みそ汁の作り方✿日本の家庭料理【日本通TV】

Name: みそ汁の作り方✿日本の家庭料理【日本通TV】
Channel: 日本料理レシピTV✴日本語版

How to Make Miso Soup

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和食の汁物の代表、味噌汁の作り方です。
How to make miso soup, the representative soup of Japanese cuisine.
味噌汁の具は、季節の野菜と豆腐や油揚げ、わかめなどを入れます。
The fillings for miso soup include seasonal vegetables, toufu or deep-fried tofu, seaweed, and others.
具体的に見てみましょう。
Let's look at it more specifically.
春は、絹さやと豆腐。
In spring, snow peas and tofu.
夏は、オクラとわかめ、茄子と油揚げ。
In summer, okra and seaweed, eggplant and fried tofu.
秋は、きのこ。
In autumn, mushrooms.
冬は、小松菜と油揚げなどです。
In winter, Japanese mustard spinach, fried tofu, and others.
野菜だけでなく、豆腐や油揚げを野菜と合わせて入れると、
By putting not just vegetables, but tofu or fried tofu together with vegetables,
よりおいしい味噌汁になります。
the miso soup becomes even tastier.
小松菜と油揚げの味噌汁を作ってみます。
We'll try making miso soup with Japanese mustard spinach and fried toufu.
材料は、出汁入り味噌、小松菜と油揚げです。
The ingredients are, miso with stock, Japanese mustard spinach, and fried toufu.
味噌には、出汁入りとそうでないものがあります。
For miso, it comes with those with stock and those without.
出汁入りでない場合、別に出汁を取る必要がありますので、
For those without stock, you will need to make the stock separately, so
今回は手軽な出汁入り味噌を使います。
this time, we'll use the convenient miso with stock.
まず、油揚げにお湯をかけ、油抜きをします。
First of all, pour hot water on the fried tofu to extract the oil.
ちょっとした一手間ですが、味噌汁がおいしくなりますので、
Although it takes a little effort, it makes the miso soup tastier, so
ぜひ行ってください。
please absolutely do this.
油抜きした油揚げと洗った小松菜を刻みます。
Mince the oil-removed fried tofu and washed Japanese mustard spinach.
余った油揚げは、冷凍保存できます。
Extra fried tofu can be refrigerated.
沸騰したお湯に、小松菜と油揚げを入れます。
Put the Japanese mustard spinach and fried tofu into boiling hot water.
アクが出た場合は、すくってください。
If scum appears, please scoop them out.
中火で、一、二分小松菜を茹で、味噌を入れて溶かします。
Using medium heat, boil the Japanese mustard spinach for one, two minutes and put the miso in and melt it.
溶けたところで、火を止めます。
Once it has melted, stop the fire.
完成です。
It's complete.
味噌汁では、野菜が茹で上がったら、
For miso soup, after the vegetables are boiled,
仕上げに味噌を入れるという作り方です。
put in the miso to finish it. This is how to make it.

和食の汁物の代表、味噌汁の作り方です。

代表

Representative, representation, delegation, type, example, model

作り方

Style of building, construction, workmanship, way of making; recipe; how to grow (something)

味噌汁

Miso soup

和食

Japanese food, japanese-style meal, japanese cuisine

汁物

Soup
味噌汁の具は、季節の野菜と豆腐や油揚げ、わかめなどを入れます。

季節

Season

野菜

Vegetable

味噌汁

Miso soup

入れ

Container, receptacle

具

Tool, means, ingredients; counter for armor (armour), suits, sets of furniture

豆腐

Tofu, bean-curd

油揚げ

Fried tofu; fried in oil, frying in oil
具体的に見てみましょう。

具体

Concrete, tangible, material

的

Mark, target

見

View (of life, etc.), outlook
春は、絹さやと豆腐。

絹

Silk

春

Spring, springtime; new year; prime (of one''s life, etc.); adolescence, puberty; sexuality

豆腐

Tofu, bean-curd
夏は、オクラとわかめ、茄子と油揚げ。

夏

Summer

油揚げ

Fried tofu; fried in oil, frying in oil

茄子

Eggplant (solanum melongena), aubergine

オクラ

okra (herb) (Abelmoschus esculentus)
秋は、きのこ。

秋

Autumn, fall
冬は、小松菜と油揚げなどです。

冬

Winter

小松菜

Japanese mustard spinach (brassica rapa var. perviridis)

油揚げ

Fried tofu; fried in oil, frying in oil
野菜だけでなく、豆腐や油揚げを野菜と合わせて入れると、

合わせ

Joint together, opposite, facing

入れる

To put in, to let in, to take in, to bring in, to insert, to set (a jewel, etc.), to ink in (e.g. a tattoo); to admit, to accept, to employ, to hire; to accept, to comply, to grant, to adopt (a policy, etc.), to take (advice, etc.), to listen to, to pay attention to; to include; to pay (one''s rent, etc.); to cast (a vote); to make (tea, coffee, etc.); to turn on (a switch, etc.); to send (a fax), to call

野菜

Vegetable

豆腐

Tofu, bean-curd

油揚げ

Fried tofu; fried in oil, frying in oil
よりおいしい味噌汁になります。

味噌汁

Miso soup
小松菜と油揚げの味噌汁を作ってみます。

味噌汁

Miso soup

小松菜

Japanese mustard spinach (brassica rapa var. perviridis)

油揚げ

Fried tofu; fried in oil, frying in oil
材料は、出汁入り味噌、小松菜と油揚げです。

味噌

Miso, fermented condiment usu. made from soybeans; innards (from crabs, shrimps, etc.) resembling miso; key (main) point, good part (of something); weakling, weak person

材料

Ingredients, material

入り

Entering; setting (of the sun); containing, content, audience; income; beginning

小松菜

Japanese mustard spinach (brassica rapa var. perviridis)

油揚げ

Fried tofu; fried in oil, frying in oil
味噌には、出汁入りとそうでないものがあります。

味噌

Miso, fermented condiment usu. made from soybeans; innards (from crabs, shrimps, etc.) resembling miso; key (main) point, good part (of something); weakling, weak person

入り

Entering; setting (of the sun); containing, content, audience; income; beginning
出汁入りでない場合、別に出汁を取る必要がありますので、

場合

Case, situation

必要

Necessary, needed, essential, indispensable; necessity, need, requirement

別に

(not) particularly, nothing; separately, apart

取る

To take, to pick up, to harvest, to earn, to win, to choose; to steal; to eat, to have (a meal); to remove (one''s glasses, etc.); to compete (in sumo, cards, etc.), to play

入り

Entering; setting (of the sun); containing, content, audience; income; beginning
今回は手軽な出汁入り味噌を使います。

味噌

Miso, fermented condiment usu. made from soybeans; innards (from crabs, shrimps, etc.) resembling miso; key (main) point, good part (of something); weakling, weak person

今回

Now, this time, lately

手軽

Easy, simple, informal, offhand, cheap

入り

Entering; setting (of the sun); containing, content, audience; income; beginning

使い

Errand, mission, going as envoy; messenger, bearer, errand boy, errand girl; familiar spirit; use, usage, user, trainer, tamer, charmer
まず、油揚げにお湯をかけ、油抜きをします。

油

Oil

抜き

Without, not including, dispensed with; (beating) in succession

お湯

Hot water; hot bath

油揚げ

Fried tofu; fried in oil, frying in oil
ちょっとした一手間ですが、味噌汁がおいしくなりますので、

手間

Time, labour, labor

一

One; best; first, foremost; beginning, start; bottom string (on a shamisen, etc.)

味噌汁

Miso soup
ぜひ行ってください。
油抜きした油揚げと洗った小松菜を刻みます。

油

Oil

刻み

Shredded tobacco, notch, nick

抜き

Without, not including, dispensed with; (beating) in succession

小松菜

Japanese mustard spinach (brassica rapa var. perviridis)

油揚げ

Fried tofu; fried in oil, frying in oil
余った油揚げは、冷凍保存できます。

保存

Preservation, conservation, storage, saving (e.g. to disk), maintenance

冷凍

Freezing, cold storage, refrigeration

油揚げ

Fried tofu; fried in oil, frying in oil
沸騰したお湯に、小松菜と油揚げを入れます。

入れ

Container, receptacle

お湯

Hot water; hot bath

沸騰

Boiling, seething

小松菜

Japanese mustard spinach (brassica rapa var. perviridis)

油揚げ

Fried tofu; fried in oil, frying in oil
アクが出た場合は、すくってください。

場合

Case, situation

出

Coming out, emerging; being born into (a certain family), being a native of (a particular place)
中火で、一、二分小松菜を茹で、味噌を入れて溶かします。

味噌

Miso, fermented condiment usu. made from soybeans; innards (from crabs, shrimps, etc.) resembling miso; key (main) point, good part (of something); weakling, weak person

一

One; best; first, foremost; beginning, start; bottom string (on a shamisen, etc.)

入れ

Container, receptacle

二分

Halving, bisection; the two equinoxes (vernal and autumnal)

茹で

Boiling

小松菜

Japanese mustard spinach (brassica rapa var. perviridis)

中火

(cooking) a medium flame or fire
溶けたところで、火を止めます。

火

Fire, flame, blaze

止め

Finishing blow, clincher
完成です。

完成

Complete, completion; perfection, accomplishment
味噌汁では、野菜が茹で上がったら、

野菜

Vegetable

味噌汁

Miso soup

茹で

Boiling
仕上げに味噌を入れるという作り方です。

味噌

Miso, fermented condiment usu. made from soybeans; innards (from crabs, shrimps, etc.) resembling miso; key (main) point, good part (of something); weakling, weak person

入れる

To put in, to let in, to take in, to bring in, to insert, to set (a jewel, etc.), to ink in (e.g. a tattoo); to admit, to accept, to employ, to hire; to accept, to comply, to grant, to adopt (a policy, etc.), to take (advice, etc.), to listen to, to pay attention to; to include; to pay (one''s rent, etc.); to cast (a vote); to make (tea, coffee, etc.); to turn on (a switch, etc.); to send (a fax), to call

作り方

Style of building, construction, workmanship, way of making; recipe; how to grow (something)

仕上げ

End, finishing touches, being finished