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Spring is finally in the air🌱
The kids are about to move up to the next grade.
My husband has hay fever, so he's suffering🌼
Thank you for watching again this week☺︎
Naoko

ーVIDEO MEMOー

📍Sweet Rice Drink (Amazake)
Dried rice koji...100g
Water...100g
📝 Mix the crumbled rice koji with hot water around 60°C (140°F) until moist throughout. Ferment for 8 hours while maintaining a temperature of 55-60°C (121-140°F). (Over-fermenting will make it sour.) It's done when it becomes thick and sweet. For a smoother texture, blend it. It keeps refrigerated for 3-4 days or frozen for about 1 month.

📍 Clam Chowder
Milk-Based Clam Chowder (Serves 2-3)
Clams (in shells)…300g
Onion…1/2
Carrot…1/3
Butter…10g
Flour…1 tbsp
Milk...300ml
Clam steaming liquid + water...200ml total
Bouillon powder...1/2 tsp
Salt and pepper...to taste
Parsley...a pinch
📝Soak the clams in 3% saltwater in a dark place for 1-2 hours to purge sand. Place clams and a small amount of water in a pot, cover, and steam until shells open. Remove the clams and reserve the steaming liquid, straining it. Sauté onion and carrot in butter. Add flour and stir until coated. Pour in steaming liquid + water and simmer briefly. Add milk and clams, warming through. Once thickened, season with salt and pepper. Ladle into bowls and garnish with parsley.

📍Craft Ginger Syrup
Ginger…200g
Sugar…200g
Water…200ml
Chili pepper (sliced)…a pinch
Black peppercorns...1/2 tsp
Cloves...2
Cardamom pods...3
Thoroughly wash the ginger and thinly slice it with the skin on. Place the ginger, water, sugar, and spices in a pot over medium heat. Once boiling, reduce to low heat and gently simmer for 20-30 minutes. Turn off the heat and let steep for about 10 minutes. Strain and transfer to a clean jar. Refrigerate for 2-3 weeks.

📍White Miso Simmered Udon (Serves 4)
Dashi broth…1200ml (kombu, bonito flakes)

White miso…120g
Miso from the fridge…40g
Mirin…2 tbsp
Sake…2 tbsp
Sugar…2 tsp
Soy sauce…1 tsp
→Mix these together beforehand
📝 Heat the dashi broth in a pot, then simmer the meat and shiitake mushrooms. Once cooked, add the udon noodles and fried tofu, simmering until tender. Stir in the prepared miso seasoning mixture. Add the green onions and simmer briefly. Finally, drop in the egg and cook until soft-boiled.


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