Menu:
– Japanese rice with Green peas [Recipe]
– Sumashijiru with Fu, onion and wakame [Recipe]
– Kinpira gobo [Recipe]
– Simmered pumpkin [Recipe]
– Fried cod fish
– Simmered Hijiki seaweed [Recipe]
– Grilled tofu topped with yuzu miso
Kakitama-jiru is a Japanese-style soup made with a dashi (soup stock) base and finished by adding beaten eggs. The name “kakitama” (literally “scrambled egg”) refers to the cooking method, where the eggs are stirred in while being poured, creating soft, fluffy ribbons throughout the soup. In addition to tofu, we will also add onion and broccoli to add nutritions. This is also a perfect soup for babies around 9 to 12 months old so I’ll show you how to eat it in a way that both children and adults can enjoy by simply changing the seasonings.
Do you have leftover food scraps scattered all over your workbench while cooking? In such cases, I would like to recommend this Multi-Eco Stand. I love it so much that I use it every time I use it on my recipe video channel. If you don’t like to use plastic bags, I recommend covering them with bags made of newspaper or paper. Aside from being a trash can, it can also be used as a holder to dry glasses, cups, etc. It can be folded compactly for easy storage.
◎ About this kitchen tool ◎
Multi Eco Stand : 多機能エコホルダー
https://amzn.to/3drsl1s (Overseas)
https://amzn.to/3dx8n5F (in Japan)
This time, I will show you how to freeze bananas if you can’t finish them.
Menu:
– Salted Onigiri [Recipe]
– Miso soup with Fu, fried tofu and wakame [Recipe]
– Simmered pumpkin [Recipe]
– Japanese Omelette [Recipe]
– Simmered sweet potato with lemon and honey
– Hijiki seaweed salad [Recipe]
Bananas can be stored for 3-4 days by hanging them on hooks, as they begin to damage from the surface they touch. It is recommended not to cut and eat the part near the base of the bunch, as pesticides tend to remain.
In Japan, we use this drop Lid called “Otoshibuta” when we cook simmered or stir-fried dishes. People sometimes use wooden ones or cooking sheets, but I like this product because it can be easily adjusted to fit the size of my pots and pans. Regardless of its appearance, it is also easy to wash. It’s thin and small and it’s also convenient for storage.
◎ About this kitchen tool ◎
Otoshibuta (Otoshibuta) : 落とし蓋
https://amzn.to/3JqCRSE (Overseas)
https://amzn.to/3dwN8Ry (in Japan)
Menu:
– Japanese rice with Natto
– Miso soup with Fu, Tofu and wakame [Recipe]
– Hijiki seaweed salad [Recipe]
– Potato salad [Recipe]
– Namul with bean sprouts, carrots and spinach
– Simmered sweet potato with lemon and honey
When you are cooking, do you ever have a lot of things out on the cooking table and before you know it, they are all in a mess?
This is especially true when you are cooking something you don’t usually cook or when you are cooking a recipe for the first time. In such cases, I would like to recommend this cooking utensil.
I used to make miso soup with chopsticks in my right hand and a spoon in my left, and it took a long time to dissolve the miso. However, since I started using this miso muddler, I can cook with only one hand, and miso dissolves quickly in the broth, making the cooking time shorter. You can measure the larger one as 2 tablespoons and the smaller one as 1 tablespoon.
It is called a miso muddler, but it is useful not only for making miso soup, but also for making homemade dressing, mixing eggs, making pastries, and stirring little things. I really recommend this kitchen tool!
◎ About this kitchen tool ◎
Miso Muddler | 味噌マドラー
https://amzn.to/3OU7FMP
https://amzn.to/3Aiz5bc (in Japan)
In this short video, I will show you how to store carrots in the freezer. The recommended method is to slice carrots diagonally into thin slices, then cut them lengthwise into small pieces. Then, wrap them in plastic wrap in appropriate quantities and freeze them. When cooking, you can make kinpira gobo, baked goods, pickles, etc. without thawing.
