This cheese powder uses commonly found ingredients in Japan: "sake kasu(sake lees)" and rice flour. sake kasu are a by-product of the sake brewing process, a nutrient-rich ingredient with the aroma of sake and yeast. Both sake and rice flour are derived from rice. Although the base ingredient is rice, this recipe allows you to create a delicious cheese-flavored powder.
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INGREDIENTS:
3.5 oz (100g) sake kasu
3.5 oz (100g) rice flour
2 tsp salt
3 tbsp olive oil
1.1 oz (30g) raw nuts (option)
INSTRUCTIONS:
1.Put the sake kasu, rice flour, salt, and olive oil into a food processor and blend until everything is uniformly mixed.
2.Transfer to a skillet and sauté over low heat. Continue cooking until the moisture has evaporated and it becomes crumbly. Once dry, it's ready. Be careful not to overcook it, as this can cause the salt to separate, resulting in a poor texture.
Notes:
Adding raw nuts is a delicious variation. After sautéing the cheese powder in a skillet, add nuts and blend everything again in a food processor. I prefer not to cook the nuts to prevent the oils from oxidizing, so I incorporate them raw.
Blend in a food processor for about 10 seconds.Be careful not to overmix, as this can cause the oils from the nuts to be released.
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材料:
酒粕 100g
米粉 100g
塩 小さじ2
オリーブオイル 大さじ3
生のナッツ 30g（お好みで）
作り方:
1. フードプロセッサーに酒粕、米粉、塩、オリーブオイルを入れて全体が均一に混ざるまで混ぜます。
2. フライパンに移して弱火で炒めます。パラパラに無くなるくらいまで水分を飛ばせば完成です。炒めすぎると塩分が分離して舌ざわりが悪くなるので注意してください。
ノート:
生のナッツを加えたアレンジも美味しいです。スキレトで炒めたチーズパウダーにナッツを加えてフードプロセッサーで再度混ぜます。ナッツの油分が酸化するのを避けたいので私はナッツに火を通さない手順で作ります。
混ぜすぎるとナッツの油分が出てきてしまうので、混ぜる時間は10秒ほどで充分です。
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#vegan #Japan #sake #cheese #nooch #glutenfree
21 июн 2024
