5 Days of Japanese Home Cooking 🍚 Homemade Rice Toppings | Fresh Rice & Autumn Table

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Day 1 00:21
▼ Sweet Potato with Savory Ground Pork Miso
[Sweet potato 150g, ground pork 150g, ginger (1 knob or more),
Water 2 tbsp, sake 1 tbsp, mirin 1 tbsp, Saikyo miso 1.5 tbsp, soy sauce 1–2 tsp]
▼ Nuka-zuke (Rice Bran Pickles): Cucumber & Boiled Egg
▼ Carrot & Shiso Salad with Umeboshi (Pickled Plum)
[Carrot 1/2 (approx. 70g), shiso leaves 3–4, umeboshi 1, white sesame seeds 1 tsp, vinegar 1 tsp, cane sugar 1/2 tsp, soy sauce (if needed)]
▼ Marinated Red Cabbage
▼ Miso Soup with Tofu, Shimeji Mushrooms, & Green Onion

Day 2 05:28
▼ Moist Furikake (Rice Seasoning) with Salmon, Burdock Root, & Komatsuna
[Salted salmon 2 fillets, burdock root 80g, komatsuna 1–2 bunches, ginger,
Sake 1 tbsp, mirin 1 tbsp, soy sauce 2 tsp, cane sugar 1/2 tsp, white sesame seeds]
▼ Red Cabbage Potato Salad with Grainy Mustard
▼ Carrot & Umeboshi Salad
▼ Nuka-zuke (Rice Bran Pickles): Boiled Egg & Cucumber
▼ Miso Soup with Aosa Seaweed & Mushrooms

Day 3 10:28
▼ Mushroom Namul & Avocado Rice Bowl
[Sesame oil, enoki & maitake mushrooms (total 200g), shio-koji (salted rice malt) 1–2 tsp, white sesame seeds]
▼ Carrot & Shiso Salad with Umeboshi (Pickled Plum)
▼ Marinated Red Cabbage

Day 4 13:55
▼ Plum & Hijiki Seaweed
[Dried hijiki 15g, chirimen jako (dried baby sardines) 30g, pickled plums (umeboshi) 2, dashi stock 100ml, sake 1 tbsp, mirin 1 tbsp, soy sauce 2 tsp, sugar 1 tsp, white sesame seeds]
▼ Grilled Eggplant
▼ Rolled Omelet (Dashimaki Tamago)
▼ Marinated Red Cabbage
▼ Miso Soup with Fried Tofu Pouch (Abura-age) and Shimeji Mushrooms

Day 5 17:17
▼ Rice with Whitebait (Shirasu) and Natto
▼ Boiled Egg
▼ Cucumber and Aosa Seaweed Sunomono (Vinegared Salad)
[Vinegar 2 tsp, cane sugar 1 tsp, dashi soy sauce 1/2–1 tsp]
▼ Marinated Red Cabbage
▼ Pork Shabu-shabu and Tomato Salad
▼ Miso Soup with Green Onion and Shimeji Mushrooms