# 104【暮らしと食のvlog】和食常備菜のある初夏のおうちご飯, 連休のお出かけ: Home & Holiday Life

Thank you so much for watching my video!
The sun has become warm, and the breeze feels pleasant—it’s truly the season for enjoying nature.
The trees in the garden have turned green, and watching their changes each day brings me joy.
I’d like to share some scenes of our home-cooked meals enjoyed with the blessings of nature!
I hope you enjoy the video!

[Spinach Chowder]
Spinach: 2 stalks
New potatoes: 1
New onion: 1/2
Water: 150ml
Milk: 150ml
Canned boiled clams: 1 can (65g)
Granulated chicken bouillon: 1 tsp
Salt: A pinch
Pepper: A pinch
Olive oil: A dash

*Butter Croutons with Bread Crusts
Bread crusts: About 2 slices’ worth
Salted butter: 20g
Rice oil: 2 tbsp

[Simmered Beef with Sansho Leaves]
Beef belly slices: 350g
Ginger: 1 piece
Sansho leaves: As needed
Sake: 50ml
Sugar: 3 and 1/2 tbsp
Soy sauce: 50ml

[Pickled Grapefruit and Shrimp Salad]
Grapefruit (small): 1
Cherry tomatoes: 10
Shrimp: 10
Snap peas: 10
Sugar: 1 tsp
Salt: A pinch
Rice vinegar: 1 tbsp
Sesame oil: 1/2 tbsp
Granulated chicken bouillon: 1 tsp

[Butter Ponzu Stir-Fry with New Potatoes and Chicken]
New potatoes: 3
Chicken thigh: 1 piece
Butter: 10g
Ponzu sauce: 3 tbsp

[Everyday Milk Pudding]
Milk: 500ml (can be increased to around 650ml for a softer texture)
Sugar: 40g
Powdered gelatin: 8g (softened in a small amount of water)

[Kiwi Fruit Sauce]
Kiwi: 2
Sugar: 80g
Lemon juice: From 1 lemon
Honey: 1 tbsp

[Lightly Pickled Lettuce]
Lettuce (small head): 1
Ginger: 1/2 clove
Salt: 1 tsp
Rice vinegar: 1 tbsp
Shredded kombu: 1 pinch
Red chili: 1

[Stir-Fried Burdock and Shrimp with Yuzu Pepper]
Burdock root: 1
Shrimp: About 20
Potato starch: As needed
Yuzu kosho (yuzu pepper paste): 1/2 tsp
Rice oil: As needed

[Japanese-Style Mayonnaise Salad with Garland Chrysanthemum and Dried Daikon]
Garland chrysanthemum (Shungiku): About 3 stalks
Dried daikon (Kiriboshi Daikon): 15g
Imitation crab sticks: As needed
Mayonnaise: 1 and 1/2 tbsp
Granulated dashi powder: 1/3 tsp

[Quick Simmered Squid and Carrot]
Carrots (small): 2
Sliced raw squid (Ika sōmen): 15g
Sake: 50ml
Mirin: 50ml
Soy sauce: 50ml

[Western-Style Garland Chrysanthemum Paste]
Garland chrysanthemum (Shungiku): About 3 stalks
Walnuts: 20g
Rice oil: 100ml
Garlic: 1 clove
Salt: 1/2 tsp

[Tomato Soup with Mixed Beans and Seafood Flavor]
Onion: 1/4
Garlic: 2 cloves
Canned mixed beans: 1 can (110g)
Canned tomatoes: 1 can (400g)
Water: 500ml
Dashida (Korean beef soup base): 1/2 tbsp
Salt: A pinch
Olive oil: As needed

[Pan-Fried Cheese Chicken]
Chicken thigh: 1
Salt and pepper: A pinch
Cake flour: A little
Egg: As needed
Breadcrumbs: 1 cup
Grated Parmesan cheese: 2 tbsp
Paprika powder: A dash
Dried thyme: A dash
Olive oil: As needed
Butter: As needed

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.

#japanvlog #japanesecuisine #nushikitchen #4K