Thank you for watching my video.
It was completely cool, and the mornings and evenings were cold.
There are so many delicious foods in autumn, and I enjoy cooking every dayð¥°
Today, I would like to introduce new hobbies and menus that have added to my life this fall.
I hope you enjoy the video.
I'll give you the general recipe.
I've listed what I've made by eye, so when you make it, please prepare it while tasting it.
[Apple yeast]
*material
1.5L bottle
2 apples
2 tbsp sugar
Appropriate amount water
*How to make
1. Lightly wash the apples, remove the dirty stems and bottoms, and cut them into comb-shaped pieces.
2. Put 1 and sugar into a sterilized bottle and fill with water.
3. Close the lid, shake well to dissolve the sugar, and leave at room temperature. (In a previous video showing how to make it, I left it at room temperature with the lid open, but for me it worked better with the lid closed.)
4. Shake the bottle well in the morning and evening and open the lid to exchange air.
5. After 2 to 3 days, a flurry of gas will start to appear. When it settles down and the sludge collects at the bottom of the jar, it's done.
6. Remove the apples and store in the refrigerator. (Can be stored for about 3 weeks)
*If you smell a sour smell like vinegar during the making process, it is considered a failure. The process will vary depending on the apples and fruits you use, so keep an eye on it while making it.
[Rice cooked with scallops and turnips]
3 turnips (with leaves)
150g boiled scallops
2 tbsp mirin
2 tbsp soy sauce
2 tbsp apple yeast (Sake is also OK)
A little salt
[Kinpira with pumpkin and dried shrimp]
1/4 pumpkin
A handful dried shrimp
A little soy sauce
[Apple yeast bread]
250g strong flour
20g sugar
4g salt
20g unsalted butter
150ml apple yeast
*The first fermentation takes quite a while, and is said to take about 6 to 24 hours. It depends on the type of yeast, so please ferment it carefully.
*Second fermentation takes about 2 to 4 hours. If it takes a long time, it will take about 6 hours.
[Persimmon Namasu (Japanese vinegared food)]
1/8 radish
1/2 persimmon
3 pieces Sudachi (Japanese lime) juice
1/2 tsp fish sauce
A little salt
A little sesame
[Fried liver ethnic style]
*Fried liver
300g pork liver
Appropriate amount of apple yeast
Appropriate amount of potato starch
*Sauce
1 piece ginger
1 clove garlic
A little chili flakes
2 tbsp apple yeast (alcohol is also OK)
2 tbsp mirin
1 tbsp soy sauce
1 tbsp of fish sauce
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ÐегÑÐ·Ð³Ñ Ð±ÐµÑ #19 Japanese home cooking using homemade apple yeast. My husband's favorite menu.
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