Is there a way to make this without alcohol? I realize it won't taste the same, but maybe there is someting I can use as a substitute for the sake and mirin, that won't ruin the tare too much?
@catatemyname The sake is one of the important elements for Miso-tare. If couldn't use added alcohol ingredients, it doesn't the same taste. But I have an idea not to use sake and mirin. 1.Using yogurt 50g, sugar 50g and water 100cc instead of sake 100cc and mirin 100cc. It's not perfect and little bit different taste but yogurt is the same as sake that Lactic acid fermented seasoning. ※I would like to say one thing that I didn't use real mirin. I always use Mirin-like seasoning. It's not having alcohol too much (Including a little less than 1%) If the answer is not clear, please feel free to ask again!
@@RamenCookingCH okay! I was originally going for a mix of rice wine vinegar with sugar for mirin, and rice wine vinegar with white grape juice for sake. I will definitely try the yogurt though, sounds interesting :)
@catatemyname Good things! Actually I was supposed to advice that you should use wine instead of sake and mirin because already you know wine is the same Lactic acid fermented seasoning. But it might goes different taste I thought...anyway I hope it works well!!
@rudee15 Theoretically, it seems possible to store miso (not Miso tare) in a frozen state for about a year. However, if you can check the condition of the ingredients, you will know about the change in taste each time. If you can't do that, we recommend that you use it up as soon as possible.
@D. LAW I'd like to ask you something that couldn't you read the description in your language on TH-cam?? I thought the description translate automatically any language so far...
おいしい味噌ダレを作るコツは、ずばり味噌のブレンドです。
赤味噌、白みそ、麦みそ、麹味噌、米味噌などいろいろあり、さらに産地によっても味わいが異なります。単一の味噌では単調になりがちですが、ブレンドすることで複雑性をもたせ深みが出せます。
大切なのは、”３～５種類の自分が好きな味噌”を使ってかつ”原料がかぶらない味噌（単純に色で分けてもいいです）”をブレンドすることです。
辛い味噌ラーメンの場絵は何を加えればいいんですか？
I have been scouring youtube for a proper video on this topic. Thanks for the video!
I'm glad if I could help you a little✨
Hi! I've got one thing that I'm not sure about in the recipe:
You mentioned 1 garlic grated. Is that 1 whole head of garlic or just 1 garlic clove?
In my recipe, I use 1 whole garlic.
But if you want it more or it’s too much, you can adjust amount of garlic.
ramenchef-japan.com/tare3/
I am the first subscriber.
Nice video keep going on.
コメント再度失礼致します。味噌ダレなのに醤油を入れるのは何のためでしょうか？
発酵調味料として味噌も醤油もとても旨味が強いものです。それぞれの良さを活かしてより美味しくするために混ぜ込んでいます。意外だと思いますが、僕は塩タレにも醤油使います。
美味しいそう!!
おいしいですよ！ぜひお試しを❗️
レシピの味噌が手に入らない場合はどうしたらいいですか？
@トミーきん さん
豆味噌・麦味噌・コメ味噌をまんべんなく１種類ずつブレンドすれば銘柄やメーカーはそんなにこだわらなくとも大丈夫ですよ。
食べなれている味噌を主体にブレンドしてもらえると、トミーきんさんの好みの味になるはずです。
@@RamenCookingCH 早速の返事ありがとうございます‼︎今から作ろうと思って返事が早くて本当に助かりました😭
@トミーきん さん
がんばってください！おいしいですよ！(笑)
@@RamenCookingCH ちなみにですが…豆味噌、麦味噌、コメ味噌の代表的な商品名って分かりますか⁇😅
@トミーきん さん
動画内で使用しているモノは一般的なスーパーで買ったものなので、そちらを参考にしていただければと思います。
日本酒は料理酒で代用できますか？
代用可能です。
熊本の赤酒は甘い日本酒なので、お好みで砂糖を足して作ってみて下さい。
【ラーメンクッキングチャンネル】RamenCookingCH ありがとうございます
Is there a way to make this without alcohol? I realize it won't taste the same, but maybe there is someting I can use as a substitute for the sake and mirin, that won't ruin the tare too much?
@catatemyname
The sake is one of the important elements for Miso-tare. If couldn't use added alcohol ingredients, it doesn't the same taste. But I have an idea not to use sake and mirin.
1.Using yogurt 50g, sugar 50g and water 100cc instead of sake 100cc and mirin 100cc.
It's not perfect and little bit different taste but yogurt is the same as sake that Lactic acid fermented seasoning.
※I would like to say one thing that I didn't use real mirin. I always use Mirin-like seasoning. It's not having alcohol too much (Including a little less than 1%)
If the answer is not clear, please feel free to ask again!
@@RamenCookingCH Thank you very much for answering, it was very clear! I will try that! :)
@catatemyname
I’d like to modify the recipe.
Using yogurt 100g, sugar 50g, water 50cc.
That’s better than previous one!!
@@RamenCookingCH okay! I was originally going for a mix of rice wine vinegar with sugar for mirin, and rice wine vinegar with white grape juice for sake. I will definitely try the yogurt though, sounds interesting :)
@catatemyname
Good things!
Actually I was supposed to advice that you should use wine instead of sake and mirin because already you know wine is the same Lactic acid fermented seasoning.
But it might goes different taste I thought...anyway I hope it works well!!
How long can you keep the tare in the fridge?
@rudee15
Theoretically, it seems possible to store miso (not Miso tare) in a frozen state for about a year. However, if you can check the condition of the ingredients, you will know about the change in taste each time. If you can't do that, we recommend that you use it up as soon as possible.
@@RamenCookingCH thanks for your quick reply, really appreciate it :)
ラーメン何杯分の量でしょうか⁇単純に半分にしたい時はレシピの量も半分でいいでしょうか？
@トミーきん さん
レシピの半量でも大丈夫ですよ(*'ω'*)ただ、作りやすい分量・バランスを考えて作ったレシピなので、半量だと作りにくいとは思います…
仕込みやすい分量のレシピのため、何杯分という計算で作っていませんでした。材料の総量が仕込む前で約1200gなので、だいたい8～10杯分ほどでしょうか。
作りたいラーメンやスープの量によって一杯あたりの使用量が変わってきます。あくまで参考としてお考え下さい。
@@RamenCookingCH こちらも早速の返事ありがとうございます🥺
Dark or light soy-sauce?
Sweet or dry sake?
@Morgan Freeman
Soy-sauce is dark one.
Sweet sake is better than dry one.
@@RamenCookingCH thank you! Will be Making this tare later today :)
@Morgan Freeman
I hope to enjoy making Ramen👍✨🍜
@@RamenCookingCH This tare was delicious! Made half a recipe just in case. Will definitely do this again!
pls translate the recipe
@D. LAW
I'd like to ask you something that couldn't you read the description in your language on TH-cam?? I thought the description translate automatically any language so far...
@@RamenCookingCH im not going to ask if its translate to our language. Your website tell that temporary unbailable that recipe
@D. LAW
I changed the settings on my website.
@@RamenCookingCHArigatōgozaimashita
@@RamenCookingCH THE ARTICLE ARE CLOSE AND RECOMMEND TO READ ONLY THE SHIO TARE
コメント失礼します。味噌ダレはどうして一旦、加熱するのでしょうか？
味がまとまってまろやかになります。それと日持ちがしやすくなります。
逆に火を入れないと野菜などのフレッシュ感が出てそれはそれで美味しいと思いますが、まとまりには欠けます。
好み、ですかね。
@@RamenCookingCH 教えていただき、ありがとうございます！現在私が使用している味噌は白味噌、西京味噌、八丁味噌、合わせ味噌、麦味噌、豆板醤、ニンニク、しょうが、しょうゆでタレを作っていますが、加熱した方がまろやかになるならやってみようかと思います！