# 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vlog】: Favorite Kitchen Tools

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 ↓    • # 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...      • # 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...   [Shrimp, Turnip, and Seaweed Soup] Turnips: 2 Shrimp: 6 Dried seaweed flakes (bara nori): a handful Water: 500ml Sake: 1 tbsp Granulated chicken soup stock: 1/2 tbsp Salt: a little [Grilled Mackerel and Shibazuke Rice Balls] Cooked rice: 450g Grilled mackerel: 1/2 fish Salt: a little Shibazuke (Japanese traditional pickle): as needed [Autumn Vegetable Fu Chanpuru] Small wheat gluten rolls (fu): 4 Egg: 1 Salt and pepper: a little Lotus root: 50g Carrot: 1/3 Leek (white part only): 1 Dried wood ear mushrooms: 4 pieces Thinly sliced pork belly: 2 slices Chinese soup base (Soup Base/Shantan): 1/2 tsp Salt and pepper: a little Bonito flakes: as needed [Ginger Black Tea Scones] Cake flour: 200g Raw cane sugar: 40g Baking powder: 2 tsp Salted butter: 70g Black tea: from 2 tea bags Milk: 50ml Grated ginger: from 2 pieces *Bake in a preheated oven at 180 degrees for 20-25 minutes. [Bean Sprout and Scallion Seaweed Namul] Bean sprouts: 1 pack Scallions: 5 stalks Korean seaweed: 7 sheets Toasted sesame seeds: 1/2 tbsp Sesame oil: 1/2 tbsp Granulated chicken soup stock: 1/3 tsp Salt: a little Black pepper: a little [Root Vegetable Tantan Soup] Lotus root: 50g Burdock root: 100g Ground pork: 150g Water: 700ml White sesame seeds: 2 tbsp Black sesame seeds: 1 tbsp Doubanjiang (chili bean paste): 1/2 tsp Tianmianjiang (sweet bean paste): 1 tsp Chinese soup base (Soup Base/Shantan): 2/3 tsp Chili oil: a little [Fried Rolled Leeks with Pork Belly] Leeks (white part only): from 2 stalks Thinly sliced pork belly: 200g (about 6 slices) Cake flour: as needed Salt and pepper: a little Egg: 1 Breadcrumbs: as needed Frying oil: as needed Tonkatsu sauce: as needed Japanese mustard: as needed [Pumpkin and Peanut Butter Potage] Pumpkin: 1/4 piece Onion: 1/2 Water: 300ml Milk: 200ml Unsweetened peanut butter: 100g Salt: a little Bouillon cube: 1 Olive oil: as needed [Mushroom and Chickpea curry] Ground pork: 300g Onion: 1/2 Garlic: 2 cloves Mushrooms: 4 Canned chickpeas: 1 can (100g) Rice oil: as needed Butter: 10g Tomato ketchup: 2 tbsp Granulated consommé soup base: 1/2 tbsp Honey: 1/2 tbsp Salt: a little *Spices Whole cumin: 2 tsp Whole coriander: 1 tsp Black pepper: 1 tsp Garam masala: 5 tsp Paprika powder: 1 tsp Cinnamon powder: 1 tsp Nutmeg: 1 tsp Chili powder: 1 tsp Cayenne pepper: 1 tsp [Whole Onion Soup] Onions: 4 Sliced pork belly: 2 strips Water: 700ml Salt: a little Granulated consommé soup base: 1/2 tbsp Rice oil: as needed [Carrot and Kiwi Râpée] Carrot: 1 Golden kiwi: 1 Olive oil: 1 tbsp White wine vinegar: 1/2 tbsp Whole grain mustard: 1 tsp Salt and pepper: to taste [Gizzard Confit] Chicken gizzards: 8 Garlic: 2 cloves Salt: a little Thyme: 2 sprigs Rosemary: 1 sprig Olive oil: as needed Shopping in autumn is such a joy 😆 In this video, I’m sharing a little peek at some of my favorite kitchen tools—something many of you have asked about! You’ll also see our usual cozy meals, filled with the delicious flavors of the season. I hope you’ll enjoy spending this slow and peaceful time with us.✨ 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