コストコ爆買い後の大量のお肉や野菜の下処理と作り置きに冷凍保存‼️疲れて、日またいだ…😱💦

コストコ爆買い後の大量のお肉や野菜の下処理と作り置きに冷凍保存‼️疲れて、日またいだ…😱💦

[Music] Looks delicious. Good morning everyone. I went to wake you up yesterday, but I had to go out last night because I had work. There was a reception party, so those of you who follow me on Instagram might think that it was on this day, but there was a reception party, so I went out at night. I put the meat in the fridge, but I couldn’t fit the lettuce in, so I went out like this. It’s the same as in the morning, and today is Saturday, but I was woken up at 6:30 and the kids are going to go swimming in the morning, so I’d like to harden up in the meantime. I freeze meat so that it can be eaten immediately, or prepared in advance, and divide it into portions that are easy to use. I also cook and freeze vegetables. I haven’t really thought about it much, but I’ll get started. First, I always use this barley with Yamazaki Industrial’s 1 issue, so I’ll change the image. Today, after the pool is over, my kids said they wanted to go to karaoke after I finish filming, so I ‘m going to karaoke with them for the first time in a while. [Music] I keep these in the fridge. I also put any opened ones in the fridge. The only one that’s not open is the one I put under here, so they’ll pile up here. That’s right, I bought this cold brew iced coffee by mistake. I made some yesterday and am drinking it today. I really like it. It’s light and refreshing. Even if I leave it overnight, it doesn’t get too strong. It’s cold brew, so it’s very refreshing. It might be good in the summer , but it doesn’t have that strong coffee taste. I haven’t eaten any tomatoes yet, but it seems the kids ate some last night, so there are quite a few left. I’m going to wash them all at once. I’m going to wash the tomatoes with Pasteurize, which I bought yesterday. All that’s left is to pour a banana over them. They’re still hard, so I’m going to pour the banana over them to ripen them, and also this. I’ve got three at the pool right now. Also, it seems that my dad and the kids ate it last night. It tastes better when it’s warm, and the way it’s warmed up seems to be that it was warmed up in the bath. I was surprised, what does that mean? It seems like they warmed it up while soaking in the bath and then ate it while soaking. Wow, I thought it was new, and the rest are hidden, but there are a lot of vegetables, cucumbers and eggplants, so they’ll go bad, so I have to do something about it. Also, the oranges don’t work in the fridge, so I’ll put those outside. I asked them to move the bananas to the side , and I washed the tomatoes a little, so I’ll cut them up first. Yes, they’re sweet and delicious. [Music] [Music] Yes, there are still some tomatoes, but I cut up some. Here are the basil flavored Crazy Salt I bought yesterday. Wow, it smells really good. I’ll pour it on. Oh, maybe I poured too much, maybe I poured too much, maybe it came out a lot. I’ll pour it on , shake it, don’t put it in. This glass Tupperware is for home use, and I’ll eat it tonight. I ‘m not taking this plastic Tupperware to karaoke now, but I have to eat before I go to the karaoke, so I thought I’d eat it at the garden or somewhere, so I put the plastic one in too. I cut them up, so I’ll put both in the fridge. I’ll keep these as they are on top, and this big I have three big chunks of meat, yes 2kg. I’m wearing rubber gloves that I bought at Costco yesterday, and I’m transferring two of them into Ziploc bags that I bought at Costco yesterday . Today, I’m going to make candied roast pork, which is a favorite of my family and is also done on Christmas Day. The seasoning takes quite a while, so I’m going to put it in this now. And then there’s another chunk of meat, oh, this one is quite oily, so I’m going to put it in the electric pressure as it is. I’m going to make holes in it and put the electric pressure in a ball, and now I’m going to make it into possum. Wait, this is no good, if I leave it like this I’ll have to pierce it properly with a fork to soften it, so let’s take this off. [Music] You have to pierce it firmly with a fork , especially at the border between the oil, but if you’re going to do it anyway, you should also do this, right? Why do you do this too? I’ll pierce all three like this. Seriously, Lou-chan is a carnivore so he’s coming. Lou -chan, go over there. That’s not your meat. Lou-chan, get off and don’t sit there. I can’t see you. He’s sitting right here. He’s a carnivore, he doesn’t eat any vegetables. Cat -chan. Dogs eat pretty much anything, but cats only eat meat and fish. I always do this with Postam, and the one with the net doesn’t fall apart, so I’ll stop piercing it with the fork and leave it as it is. For the Postam, rub salt into the meat thoroughly. Once the salt is rubbed in thoroughly, I’d like to add 1 cup water , 1 tablespoon honey and about 2 tablespoons mirin sake. I don’t have any apples or onions, so I’ll put this in the pressure cooker as is and cook for 10 minutes. 300g sugar here. Not great, 300g. And 300g per piece. But there are chunks in it, and I thought 300 salt per chunk was a bit too much, so I reduced it to 2 tablespoons of salt per chunk, but I use 2 chunks. Maybe I should have mixed the salt and sugar first. It’s hardened. This is still in the seasoning stage, and there’s more seasoning to come, but I’ll leave it at high temperature for an hour. If I leave it like this, I might try these Gracia grapes. I have eggplant and cucumber, so I thought it would be good to wrap the eggplant in meat. What do you think? It’s for shabu-shabu, so I wonder if it’s thin. It’s not that thin, after all. This one is also [Music] It’s quite long I’m bringing rice today so I thought I should make some eggplant and meat rolls with it If I sprinkle some potato starch on it and roll it up [ music ] it’s quite a long piece of meat but it’s okay I’ll just keep rolling it up like this Okay, it’s finished The beef is much longer than the one cut in Japan so it’s really easy to roll It’s easy to roll because you don’t have to roll two pieces of meat because there isn’t enough meat I want to grill this but before I grill it I want to do something with these guys I’ll freeze them I left the meat out earlier and am concerned about it I’m going to freeze it Well I cut it into about 1/3 and there’s nothing to pull underneath so it’s shaking It’s about 200g now about 300300300 [Music] I’ve put in the meat, but I want to chop the rest of the meat a little finer and make it into pork soup. The only ingredients I have are eggplant and zukki, but it’s not exactly pork soup-like, but I want to make it and eat it today. I can put it in the fridge, so it’s fine for tomorrow. For now, I have some pork and some pork that I just coated with potato starch, so I’ll cut it up and put it in the freezer. Then it might be around 400. 482 One side is like this, pork soup and this one will be frozen. I don’t have any vegetables like onions or mushrooms right now, so I’m just going to season it like this and freeze it. The ginger is new. [Music] For chicken, I only had garlic in this tube . So the one with more meat is 480. The one with more meat is sake, mirin , soy sauce, and soy sauce . Add some garlic and ginger to make a sweet and spicy garlic ginger dish, it smells nice, it’s like pork bulgogi, I think you can just freeze the meat as is and stir fry it with whatever vegetables you have at the time, it’s like stir fried vegetables, it also has potato starch in it, so it might taste like my specialty stir fried vegetables, I’ll attach a URL, it might taste like the very popular stir fried vegetables because it has the same smell, and this one is just the Costco raw construction so you can use it for anything, it’s just salt and umami, so it can be used for pretty much anything, I put it in miso soup, I love it, I might put it in pork soup, I’ll freeze it like this, pork salt construction pork, this has garlic in it, I have to draw it properly, so I made pork garlic, yes, I’ll freeze this, and then I’ll use the frying pan at full capacity and cook it, this is also Costco’s organic oil, the frying pan isn’t hot enough yet, but I have a lot, so I’ll put it down quickly, this is the side where one eggplant [music] doesn’t fit The smell of grilled pork reminds me of my part-time job in high school, and I really like it. Even if I think it’s not cooked enough, there’s a lot, so I have to keep turning it, so I keep turning it. Wow, it’s golden brown and looks delicious. [Music] I wanted to eat breakfast, but I can’t do that at all. I’ll turn the heat a little lower from here . Yes, I turned it to low heat and it’s settled down nicely. I need to get rid of this oil a little. It’s really oily. I’ve updated Instagram now, and finally it’s time for dinner. Yes, I’m going to put the wrap sandwich I bought yesterday on the fire like this, and I’m sorry, but I want to eat it while standing. I’ll turn it over right away, so if I can sit down, I’ll sit down. Yes, it has absorbed the oil. Then the seasoning is first 1 sake, it will come out quite a bit of oil, so please absorb it. Then 1 mirin , and then [Music] 2 soy sauce. I also want to add honey. 1 tablespoon of honey. Looks really delicious. [Music] If you mix the sauce like this, it’s done. It’s absolutely delicious. By the way, I haven’t framed it yet. It’s a pain to wrap this meat, and I don’t feel like I can wrap it up. If I was just making this, that would be fine, but I still have other things I want to make, so I feel like I can’t wrap it up, so I haven’t framed it. I get tired because I try to do everything perfectly, so that’s fine. If you have the time, you can wrap it up, but if you don’t, it’s fine as it is. There is no right answer. Yes, it looks delicious. [Music] Anyway, it’s done like this. Let’s eat the eggplant. It’s delicious. Eggplant and pork oil are really delicious. However, I forgot to sprinkle salt on it. If you don’t sprinkle salt on the potato starch, it might be even more delicious if it has a little bit of an acidity on top. It looks really delicious. I’ll eat the part that melted . Hmm, it’s really delicious. The sticky part is entangled with the meat and it’s really delicious. I ate it all up to that forehead. It was all edible and delicious. Yes, let’s take it to the next stage. Right. Before the pork, I also made pork soup, so I’ll add the ingredients for pork soup. Well, it’s surprising that I only have summer vegetables, zucchini and eggplant, so I’ll make eggplant and zucchini for pork soup . [Applause] I want to make some for the okonomiyaki, so I cut it into round slices for the rice cake, and cut the ones I want to put in the pork soup into half-moons. My husband bought some eggplant for 100 yen each, and I’ll make some for the zucchini. Let’s put them in. Then I’ll grill it into the nasuki. It’s summer vegetables, and this one is also nasuki. This one is also nasuki , but I’ll take this for lunch, and this one is for dinner, so it’s fine. It’s almost time for my appointment with my kids, so I have to go to karaoke, so I can’t make chicken today. It’s prettier in the afternoon, so I want to do it tomorrow, but I’m leaving pretty early tomorrow, so I’m not sure if I should do it tonight. I’ll finish the chicken and pork today. From now on, I think I’ll do the summer vegetables and chicken tonight or first thing tomorrow morning. Once the surface is cooked, the oil and ginger will make the surface water, so I added water. I ‘ll put a little more water in here, starting with the hot cooked ones. [Music] I could do a little more, but I don’t have time today, so I don’t like it yet, but I have eggplant, so I might do it tomorrow. It’s a refreshing summer vegetable ohishi. It’s also great to sprinkle some bonito flakes on it when you eat it. I’ll chill it in the refrigerator. Mmm, it’s delicious. Yes, and then here, has the sugar soaked in? It’s really soft even when you touch it from above. It gets sticky, so I usually put it in the refrigerator on top of this, but I’ll put it in a new bag. Once I’ve added both of these sugars, I’ll mix in some seasonings here too. The recipe I got from Hot is 200 soy sauce. 200g oil, 1 teaspoon grated ginger, 1 teaspoon grated garlic, 1 tablespoon whiskey, whiskey, I had whiskey that I bought in Cebu, but I don’t have it now, so I’ll add 1 tablespoon brandy, yes, remove the air with this and leave it in the refrigerator for half a day or overnight, I also have a ton of eggs, so on days when I have a lot of eggs, I’ll make some boiled eggs for now, and then I’ll put them in the retin for 10 minutes, and then how’s the meat? Oh, it’s so plump, I don’t think it’s always done, but it’s plump, yes, the oil has come off, and I’m glad I had this string, I wonder how it is, it’s really oily here It was so red, it’s amazing, I wonder how it’s done, but isn’t pork scary when it’s even a little red? I think it’s done well enough, but it’s totally done, the oil on top is amazing, I almost want to wipe it off, but the oil and ah are not wiped off, it’s sweet, no, amazing, yes, it looks delicious. Also, to use up a lot of eggs and romaine lettuce, I made this boiled egg, which I made last time and it was delicious. I’m going to make a stir fry with eggs and romaine lettuce, will five pieces be enough? It was written on the back of this romaine lettuce before, but the recipe isn’t written here, so all you have to do is stir fry the lettuce and eggs, and then the methos Well, I want to use it all up so I put everything in. There’s no room in the fridge so I want to use up everything . It’s Roman lettuce, but today I’m not going to use it for samgi psal, what is it, but for postam, so I’m going to use the core for stir-frying and put the leaves in a wrapping material. I ‘ll leave the parts that look like they can be wrapped like this and cut up the middle parts to make stir-fry with vegetables. This is the stir-fry part and this is the part that will be wrapped and eaten. Once it’s soft, all you have to do is add an egg. With this, you can eat a lot of vegetables and the kids will eat a lot too. Normally it’s fine to have it half-cooked like this, but I’m thinking of bringing it today. I’ll cook it thoroughly and then I’ll make sure it’s cooked thoroughly . The summer vegetable pork soup looks really delicious. I’ve already washed the part I didn’t use and divided it into two, but I’m going to freeze it as is. I’ve made a lot of things, but I still have about 2kg of mozuku and chicken, which is surprising. I have to leave now, but it looks like I’ll be a little late, so I’ll leave. The ratios are different, I think the ratios are different . Yes, when you cook it, the outside is probably sweet, so the inside is more, that normal, fine, I think if you watch the previous video, it’s like that, but it’s coarse, so if it’s any finer, There’s nothing there so something is different something is different you’ll know when you eat it they reduced the sugar so it’ll probably be too salty but everyone around me is like yeah it’s a lie probably no I don’t know I won’t know until I try it but you definitely shouldn’t reduce the sugar that was a lie but they still said 300 yeah it said 300 per lump per month right? so I think they made it 300 per lump per month yeah well if it’s not enough then you can just add more but I think it’s probably not enough then you have to reduce the amount of oil too but they did the same with the soy sauce yeah I think it’s probably just the texture ご飯ものも面白いよ English: The next day’s evening is the evening. Since then I haven’t had any time to film at all and of course I didn’t have any time to work in the kitchen, so I’m going to freeze this or put it in a fridge . Take a look. It’s a parody of Nami Naki, and it’s waves. Well, for now I’m going to freeze this for a bit. No, even so I still have this much left, I have a lot of food to eat right now and I can’t eat a lot of it , so I’ll eat this as is and then freeze it. As for the mozuku, I wanted to make mozuku tempura, but I don’t have the time to make tempura right now, so I can’t eat it as is, but I’ll buy some mezu tomorrow and keep it raw. I’d like to eat it here, so I’ll freeze about half of it and buy about half tomorrow with mezu and eat it. If I say tempura, it’s quite a high hurdle, but I’m thinking of making it into something like grilled mozuku, like battering it up with potato starch and eating it like grilled tsuku. For now I want to eat it now, but I want to eat it deliciously with a surface that’s easy to eat, so I ‘m going to cool this and eat it tomorrow. It’s about two pieces of chicken that will fit in the frying pan, so it’s kind of thin, so I’m going to cook it now, skin side down, You can eat it today or you can make another one and keep it in the fridge until tomorrow or the day after tomorrow [music] The other one is here. The one I’m going to put in now is for fried chicken [music] This is today’s fried chicken. It could be cooked a little more until it browns a little more but I just opened my hand so I’m going to turn it all over . I’m going to turn the heat to low and cook it slowly over low heat. This is fried chicken. I’m going to make fried chicken for dinner and I also have four pieces of chicken so I’m going to put two pieces in a stasher for freezing. Yes, I’ve got two pieces here. Yes, first I’m going to put the fried chicken in brine. There’s a video on how to make really delicious fried chicken, how to make juicy fried chicken, and that ‘s what I did in the video. The brine is 8g salt and 6g sugar for 200g water, then I’m going to put the meat in this. Leave the meat like this for at least four hours and it will become really juicy fried chicken. My kids love this, and this is also Costco’s pasta sauce. It goes well with chicken. You can put all of this in, but it’s a bit too strong, so leave a little and mix it in with the right amount. This is finished. When the kids eat it, or when you reheat it , it’s even more delicious if you put cheese on it. This is basil chicken saute. It’s really delicious whether you put it in a lunch box or eat it as is. Yes, I’m going to have fried chicken tonight, so this will be dinner from tomorrow onwards. One thing is that I have some miso left over, and I also have some Cottoco mayonnaise, and I’m about to use it up, so I’m going to use miso-yo. I like miso-yo because it softens the meat. I also add a little bit of sake and dissolve it here. [Music] And the other one, which I also recommend , is the miso paste, which also softens the meat and makes it delicious. It’s a bite-sized piece that tastes like it’s been grilled, and you can use it for anything, whether you grill it, stir-fry it with vegetables, or you can make it into fried chicken. You can use it for anything. I think I’ll grill the miso as is, mix it with the vegetables, and since I don’t have any vegetables right now, I’ll just freeze the meat. Not yet, but if you freeze just the meat, it’s easy to use for anything. If you freeze the vegetables as well, you don’t have to cut the vegetables on the day, which makes it easier. Yes, with the miso paste and salt paste, you can just leave it as is. I’ll freeze it. I’ve already used up all the eggplant, so I’ll make stewed eggplant here. And here’s eggplant and garlic soup. It also has salt. I think I’ll use less miso and add more garlic. I bought the garlic at the wholesale supermarket when it was cheap and froze it. The eggplant is looking really good. After 4 hours, I threw away the garlic. Then I added 1 tablespoon garlic, 1 tablespoon sake, 2 tablespoons soy sauce, as much garlic as you like, and a little bit of sesame oil that I bought in Korea. I think I added a tablespoon of potato starch to thicken it. [Music] The crepes have warmed up. I bought some crepes at Costco. I’m hungry so I’m going to eat them. I put in some eggs, some chicken juice, a tablespoon of boiled tempura that I had left over from a previous time, and a moderate amount of water. It ‘s a little soggy, but I wanted to put some in here and make mozuku tempura. Before I put up the fried chicken , I’d like to put this up just now. I wonder how to put it in. It’s like this. [music] Oh, it’s scary. I thought it was really scary, so I put on some sunglasses. Oh, it looks delicious. It ‘s hot. It’s hot. No, it’s scary. Scary. Ah , scary. I need long sleeves . Ah, oh, oh, I got hit by something at the worst, but I’m glad I put on some sunglasses. Ah, it’s really scary. It’s scary. [music] Okay, just one more. [music] Let ‘s get used to it. Yes, I’ll take the fried chicken and turn it out, and make it a little round. Then it will hold temporarily. I’m out of potato starch. Oh, it’s scary. It’s a little bit of potato starch and mostly rice flour. This is scary. It’s so scary . It’s so scary. It looks delicious. Once I’ve put it all up like this, it’s finished. I’m doing it at home with sunglasses on. Thank you for watching until the end. Bye. See you in the next video. Goodbye. [music] [music]

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