# 156 初夏の彩りおうちご飯｜卵とじ丼とおろしポン酢炒め｜しっとりポッサム【暮らしと食のvlog】Fresh Kitchen Days

Enjoy a refreshing early summer breakfast featuring butter ponzu sautéed broad beans and chicken, bossam, and seasonal ukishima sweets ☺️ A light and satisfying start to the day, perfect for the early summer season ✨ 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 ↓    • # 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...   Check out this video to see some of my favorite kitchen tools ↓    • # 128 お気に入りの台所道具で作るおうちご飯, 秋の週末献立【暮らしと食のvlo...   Check out this video to learn more about our favorite dishess ↓    • # 129 季節の変わり目の体調を整えるおうちご飯, 蒸籠レシピと愛用の器【暮らしと...   [Carrot & Ricotta Cheese Sandwich] Carrot: 1 Salt: a pinch White wine vinegar: 1 tsp Olive oil: 1 tsp Whole grain mustard: 1/2 tsp Cumin seeds: 1/2 tsp Sandwich bread: 2 slices Ricotta cheese: as needed Lettuce: 1 leaf Prosciutto: about 5 slices Mayonnaise: as needed [Bossam (Korean Boiled Pork)] Pork loin block: 500 g Garlic: 3 cloves Ginger: 1 piece Chili pepper: 1 Water: 1L Sake: 2 tbsp Salt: 1 tsp Soy sauce: 2 tbsp Miso: 1 tbsp [Broad Beans & Chicken with Grated Daikon Ponzu] Broad beans: about 20 pods Chicken breast (skinless): 1 Salt and pepper: a pinch Potato starch: 2 tbsp Butter: 10 g Rice oil: 1 tbsp Grated daikon: as needed Ponzu: as needed [Land Seaweed & Cherry Tomato with Sesame Wasabi Dressing] Okahijiki (land seaweed): 1 pack Cherry tomatoes: 6 Salted kelp: 1 pinch Sesame paste: 1 tbsp Wasabi: 1/2 tsp Sugar: 1 tsp Soy sauce: 1 tbsp [Ground Pork & Bean Sprout Japanese-Style Cilantro Soup] Ground pork: 100 g Bean sprouts: 1 handful Water: 600 ml Chicken stock powder: 1 tsp Salt and pepper: a pinch Soy sauce: 2 tsp Cilantro: as needed [Mixed Rice with Dried Shrimp & Sea Lettuce] Cooked rice: 300 g Dried small shrimp: 1 1/2 tbsp Sesame seeds: 1 tbsp Aosa (sea lettuce): 2 pinches [Turnip & Snap Pea Kimchi] Turnips: 2 Snap peas: about 6 Kimchi base: as needed [Bamboo Shoot & Bean Sprout Namul] Bamboo shoots: 200 g Bean sprouts: 1/2 bag Chicken stock powder: 1/2 tsp Salt and pepper: a pinch Sesame oil: 1 tsp Toasted sesame seeds: 1 tsp [Firefly Squid & Garlic Chive Kimchi Soup] Firefly squid: 100 g Tofu: 200 g Garlic chives: 2 bunches Kimchi: 50 g Water: 800 ml Dashida: 1 tsp Soy sauce: 1 tbsp Gochujang: 1/2 tbsp Sesame oil: a little [Banana Milk with Black Sesame & Kinako] Banana: 1 Kinako (roasted soybean flour): 1 tbsp Black sesame seeds: 1/2 tbsp Milk of choice (milk, soy milk, oat milk, etc.): 200 ml [Two-Tone Matcha Uiro-Style Steamed Cake] (for one 18 cm square pan) Eggs: 3 White bean paste: 300 g Joshinko rice flour: 35 g Cake flour: 10 g Matcha powder: 5 g Hot water: 1 tbsp Granulated sugar: 30 g Sweetened beans (amanatto): 70 g [Shrimp, Bamboo Shoot & Aosa Hiryozu] Peeled shrimp: 100 g Boiled bamboo shoots: 50 g Nagaimo yam: 20 g Firm tofu: 350 g (drained overnight) Potato starch: 1 tbsp [Green Pea & Crab Stick Egg Rice Bowl] Cooked rice: 200 g Green peas: 100 g Crab sticks: 120 g Eggs: 2 Mentsuyu diluted for rice bowls: 200 ml [Turnip & Watercress Salad] Turnips: 2 Watercress: as needed Prosciutto: 6 slices *Balsamic & Sesame Oil Dressing Sugar: 1 tsp Balsamic vinegar: 1 tbsp Soy sauce: 1 tbsp Sesame oil: 1 tbsp Whole grain mustard: 1/2 tsp [Rockfish Tomato Stew] Rockfish: 1 Carrot: 1/2 Salted lemon: about 1 tbsp Garlic: 2 cloves Chili peppers: 2 Tomato juice: 1 can (190 g) Black pepper: a pinch Consommé powder: 1/2 tsp Olive oil: as needed #japanvlog #japanesecuisine #nushikitchen #4K