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