I'm not much of a fan of store-bought noodle soup concentrate because it's rather sweet for me. So, I have come up with a recipe..., with some difficulty (I'm not good with figures, unlike most Japanese).
この簡単なレシピはCOOKPADのここに載せてあります。
私は市販の濃縮麺つゆは甘すぎて、あまり好きではないので、レシピを考えました。普通の日本人と異なり、数字に弱いので、ちょっと苦労しましたが。
150 ml soy sauce
150 ml mirin-like seasoning (which does not contain alcohol)
1 tsp instant dashi
500-ml PET bottle
Measuring cup
Put all ingredients in the PET bottle, and shake the bottle well.
しょう油 150 ml
みりん風調味料（アルコールが入っていない） 150 ml
出汁の素 小さじ１
500 mlのPETボトル
計量カップ
PETボトルに材料を全て入れ、ボトルをよく振ります。
冷蔵庫にしまいます。
使う時は、好みで１：４～５の割合で水で薄めます。
If you wish to use mirin instead, you must evaporate the alcohol first.
みりんを使う場合は、アルコール分を飛ばす必要があります。
2 comments:
Japanese food is my top favourite and it's nice to know that I could make concentrated soup to keep. I need to google and find out the ingredients like mirin and dashi.
Thanks for sharing.
Twilight Man: Whether to make such concentrate depends on how often you make Japanese dishes. You may want to keep the three seasonings, instant dashi, mirin, and soy sauce, separate and combine them together just when you need them.
Here's an old thread of mine on eGullet, which may be of interest to you:
http://forums.egullet.org/topic/103230-dashi-soy-sauce-mirin-ratios/
which talks about dashi, mirin, and soy sauce ratios.
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