Thank you for watching my video.
I finally went on a trip to the autumn farm shops that I've always wanted to visit😍
Just looking at the autumn-colored vegetables makes me motivated to cook.
It's the change of seasons, and it's easy to get sick, but I want to get through it with the help of seasonal ingredients🍂
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.
[Eggplant with Daikon radish sauce and garlic flavour]
1 eggplant (2-3 for normal size)
1/8 Daikon radish
1 clove garlic
1/2 tbsp sugar
1 tbsp vinegar
1 tbsp soy sauce
A little chili oil
[Shiitake mushrooms rice]
5 Shiitake mushrooms
A little salt
2 cup rice
340ml water
1 and 1/2 tbsp soy sauce
About 20cm kelp
[Stir-fried chayote and hard Tofu]
1 chayote
1/2 carrot
200g thinly sliced pork belly
1/2 block hard Tofu
A little salt and pepper
1 tsp granulated Dashi stock
1/2 tbsp soy sauce
Appropriate amount rice oil
Appropriate amount dried bonito flakes
Appropriate amount Benishoga (pickled ginger)
[Okinawa-style Miso soup]
600ml Dashi soup
1/4 can pork luncheon meat
3 stalks spinach
1 Japanese leek
3 Shiitake mushrooms
2 egg
2 tbsp Miso
[Kiwi drink base]
300g kiwi (about 4 pieces)
100g sugar
*Best eaten after about 3 days in the refrigerator.
*If the kiwi is fully ripe, use the amount above. If the kiwi is hard, increase the amount of sugar to about 2/3 of the weight of the kiwi.
*It is recommended to mix it with carbonated water or add it to tea.
[Simmered red flounder and turnip]
1 red flounder
4 small turnip
150ml water
150ml Sake
50ml Mirin
3 tbsp sugar
60ml light soy sauce
[Pork Miso soup with sake lees]
600ml Dashi stock
150g thinly sliced pork belly
1 long Japanese leek
4 small turnip leaves
1 large potato
1 tbsp Miso
1 tbsp white Miso
50g Sake lees
[Deep-fried autumn vegetables]
*Deep-fried Shimeji mushrooms
1 stalk Shimeji mushrooms
1 tbsp Mirin
1 tbsp soy sauce
Appropriate amount potato starch
*Deep-fried Japanese taro
3 Japanese taro
1/2 tbsp Mirin
1/2 tbsp soy sauce
Appropriate amount potato starch
[Spare ribs and chive soup]
600g pork spare ribs
900ml water
1 piece ginger
3 pieces garlic
1 piece green part of Japanese leek
A little salt and pepper
1 tbsp Sake
2 tsp fish sauce
Appropriate amount chinese chives
[Karashina and shimeji mushrooms with miso and peanuts]
3 Karashina (A leafy vegetable similar to Japanese spinach.)
1 piece Shimeji mushrooms
1 Aburaage (Fried Tofu)
50g peanuts
2 tbsp Miso
3 tbsp Mirin
1/2 tbsp soy sauce
[Spiced potato stir-fry]
1 large potato
A little salt
A little cumin (whole)
A little paprika powder
A little garam masala
#japanvlog #japanesecuisine #nushikitchen