# 100 Japanese Meal Prep for a Busy Spring | Cooking &Cozy Weekend скачать в хорошем качестве

# 100 Japanese Meal Prep for a Busy Spring | Cooking &Cozy Weekend

Thank you so much for watching my video! Spring cabbage season has arrived again this year! 😍 I’ll be sharing my home garden and daily meals filled with cabbage dishes. ✨ I hope you’ll join me today as well for some seasonal cooking and a look at my dining table! I hope you enjoy the video! [Stir-fried Somen Noodles with Burdock and Shrimp] Somen noodles: 1 bundle Burdock root: 50g Egg: 1 Dried small shrimp: 2 tbsp Sesame oil: As needed Soumi Shantan (Chinese soup base): A pinch Salt: A pinch Black pepper: A pinch Aonori (green seaweed flakes): A pinch [Enoki and Chicken Soboro Base] Skinless chicken breast: 2 Ginger: 1 clove Enoki mushrooms: 1 bunch Salt and pepper: A pinch [Chicken Meatballs with Enoki] Enoki and chicken soboro base: 1/2 portion Egg: 1 Breadcrumbs: 3 tbsp Frying oil: As needed [Hijiki and Pork Takikomi Gohan (rice cooked with ingredients) Base] Dried hijiki: 10g Pork (shoulder block): 350g Carrot: 1/2 Shiitake mushrooms: 4 Dashi stock: 1L Sake: 50ml Soy sauce: 120ml Sugar: 3 tbsp [Mentai Mochi Gratin] *White Sauce Milk: 500ml Rice flour: 2 tbsp Butter: 15g *Toppings New onion Mochi Cheese Shredded nori [Nanohana and Sea Bream Sashimi with Sweet Vinegar Miso] Nanohana (rapeseed blossoms): 1–2 stalks Sea bream sashimi: 6 slices *Karashi Vinegar Miso Sauce Mustard powder: 1 tsp Sugar: 1/2 tbsp Mirin: 1 tbsp Salt: A pinch Rice vinegar: 1 tbsp White miso: 2 tbsp [Okara Dumplings] Okara (soy pulp): 100g Potato starch: 5 tbsp Water: 100ml Salt: A pinch Sugar: 1 tsp [Parsley and New Onion Tempura] Parsley: 1 bunch (large) New onion: 1/2 Imitation crab sticks (kanikama): 50g Tempura flour: As needed Water: As needed [Nira and Imitation Crab Okara Mentaiko Salad] Garlic chives (Nira): 4 stalks Carrot: 1/4 Imitation crab sticks (Kanikama): 4 Okara (soy pulp): 100g Spicy cod roe (Mentaiko): 3 tsp Mayonnaise: 5 tbsp Rice vinegar: 1/2 tbsp Salt and pepper: A pinch [Stir-Fried Atsuage and Asparagus with Black Vinegar and Oyster Sauce] Thick fried tofu (Atsuage): 1 large piece Asparagus: 4 stalks Black vinegar: 1 and 1/2 tbsp Sugar: 1/2 tbsp Soy sauce: 1 tbsp Oyster sauce: 1 tbsp [Pickled New Onion and Snap Peas] New onion: 1/2 Snap peas: About 4 Carrot: A small amount Shredded kombu: A pinch Dried red chili: 1 Water: 200ml Salt: 10g [Japanese-Style Hashed Potatoes with New Potatoes and Shirasu] New potatoes: 2 Shirasu (whitebait): 50g Potato starch: 1 and 1/2 tbsp Olive oil: As needed Green onion: As needed Shredded nori: As needed Ponzu: As needed [Salt-Simmered Chicken Drumettes and Celery] Chicken drumettes: 8 Water: 800ml Celery: 2–3 stalks Garlic: 3 cloves Salt: To taste Olive oil: A splash Parsley: A pinch [Okara Dumplings with Seasoned Meat Sauce] Okara dumplings: 8 Ground pork: 100g Water: 400ml Chicken bouillon powder: 1 tbsp Sugar: 1/2 tbsp Salt: A pinch Soy sauce: 1 1/2 tsp Potato starch slurry (3 tsp potato starch + 5 tsp water) [Tamagoyaki with Nanohana and Sesame] Eggs: 3 Nanohana (rapeseed blossoms): 2 stalks Sesame seeds: 2 tbsp Sugar: A pinch Salt: A pinch Soy sauce: 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