鳥取県以外で鳥取ゴールドを発見しました。
I discovered Tottori Gold outside of Tottori Prefecture.
鳥取の牛骨ラーメンのカップ麺です。
This is Tottori’s beef bone ramen cup noodles.
これは即買いです。
This is an immediate buy.
ラッキーすぎるぜ。
I’m so lucky.
目次
鳥取の思い出 Memories of Tottori
思い出といっても外食していませんので
ホテルで食べたこちらのカップラーメンと
お土産で買った牛骨ラーメンしかありません。
The only memories I have are the cup ramen I ate at the hotel and the beef bone ramen I bought as a souvenir.
I don’t recall ever eating out.
でもどちらもおいしく。
But both are delicious.
このように見つけたら買ってしまうぐらい好きです。
I love it so much that I would buy it if I found it like this.
作ります make
蓋を開けて中身を取り出します。
Open the lid and remove the contents.
かやく、液体スープ、後のせかやくの3つが入っています。
Contains 3 things: instant ingredients, liquid soup, and a quick fix.
かやくを麺の上に開けます。
Place the instant filling on top of the noodles.
お湯を入れて待ちます。液体スープをフタの上で温めます。
Add hot water and wait. Warm the liquid soup on the lid.
時間が来たら、ふたを開け液体スープと後のせかやくを入れます。
When the time is up, open the lid and add the liquid soup and the rest of the soup.
完成です。
done.
お味は The taste is
まずは麺。
First, the noodles.
こちらの麺はノンフライ麵なので
とても食べやすいです。
These noodles are non-fried noodles, so they are very easy to eat.
カップラーメンだけどカップラーメンって感じでない。
It’s cup ramen, but it doesn’t feel like cup ramen.
それがノンフライ麺です。
That is non-fried noodles.
次にスープ。
Next is the soup.
とても濃厚で旨味がつよいです。
It is very rich and has a strong flavor.
テールスープを飲んだことはありませんが、
多分こんな感じなのかなって思うぐらいのレベルでおいしいです。
I’ve never had beef tail soup, but it’s delicious enough to make me wonder if it’s something like this.
気を抜いたら飲み干してしまいます。
If I let my guard down, I’ll drink it all.
そして後のせかやくのコショウがかなり効いています。
And the pepper that comes after is quite effective.
強いアクセントになり、とてもおいしいです。
It has a strong accent and is very delicious.
最後に麺とスープを絡めてたべるともう最高です。
It’s even better when you eat it with the noodles and soup at the end.
かなりおすすめなので
ぜひ食べてみてください。
It’s highly recommended, so please give it a try.
Memo: Why boil from the bones?
Ramen soups are made from a variety of bones, including pork bones, chicken bones, beef bones, and fish bones.
There are many dishes that involve stewing bones, not just ramen.
These include beef tail soup, fond d’oeuvre, stewed pork bones, and stewed chicken wings.
Why cook with bones?
I looked it up.
components from bones
The true flavor component that comes from bones is glutamic acid.
It is the ingredient that is right in the middle of umami.
It is an umami ingredient that is abundantly contained in kelp, seaweed, tomatoes, etc.
Boiling the bones allows the ingredients to dissolve into the soup.
It also contains collagen and calcium.
These will also dissolve into the soup.
Therefore, the soup is full of nutrients.
Cook bones and meat at the same time
There are many dishes that involve cooking bones and meat together.
The reason is that it’s delicious.
Of course, but there is a good reason.
I explained that the flavor component of bones is “glutamic acid.”
The flavor component of meat is “inosinic acid.”
It has a flavor component that is different from bones.
Consuming glutamic acid and inosinic acid together increases the flavor.
The synergistic effect is said to be 7 to 8 times greater than that of the individual products.
This means it will be extremely delicious.
wonderful.
Precautions when cooking
Lye is produced when bones and meat are boiled.
This lye has a unique taste and odor.
If you cook with a large amount of lye, the taste and flavor will deteriorate.
Apparently it tastes better if you take the lye frequently.
Also, baking or stir-frying before boiling will help remove the odor.
We can add more flavor by roasting the bones.
summary
Through this research, I was able to understand theoretically what I knew intuitively.
This will expand the enjoyment of eating once again.
I enjoy the taste with my senses, and now I can theoretically sense the umami.
This is a study that will increase the enjoyment of life.
