關於漬け
「漬け」是一種獨特的日本烹飪方法，源於將新鮮魚類浸泡在以醬油為基礎的調味液中進行保存和處理的智慧。在冷藏技術尚未發展的年代，鮪魚等容易腐壞的魚類往往在運抵遠方市場之前就已失去新鮮度。正是在那時，「漬け」應運而生——將魚浸泡在醬油中，隔絕空氣，鹽分有助於延長保存時間。然而，漬け的魅力遠不止於保存。醬油中富含鮮味的成分，如胺基酸，會滲入魚肉，增添層次豐富的風味，使料理變得醇厚濃郁。在「漬け地」（醃製底料）中加入味醂和清酒，魚肉不會過於鹹膩，從而形成甜鹹平衡的完美風味與香氣。醃製還會改變魚肉的質地，使其更加濕潤，風味更加濃縮。本食譜使用在美國容易取得的鮭魚，展示如何在家中輕鬆享受漬け的魅力。鮭魚作為生魚片當然美味，但醃製後則帶來截然不同且同樣美味的體驗。製作漬け時，使用新鮮魚類並保持乾淨的烹飪環境非常重要。避免將其置於室溫下或長時間儲存；準備好後，請冷藏並盡快食用。如需較長時間保存，建議分份冷凍。
Yoshiro Takahashi
個人資料
食材
份量 2
原始食譜（1倍）可製作 2 份
調整食譜份量時，部分食材的比例可能需要微調。請根據實際情況調整，並按口味進行調味。
- 8 oz 刺身級鮭魚 (整塊)
- 2 tbsp. 醬油
- 2 tbsp. 日本甜米酒 (味醂)
- 1 tbsp. 料理酒
步驟
- 1
在一個中等大小的耐熱碗中，將日本甜米酒和料理酒混合。不蓋碗蓋，用微波爐（600W）加熱50秒以去除酒精成分。
將醬油加入碗中，待其完全冷卻。
- 2
將鮭魚塊放入密封袋中，加入冷卻後的醬油混合物。小心地排出袋中的空氣，確保醃製醬汁完全覆蓋鮭魚。
放入冰箱靜置15-30分鐘，然後切片用於您喜歡的菜餚。
食譜ID
45
小提示與備注
・醃製魚類能賦予其更深層的風味，同時減少腥味，使不喜歡魚腥味的人更容易接受。
・醃製魚時，即使使用顏色稍微褪色的魚塊也沒問題！醃製後的魚經過煎炸，因醬油底料而產生美味的香氣。
・切塊後再醃製會導致顏色褪色；將整塊魚醃製可以保留生魚美麗的顏色，並賦予其美味的深層風味。
・如果將魚放入冰箱後1天或更長時間才使用，請務必在15-20分鐘後瀝乾醃製醬汁，以免味道過於濃郁而蓋過魚的本味。
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.