#93 A Gentle Japanese Table: Matcha Donuts and a Taste of February скачать в хорошем качестве

#93 A Gentle Japanese Table: Matcha Donuts and a Taste of February

Thank you so much for watching my video! As winter comes to an end and the first signs of spring begin to whisper in the air, how have you been? 🌱 This is the season that inspires us to approach cooking and daily tasks with a little extra care. I would be so happy if you could join me today during your moment of relaxation. ☺️ I hope you enjoy the video! [Fuki Miso (Butterbur Sprout Miso)] Butterbur sprouts (fuki no tō): 50g Miso: 6 tbsp Sugar: 4 tbsp Sake: 5 tbsp Rice oil: As needed [Whole Wheat Dumping Soup] *Whole Wheat Dumplings Whole wheat flour: 1/2 cup Cake flour: 1/2 cup Salt: A pinch Water: 1/4–1/3 cup *Soup Dashi stock: 1L Chicken thigh: 2/3 Small shrimp: 8 Daikon radish: 1/2 (small) Carrot: 1/4 Pumpkin: 1/8 Miso: As needed Leek: As needed [Crispy Kakiage with Garland Chrysanthemum, Burdock, and Pork Belly] Burdock root: 1/4 Garland chrysanthemum (Shungiku): 4 Thinly sliced pork belly: 3 slices Tempura flour: As needed Water: As needed Salt: A pinch If you don’t have tempura flour, you can mix cake flour and potato starch or cornstarch in a 1:1 ratio, then dissolve it in water to use as a substitute. [Mekabu and Squid Sashimi with Amanatsu Citrus Vinegar] Mekabu seaweed: 100g Squid sashimi (Ika sōmen): 1 serving Grated ginger: As needed Amanatsu citrus: 1/2 Soy sauce: 20ml [Simmered Tofu with Grated Daikon] Dashi stock: 400ml Daikon radish: 1/3 Tofu: 1 block Sugar: 1 tbsp Soy sauce: 3 tbsp Kyoto green onion: As needed [Nori-Wrapped Grilled Chicken] Chicken thigh: 1/3 Shio-koji (Fermented rice malt with salt): 1 and 1/2 tbsp Nori seaweed: As needed Potato starch: As needed Rice oil: As needed [Brussels Sprouts and Carrot with Fuki Miso Mayonnaise] Brussels sprouts: 4 Carrot: 1/4 Fuki miso: 1 and 1/2 tbsp Mayonnaise: 1 and 1/2 tbsp [Japanese Omelet with Crab Sticks and Kyoto Green Onion] Crab sticks: 50g Kyoto green onion: 1 (thin) Dried wood ear mushrooms: 3 Eggs: 2 Salt: A pinch Sugar: 1/3 tsp Dashi stock: 2 tbsp [Matcha and Sakura Baked Donuts] Cake flour: 130g Matcha powder: 3 tsp Baking powder: 1/2 tsp Butter: 50g Rice oil: 30g Eggs: 2 Sugar: 90g Milk: 80g Bake in a preheated oven at 180°C for 17 minutes. *Toppings White chocolate: As needed Salt-pickled sakura blossoms: 6 Matcha powder: As needed [Tofu Chicken Meatballs] Chicken breast: 1 Tofu: 100g Ginger: 1 clove Salt: A pinch Potato starch: 1 tbsp [Chicken Skin and Mizuna with Shio-Kombu] Mizuna: 1 bunch Chicken skin: 1 piece Sesame oil: A small amount Salted kombu: A pinch [Grilled Beef with Fuki Miso] Yakiniku-style beef slices: 150g Bean sprouts: 1/3 pack Kyoto green onion: 1 Fuki miso: As needed Salt and pepper: A pinch [Garland Chrysanthemum and Shrimp Egg Salad] Eggs: 2 Garland chrysanthemum (Shungiku): 4 Shrimp: 8 Mayonnaise: 2 tbsp Whole-grain mustard: 1 tsp Salt and pepper: A pinch [Cod and Brussels Sprouts with Lemon Butter Sauce] Lightly salted cod: 2 fillets Brussels sprouts: 5 Lemon juice: From 1/4 lemon Butter: 10g Soy sauce: 1 and 1/2 tsp 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. #japanvlog #japanesecuisine #nushikitchen #4K