vlog｜Healing myself with cooking & daily meals🍳｜Vegetable Recipes｜Pumpkin Crème Brûlée｜Takoyaki

vlog｜Healing myself with cooking & daily meals🍳｜Vegetable Recipes｜Pumpkin Crème Brûlée｜Takoyaki

Good morning. I woke up after a third nap. I’d decided to have these pancakes for breakfast. Before I knew it, it was brunch time. I microwaved them. I heated them for about 50 seconds at 600W. I served the warm pancakes with iced coffee. It took me years to finally get used to waking up early. But at the same time, I may have forgotten the joy of relaxing on my days off. Feeling groggy after a good night’s sleep, I drank coffee. We strive to increase the things we like about ourselves. But sometimes, our standards only rise, and our hearts never feel satisfied. I feel like that’s a bit of a waste. I slathered them with butter and maple syrup. I felt happy eating these three pancakes. I then added more butter and maple syrup. I relaxed after dinner and it’s now 2:00 PM. Your comments always give me energy. Thank you. I’m glad some of you remember my early videos. I don’t have the courage to republish them, but I still keep them as a record of my life. It seems like I was also sleeping in seven years ago. Good days, bad days, and days when I wasn’t filming are all precious memories. I remember this tomato hotpot being delicious. I made it using this recipe book. It brings back memories. I still have recipes I haven’t made, so I’m looking forward to enjoying them more once the weather gets a little colder. Time flows unstoppable, and it’s only natural that things will change along the way. But for me, my love of food is eternal. I go to the supermarket in search of the joy of delicious food. Tonight I’m having a takoyaki party. I’ll use commercially available takoyaki flour. I try the one-handed egg cracking challenge. Success! I put the takoyaki flour and egg in a bowl. I gradually add water and mix. This prevents the batter from clumping . I’ve cut the ingredients and prepared the batter. Since it’s meant to be eaten raw, I can also eat it as sashimi. I’m using an Iwatani Flame Tako Plate takoyaki maker. I pour about half the batter into a plate with oil, then add the octopus and green onions. I’ll pour in some more batter. We sometimes have takoyaki parties when I get together at my parents’ house. It’s been a while since my husband and I had takoyaki at home. The dough didn’t hold together at first. But cooking it slowly allowed it to form a round ball. I topped it with sauce and mayonnaise. It was so satisfying to bite into piping hot takoyaki. We enjoyed a variety of toppings. I used ingredients I bought today and vegetables I had in the fridge. I steamed everything. Drained, steamed vegetables can be stored in the fridge for 2-3 days. When I haven’t decided what to cook, I steam ingredients. I usually only steam ingredients that fit into two layers of a bamboo steamer, but tomorrow is a holiday. Since I have the freedom to stay up late, I steam a large amount of ingredients in several batches. I soaked the eggplant in water for about 10 minutes to remove any bitterness. I lightly moistened the bamboo steamer before using it. I love steamed mushrooms. I like especially maitake mushrooms. I added shimeji mushrooms and king oyster mushrooms and put the lid on. The amount reduces during steaming, so it’s okay if the lid doesn’t close. I also steamed bean sprouts. The lid will close in 2-3 minutes. Stack the cabbage and steam for another 3 minutes. Cut the washed cabbage into large pieces. It’s delicious to eat as steamed cabbage as is. You can also cut it into smaller pieces later for a more varied experience. Since Halloween is coming up, I bought a pumpkin. I love the natural sweetness of steamed pumpkin. The first batch of vegetables is done. Drain them in a pot or over the sink. Arrange them in a storage container. The recommended steaming time for vegetables is about 5-10 minutes. Steam the cabbage, eggplant, and onion. Since they’re cut into large pieces, set the timer for 7 minutes. I use an 18cm steamer from a shop called “Kagoya.” Root vegetables like carrots usually soften in about 10 minutes. I’ve been eating steamed vegetables more often recently. I’m considering purchasing a larger steamer or a steaming basket that can be used in a frying pan. I’ll give them a quick taste. The onions turned out sweet and delicious! Finally, steam the pumpkin and carrots. Prepare a baking sheet and steam the pea sprouts together. Poke holes in it. I use baking sheet when steaming meat or fish. I often use it as is when steaming vegetables. This time, I used the baking sheet to remove the pea sprouts midway through the cooking process. Both the carrots and pumpkin were steamed until soft. The pumpkin was also sweet and delicious as is. Once cooled, transfer them to a storage container and put in the refrigerator. The average lifespan of a steamer is 1-2 years. It’s about time to replace this one. Yesterday’s pancakes were delicious, so I bought another one. I’ll make a salad with the steamed pea sprouts. Add drained tuna and noodle soup base. Mix well and it’s done. I’ve also arranged the other steamed vegetables on a plate. Just arranging them makes a hearty one-plate meal. Butter. Drizzle dressing over the vegetables. Today, I’ll add plenty of maple syrup. Steamed vegetables with dressing and pea sprout and tuna salad are both delicious. I have a lot of steamed vegetables in the fridge. Today, I’m thinking of coming up with a recipe for them. It’s weekend cooking class for myself. After breakfast, my husband and I shared the cleaning duties. I haven’t been able to clean much lately, so I feel refreshed. I’ll relax until the laundry is done. After that, I’ll hole up in the kitchen and make various things. I grow cut pea sprouts by changing them into clean water every day. I often buy them because they’re cute and edible, like having greenery on the windowsill. I’m making crème brûlée with steamed pumpkin. I put 150g of milk and 120g of heavy cream in a small saucepan and heat until it’s about body temperature. I use only egg yolks to achieve a smooth, melt-in-your-mouth texture. I don’t plan on using egg whites today, so I’ll wrap them in plastic wrap and freeze them. If you use whole eggs, the egg whites will solidify and have a pudding-like texture. I’ll drop the egg whites onto a bowl lined with plastic wrap, tie them with a rubber band, and freeze them. I’ll mix 2 egg yolks and 35g of granulated sugar in a bowl. It’s ready when it turns whitish. Add 100g of steamed pumpkin with the skin removed to the same bowl. It has been steamed until soft, so it will form a paste with a spoon. Mix well. Gradually add the milk and cream warmed to body temperature and mix. You can also use pumpkin that has been softened in the microwave. Add a little vanilla oil, then strain the liquid twice. Strain the pumpkin at this time to make it smooth. Use the bowl you used to mix the liquid to minimize the amount of dishes you have to wash up. Preheat the oven to 170°C. Pour the liquid into a heat-resistant container. I also prepared a mini cocotte. Place a large heat-resistant dish on a baking tray, fill it with hot water, and bake in a double boiler. Be careful not to spill the water. Bake in an oven at 170°C for about 15 minutes. It looks like it’s about to burn, but isn’t solid yet, so I lower the temperature to 150°C. I ended up baking it several times. It may be best to reduce the temperature of the oven from 170℃ to 150℃ and bake in a water bath for 30 minutes. This is helping me make progress on my weekend cooking research. The cakes are done. They’re cooked through. Once they’ve cooled, I’ll put them in the refrigerator to chill. I’m feeling hungry, so I’ll have some instant noodles. My favorite flavor is Mochichi Hataro Butter. I sprinkle brown sugar evenly over the top. I brown them over a gas burner. I add more sugar for a crispy finish. It’s delicious. I lay a tablecloth down. I switch to home cafe mode. Today’s herbal tea is St. John’s wort. It’s said to help relieve mild to moderate depression and PMS. Because it may interact with medications, if you are taking medication, undergoing medical treatment, or are pregnant, be sure to consult your doctor or pharmacist before consuming it. The tea party is ready. The surface is rock-hard. It sounds great. It’s incredibly smooth, and you can really taste the sweetness of the pumpkin. The crème brûlée is absolutely delicious. Cooking on days when I have plenty of time is my mental therapy. Before I know it, it’s already evening. I realized I don’t have any bread for tomorrow’s breakfast. I’m going to try baking a pound cake. I’ll use the carrots I steamed yesterday. I want to make a carrot cake that’s not too sweet. I’m chopping the carrots in a blender. I had carrot cake at a bakery the other day. It wasn’t too sweet, had a nice cinnamon flavor, and was moist and soft. The rich yet refreshing cream cheese frosting was also amazing. I’d like to be able to make a carrot cake like that. I’ll use flour, baking powder, cinnamon, and salt. I’ll sift the flour ingredients first. This is a carrot paste made with eggs, sugar, and olive oil. I’ll mix it with a rubber spatula. I pour the batter into a pound cake pan lined with parchment paper. I’ll bake it in a preheated oven at 180°C for 10 minutes. I’ll remove it halfway through, make some slits, and bake at 160°C for 30-40 minutes. It looks a little fishy. It didn’t rise much, but I’ll try cutting it. It seems cooked through, so I’ll taste it. It’s not bad, by any means, but…. It turned out more like an energy bar than a cake. I’ll try toasting it in the toaster. This is one of the joys of a cooking class for myself. I’ll have my husband try it too. I’ve made a strange dish. I’ll experiment a little more to make it taste good! I’ll try baking it with cheese on top. I sprinkle herb salt and black pepper on top. I significantly reduced the sugar, being health-conscious. But I think it would have been better if it was a little sweeter. With this combination, I think I could have it for breakfast tomorrow. I’ve been tasting it for a while, but I get hungry at night. It’s a very spicy chili pepper I bought while sightseeing in Arashiyama. I love Imahan steak sauce, which can be used on any meat dish. I’m feeling a little tired, so I’ll leave the seasoning for dinner to my husband. I’ll make bibimbap-style by placing the sweet and spicy meat on top of thawed rice. I’ll arrange the steamed vegetables and place a boiled egg in the middle. I’ll finish it off by topping it with ground sesame seeds. The pea sprout and tuna salad I made this morning is now completely sold out. This is a simple bibimbap dish that we enjoy steamed vegetables. I also used the kimchi and green onions left over from the takoyaki. I made a salad with the leftover pumpkin from the crème brûlée. It’s seasoned with mayonnaise, salt, and pepper, and finished with a sprinkle of parsley. Frozen hamburgers are helping me make weekday dinners. I also defrosted some fried chicken that I had frozen in small portions. The holidays are over, and my daily routine is back to normal. I spent my day relaxing at home. I feel like my spirit is gradually improving. I’m eating steamed cabbage with dressing. I used up all the steamed vegetables I made tonight. It’s been a few years since I started shooting vlogs with a digital camera. Before I knew it, I’d thought about what I wanted to capture before starting the camera. But since my last video, I’ve been reminiscing about the past and incorporating some easy-to-take photos with my smartphone. I also love how cameras can add drama to everyday scenes. I really like the realistic everyday feel captured on a smartphone. I’m going to relax a bit and record my life as my heart desires. That’s all for today’s vlog. See you in the next video.

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