#94 Seasonal Home Cooking: Homemade Recipes with Japan’s Seasonal Ingredients скачать в хорошем качестве

#94 Seasonal Home Cooking: Homemade Recipes with Japan’s Seasonal Ingredients

Thank you so much for watching my video! With Hinamatsuri (Doll Festival) just around the corner—a Japanese celebration on March 3rd to wish for the health and happiness of girls—have you decided what dishes you’ll prepare? As seasonal ingredients and menus begin to reflect the coming of spring, spending time in the kitchen has been a true delight these days ✨ In this video, I’ll share a glimpse of my day off, spent joyfully exploring menu ideas while reflecting on this special seasonal celebration 😊 I hope you enjoy the video! [Takikomi Gohan (Japanese SeasonedvRice) with Sasage Beans and Chicken] Dried sasage beans: 70g (Boil in plenty of water for about 30 minutes.) Chicken thigh: 1 Rice: 2 cups Water + sasage bean boiling water: 380ml Salt: 1 tsp [Simmered Satoimo with Black Sesame] Satoimo (Japanese taro): 4 Sake: 2 tbsp Sugar: 2 tbsp Soy sauce: 3 tbsp Water: 150ml Black sesame seeds: 3 tbsp [Mekabu and Shiitake Egg Drop Soup] Shiitake mushrooms: 3 Mekabu seaweed: 100g Water: 500ml Soumi Shantan (Chinese soup base): 1 tsp Salt: A pinch Pepper: A pinch [Lemon Miso-Marinated Spanish Mackerel] Spanish mackerel (Sawara): 4 fillets Miso: 100g Sake: 2 tbsp Sugar: 2 tbsp Lemon juice: From 1/4 lemon For extra flavor, squeeze fresh lemon before eating. [English Muffins (Recipe for One 9cm x 2.5cm Mold)] Flour: 35g Dry yeast: 0.5g Sugar: 1g Salt: 0.5g Butter: 2g Water: 25g Corn grits: As needed Bake in a preheated oven at 180°C for 15 minutes (for a batch of 6 muffins). [Tofu and Hijiki Salad] Pea shoots: 1/3 pack Hijiki seaweed: 5g Carrot: 1/3 Satsuma-age (fried fish cake): 2 *Vegetable Blanching Broth Dashi stock: 150ml Sugar: 1 tbsp Soy sauce: 2 tbsp *Dressing Drained tofu: 100g White sesame seeds (ground): 8g Sugar: 1/2 tbsp Salt: A pinch Soy sauce: 1 tsp White miso: 3 tbsp [Temari Sushi] *Sushi Rice Rice: 1 cup Water: 170ml Sugar: 1 tbsp Salt: 1/3 tsp Rice vinegar: 3 tbsp *Toppings Marinated tuna Vinegared yellowtail Shio-koji marinated salmon Kombu-cured sea bream Lemon Avocado Salt-pickled sakura blossoms Lightly pickled radish, etc. [Stir-Fried Udon with Mitsuba and Pork] Boiled udon noodles: 2 servings Pork belly: 200g Mitsuba: As needed Salt: A pinch Black pepper: A pinch Granulated dashi stock: 1 tsp Sugar: 1/2 tsp Soy sauce: 1 and 1/2 tbsp Serve with lemon and pickled red ginger if desired. [Chicken and New Onion Potato Salad] Satoimo (Japanese taro): 3 Potato: 1 New onion: 1/2 Chicken thigh: 1 Olive oil: 1 tbsp Salt: A pinch Vinegar: 1/2 tbsp Whole-grain mustard: 1 tsp [Shrimp and Hanpen Fluffy Fritters] Hanpen (Fluffy fish cake): 200g Tofu: 100g Shrimp: 100g Salt: A pinch Black pepper: A pinch Potato starch: 2 tbsp Flour: As needed Egg: As needed Breadcrumbs: As needed Frying oil: As needed [Dashi-Maki Tamago English Muffin Sandwich] English muffin: 1 Mitsuba: As needed *Single-Serving Dashi-Maki Tamago Egg: 1 Sugar: A pinch Salt: A pinch Granulated dashi stock: A pinch Water: 1 tsp *Bonito Mayo Sauce Bonito flakes: 1g Mustard powder: 1/3 tsp Mayonnaise: A little over 1 tbsp 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