[Eng Sub] お茶事の舞台裏〜茶飯釜の茶懐石｜日本茶道｜Behind the Scene | Japanese Tea Ceremony

Hello everyone, welcome to Anne's Crafting Life. I would like to introduce you to some of the dishes I made with Chaji from Chahangama. Since the tea room and the kitchen are different, this time I put them together in one box like this. In addition to this, I also make sake fish called Wanmono and Hassun. Among them, I will introduce two dishes that can be easily made at home. Let's make it right away. First, from the shima-flavored kobujime. The ingredients are shima-flavored for sashimi, kelp, cooking wine, and salt. It is recommended that the flat ones like this are not uneven in taste. Wipe the kelp with cooking wine on kitchen paper and let it rest. Lightly sprinkle salt on the shima-flavored kelp and leave it for 10 minutes. Wipe off the water with kitchen paper. Wrap it in a tray, put the kelp on it, put the sashimi on it, and put the kelp on it again. Cut off the excess kelp. Wrap it in a plastic wrap and put it in a tray like this. I think that if you fix it with rubber, the umami of the kelp will soak in easily. Let it rest in the refrigerator for a day. All you have to do is cut it before you eat it and serve it. Please reuse the remaining kelp for miso soup or stew. The second dish is Matsukaze-yaki of chicken. The ingredients are chicken, cooking wine, mirin, soy sauce, miso, eggs, and bread crumbs. In addition to that, mirin and keshinomi are used as herbs. For chicken, I want some fat, but I want to finish it lightly, so I mix 200g of thigh and breast. Let's make it. Mix all the ingredients except mirin and keshinomi with a food processor until sticky. Put the ingredients in a mold lined with an oven sheet and flatten the surface with a spatula. Apply mirin from above and sprinkle keshinomi all over. Bake in an oven preheated to 200 degrees for 20 minutes. When you're done baking, take it out of the oven. Remove the oven sheet and cut it into your favorite shape. This time, I cut it into strips like this, but I think it's a good idea to cut it into triangles or squares if you're going to put it in a box like osechi. Also, if you don't have a food processor, you can put the ingredients in a thick plastic bag such as jiborok and mix them well. How was it, everyone? I'm sorry that both processes are too easy. I'll show you some of the dishes I've made. You can see how to make chaji from the link in the summary section or from the playlist. And if you'd like, please click the like button and subscribe to the channel.