梅の調味料で広がる献立｜ポークステーキ・鮭香味焼き・スペアリブ

As a byproduct of this year's ume (plum) work, I made plum miso and plum soy sauce. Both have matured nicely, so I’d like to introduce three recommended dishes. With the help of ume, your usual dishes will have an extra layer of flavor and turn out super delicious 😊. Please give them a try! 00:00 Opening 00:44 Plum Miso Pork Steak 05:31 Salmon with Shiso and Plum Miso Flavor 10:31 Plum Soy Sauce Oven-Baked Spareribs 14:17 Ending 🔸 Plum Miso Pork Steak (Serves 3) Pork steak meat　　　 3 pieces Plum miso　　　　　　 2 tsp per steak or more Oil　　　　　　　　 As needed Cabbage　　　　　 As needed Kaiware sprouts　　 As needed *The thickness of plum miso varies, so please adjust according to your preference. 🔸 Salmon with Shiso and Plum Miso Flavor (Serves 3) Fresh salmon　　　　 3 fillets Salt　　　　　　　　 A pinch Plum miso　　　　　 1 tbsp per salmon fillet Shiso leaves　　　　 3–4 leaves *The thickness of plum miso varies, so please adjust according to your preference. 🔸 Plum Soy Sauce Oven-Baked Spareribs Pork spareribs　　　 500 grams Plum soy sauce　　　 2 tbsp Mirin　　　　　　　　 1 tbsp Sake　　　　　　　　 1 tbsp Honey　　　　　　　　 2 tbsp *Plum soy sauce is made by soaking Nankou ume in soy sauce and letting it mature. ※Preheat the oven to 200°C    • 梅しごと　去年のザラメシロップの飲み比べと詰め替え、梅酒、梅味噌      • 梅しごと２｜はちみつ濃度8,10,15,20％で楽しむ梅干し作りと熟成中の梅酒と梅シ...   🌸Your channel subscriptions and likes are a big encouragement, so check them out here↓ ▼Subscribe to the channel    / @kanaderukitchen   ▼About kanaderu kitchen Japan has so many delicious dishes! Welcome to kanaderu kitchen. This is a cooking vlog mainly featuring Japanese food and regional dishes. While discovering lots of recipes, I want to keep the excitement of thinking, "What should I make today?" just like back then. #UmeMisoRecipe #HowToEatUmeMiso #HowToUseUmeSoySauce