#141 [Japanese Lifestyle & Food Vlog] A Cozy Table with Onigiri and Bread

I enjoyed a cozy winter meal that blends Japanese and Western flavors, with my favorite tenmusu and tiger bread on the side ❄️
For a sweet treat, I made imo-kenpi using homemade, aged sweet potatoes 🍠
I’d be so happy if you’d join me again this week for another comforting home-cooked meal ✨

[Seasoned Fried Tofu Rice Bowl (1 serving)]
Inari-age (seasoned fried tofu): 2 slices
Egg: 1
Kujo green onion: as needed
Water: 100ml
Dashi granules: 1/2 tsp
Sugar: 1/2 tsp
Salt: a little
Sake: 1 tbsp
Soy sauce: 1 tbsp

[Sweet Potato Sticks with Brown Sugar]
Sweet potato (large): 1
Frying oil: as needed
Raw cane sugar: 3 tbsp
Brown sugar: 2 tbsp
Rock salt: a little
Water: 4 tbsp

[Kinpira with Dried Squid and Root Vegetables]
Lotus root: 100g
Burdock root: 100g
Carrot: 100g
Soft shredded dried squid: 2 pinches
Gochujang: 1 tsp
Sake: 1 tbsp
Sugar: 1/2 tbsp
Soy sauce: 1 1/2 tbsp
Toasted sesame seeds: a little

[Steamed Cod and Celery Packets (1 serving)]
Cod fillet: 1 piece
Salt: a little
Celery: 1/2 stalk
Bean sprouts: a handful
Butter: 5g
Sake: 1/2 tbsp
Soy sauce: a little
Kujo green onion: as needed

[Miso Soup with Tiny Dried Shrimp and Lettuce]
Tiny dried shrimp: 3 tbsp
Lettuce: about 2 handfuls
Dashi stock: 500ml
Miso: 2–3 tbsp

[Simmered Daikon with Sansho Miso]
Daikon: 2/3
Dashi stock: 700ml
Sake: 1 tbsp
Mirin: 1 tbsp
Sugar: 1 1/2 tbsp
Soy sauce: 3 tbsp
Miso: 2 tbsp
Sansho berries: 4 tbsp

[Pickled Cauliflower and Clams]
Cauliflower: 1/2 head
Boiled clams: 40g
Dried wakame: 5g
Sugar: 1 tsp
Salt: a little
Rice vinegar: 1 tbsp
Light soy sauce: 1 tsp
Dashi stock: 1 tbsp

[Sea Bream and Avocado Wrapped in Yuba]
Sea bream sashimi: 80g
Dried yuba (bean curd skin): 3 sheets
Avocado: 1/2
Mitsuba (Japanese parsley): as needed
Wasabi: a little
Soy sauce: a little

[Soba with Chicken, Greens, and Walnut Dipping Sauce]
Soba noodles: 2 servings
Chicken thigh: 1 piece
Bok choy: 1 bunch
Walnuts: 50g
Dashi stock: 400ml
Mirin: 2 tbsp
Sugar: 1 tbsp
Salt: 1/4 tsp
Soy sauce: 3 tbsp
Kujo green onion: as needed

[Sweet Potato Cream]
Sweet potato paste: 250g
Granulated sugar: 100g
Heavy cream: 100ml

[Sweet Potato Cream Cheese Tiger Bread]
*Dough
Bread flour: 200g
Sugar: 15g
Salt: 4g
Dry yeast: 3g
Milk: 150ml
Butter: 20g

Cream cheese: 100g
Sweet potato cream: as needed

*Topping Batter
Joshinko rice flour: 80g
Bread flour: 10g
Sugar: 5g
Salt: 2g
Dry yeast: 2g
Rice oil: 10g
Lukewarm water: 80ml

[Celery and Pork Marinade]
Celery: 3 stalks
Salt: a little
Thinly sliced pork (for shabu-shabu): 150g
Capers: 1 tsp
Olive oil: 1 and 1/2 tbsp
Salt and pepper: a little
Honey: 1 tsp
Rice vinegar: 1 and 1/2 tbsp

[Lotus Root and Celery Soup]
Lotus root: 150g
Celery: 1 stalk
Onion: 1/2
Potato (small): 1
Olive oil: as needed
Water: 300ml
Milk: 200ml
Granulated consomme powder: 1/2 tbsp
Salt and pepper: a little

[Simmered Filefish (Umatsurahagi)]
Filefish (Umatsurahagi): 2 fish
Ginger: 1–2 pieces
Water: 150ml
Sake: 50ml
Mirin: 50ml
Sugar: 3 tbsp
Soy sauce: 50ml
Kujo green onion: as needed

[Quick Simmered Potatoes and Leafy Greens]
Small potatoes: 3
Chingensai (bok choy): 1 bunch
Dashi stock: 600ml
Sake: 1 tbsp
Salt: 1/2 tsp
Soy sauce: 1 tbsp

Below are the approximate recipes featured in this video.
As many of them were made by feel, please adjust the seasonings to your taste while cooking.

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