25歳ひとり暮らし｜旬の大根をまるごと、じっくり一人前の鍋とおでんに。温まる晩秋の食卓🍢🍲

25歳ひとり暮らし｜旬の大根をまるごと、じっくり一人前の鍋とおでんに。温まる晩秋の食卓🍢🍲

I went back to my parents’ house for a while, and on the way back, I received a whole daikon radish. I think I can survive on that for a few days. I ‘m making dashi with dried shiitake mushrooms and kelp. I’ve finished my tasks for today, so I’ll start by making some coffee. Lately, running and reviewing my lifestyle have helped me stay mentally strong. I occasionally buy my favorite bread from the local supermarket . It tastes like the fried bread I get at school lunches . The dashi is almost ready. It’s a size I don’t usually buy when I live alone. There’s something nice about vegetables with the soil still in them. It feels great. It’s finally hot pot season. Today is my first time. I’m putting it on the stove and slowly brewing the dashi. While I’m brewing, I’m preparing the ingredients for the hot pot. The sound of cutting the daikon radish is satisfying , but I still can’t get used to peeling it. I know it’s faster to use a peeler, but I always try new things, even though I was almost there ^_^. I’m using a machine to grate the parts that aren’t perfectly shaped, so I’ll cut them into small pieces . I ‘ve only used the machine twice so I’m not sure how to use it… I think it’s probably right. It’s done, but it’s pretty slow. I gave up and read the instructions, and realized I should have chopped the daikon radish finer (wouldn’t it be quicker to do it normally?). Needless to say, I drained the water. I wrapped the daikon radish in newspaper and stored it. I’ll use the rest tomorrow. The broth came out nicely, so I removed the konbu before it boiled. I chopped the softened shiitake mushrooms for later. I’ve been picking mushrooms, and I’ve noticed how beautiful their patterns are. This season’s first hot pot is a mille-feuille hot pot. Where did plastic packaging come from? The cabbage is often infested with bugs, so I washed it thoroughly. I cut a straight slit into it and placed the pork on top. A mille-feuille with pork and cabbage layered on top is a genius idea. I tried to balance the meat and cabbage to get the best possible finish. I seasoned the broth to create the base of the hot pot with sake, mirin, soy sauce, and salt. Of course, granulated dashi, noodle soup, or even white dashi are fine . I added a little too much ginger . I can add a little more salt later, so the shiitake broth is amazing. I also wanted some sweetness, so I added mirin. I measured the width of the cut with the tip of a knife . This way, it fits neatly, so I recommend adding the soup later . I didn’t want to add more dishes, so I just pushed it through. It worked. Then I added the grated daikon radish. All that’s left is to wait. It started to boil . I love making dashi, so I want to try different flavors. The ingredients also make their own flavors, so I’ll adjust the final adjustments and add sesame oil. At home, we have simple dashi granules, as well as kelp and bonito flakes . On busy days or when I can’t decide on a flavor, I rely on simple options. On other days, I enjoy making my own dashi from scratch, and the flavors are varied. I forgot what to do next. I should have prepared my chopsticks . It’s finally hot pot season! The stove is hot. Eating hot pot will warm you up, so I’ll turn off the stove. The aroma of the dashi rises with the steam. The soup is flavored with shiitake mushrooms, and the sweetness of the pork and the soft, melt-in-your-mouth Chinese cabbage. It’s amazing! Honestly, I didn’t expect the hot pot soup to be this delicious. The grated daikon radish really lifts the soup and boosts the flavor of the dashi stock. It disappears in an instant, but the real action begins here. To make a soup this delicious, you just have to add udon noodles. Udon is essential, and I add a little Chinese cabbage and the shiitake mushrooms used in the dashi stock. Simmer until the udon is tender. The genius idea of ​​adding miso at this point hit me. This is bound to be delicious. I can’t wait to eat it ! The combination of grated daikon and miso is perfect. The soup soaks into the chewy udon noodles, and I’m speechless . The next day, I’ll use the remaining daikon radish to make oden . Cut it into pieces that are neither too thick nor too thin, and peel the skin thickly. If you look at the cross section, you can see the thickness of the skin. Prepare the radish so that the flavor penetrates well. The outside of the radish is very fibrous and difficult to absorb, so peel it thickly. Place the knife at a 45-degree angle against the corner of the radish. Turn the radish as it is and the corner will come off. This was my first time doing it, but it was quite fun . Apparently, doing it this way makes it less likely to fall apart when cooked. Next, make a cross cut. Once all the processing is done, parboil the beef tendon. If you add parboiled rice, the bran will absorb the spicy ingredients and scum. For the beef tendon, add the green part of the scallion and sliced ​​ginger. Since it is not domestically produced, be sure to remove any odor. Simmer for a little while for about 10 minutes. Boil over medium heat and wash with boiling water, as the oil will solidify. Wash with hot water . The radish will take about 30 minutes, so prepare the ingredients for the oden in the meantime. Cut to the same size as you will be skewering it . I wonder if beef tendon is used in Kansai-style oden . Thread it onto a bamboo skewer. Bend it so that it holds together nicely. I also wanted to try making oden soup from scratch, so I didn’t use a simple stock this time. I put in lots of konbu and put it on the fire, and the radish looked good. I had researched it and it said to put it in cold water, but I’m not sure why. Apparently, a mixture of konbu, bonito, and dried sardines (niboshi) is good for oden stock, so this time I used a mixture of konbu, mackerel, and bonito. After boiling, I put it on low heat for about 3 minutes. Then the oden ingredients come out: ganmodoki (first time) , mochi-kinchaku (always delicious) , chikuwa (it feels lonely without it), konjac (may or may not be a good choice). Cut each ingredient so that the flavor penetrates easily. It’s thick, so cut it in half . Make a grid pattern. Once the cuts are made, cut into triangles. It’s exciting, oden~. I want to strain the broth from earlier. Change into a large bowl. While I’m doing the dishes, I wait for the broth to have all evaporated. The bonito flakes have been boiled for too long, so they’re a little cloudy . I was too focused on cutting the ingredients^^; Now I add light soy sauce. For 1L of dashi, use about 65ml of mirin, 30ml of mirin, 17g of sugar , and a touch of salt. Simmer the ingredients that don’t absorb the flavor well first. Add the fish cakes later, so cover them with plastic wrap to prevent them from drying out . Once boiling, reduce the heat to low and simmer for an hour. After an hour , I noticed the soup had reduced significantly (lol). Adding more water won’t fix the problem. Add the remaining ingredients . It’s already 10pm. I’m so hungry I’ve been tasting it, but it’s boring to just have oden, so I bought some sake. It’s finished. Today, I’m going to eat it in the kitchen while the oden is on the stove. Finally , I can eat it . It’s restaurant-quality. I didn’t expect it to turn out so well. I really want beef tendon. It’s so delicious, it’s almost funny. It’s amazing with mustard. I didn’t really like this sake (lol). The chikuwa, which has softened to the point where the tendons melt, is also delicious when soaked in dashi and eaten with mustard. Everyone loves the mochi pouches. The soup is excellent, with the beef tendon and other ingredients making it delicious. I didn’t like oden much when I was little, but when I made it myself, I started to like it. By cooking it myself, I can see the background of the food and it tastes even better. Thank you, Daikon . Everyone, please enjoy your warm meal. See you again!

Instagram @isy__00yt
TikTok @isy__00

僕が使ってる家具や料理器具など
https://room.rakuten.co.jp
room_1959624b3a/items

Isseyの欲しいもの
https://www.amazon.jp/hz/wishlist/ls/399YGSV7R55ED?ref_=wl_share

#一人暮らし男子 #料理男子 #vlog #モッパン #foodvlog #暮らし
#일본브이로그 #일상브이로그
#japaneselife #japaneseculture