I tried making tom yum cun and chicken fried with Momoya "Tom yum cun naked" which was completed at the end of more than 10 years of research

"It's rice cake!" "Flavored milk" "A bitter spicy rice oil that is not hotMomoya who sells bottled seasonings such as "Tom Yam Kung" for more than 10 years repeatedly taste the Japanese tastedevelopment ofA seasoning called "Tom Yam Kyung's element"is. Just by adding water and boiling it with your favorite ingredients you can easily make a full - fledged tom yum cheun, so you can use it for fried chicken etc, so I tried cooking actually purchased.

Tomyamukun's elementary site | Momoya
http://www.momoya.co.jp/tomyamkung/

Tom Yum Kung's element | Merchandise information | Momoya
https://www.momoya.co.jp/products/detail/tomyamkung/

Momoya Tom Yam Kuk 's element, the purple label is a landmark.


Based on fermented vegetables, it is fusing seafood taste, citrus sour taste, herb scent, pepper's spicy, coconut milk rich. Simply diluting with water and simmering it makes it easy to make Tom Yum Kung which is one of the world's three great soups, and you can make Tom Yum Kung of about 4 servings with one bottle.


The way to make tom yum cheun is described on the label, and furthermore Momoya'sSpecial siteHowever, recipe using Tom Yam Kun's element is posted.


Momoi's proprietary fermented vegetables using Chinese cabbage, salt, pepper and garlic, raw sugar, extract of chicken · clam · shrimp · scallops, coconut milk preparation, fish sauce, processed lemon grass etc. are used as raw materials .


The bottle cap is a cap with a safety button with a familiar red peach mark written in Momoya's products.


When you open the cap, there is a spicy and sour aroma of herbs and spices peculiar to Thai cuisine.


The source has a high viscosity and a bright orange color with the drool. When eating as it is, the unique spicy and sour taste is intense, just the taste of Thai food itself.


That's why I will make Tom Yam Kuk. In addition to the ingredients of Tom Yum Kyung, the ingredients will be used, such as mushrooms and mushrooms, mushrooms, and mushrooms. To prepare two people 's tom yum kung this time, we prepared four arritic shrimps. If there is no arthropod shrimp, it is said that delicious Tom Yum Kung will be completed even if you use a shrimp.


Put the shrimp in the shell with a cut in the back and take the back.


Cut the mushrooms to a thickness as thin as 2 mm thick, and shimpe off the stones and divide them into small blocks.

When the material is ready, put 4 tablespoons of Tom Yam Kung's element in a pot.


Add 300 ml of water and mix well.


Put a headed shrimp in a pot and put it over medium heat.


When boiled put mushrooms.


When the ingredients pass fire, stop the fire.


Serve soup in bowl and scoop up bakuchi and it will be completed.


When I tried it, Dashi seeped out from the shrimp shell into the soup, and it became a rich taste combined with the spice's spicy. Tom yum cheun and Thai cuisine 's distinctive sourness is suppressed, and there is less habit as "umami with spicy espain", so even people who do not like ethnic dishes are likely to eat. Conversely, people who like the unique acidity and herbal smell may feel unsatisfactory.


The taste of Tom Yam Kuk 's prime moisture penetrated firmly into the ingredients.


Next I will try to make Tom Yam Kyung Pilaf. First cut onion and green pepper into 1 cm square.


Chicken tops, shake the salt and pepper.


Heat the salad oil in a frying pan over medium heat, stir-fry the chicken top-made meat.


When the color of chicken tops meat changes, lightly add salt and pepper to onion and peppers and stir it.


After stir - frying to add dish and rice, add the ingredients of Tom Yam Kung, stir well until it adapts to the whole.


Finally turn the soy sauce and go through the fire and it will be completed.


I tried it on the plate. It looks like a kimchi fried rice or ketchup flavored chicken rice.


The spice in Tom Yum Kung's element is involved in rice and ingredients firmly.


When eating, the fermented vegetable's umami appears on the front, after which acid taste follows it. Because it is not greasy and fancy, the editorial staff who tasted tried out impressions of "taste to become addictive".


At the end, I will make "Tom Yam Kun Fried Chicken". Cut the chicken thighs 2 cm square.


Add chicken thigh, salt and pepper to the bowl and mix well, add more of tom yum cheon's ingredients and soak in more.


Immerse in a refrigerator for about 2 to 3 hours.


Take it out of the refrigerator 20 minutes before frying with oil and leave it at room temperature, sprinkle light flour.

Mix meat tightly.


First fry 2-3 minutes at low temperature (150-160 degrees) oil, then raise the temperature further and fry for about 1 minute is finished.


It fell in color.


Completed with served in a vessel.


It is finished in deep fried taste because it is immersed firmly in the element of Tom yum cun. However, the sourness and taste of Tom Yam Kuk 's soup flew slightly at the stage of frying. Many of Momoya 's bottled seasonings are somewhat salty and tastefully prepared to suit rice, and this Tom Yum Kung karako fried was also excellent with rice.


If you eat it using Tom Yum Kung's soup as sagger, it changes to a more rich taste with a spicy flavor plus.


In addition, Tom Yum Kung 's element is sold at 299 yen including 1 bottle tax on Rakuten Market.

【Rakuten Ichiba】 Momoya Tom Yam Kung 's ingredients About 4 servings 125 g 1 bottle 277 yen 【Thai soup noodle】 【05 P09 Jul 16】: Wholesale C & C Fujimi
http://item.rakuten.co.jp/fujimi-cc/01181006s/