# 151 直売所の春野菜たっぷり｜和定食とクロックムッシュ｜米粉シフォン【暮らしと食のvlog】Spring Market Kitchen

This week, I visited a local farm stand filled with beautiful spring vegetables ✨ I’ll be sharing some make-ahead dishes packed with vegetables, along with a table featuring plenty of new potatoes and fresh onions. I hope you’ll enjoy spending some relaxing kitchen time with me! 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 ↓    • # 150 ご馳走おにぎり定食とふわとろクリームメロンパン｜春の台所15品【暮らしと...      • # 149 春の作り置きと家ごはん17品｜鯛の炊き込みご飯とクリーム春巻き【暮らしと...   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...   [Norabona Croque Monsieur] Norabona greens: about 2 stalks White sandwich bread: 2 slices (thin-cut, about 6–8 slice loaf thickness) Butter: 5 g Heinz white sauce: 1/2 packet Shredded cheese: as needed Black pepper: as needed [Radish Ginger Kombu Tea Pickles] Radishes (with leaves): 200 g Grated ginger: from 1 piece Salt: 1/3 tsp Kombu tea powder: 1/2 tsp [Broccoli Furikake] Broccoli florets: 4 Shirasu (boiled whitebait): 30 g Salted kombu: 2–3 pinches Toasted sesame seeds: 2 tsp [Fried Broccoli Stems & Carrot with Dashi Sauce] Broccoli stems: from 1–2 stalks Carrots: 2 Dashi stock: 100 ml Grated daikon radish: 150 g Sugar: 1 tsp Salt: 1/2 tsp Soy sauce: 2 tsp [Marinated Fried Eggs] Eggs: as many as you like Sesame oil: as needed Mentsuyu (diluted to noodle dipping strength): as needed [Citrus Chicken] Citrus fruit of choice (Iyokan used here): 1 Chicken thighs: 2 Honey: 2 tsp Soy sauce: 2 tbsp [New Potato & Shiitake Soy Mustard Sauté] New potatoes: 2 Shiitake mushrooms: 3 Thinly sliced pork belly: 200 g Sake: 1 tbsp Soy sauce: 1 tbsp Whole-grain mustard: 1 1/2 tsp Rice oil: as needed [Spinach White Tantan Miso Soup] Spinach: about 2 bunches Ground pork: 150 g Grated ginger: from 1 piece Grated garlic: from 1 clove Dashi stock: 300 ml Soy milk: 200 ml Miso: 1 tbsp Sesame paste: 2 tbsp Chili oil: a little Sesame oil: as needed [Asparagus & New Onion Croquettes] Ground pork: 150 g Asparagus (large): 4 New onion: 1 New potatoes (large): 2 Salt and pepper: a pinch Tonkatsu sauce: 2 tbsp Rice oil: as needed Egg: 1 All-purpose flour: as needed Panko breadcrumbs: as needed [Pork Tongue with Onion & Ponzu] Pork tongue: 8 slices New onion: 1 small Green onions: as needed Ponzu sauce: as needed [Rice Flour Chiffon Cake] Egg yolks: from 4 eggs Cane sugar: 60 g Milk: 4 tbsp Rice oil: 2 tbsp Vanilla oil: 3–4 drops Rice flour: 80 g Egg whites: from 4 eggs Cane sugar: 20 g Salt: a pinch [Carrot Mochi with Tuna Mayo] Carrots: 2 Shiratamako (glutinous rice flour): 5 tbsp Salt: a pinch Canned tuna: 1 can (70 g) Mayonnaise: 1 tbsp Dashi granules: a pinch Rice oil: as needed [Pad Thai–Style Stir-Fried Rice Vermicelli] Rice vermicelli (thick type): 100 g Atsuage (fried tofu): 1 piece New onion: 1/2 Bean sprouts: 1/2 bag Cilantro: as needed Dried small shrimp: 2 tbsp Coconut oil: 1 tsp Sugar: 1/2 tbsp Fish sauce: 1 1/2 tbsp Oyster sauce: 1 tbsp Fried onions: a pinch Almonds: a pinch Lemon: 2 wedges [Shiitake Cheese Risotto] Rice: 1 cup Shiitake mushrooms: 5 Garlic: 1 clove Olive oil: as needed Water: 600 ml Maggi bouillon cubes: 2 Parmigiano Reggiano or Grana Padano (or grated cheese): as needed Black pepper: as needed #japanvlog #japanesecuisine #nushikitchen #4K