenient alternatives so that anyone and everyone can enjoy these wonderful dishes! :)
Many Japanese chefs think removing the foam is necessary to achieve a pure, clear taste. On the other hand, some chefs think the foam will gives a unique flavor to the dish so it doesn't have to be removed. I think it is your choice :)
You can use a metal drop lid :) Please make sure to dampened a wooden drop lid before use, otherwise it will absorb the smell of the dish.
It's raw sugar. Chef likes to use it because it is rich in minerals and vitamins :)
My friend's mom made this dish for me and I really love it!!! I will make one myself! Thank you very much for sharing ❤️
いつも楽しく拝見しています。今日このサバの味噌煮レシピをためして 深刻な病と闘う母に食べさせました。 とても美味しいと喜んでくれました。 ありがとうございます。
ナオト 大阪より
I wish we could have an episode narrated by Chef, she seems so cheerful :)
The chef is beautiful! Always so patient and a lovely smile. I'll be making this tonight for hubby
i always like the video before i watch it lol
It is kinda sour. The Miso paste makes a great marinade for beef, pork, chicken and fish also. the best thing I can suggest is get some Miso soup packets Kikkoman. it is good for what it is, and will give you an idea :)
Well no wonder korone likes this food
こんなに沢山の外国の人が日本食作る動画見てることになんか驚き…！
こんばんは、奥様。
すみません。アップロードに気がつきませんでした。
とても参考になります。いまだに魚料理は苦手なんです。
いい歳して、お魚、こわいんですよ。
京都なら白味噌と赤味噌を併せて使うかもしれませんね。
その場合は、砂糖を控目でしょうか。
仕上げに、ごま油か七味を少し足してもいいかもです。
いつも感じるのですが、
奥様が笑顔で調理なさっているのを拝見し、
とても癒され、気付かされます。
「料理は楽しく」が、基本ですよね。
I tried this one and Oh God So fcking 🤤 delicious, Wow just wow ❤️
Delicious! Japanese recipes for saba are brilliant, and this is a keeper. I never thought I would enjoy a potentially 'fishy-smelling' fish so much!
そうですね。京都料理のよう味噌2･3類を混ぜるのはナイスアイデア。私も京都に住み、錦や京都の味噌専門店や老舗で質もバライエティもすばらしいだと思います。
例えば柚子あわせの白味噌にはっちょう味噌を併せて魚や野菜の煮込みに最高ですね。
しかし私の大好物はやはり西京焼きです。鰆か鯖、西京味噌とベスト相性！
Possible as well, I'm not a sugar expert hahaha :D
Both are better than the bleached one~
Poor Chef she had to wait untill midnight at Japan just to release a video for her fan in the US! Let's give a big clap to her! ^.^
japanese food are addicting!
I sort of wish they would still include all the steps to make the dishes, I miss the spring onion cutting
木の落し蓋は水に濡らしてから使うって昔お母さんが言ってた!! なんだか再確認、再認識しちゃいました♪ ピーマンは初めてだったのでびっくりしました☆今度やってみます♪ 日本語レシピありがとうございました♪
Isn't it, that the foam may also contain the last bit of dirt and sometimes blood that was still on the fish, but couldn't be removed by the cleaning process?
I'm just asking... Thought I read it a few weeks ago on another recipe.
Anyway: Looks delicious! Although fish is quite expensive here in Germany (up to 10,00EUR / 100g and more!) I will give it a try sometime!
I was wondering if you could do a miso salmon recipe. i had it at this Japanese country style restaurant called Mr. max just out side of Dallas and it was heaven. i don't live there anymore but would love to know how to make it.
PS i hope you're doing ok chef. and that your health is steadily getting better
new chef recipe! and soup so it can be easily prepared. will have to try this; thank you
I am from Chile !!! congratulation for this chanel I love it so much!!! all the preparations are beautifull very delicius!, and are a great inspiration for prepare some fish or seafoods, like the "picoroco" or the piure! from my country!! again congratulations !! :)
Hello, chef! I was wondering...does it have to be a Mackerel fish or can it be other kinds of fish?
Where did you get that wooden lid you placed on the simmering fish? What is it called?
All throughout the video, I kept thinking to myself, "This is in dire need of rice," and then she finally says, "This goes great with steamed white rice." Idk why I found that so funny x) Anyway this looks delicious :D
おいしそう！こんばん、作る見ます。Cooking with Dogのレシピはいつもおいしいですよ！Looks good! I will try to make it tonight. Your recipes are always delicious!
I know what he's saying, but if I absently listen to him he sayssomethig like, "Please watch our other video on how to properly make the shirbgisbabani."
Thanks, I tried this recipe out and it turned out really great. Hope to see more Saba fish recipes.
Link the previous video as annotations so it will help viewers find the video
Yes, it's brown sugar.
As sugar is naturally brown, using the non-bleached version is considered healthier. It contains no bleaching chemicals :)
Interesting, mixing sugar, sake, and mirin..when mirin is already sake with sugar.
I can't wait for the next recipe! looks like beef!
Are you an actual real chef in Japan? Like do you have your own restraunt? Because your cooking is very professional and superb. ^o^
the next recipe looks really yummi
It looked a little more like cane sugar... The two have such a similar color that I have trouble telling the difference... >_
I noticed the sugar has a slight color to it. Is it different from bleached, granulated sugar, like we have here in the U.S.?
The next video looks amazing!
Just curious, why do you have to remove the foam in some of the recipes? What would happen if you didn't remove it?
She's so good! Broave chef!!
That would be a brown sugar. It's a form of sugar that wasn't whitened. It's more aromatic than white sugar.
A good raw sugar that most people might be able to find in the states is called Rapadura (whole cane sugar)
If you clean the mackerel in a little boiling wine it will be betta
I don't know why Francis' face looks so funny to me in this video... like he is always squinting. haha cute
Exactly what kind of miso was that. Didn't look like shiro miso.
Why do you dissolve the miso in a ladle? Why can you not just put it in the pan to dissolve?
Thank you nice couple,cooking with the dog,😍❤️👍
This Recipe is the best
thumbs up if u like watching cooking with the dog but u never had attempt to cook it XD
Why is the dog so close to the stove. That's so dangerous.
The narrator's fake Asian-English accent is slipping. Must not have been a good day.
Is it me or does Chef look unwell? :( I hope you are taking care of yourself Chef!
鯖は好物です。おいしそー（＾＾）/でもなぁ、この"Cooking with Dog"を夜中に見るとお腹がグーッと鳴る。（T ω T)
Does your dog stay there on his own? Or did you train him or her to stay there?
What other alternatives do I have to bell peppers? I don't like them very much.
how can anyone dislike this video? this is a cooking video and there is a dog.
uhm.. was I the only one waiting for the dog to be put in the pan too...? :)
Whenever her says "mackarel" all I hear is "macaron". Now I want macarons :c
I thought you shouldn't let miso boil because it will lose aroma and flavor?
Why do you remove the foam? What negatime effects does it have on the fish?
Is chef getting younger and younger every episode? Chef~ whats your secret?
When I get bigger paychecks I'll diffidently try this one and the Menchi
You know, that dog must have a strong character, if he resists so easily.
さばのみそ煮大好きです（＾Ｕ＾）銀しゃりごはんにあいそうですね！今晩はシェフレシピで作ってみようと思います❤フランシスがシェフの食べている様子をじっと見ているのがかわいいです☆
Chef, are you ok? You look kind of sick...is something wrong? #worried
i like the previous background music better, this one sounds too rushy
im sad te misses is looking old-- :(
The dog must be pretty old aswell.
when she makes it it looks so easy
this dish came out great :) thanks chef!!
every time the piano music starts playing in the backround I get sad because that means the video is almost over :(
Whoa I never realized how gorgeous the skin of a mackerel was before.
レシピ100超えたところで本を出版してもいいんじゃないかな？英語版でamazonで販売するとか。
Is there a difference in using a wooden drop lid and a metal one?
I always thought that the miso shouldn't boil
おいしそう！私はちがう魚を使うことができますか。多分,ここで鯖を見つけることができません。
おお鯖味噌きたわ～
大分前にリクしたものです。今頃すみませんw
梅干がなくてちょっと残念でしたがw
ピーマンは初めて見ましたが外国の方なら入手しやすいのですかね？
臭み抜きにいいのかな？英語わかんないのですいませんw
what happened to francis, his right ear looks in a bad state
hi , watashiwa anata to itsumo oishnii gohan o tskurimasu :) arigatou sensei ne totemo tasukarimashita !
Im japanese but I dont like raw fish because of the smell but Saba Misoni is the one of my favorite fish meal. If you like miso soup and other miso flavor, you would like this one . No fish smell at all!! I still dont like the skin part tho :(
Looking great chef! You are back to your old self in this video. Love the fish dishes, gives me ideas for new meals at home. Will try with salmon which is much more available here in Indiana USA at this time of year.
Hello! Thank you for this. If I use two fillets, should I double the wrest of the ingredients?
can we substitute the mackeral with another type of fish?
that is if they ain't superglued his butt to the stool x)
This is one of my favorite dishes, real comfort food. I'd be interested to know the type of salmon used in Japan as it's different to the Atlantic salmon we get in the UK. Making this in the UK you really have to hunt out good mackerel from a fishmongers, the stuff they sell in supermarket chains is really bad, bruised soft not stored properly. I love the fatter mackerel you get in Japan.
Sorry I meant saba not sake - talking about mackerel not salmon. The mackerel in British supermarkets like most fish can not be used for sashimi/sushi. I can find good fish at the fishmongers [dying out these days] but saba is Japan is different to the UK. I'm guessing we get fish from Norway or Spain - I'm not sure you get farm mackerel but in Japan I know there are money types of saba - hon saba, hiri saba, seki-Saba not just one saba.
I don't like seafood at all, thusly, I don't like to eat a lot of Japanese cuisine, but your videos always make me feel like trying fish again! Such lovely and minimal presentation, such care going into the preparation of the food, it just looks so amazing and delicious every time!
In another video - couldn't say precisely which one just now - they said it is to make everything looking cleaner. So when she makes ramen she does the same thing at various points for that reason.
煮込みのアクをとる習慣は、向こうの人にはないのだろうか？？
Wikipediaを読む限りでは、イタリアにはアクの影響を理解したうえで、あえて一度除いたアクを加える料理もあるというが…。
it helps dissolve it faster and spreads it more evenly