#168 Late Summer | Chilled Udon & Ume Croquettes with Fruit Daifuku

Chilled udon, salsa sandwiches, and the fruit daifuku I’ve always wanted to make 🍇✨
As summer is slowly coming to an end, I’m sharing two days of enjoying every last bit of the season through home-cooked meals.
I also have a little announcement at the end of the video… I’d be so happy if you stayed to watch until then!

I’m delighted to announce that I will be publishing my first cookbook.

Cookbook: 『季節を味わう日々ごはん』
Release date: Thursday, October 29, 2026
Publisher: One Publishing
Price: ¥1,600, excluding tax

Pre-order here:
https://amzn.asia/d/0jfXboQs

The book features a wide variety of recipes made with plenty of seasonal vegetables, created to help you experience the changing seasons through your everyday meals 🌱
I would be truly happy if you picked up a copy.

For viewers outside Japan:
Please note that availability may be limited outside Japan. Depending on your country or region, both the print and digital editions may be unavailable for purchase. A small number of online bookstores may carry the book internationally, so please check the individual retailer’s availability and shipping information.

[Chicken Teriyaki Rice Bowl with Tomato]
Cooked rice: 2 bowls
Boneless, skinless chicken thigh: 1
Tomato: 1
Sugar: 1 tsp
Soy sauce: 1 tbsp
Shredded nori: as needed
Rice oil: as needed

[Salsa Made with Tomato Seeds]
Cherry tomato seeds: from about 50 tomatoes
Onion: 1/2
Garlic: 1 clove
Green chili pepper: 1
Olive oil: as needed
Chili powder: a little
Dried oregano (optional): a little
Paprika powder: 1 tsp
Cumin seeds: 1/2 tsp

[Corn Tofu]
Kuzu starch: 40 g
Creamed corn: 1 cup
Water: 250 ml
Kombu tea powder: 1 1/2 tsp

[Potato Croquettes with Whitebait, Shishito & Ume]
Potatoes: 3 large
Salt: a little
Dried whitebait: 3 tbsp
Shishito peppers: about 10
Umeboshi: 1–2
Rice oil: as needed
All-purpose flour: as needed
Egg: 1
Panko breadcrumbs: as needed
Oil for frying: as needed

[Cold Hiyajiru-Style Udon with Walnuts]
Udon: 2 servings
Dried horse mackerel: 1 fillet
Myoga ginger: 2
Ginger: 1 piece
Shiso leaves: 5
Walnuts: 40 g
Toasted sesame seeds: 3 tbsp
Miso: 1.5 tbsp
Cold dashi: 500 ml

[Octopus & Steamed Eggplant with Zunda Yogurt Shira-ae]
Octopus: 150 g
Eggplants: 2
Edamame: 1 bag (250 g)
Strained soy yogurt (drained overnight): 2 tbsp
White miso: 1/2 tbsp
Salt: a little

[Goya & Chicken in Chili Sauce]
Goya (bitter melon): 1
Boneless, skinless chicken breast: 1
Salt and pepper: a little
Potato starch: as needed
Sesame oil: as needed

Ginger: 1 piece
Garlic: 1 clove
White part of a Japanese long green onion: 1 stalk
Chicken bouillon powder: 1/2 tbsp
Mirin: 2 tbsp
Sugar: 1 tsp
Rice vinegar: 1 tbsp
Soy sauce: 1/2 tbsp
Doubanjiang: a little
Tomato ketchup: 3 tbsp
Water: 100 ml
Potato starch slurry (2 tsp potato starch + 4 tsp water)

[Green Pepper & Yogurt Potage]
Green peppers: 6
Onion: 1/2
Potato: 1
Water: 300 ml
Yogurt: 3 tbsp
Consommé powder: 1 tsp
Salt: a little
Olive oil: as needed

[Sesame Dressing]
Sesame paste: 2 tbsp
Sugar: 1 tsp
Rice vinegar: 1 tbsp
Soy sauce: 1 tbsp

[Muscat Grape Daifuku]
Muscat grapes: 12
White bean paste: 300 g
Shiratamako (glutinous rice flour): 150 g
Sugar: 60 g
Salt: a pinch
Water: 300 ml
Potato starch (for dusting): as needed

[Chinese-Style Eggplant, Cucumber & Jellyfish Salad]
Dried jellyfish: 50 g
Eggplants: 3
Cucumbers: 2
Salt: a little
Sugar: 1 tsp
Black vinegar: 3 tbsp
Soy sauce: 1 tbsp
Oyster sauce: 1/2 tbsp
Garlic: 1 clove
Dried chili pepper: 1

[Chinese-Style Steamed Kinmedai]
Kinmedai (splendid alfonsino): 2 fillets
Green part of a Japanese long green onion: 1 stalk
Ginger: 1 piece
Sake: 3 tbsp
Mirin: 2 tbsp
Soy sauce: 1 tbsp
Oyster sauce: 1/2 tbsp
Sesame oil: 2 tbsp
Rice oil: 2 tbsp
Cilantro: as needed

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