PROBLEM TO BE SOLVED: To provide a method for producing aged sauce for one-pot dishes, using a tuna extract and "naturally brewed" Miso (soybean paste) as main ingredients, mixing ingredients such as apple, sweet sake, soy sauce, sesame, sugar, sake, garlic, ginger and powdery red pepper, putting the mixed raw materials into a big pot, slowly simmering the raw materials to be viscous on a low flame to boil the materials without loosing their tastes and flavors on the low flame for hours, transferring the materials to another pot when the materials become thick, and thoroughly aging the materials having finished to have a viscous state for more than two or three months in a cool and dark place or in a refrigerator kept at about 5°C. SOLUTION: The method for producing the sauce for one-pot dishes is provided. Two main ingredients, consisting of the tuna extract and a small amount of fish sauce as a main ingredient and the "naturally brewed" Miso, prepared by naturally fermenting and aging are prepared. By actively using yeast extracts of the two main ingredients, the materials are prepared by mixing apple, sweet sake, soy sauce, sesame, sugar, sake, garlic, ginger and powdery red pepper. The main ingredients and the materials are mixed to be the raw materials, which are put into a big pot and boiled in the low heating (medium flame) state. The raw materials are boiled on a medium flame for hours, without loosing the taste and flavor inherent to the raw materials. When the raw materials turn into a viscous state, similar to a viscous fluid, they are transferred to another pot; and the raw materials having finished to have the viscous state are aged thoroughly for more than two or three months in a cool and dark place, a refrigerator, or the like, kept at about 5°C. Activities of yeasts of the tuna extract, the yeast extract of "naturally brewed" Miso, and the like, express effects by taking a long time for the aging term, therfore, the sauce for one-pot dishes from which peculiar taste components are brought forth can be produced. COPYRIGHT: (C)2009,JPO&INPIT
