📓Taeko's "This is the best for family gatherings! Pyramid Inari Shrine"
Ingredients: 400ml water, 25g dried sardines, 20ml Kikkoman Honjozo Koikuchi Soy Sauce, 100ml sake, 50ml mirin, 20g sugar, 750g rice (about 2 cups), 5 pieces of fried tofu
Procedure: 1. Soak the dried sardines in water overnight. 2. Transfer 1 to a pot, heat until it starts to bubble, and simmer on low heat for 15 minutes. Then turn off the heat. Once cooled, remove the dried sardines. 3. Roll the fried tofu with chopsticks, cut it in half, and open the opening. 4. Boil briefly in hot water to remove the excess oil from the fried tofu. 5. Add the drained fried tofu, add the stock from step 2 and all the seasonings marked with ★, and simmer for approximately 30 minutes at a low heat.
6. Turn off the heat and allow to cool completely.
7. Return to heat and continue to cook at a low heat until the broth has evaporated. Once there is just a little broth left (just enough to cover the fried tofu), turn off the heat and allow to cool.
8. Cook the rice on the firmer side with the amount of water required for sushi.
9. Pack the rice from step 8 into step 7. Add as much as you can, making sure it is fluffy and airy. Pack in the fried tofu until it barely covers the top, then close the opening and pile on top of the plate.
📓Yukinya-pon's "Ozoni: Memories of Grandma's Meal in the Palliative Care Ward"
Ingredients:
1 daikon
1 chikuwa
3 shiitake mushrooms
50g boiled fern
1 small carrot (100g)
1/2 chicken thigh
1 burdock
1.5 tablespoons Hondashi
100ml soy sauce
25ml sake
Appropriate amount of mochi
Procedure:
1. Cut the daikon into 7cm rounds and into thin strips about 2mm wide and 2mm thick.
2. Cut the carrot into strips about 4mm thick, slightly thicker than the daikon.
3. Cut the chikuwa and shiitake mushrooms in half lengthwise and then thinly slice.
4. Wash the burdock thoroughly and shred it.
5. Cut the fern into 2cm strips.
6. Cut the chicken thighs into 1-2cm pieces.
7. Add water to the pot with the daikon radish so that it is covered, and boil until the daikon is translucent. If a lot of scum has appeared, skim it off as needed.
8. Discard the water from the pot, remove the scum, and leave only the daikon in the pot, and add all the ingredients and seasonings from 2-6 to the pot.
9. Add water until it is covered, and simmer over low heat. (Do not stir too much during the process, as it will fall apart.)
10. When there is only a little broth remaining, turn off the heat.
11. Boil each mochi as much as you like, place it in a bowl, and pour about one ladle of zoni for every two mochi to finish.
📓Kurumi's "Grandma's Chinese cabbage pickles that you'll want to eat in winter"
Ingredients: 1 kg Chinese cabbage
1 clove of garlic
1 teaspoon of sliced chili pepper
Salt - 3% of the weight of the cabbage
Procedure: 1. Cut the cabbage in half, place on a colander, and dry in a well-ventilated place for 2-3 days.
2. Once you've confirmed that the leaves and stems are soft, weigh the cabbage and prepare 30g of salt per 1 kg. (15g for 500g, 9g for 300g, 3g for 100g)
3. Rub salt into each leaf of the cabbage, focusing on the part closest to the core.
4. Once all the salt has been rubbed in, put the remaining salt into a storage bag.
5. Prepare 1 clove of garlic per 1 kg, peel, crush, and slice it. 6. Add the garlic and sliced chili peppers from step 5 (2 teaspoons per kg, adjust accordingly) to the storage bag containing the Chinese cabbage from step 4.
7. Remove the air, close the bag, and store in the vegetable compartment of the refrigerator (5-6°C) (open air is fine in cold seasons).
8. Once softened and flavorful, it's ready to eat. It will keep for several weeks if stored in the refrigerator.
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