I feel like cooking is more fun when the numbers in the seasoning mix are consistent
I know it sounds a bit strange, even to me,
but the numbers in recipe ingredient lists
have always bothered me in a strange way.
When it comes to ratios for seasoning mixes,
I think you'll find the measurements for tablespoons and teaspoons
written next to the names of many seasonings,
but if there isn't some kind of regularity there,
it makes me feel a bit uneasy.
For example,
the sweet and sour sauce ratio for the stir-fried chicken
I introduced the other day is like this:
****************************************
Water: 50ml
Sugar: 1 tbsp
Mirin: 1 tbsp
Soy sauce: 1 tbsp
Vinegar: 1 tbsp
Ketchup: 1 tbsp
Potato starch: 1 tsp
****************************************
Since the first ingredient, sugar, is 1 tablespoon,
then
the next one, mirin,
and the soy sauce, vinegar, and ketchup after that,
I want them all to be 1 tablespoon.
If I do that,
when I make the sweet and sour sauce,
I can make it smoothly and rhythmically, don't you think?
If something like
2 teaspoons
gets thrown in halfway through,
the rhythm gets disrupted and I stumble.
After keeping the tempo with 1 tablespoon, 1 tablespoon, and so on,
at the very end, I switch to a teaspoon
and add 1 teaspoon of potato starch.
Hehe,
it feels like a nice way to put a period at the end.
That's nice, isn't it?♪
There's a kind of rhythm, or maybe a melody,
to cooking as well.
Whether a dish is easy to make
or hard to make
is related to the simplicity of the cooking process,
but even in small things like
making a seasoning mix,
I think there's a difference between easy and hard to make,
and if you have to keep switching between tablespoons and teaspoons over and over,
I think it leaves you with a feeling that it's a bit of a hassle.
Or rather, that's how I am.
For example,
the assorted vegetable shio-koji pickles
I introduced the other day also
****************************************
A) Daikon radish, carrot, cucumber, etc.: 400g total
Shio-koji: 4 tbsp
B) Water: 100ml
Mirin: 1 tbsp
Vinegar: 1 tbsp
****************************************
I match 400g of vegetables with
4 tablespoons of salted malted rice.
With 400g of vegetables,
3 tablespoons of salted malted rice
actually works too, to be honest.
But you know,
I think it's much easier to make
when you match them up as 4 and 4.
Because if you have 600g of vegetables, you can just use 6 tablespoons of salted malted rice,
so it's easy to adapt.
If you can do this smoothly and easily,
it feels like you've made it without any trouble.
And if that happens,
I think you'll feel like making it again.
I believe that kind of thing
is important in home cooking.
In the YouTube comments,
I often get comments saying,
I used to hate cooking because it was such a hassle,
but now I've come to like it.
That might be because
my recipes
carefully organize those troublesome parts.
By carefully organizing my recipes,
I hope to expand the circle of people who love cooking.
Cooking is surprisingly simple,
and if you try it, it's surprisingly fun.
I hope the number of people who think that way
increases.
I truly think so.
You'll realize it once you actually try making it,
so please, by all means, give it a try.
Chicken stir-fry with sweet vinegar sauce← Click here
Assorted vegetables pickled in salted malted rice
