# 127 秋の直売所を楽しむおうちご飯, 元気が出る野菜たっぷりレシピ【暮らしと食のvlog】: Seasonal Table Notes

You can find my channel here ↓    / @nushikitchen   You can watch some of our past videos with a channel membership ↓    / @nushikitchen   I hope you’ll also enjoy some of my recommended videos ↓    • # 126 心落ち着く秋の台所, 寒暖差に備える温かい和食と一汁一飯の朝食【暮らしと...      • # 125 お気に入りの常備菜で楽しむ秋の食卓, 和朝食から始まる休日【暮らしと食の...   [Whole Steamed Lettuce in the Microwave] Lettuce: 1 head Salt: a little Chicken stock granules: 2 tsp Sake: 2 tsp Garlic: 2 cloves Chirimen jako (dried baby sardines): 2 tbsp Sesame oil: as needed [Mixed Rice with Ginkgo Nuts and Pork Belly] Ginkgo nuts (with shell): 150g Rice: 2 cups Water: 400ml Salt: 1 tsp Thinly sliced pork belly: 100g Shredded kombu: a pinch [Stuffed Kagura Peppers with Black Vinegar Sauce] Kagura peppers (or green bell peppers for a milder option): 5 Cake flour: a little Onion: 1/2 Ground pork: 250g Salt and pepper: a little Egg: 1 Breadcrumbs: 2 tbsp Sake: 2 tbsp Sugar: 1/2 tbsp Black vinegar: 2 tbsp Soy sauce: 2 tbsp Oyster sauce: 1.5 tbsp Potato starch slurry (1 tsp starch + 3 tsp water) Chopped green onions: a little [Pickled Komatsuna Greens] Komatsuna: 1 bunch (about 250g) Salt: 5g (2% of the weight of vegetables) Red chili pepper: 1 Kombu: about 5 cm [Pumpkin and Cinnamon Jam] Pumpkin (peeled and strained): 200g Sugar: 100g Cinnamon powder: 1/2 tsp Milk: 1 tbsp [Sesame Soy Milk Clam Chowder] Sweet potato: 1/3 (approx. 150g) Carrot: 1/3 Onion: 1/2 Green beans: 5 Abalone mushrooms (or king oyster mushrooms): as needed Bacon: 30g Canned clams: 1 can (60g) Olive oil: as needed Butter: 15g Cake flour: 1.5 tbsp Water: 300ml Soy milk: 200ml Sesame paste: 1 tbsp Salt: a little Chicken stock granules: 2 tsp [Kale and Pumpkin Sauté with Cheese] Kale: 5 leaves Pumpkin: 1/4 Olive oil: a little Salt: a little Black pepper: a little Grated cheese: as needed [Japanese-style Omurice with Mixed Rice with Ginkgo Nuts and Pork Belly] Mixed Rice with Ginkgo Nuts and Pork Belly: as needed Eggs: 4 Shimeji mushrooms: 1/2 bunch Shiitake mushrooms: 3 Sesame oil: as needed Dashi stock: 100ml Sake: 1 tbsp Sugar: 1/2 tbsp Salt: a little Soy sauce: 2 tbsp Potato starch slurry (2 tsp starch + 4 tsp water) [Tofu Menchi Katsu] Shimeji mushrooms: 1/2 bunch Burdock root: 50g Dried hijiki: 5g Sugar: 1/2 tbsp Soy sauce: 1 tbsp Firm tofu: 200g (drain overnight with a weight) Ground chicken breast: 150g Ginger: 1 piece White miso: 1 tbsp Potato starch: 1 tbsp Cake flour: a little Egg: 1 Breadcrumbs: as needed Tonkatsu sauce: as needed [Stir-Fried Konjac and Green Beans with Spicy Pollock Roe] Konjac: 1 block Green beans: 8 Spicy pollock roe (mentaiko): 2 pieces Mirin: 2 tsp Soy sauce: 1 tsp Rice oil: as needed [Pork Miso Soup with Lettuce and Soy Milk] Lettuce: 1/2 head Thinly sliced pork belly: 100g Dashi broth: 400ml Soy milk: 200ml Miso: 2–3 tbsp [Soba Boro Cookies] Buckwheat flour: 80g Cake flour: 20g Baking soda: 1/2 tsp Raw cane sugar: 80g Salt: a pinch Egg: 1 Water: 1/2 tbsp *Bake in a preheated oven at 180°C for 15 minutes [Simmered Sweet Potatoes with Brandy and Lemon] Sweet potato: 1/2 piece Water: 300ml Sugar: 50g Brandy: 2 tbsp Lemon juice: from 1/2 lemon Gardenia pod: 1 [Chicken and Mushroom Damako Hot Pot] Dashi broth: 700ml Salt: 1/2 tsp Sake: 1 tbsp Soy sauce: 2 tbsp Cooked rice: 2 bowl Potato starch: 2 tbsp Salt: a little Chicken thigh: 1 piece Maitake mushrooms: 1 pack Shiitake mushrooms: 4 Leek: 2 Tofu: 1 pack (200g) Autumn is in full swing, and grocery shopping has never been more exciting! 😆 Even regular supermarket trips bring joy, but visiting a local farmstand on a weekend feels truly special. ✨ I’d be delighted if you joined me for a cozy moment in the kitchen, perfect for the season’s little outings. 🍁 Below are the approximate recipes featured in this video. As many of them were made by feel, please adjust the seasonings to your taste while cooking. #japanvlog #japanesecuisine #nushikitchen #4K