# 104【暮らしと食のvlog】和食常備菜のある初夏のおうちご飯, 連休のお出かけ: Home & Holiday Life

You can find my channel here ↓    / @nushikitchen   I hope you’ll also enjoy some of my recommended videos ↓    • # 95 おにぎりと焼きたてパンのある穏やかな日常, 夫婦のおうちご飯: Slow ...      • # 103【暮らしと食のvlog】春の直売所を満喫する夫婦の週末, 家庭菜園とおやつ...   Thank you so much for watching my video! The sun has become warm, and the breeze feels pleasant—it’s truly the season for enjoying nature. The trees in the garden have turned green, and watching their changes each day brings me joy. I’d like to share some scenes of our home-cooked meals enjoyed with the blessings of nature! I hope you enjoy the video! [Spinach Chowder] Spinach: 2 stalks New potatoes: 1 New onion: 1/2 Water: 150ml Milk: 150ml Canned boiled clams: 1 can (65g) Granulated chicken bouillon: 1 tsp Salt: A pinch Pepper: A pinch Olive oil: A dash *Butter Croutons with Bread Crusts Bread crusts: About 2 slices’ worth Salted butter: 20g Rice oil: 2 tbsp [Simmered Beef with Sansho Leaves] Beef belly slices: 350g Ginger: 1 piece Sansho leaves: As needed Sake: 50ml Sugar: 3 and 1/2 tbsp Soy sauce: 50ml [Pickled Grapefruit and Shrimp Salad] Grapefruit (small): 1 Cherry tomatoes: 10 Shrimp: 10 Snap peas: 10 Sugar: 1 tsp Salt: A pinch Rice vinegar: 1 tbsp Sesame oil: 1/2 tbsp Granulated chicken bouillon: 1 tsp [Butter Ponzu Stir-Fry with New Potatoes and Chicken] New potatoes: 3 Chicken thigh: 1 piece Butter: 10g Ponzu sauce: 3 tbsp [Everyday Milk Pudding] Milk: 500ml (can be increased to around 650ml for a softer texture) Sugar: 40g Powdered gelatin: 8g (softened in a small amount of water) [Kiwi Fruit Sauce] Kiwi: 2 Sugar: 80g Lemon juice: From 1 lemon Honey: 1 tbsp [Lightly Pickled Lettuce] Lettuce (small head): 1 Ginger: 1/2 clove Salt: 1 tsp Rice vinegar: 1 tbsp Shredded kombu: 1 pinch Red chili: 1 [Stir-Fried Burdock and Shrimp with Yuzu Pepper] Burdock root: 1 Shrimp: About 20 Potato starch: As needed Yuzu kosho (yuzu pepper paste): 1/2 tsp Rice oil: As needed [Japanese-Style Mayonnaise Salad with Garland Chrysanthemum and Dried Daikon] Garland chrysanthemum (Shungiku): About 3 stalks Dried daikon (Kiriboshi Daikon): 15g Imitation crab sticks: As needed Mayonnaise: 1 and 1/2 tbsp Granulated dashi powder: 1/3 tsp [Quick Simmered Squid and Carrot] Carrots (small): 2 Sliced raw squid (Ika sōmen): 15g Sake: 50ml Mirin: 50ml Soy sauce: 50ml [Western-Style Garland Chrysanthemum Paste] Garland chrysanthemum (Shungiku): About 3 stalks Walnuts: 20g Rice oil: 100ml Garlic: 1 clove Salt: 1/2 tsp [Tomato Soup with Mixed Beans and Seafood Flavor] Onion: 1/4 Garlic: 2 cloves Canned mixed beans: 1 can (110g) Canned tomatoes: 1 can (400g) Water: 500ml Dashida (Korean beef soup base): 1/2 tbsp Salt: A pinch Olive oil: As needed [Pan-Fried Cheese Chicken] Chicken thigh: 1 Salt and pepper: A pinch Cake flour: A little Egg: As needed Breadcrumbs: 1 cup Grated Parmesan cheese: 2 tbsp Paprika powder: A dash Dried thyme: A dash Olive oil: As needed Butter: As needed 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