【和食ホームパーティ8品】割烹・おばんざい料理でおもてなし｜魚を使ったおもてなし料理｜タコの柔らか煮・平目の揚げ出し・えびしんじょを作る｜夫婦2人暮らしVlog｜日本食レシピ

【和食ホームパーティ8品】割烹・おばんざい料理でおもてなし｜魚を使ったおもてなし料理｜タコの柔らか煮・平目の揚げ出し・えびしんじょを作る｜夫婦2人暮らしVlog｜日本食レシピ

Please turn on the caption in the video settings.Tomorrow is hospitality day. Start preparing the food the day before. This time, we designed the menu with the theme of “Gentle Kappo.” It seems like people of all ages can eat it. This menu can be used in a variety of situations. After all, Japanese food is deep and delicious, and I like it the most. Usually, I tend to include sashimi or low-temperature dishes as appetizers, but this time I plan to serve everything boiled or grilled. The first item at this “gentle kappo” restaurant is cherry tomato ohitashi. Carefully blanched tomatoes are soaked in dashi stock to infuse the flavor. This is my first time trying “soft boiled octopus”. When you go to a good sushi restaurant, the soft boiled octopus you get is surprisingly tender. The craftsman seems to be making it from raw octopus, but this time I’m trying to see how much he can make with boiled octopus. What surprised me was that they added carbonated drink as a seasoning and boiled it. It can be made using sweet Mitsuya cider. I’m looking forward to seeing the finished product. Simmer slowly over low heat for 50 minutes. Wait a minute, it’s surprisingly soft. It looks like it will fall apart if you hold it with tongs. I’m looking forward to eating this! The basic of Japanese cuisine is “dashi”. Since we will be using dashi soup for most of the menu this time, we prepared a considerable amount of dashi. Kelp, dried shiitake mushrooms, and bonito flakes. I pulled the usual 3 sets. It’s great because it has a deep flavor and aroma using only dashi soup. The current process is to take out the Koya tofu that has been reconstituted with dashi stock. Divide the squeezed Koya tofu into 4 equal parts. When I returned it, it had grown quite large. Also cut the shishito peppers for garnish at this time. It is a good idea to make a hole in it to prevent it from bursting. Let’s fry the Koya tofu from earlier. As I’ve learned by now, deep-frying can be a scary place. Be careful when frying, especially when there is a lot of water in the item, as it will splash. Once it starts popping, it won’t stop, so it’s scary. Still, I can’t stop eating it when it’s freshly fried because it’s delicious. Soak overnight. We will make shrimp shinjo using red shrimp for sashimi. Finely chop the red shrimp, leaving about 1/3 of it intact. Coarsely chop the remaining red shrimp to retain its texture. Crush the hanpen with your hands until smooth. Make the tether to be used for the shinjo. This time I will use egg yolk. Add oil little by little to bring out the shine. Add the coarse shrimp as well. Finish with salt and potato starch. That’s all for Shinjo’s preparations. I want to serve it freshly boiled tomorrow. I’m going to make the herring mushroom soup now so I don’t have to rush tomorrow. A fine flounder. My father was the connoisseur. It has a skin attached to it, so you have to peel it off. It’s a job that requires a lot of nerve and strength. You want to aim for the last minute so as not to peel off the flesh. Yeah, it’s difficult. I’ll do the other piece more smoothly than before. Oh, it feels faster and better than the first time…? I still need training. (Mr. Flounder will come back.) Check carefully to make sure there are no scales. That’s all for today’s preparations. next morning. Today is the day of hospitality. I’ll put my energy into it and do it efficiently! Drinking tea warms me up. The table setting is simple and modern. I bought some flowers and arranged them to evoke the atmosphere of a wife who is entertaining guests. Sprinkle salt on yesterday’s flounder to remove excess moisture. The red bean paste to be placed on top of the chawanmushi. This chawanmushi is bright and delicious, and I love it and make it often. Sakura shrimp brings out the richness, aroma, and brightness. Chawanmushi is simple and does not contain any ingredients. We like to entertain guests at home, but the morning of the event is especially hectic and time passes quickly. My husband did the final cleaning of the room on the day of the event, and he handled my sudden improvisations with ease, which was amazing. I also want the skill to do things in an orderly manner like my husband… Adjust the taste with soy sauce and sugar and it’s done. Deep-fried Koya tofu soaked with lots of dashi stock. It was surprisingly soft and soaked in flavor. The fishballs are my favorite fishballs that I bought at a chicken shop. The combination of seafood stock and meat stock is the best. Next time, just simmer the vegetables. Arrange it beautifully. Sprinkle a thin layer of potato starch on both sides. It has a nice scent. Pour over the bean paste you made in advance. Topped with grated maple leaves and tree buds. The rice is so smooth. The highlight of this episode is the shrimp shrimp. Freshly boiled, it’s fluffy. Pre-boiled peas. Finely chopped Japanese ginger. Red, green, and yellow all look good together. Chawanmushi is steamed in a bamboo steamer. I steamed it for 10 minutes and let it sit for a while. Sprinkle with cherry shrimp paste… Tea time after the meal with the cake I received as a gift. The cake is so delicious…! It was a day where I felt a lot of joy and happiness as they ate every last bit of food and said it was delicious.

割烹でおもてなしの日🍵🥢
老若男女問わず食べていただけるようなメニューを心掛けました。
割烹8品。
初挑戦のメニューばかりでドキドキでしたが、どのメニューも優しい味わいで和食の素晴らしさを再確認しました😊🙏🏻
大好きなお魚多めの献立になっております🐟

▶︎皆様のチャンネル登録・高評価が動画制作の励みになります!!
https://www.youtube.com/channel/UC1QXhyyz989gsfZIinZi7Uw

𓌉◯𓇋 本日のメニュー
・ミニトマトのおひたし
・なめこおろし
・高野豆腐の揚げ煮、
・タコの柔らか煮
・白菜と名古屋コーチンつみれの煮物
・平目の揚げあんかけ
・えびしんじょ
・桜えびの茶腕蒸し

▶︎詳しい材料
・ミニトマトのおひたし
ミニトマト 16個
出汁　250ml
醤油　小2
みりん　小2
しお　適量

・なめこおろし
なめこ　1袋
大根　300g
三つ葉　20本
醤油　小1
砂糖　小1

・タコの柔らか煮
タコの足　2本分
水 　360ml
料理酒　60ml
みりん 　60ml
醤油　60ml
三ツ矢サイダー　60ml
砂糖　20g

・高野豆腐の揚げ煮
高野豆腐　4枚
油　適量(170℃で揚げる)
ししとう　 8個
煮汁
-出汁　4カップ
-砂糖　大2
-料理酒　大4
-みりん　大4
-醤油　大4

・白菜と名古屋コーチンつみれの煮物
白菜　500g
名古屋コーチン鶏つみれ　1個
水　800ml
酒　大4
醤油　大4
砂糖　大1
みりん　大1
塩　適量

・平目の揚げあんかけ
平目　2切れ
片栗粉　適量
もみじおろし
木の芽
揚げ油
あんかけ
-出汁　200ml
-あごだしつゆ 大1
-片栗粉　適量

・えびしんじょ
はんぺん　100g
赤えび　200g
卵黄　1個
油　大2
しいたけ　4個
きめさや　8個
ゆず皮　適量
みょうが　適量
出汁　600ml
酒　大1
醤油　小1
塩　適量

・桜えびの茶碗蒸し
卵　4個
出汁　600ml
醤油　小2
塩
白だし　小2
桜えび餡
-桜えび　15-20g
-出汁　200g
-醤油　小2
-みりん　小2
-塩　適量
-片栗粉　適量（水で溶く）

▶︎動画のリクエストや作った感想等、どんなことでもコメントいただけると嬉しいです。
動画を見にきてくださる方、応援してくださる方、いつもありがとうございます🙇🏻

▶︎動画で使用している調理器具
紹介動画👇

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楽天ユーザーの方はこちらをご活用ください。
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▶︎調理器具・洋食器やグラスをまとめた動画はこちら
調理器具

洋食器・グラス

▶︎Time Stamp:
00:00 opening
00:29 ミニトマトのおひたし
01:28 タコの柔らか煮
02:57 高野豆腐の揚げ煮
05:12 えびしんじょ タネ作り
07:41 ヒラメの揚げあんかけ 下ごしらえ
09:59 桜エビの茶碗蒸し 餡作り
10:40 なめこおろし
11:22 ミニトマトのおひたし
11:26 高野豆腐の揚げ出し
11:31 タコの柔らか煮
11:34 白菜と名古屋コーチンつみれの煮物
12:16 ヒラメの揚げあんかけ
13:23 えびしんじょ
14:19 桜エビの茶碗蒸し
15:20 ending

✎𓂃 Account:
少しの工夫や手間をかけて、おうちごはんをより楽しみなものに🥢✨
料理と食器集めが趣味の主婦Vlogです。
おもてなしをしたり、普段の食事でお店の味を再現するのが好きです。
参考にしたいと思っていただける動画を作り続けたいです。

GOODボタン👍🏻・チャンネル登録が動画制作の励みになりますので、よろしければお願いします。

▶︎ Music:
・オープニング
https://www.youtube.com/@UCfLovs3hldJ496uPizAgYaA
曲名 『Home』
作曲 RYU ITO　
・挿入曲
Epidemic Sound

𓅯 Instagram:
@mimi.fryingpan

#japanesehousewife #cooking #vlog #japanesecuisine #housewife #homecooking #おうちごはん #和食レシピ #主婦vlog #主婦の一日