#80 朝昼晩のおうちご飯と直売所の秋野菜, 夫婦の暮らし, Vegetable recipes

Thank you for watching my video. I finally went on a trip to the autumn farm shops that I've always wanted to visit😍 Just looking at the autumn-colored vegetables makes me motivated to cook. It's the change of seasons, and it's easy to get sick, but I want to get through it with the help of seasonal ingredients🍂 I hope you enjoy the video. I'll give you the general recipe. I've listed what I've made by eye, so when you make it, please prepare it while tasting it. [Eggplant with Daikon radish sauce and garlic flavour] 1 eggplant (2-3 for normal size) 1/8 Daikon radish 1 clove garlic 1/2 tbsp sugar 1 tbsp vinegar 1 tbsp soy sauce A little chili oil [Shiitake mushrooms rice] 5 Shiitake mushrooms A little salt 2 cup rice 340ml water 1 and 1/2 tbsp soy sauce About 20cm kelp [Stir-fried chayote and hard Tofu] 1 chayote 1/2 carrot 200g thinly sliced pork belly 1/2 block hard Tofu A little salt and pepper 1 tsp granulated Dashi stock 1/2 tbsp soy sauce Appropriate amount rice oil Appropriate amount dried bonito flakes Appropriate amount Benishoga (pickled ginger) [Okinawa-style Miso soup] 600ml Dashi soup 1/4 can pork luncheon meat 3 stalks spinach 1 Japanese leek 3 Shiitake mushrooms 2 egg 2 tbsp Miso [Kiwi drink base] 300g kiwi (about 4 pieces) 100g sugar *Best eaten after about 3 days in the refrigerator. *If the kiwi is fully ripe, use the amount above. If the kiwi is hard, increase the amount of sugar to about 2/3 of the weight of the kiwi. *It is recommended to mix it with carbonated water or add it to tea. [Simmered red flounder and turnip] 1 red flounder 4 small turnip 150ml water 150ml Sake 50ml Mirin 3 tbsp sugar 60ml light soy sauce [Pork Miso soup with sake lees] 600ml Dashi stock 150g thinly sliced ​​pork belly 1 long Japanese leek 4 small turnip leaves 1 large potato 1 tbsp Miso 1 tbsp white Miso 50g Sake lees [Deep-fried autumn vegetables] *Deep-fried Shimeji mushrooms 1 stalk Shimeji mushrooms 1 tbsp Mirin 1 tbsp soy sauce Appropriate amount potato starch *Deep-fried Japanese taro 3 Japanese taro 1/2 tbsp Mirin 1/2 tbsp soy sauce Appropriate amount potato starch [Spare ribs and chive soup] 600g pork spare ribs 900ml water 1 piece ginger 3 pieces garlic 1 piece green part of Japanese leek A little salt and pepper 1 tbsp Sake 2 tsp fish sauce Appropriate amount chinese chives [Karashina and shimeji mushrooms with miso and peanuts] 3 Karashina (A leafy vegetable similar to Japanese spinach.) 1 piece Shimeji mushrooms 1 Aburaage (Fried Tofu) 50g peanuts 2 tbsp Miso 3 tbsp Mirin 1/2 tbsp soy sauce [Spiced potato stir-fry] 1 large potato A little salt A little cumin (whole) A little paprika powder A little garam masala #japanvlog #japanesecuisine #nushikitchen