15 блюд японской жены на неделю / Как облегчить приготовление ужина / Жизнь в Тайбэе

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Today is the first time in a long time that I have shot a video of me making a week's worth of standing meals. The best way to simplify your daily dinner is to put some of the ingredients together and cook them in one go. While Chinese food is made hot with oil and eaten immediately after cooking, Japanese reserve greens taste better if they are left for 2 or 3 days rather than freshly cooked. Please take a look at it as a reference for a different food culture.
Thank you for watching our video today.


[Cooking introduced in the video
Pumpkin puree (for coleslaw)
pickled red onion
Bacon and mashed potatoes
poached eggplant
Chilled spinach and seaweed sprouts
Sauteed shredded beef and burdock
Salted onion pie
Marinated tomatoes in Superior Soup
Boiled green beans
Marinated cucumber with fish fillets
Marinated eggplant with kelp and yuzu vinegar
Deep-fried mackerel with sesame seeds (to be prepared)
Barbecued chicken thigh with boiled egg
*Chopped green onion
*Japanese onion soy sauce
Shredded green onion and green onion soy sauce are omitted because they are too simple.


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