#85 Comfort Food for Winter: Japanese Ideas for Holidays and Everyday Cooking скачать в хорошем качестве

#85 Comfort Food for Winter: Japanese Ideas for Holidays and Everyday Cooking

Thank you so much for watching my video! Before we knew it, the end of the year is almost here 🫣 There are so many fun events to enjoy, but also so much to get done before the year ends… Lately, I’ve been taking breaks with some delicious food while putting in just a little extra effort 😌 I hope you enjoy the video! I'll give you the general recipe. I've listed what I've made by eye, so when you make it, please prepare it while tasting it. [Winter vegetable stew soup] 1 onion 1 carrot 1 celery 1 jumbo mushroom (or 6 regular mushrooms) 1 potato 3 turnip leaves 60g bacon 1 cloves garlic 200ml tomato juice 1L water Appropriate amount olive oil Appropriate amount salt [Persimmon and mozzarella salad with walnut dressing] Persimmon Mozzarella Cheese Baby leaves *Walnut dressing 30g walnuts 1 tsp Dijon mustard 1/2 tbsp white wine vinegar 3 tbsp olive oil 1/3 tsp salt [Turnip and pork belly bread] 2 slices bread 2 small turnip Appropriate amount arugula 2 slices thinly sliced ​​pork belly A little mayonnaise A little salt and pepper A little soy sauce (If you need) [Komatsuna and Kiriboshi Daikon namul] 10g Kiriboshi Daikon (dried Daikon radish) 2 Komatsuna (Japanese leafy vegetables) 1 tbsp dried shrimp 1 tbsp sesame oil 1/2 tsp granulated chicken stock powder A little salt 1 tsp rice vinegar A little white sesame seeds [Mukago and Kombu rice] 2 cups rice 200g Mukago (Chinese yam sprouts) 5g shredded kelp 400ml Dashi soup 1 tsp salt [Mizuna and turnips and Mentaiko Thick Soup] 2 small turnip 2 stalks Mizuna (Japanese leafy vegetables) 1.5 Mentaiko 600ml water 1 tbsp granulated chicken stock 1 tbsp Mirin A little salt Potato starch dissolved in water (3 tsp potato starch, 5 tsp water) [Steamed red fish and cabbage in a frying pan] 1/4 cabbage 2 slices dried red fish 2 cloves garlic A little Sake [Grilled rice balls with ginger and Tempura bits] Stir-fried ginger 2 pieces ginger 1/3 tbsp sugar 1 tbsp soy sauce Appropriate amount sesame oil 3 servings rice A little salt 4 tbsp Tempura flakes [Quickly boiled pork belly and Komatsuna] 100g thinly sliced ​​pork belly 2 stalks pre-boiled Komatsuna (Japanese leafy vegetables) 400ml Dashi stock 1 tbsp Sake 1/2 tbsp sugar 1 and 1/2 tbsp light soy sauce [Pumpkin Nori butter】 1/8 pumpkin 10g butter A little salt A little green Nori powder [Meatballs and Mizuna in soy milk soup] 2 dried Shiitake mushrooms 1 stalk Mizuna (Japanese leafy vegetables) 1 piece fried Tofu 400ml Dashi soup 200ml soy milk 1/3 tsp baking soda 1 and 1/2 tbsp chicken stock powder A little salt A little chili oil *Meatballs 100g minced pork 1 piece ginger 1 tsp potato starch A little salt [Stollen with fruits soaked in plum wine] *Starter dough 40g bread flour 10g honey 2g dry yeast 40g milk *Main doudh 50g unsalted butter 15g sugar 1 pinch salt 60g bread flour 2g dry yeast Full amount starter dough 1/2 tsp cinnamon powder 1/4 tsp nutmeg powder 100g dried fruits soaked in plum wine 50g walnuts 40g chocolate *Finishing touches 20g salted butter Appropriate amount powdered sugar *Bake in a preheated oven at 180 degrees for 40 minutes → Place a wire rack under the dough and bake at 150 degrees for 20 minutes [Japanese-style crispy fried chicken] 1 chicken thigh 1 clove garlic 2 cloves ginger 1 tbsp Sake 1 tbsp Mirin 1 and 1/2 tbsp soy sauce 3 tbsp flour 3 tbsp water Appropriate amount potato starch [Ajillo with Japanese taro and baby scallops] 2 Japanese taro 50g baby scallop 2 cloves garlic 1 chilli pepper A little salt Appropriate amount olive oil [Pasta with celery leaves and cherry tomatoes] 200g pasta Appropriate amount salt 2 celery leaves 10 cherry tomato 2 cloves garlic Appropriate amount olive oil #japanvlog #japanesecuisine #nushikitchen #4K