#148 Spring Japanese Meals | 17 Dishes with Nikujaga & Strawberry Dessert
Steamed egg buns, salt-butter chicken and potatoes, and spring-colored karaage 🤤
I truly enjoyed spending lots of time cooking again this week ✨
With a table that leaves both heart and body feeling satisfied, I hope to step into the new season feeling refreshed and energized ☘️
[Steamed Egg Sponge Cake]
Eggs: 2
All-purpose flour: 90 g
Baking powder: 4 g
Sugar: 80 g
Rice oil: 2 tbsp
Milk: 50 ml
[Chamomile Honey Milk Tea]
Hot water: 200 ml
Milk: 200 ml
Honey: 1–2 tbsp
Chamomile tea bags: 2
[Strawberries in White Wine Compote]
Strawberries: 450 g
Lemon juice: from 1/2 lemon
White wine: 50 ml
Water: 400 ml
Sugar: 100 g
[Salt-Butter Chicken Nikujaga with New Potatoes & Onions]
New onion: 1
New potatoes: 3
Chicken thigh: 1
Sake: 2 tbsp
Salt: 1/4 tsp
Butter: 10 g
Green onions: a little
[Pea Shoots & Shiitake Soy Milk Soup]
Pea shoots (toumyou): 1/2 pack
Shiitake mushrooms: 2
Imitation crab sticks: 60 g
Water: 300 ml
Soy milk: 300 ml
Salt: a pinch
Chicken stock granules: 1 tbsp
[Snap Pea & Sakura Shrimp Rice]
Rice: 2 cups
Water: 360 ml
Salt: 1 tsp
Boiled sakura shrimp: 40 g
Snap peas: about 8
[Zha Cai Tamagoyaki]
Eggs: 3
Zha cai (pickled mustard stem): 40 g
Mirin: 1 tsp
[Roasted New Onion Marinade]
New onion: 1
Broccoli: 1/2 head
Garlic: 1 clove
Chili pepper: 1
Mirin syrup: 1 tbsp
Salt: a pinch
Rice vinegar: 2 tbsp
Soy sauce: 3 tbsp
Olive oil: 1 tbsp
[Tomato-Braised Beef & Turnips]
Beef shank (stew cut): 400 g
Salt and pepper: a pinch
Turnips: 4
Garlic: 2 cloves
Salt: a pinch
Red wine: 2 tbsp
Tomato purée: 200 ml
Water: 200 ml
Bay leaf: 1
Bouillon cube: 1
[Strawberry & Spring Vegetable Salad]
Mixed lettuce: as needed
Strawberries: 5
Nanohana (rapeseed greens): about 3 stalks
Snap peas: 3
Olive oil: 1 1/2 tbsp
White wine vinegar: 1/2 tbsp
Salt and pepper: a pinch
Dijon mustard: 1/2 tsp
[Strawberry Compote & Prosciutto Open Sandwich]
Baguette: 3 slices
Sour cream: as needed
Strawberry compote: 6 berries
Prosciutto: 3 slices
Dill: as needed
Olive oil: as needed
Black pepper: a pinch
[Sakura Meringue Agar Jelly]
Egg white: from 1 egg
Lemon juice: from 1/2 lemon
Granulated sugar: 70 g
Water: 200 ml
Agar powder: 4 g
Salt-pickled cherry blossoms: as needed
[Spring Vegetable Bibimbap]
Cooked rice: as needed
Shredded nori: as needed
Kimchi: as needed
Ground chicken thigh: 250 g
Sake: 1 tbsp
Soy sauce: 2 tbsp
Gochujang: 1 1/2 tsp
Sesame oil: as needed
Shiitake mushrooms: 4
Sesame oil: as needed
Sake: 1 tbsp
Sugar: 1 tsp
Salt: a little
Soy sauce: 2 tsp
Toasted sesame seeds: a pinch
Asparagus: 5
Snap peas: 8
Salt: a pinch
Chicken stock granules: 1/2 tsp
Toasted sesame seeds: 1 tsp
Sesame oil: 1 tsp
Turnip: 1
Carrot: 1/4
Salt: a pinch
Sugar: 1 tsp
Apple vinegar (or rice vinegar): slightly less than 1 tbsp
[Turnip Leaf & Tuna Chijimi]
Turnip greens: from 3 turnips
Canned tuna: 1 can (70 g)
All-purpose flour: 2 tbsp
Rice flour: 2 tbsp
Water: 50 ml
Toasted sesame seeds: a pinch
Shredded chili threads: a pinch
Ponzu: as needed
Chili oil: as needed
[Oboro Tofu & Aosa Seaweed Soup]
Dashi stock: 600 ml
Oboro tofu: 270 g
Aosa seaweed: 2 handfuls
Sake: 1 tbsp
Salt: 1/4 tsp
Soy sauce: 1 tbsp
Green onions: as needed
[Quick-Steamed New Onion & Asparagus]
New onion: 1/2
Asparagus: 4
Imitation crab sticks: 60 g
Salt: a pinch
Sake: 2 tbsp
Lemon: as needed
[Mentaiko Mayo Karaage]
Chicken thigh: 1
Ginger: 1 piece
Garlic: 1 clove
Sake: 1 tbsp
Mirin: 1 tbsp
Soy sauce: 1 tbsp
Potato starch: 2 tbsp
All-purpose flour: 2 tbsp
Mentaiko (spicy cod roe): 1 sac (50 g)
Mayonnaise: 2 tbsp
Dill: as needed
#japanvlog #japanesecuisine