JPH07138A - Indonesian dish-flavored soup for cooking japanese style stew - Google Patents

Abstract

PURPOSE:To obtain the subject soup excellent in palate and fanciness, useful for health, etc., by mixing, at respectively appropriate amounts, a seasoning unique to Japanese-style dish such as soy sauce, a spice unique to Indonesian- style dish such as kumilli and water. CONSTITUTION:This soup can be obtained by mixing, at respectively appropriate amounts, a seasoning unique to Japanese-style dish such as soy sauce or glutinous rice wine as seasoning, a spice unique to Indonesian-style dish such as kumilli or laos and water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sauce for cooking chowder pots, which allows you to enjoy chowder pot dishes unique to Japan with Indonesian flavor.

[0002]

2. Description of the Related Art Traditionally, soup sauce for cooking chowder is based on soy sauce or miso, sugar, salt and bonito flakes.
Japanese-style soy sauce and miso-flavored soup with kelp and other soup stock added.

[0003]

The conventional sauce for cooking a pan has the following drawbacks. (B) Since soy sauce or miso is added with sugar or salt, it is generally a soup with a high content of sugar and salt. (B) When the soup for cooking was thin, it was the same as using soup stock with concentrated soy sauce or salted fish, which was eventually cooked with soup containing a lot of sugar and salt. (C) Since it is based on soy sauce and miso, the seasoning was relatively simple. The present invention has been made to solve these drawbacks.

[0004]

[Means for solving the problem] Seasoning peculiar to Japanese cuisine such as soy sauce and mirin, spices peculiar to Indonesian cuisine such as cumili and Laos, and water are mixed in appropriate amounts. Here, the amount of soy sauce, sugar, salt, etc. should be reduced compared to the conventional soup sauce used for cooking. As a result, an Indonesian-flavored soup sauce for cooking chowder is completed.

[0005]

[Working] Use this Indonesian-flavored soup for cooking chownabe while eating chownabe. This soup is neither thick nor thin, so no soup is required.

[0006]

[How to make]

(1) Finely chop the garlic. (2) Grind cumili well with sugar, salt, chili, and sweet potato. (3) Sprinkle assam in a small amount of water and rub it well. Leave it for about 15 minutes before taking it out. (4) Shred Laos into small pieces and crush with the back of a kitchen knife. (5) Put 800 cc of water in a clay pot and boil. (6) Put (1) to (4) in the clay pot of (5) and mix well. (7) Finally, put soy sauce with mirin and yuzu in a clay pot to make soup. (B) Put seafood and vegetables in the above sauce and simmer it to make an Indonesian-style chowder dish. Here, it is desirable to use raw fish instead of salted fish for the salt-reducing effect. (B) This Indonesian flavored soup for cooking chowder pots can be widely used in other pot dishes such as oyster pots, motsu pots, meat pots, and tofu, as well as chow pots. (C) Add rice to the remaining soup of chowder and other hot pot dishes and simmer it to make an Indonesian-style uncle. (D) When the amount of pepper is increased or decreased, it becomes dry to sweet soup. You can also enjoy different tastes by increasing or decreasing the amount of spices used or adding new spices. (E) The present invention is a concentrated soup with reduced water,
It can be commercialized as bottled products and retort foods. This product can be easily enjoyed by ordinary households by simply adding water or hot water and adding ingredients to enjoy hot pot dishes such as Indonesian-style chowder pots. (F) The soup of chowder pot using the present invention has a good taste and does not require soup. However, if desired, slightly thick soup sauce can be used as soup. (G) By using an appropriate amount of spices unique to Southeast Asian foods such as Thai foods instead of spices unique to Indonesian foods, it is possible to make sauces for hot pot dishes such as Thai flavors. (H) The spices peculiar to Indonesian food used this time are as follows.・ Kumili; called candle nuts, which are often ground in a stone mill and used in various Indonesian dishes. It is characterized by the richness and fragrance peculiar to nuts.・ Assam; Tamarind. When I put Assam in water, the water turns light brown and sour. This is tamarind water, which does not use brewed vinegar in Indonesia, so tamarind water is used exclusively to sour the dishes.・ Laos: A rhizome of ginger plants, widely used in Southeast Asian cuisine including Indonesian cuisine. You can think of it as the ginger's taste and aroma becoming more vivid. (Ri) Assam is a sour spice similar to vinegar and is difficult to obtain in Japan. In that case, instead of soy sauce, mirin, yuzu, and assam, seasoning such as'pony soy sauce with yuzu 'can be used.

[0007]

The effects of the present invention are as follows. (A) The present invention mixes and mixes a seasoning peculiar to Japanese cuisine, a spice peculiar to Indonesian cuisine, and water in appropriate amounts. The chow hot pot cooked with this soup sauce can enjoy the Indonesian flavor in Japanese dishes. This is a new taste that has never existed in Indonesia or Japan. (B) Compared to the conventional sauce for cooking chopped pot, it has less sugar and salt due to the addition of an appropriate amount of spices unique to Indonesian cuisine. Therefore, it is a very healthy soup sauce for people who have sugar and salt. (C) Pepper has the effects of preventing obesity, reducing salt, and preventing aging as an antioxidant. This effect is considered to be possible by adding the chili pepper or the chimi pepper in the conventional soup sauce for cooking pan, but the conventional soup sauce has a large amount of salt, so there is no effect of reducing salt. To reduce salt, it is possible to add spices such as cumili and Laos and peppers from the beginning. (D) Porridge is a typical Japanese food in winter,
This Indonesian flavored hot pot cooked with this soup sauce can be expected to warm the core of the body due to the spiciness of the pepper. Furthermore, the Indonesian-flavored nabe with spices added and spicy can also be eaten in the summer, helping to eliminate or prevent the midsummer. (E) The present invention is a concentrated soup with reduced water,
It can be commercialized as bottled products and retort foods. This product can be easily enjoyed by ordinary households simply by adding water or hot water and adding ingredients. Therefore, chow-nabe dishes using these products are easy and quick to put on, and become a very convenient menu for housewives and singles.

Claims (1)

[Claims] [1] A soup for cooking in a pan, which is a mixture of soy sauce, mirin, and other seasoning peculiar to Japanese cuisine, spices such as cumili and Laos, and spices unique to Indonesian cuisine, and water.