# 124 ほっとする秋野菜レシピとお月見ごはん, 秋の夜長に食べたい献立【暮らしと食のvlog】: Slow Night Meals

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 ↓    • # 123 雨の日も楽しく過ごす台所, 蒸籠ランチと暮らしの秋支度【暮らしと食のvl...      • # 122 和朝食と秋の彩りレシピ, おうちご飯で元気に過ごす季節の変わり目【暮らし...   [Apple Yogurt Base] Apple: 1/2 Lemon juice: from 1/2 lemon Sugar: 2 tbsp [Carrot Shirishiri Hot Sandwich] Sandwich bread (thinly sliced, like 8-slice): 4 slices Carrot shirishiri: as needed Sliced cheese: 2 slices Mayonnaise: as needed Butter: as needed [Steamed Chicken and Bok Choy with Light Broth] Chicken thigh: 1 piece Bok choy: 2 heads Kabosu citrus: 1 Dashi broth: 200ml Sugar: 1/2 tbsp Salt: 2 pinches Light soy sauce: 3 tbsp [Taro with Sesame Miso Sauce] Taro: 5–6 pieces Dashi broth: 150ml Sake: 1 tbsp Mirin: 1 tbsp Salt: a little Light soy sauce: 1 tbsp Toasted sesame seeds: 2 tbsp White miso: 1 tbsp [Salmon and Wakame Furikake] Salted salmon: 2 fillets Green onion: 4 stalks Myoga ginger: 1 Toasted sesame seeds: 1 tbsp Dried wakame seaweed: 1 tbsp [Japanese-style Egg Drop Soup with Whitebait] Whitebait: 4 tbsp Egg: 1 Dashi broth: 500ml Mirin: 1 tbsp Soy sauce: 1 tbsp Potato starch slurry (2 tsp potato starch + 5 tsp water) [Rosehip Tea and Apple Kanten Jelly] Apple yogurt base: as needed Water: 300ml Strongly brewed rosehip & hibiscus tea: 300ml (3 tea bags) Sugar: 90g Lemon juice: from 1/2 lemon Powdered agar: 4g [Crystal Shrimp and Eggplant with Tororo Ponzu] Shrimp: 10 Eggplant: 1 Potato starch: as needed Tororo kombu: as needed Ponzu sauce: as needed [Sukiyaki Soba with Walnut Tororo and Egg Yolk] Soba noodles: 2 servings Soba soup base: 2 servings (used the included packets) Green onion: as needed Egg Yolk: 2 *Walnut tororo Nagaimo yam: 150g Walnuts: 30g *Beef sukiyaki Thinly sliced beef loin: 250g Sugar: 2 tbsp Soy sauce: 2 tbsp [Pickled Nagaimo in Soy Sauce] Nagaimo yam: 150g Kombu kelp: 2 small pieces Dried chili: 1 Soy sauce: 50ml Cooled boiled water: 150ml [Pickled Turnip and Apple with Umeboshi] Turnip: 2 Apple: 1/4 Shrimp: 10 Salted umeboshi: 1–2 Sugar: 1 tsp Apple vinegar: 1 tbsp If the umeboshi is very salty (e.g., 18% salt), use only 1. For lower-salt umeboshi, adjust the amount to taste. If using sweetened umeboshi like honey umeboshi, reduce the sugar accordingly. [King Oyster Mushroom Clear Soup (Dobin-mushi Style)] King oyster mushrooms: 2 Kabosu (citrus): 1/2 Mitsuba: as needed Dashi stock: 500ml Salt: a little Sake: 2 tbsp Light soy sauce: 1 tbsp [Grilled Sardine and Eggplant Bowl with Sweet Soy Sauce] Sardines: 4 Eggplant: 1 Salt: a little Potato starch: as needed Cooked rice: as needed Shiso leaves: 2 Grated daikon: as needed Sansho powder: as needed *Sauce Sake: 2 tbsp Mirin: 2 tbsp Sugar: 1 tbsp Soy sauce: 2 tbsp Potato starch dissolved in water (1 tsp potato starch + 3 tsp water) [Cinnamon Sugar Popcorn] Popcorn kernels: 4 tbsp Rice oil: 1 tbsp Sugar: 80g Salt: a pinch Water: 1 tbsp Milk: 2 tbsp Butter: 20g Cinnamon powder: 1 tsp [Turnip and Baby Scallops with Seaweed Butter Soy Sauce] Turnips: 2 Baby scallops: about 12 Butter: 5g Soy sauce: a little Aonori (dried seaweed flakes): a little [Basil Cheese Tsukimi Burger] Burger buns: 2 Eggs: 2 Salt: a little Sliced cheddar cheese: 2 Pickles: as needed Tomato ketchup: as needed *Patty Ground beef and pork mix: 150g Basil: as needed Salt and pepper: a little Rice oil: as needed The nights are growing longer, and it’s the perfect season to enjoy them to the fullest 🌕 Whether it’s taking your time with delicious meals or getting lost in a good book, autumn evenings are filled with quiet pleasures. How are you spending these cozy nights? This week, I’m sharing scenes from our calm and peaceful kitchen once again ✨ 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