大葉紫蘇味噌
紫蘇はカロテンやカルシュウム等のミネラルを豊富に含まれる。
①紫蘇の葉を洗い、切り刻んで水を加えミキサーで潰し、ガーゼ袋で濾して、水を搾り、サラダ油でしんなり炒める。（沢山出来れば冷凍保存し、色々な料理に使う）
②①に対して２倍の味噌を加え適当な粘度になるよう均一に混ぜて出来上がり。
①が沢山できたら冷凍保存をして置き色々な料理に使うと良い。
＊あまり炒めると香りが飛ぶ、しんなりすれば良い程度。
＊好みによりみりん・一味唐辛子・豆板醤・ラー油を入れる。
＊水は、ミキサーが上手く混ざる量が良い、ザルで濾した液はアクが強いので捨てる。
Large Leaf Shiso Miso
Shiso is rich in minerals such as carotene and calcium.
①Wash the shiso leaves, chop them, add water, crush them with a blender, filter them in a gauze bag, squeeze the water and fry in salad oil. (If you can do a lot, store it frozen and use it for various dishes)
②Add twice as much miso to (1) and mix uniformly to achieve an appropriate viscosity.
If ① is full, it is good to store it frozen and put it on various dishes.
* If you fry too much, the fragrance will fly, it will be good if you become shiny.
* Add the lymirin, the issi chili pepper, the soy sauce, and the ra oil to your preference.
* The amount of water that the mixer mixes well is good, and the liquid filtered with a colander is thrown away because the ak is strong.
