【料理vlog】☔️韓国風タッカンマリ、マンゴータルトを作って食べる日常🥭オムライス／どて煮／もやし酢ナムル／チャーシュー／焼き鳥

【料理vlog】☔️韓国風タッカンマリ、マンゴータルトを作って食べる日常🥭オムライス／どて煮／もやし酢ナムル／チャーシュー／焼き鳥

The weather looks like it’s going to rain. The rainy season starts this week. I’m at the supermarket with my paid father. Today’s dinner is Korean-style Takkanmari. Takkanmari is a Korean dish of steamed rice with water. I used to make this dish a lot when I was sharing a room with a friend. The leeks are ready. I cut half of the onions into thirds and used them for the broth. I took out my favorite pot that I used to keep at my parents’ house. It’s a stainless steel pot I bought on Rakuten two years ago. I bought it for motsu-nabe, and it cost about 1,000 yen. 1 liter of water A stainless steel pot in this shape looks like a restaurant and gives off a great atmosphere. I put in eight chicken wings. In the real world, a whole chicken is included, so you can use chicken thighs, chicken wings, or any other part of the chicken you like. I like to use chicken wings because they have the most collagen. I feel like eating this will make my skin plump the next day. I add the green part of scallions to get rid of the smell. Add onions and simmer for a while. In the meantime Finely chop 6 cloves of garlic. You can adjust the amount. Cut the ginger into thin strips (if you don’t have it, use a tube instead). Add 2/3 of the minced garlic and ginger to the soup. Finish making the soup. Let it simmer for 10 minutes. Add 1 tablespoon of coarse chili pepper to the remaining garlic. Add the soup and let the chilies wilt. Add this to the dipping sauce as desired. Finish cooking. Remove the scum. Cut up the potatoes. Cut the potatoes into thick slices to prevent them from falling apart. It should be about 1cm thick. Add Chinese cabbage if you like. Add the shimeji mushrooms. Take out the onions and green onions. The meat has been cooked for about 15 minutes, so it is quite tender. Potatoes Chinese cabbage White onion Shimeji mushrooms Simmer for about 10 minutes until the potatoes are cooked. My father is making pickles next to me. While it’s simmering, make the dipping sauce. Cut chives into small pieces. 2T soy sauce, 2T vinegar, 1T mustard. This is raw garlic, so if I want to avoid it, I add kimchi instead. After 10 minutes I love potatoes dipped in dipping sauce. I love how soft they are. I add rice cakes to finish it off. This is a rice cake called tteok, which is sold at KALDI. If you want to add tteokbokki, add it at the same time as the vegetables because it takes time for it to soften. Korean-style tteokbokki is ready. Enjoy! Serve the vegetables and chicken wings on a plate with the dipping sauce. The tteok is chewy and filling. The vegetables go well with the refreshing vinegar-soy and mustard sauce. The potatoes are so crunchy, you could eat as many as you want! The meat is so tender that you can eat everything but the bones! Frozen udon noodles for dinner! The soup has a delicious broth from the chicken. Add some kimchi and enjoy! We ate well until the end, and the fun Monday was over! I’ll make omelet for lunch today. Quarter of an onion. Cut 3 sausages into small pieces. Bare smile potatoes from the supermarket. Heat them in the microwave for 1 minute. When warm to the inside, toast them until the surface is crispy. 10g butter Make the ketchup rice. When the sausage is cooked, add the corn. Drain off the water and add 3 tablespoons of ketchup. Let the ketchup sour. Add warmed rice and mix. Ketchup rice is ready. Two eggs 1T soy milk to make it fluffy (or milk or mayonnaise) Heat up a frying pan. Melt the butter. Shake the frying pan and keep turning. Put the ketchup rice on the thick egg. Decorate with parsley. Ketchup and parsley Drink soy milk Soft and fluffy eggs Sweet corn on ketchup rice I’ll try the potatoes from the business supermarket. The inside is filled with chunky potatoes and the outside is crunchy, very tasty! Thanks for the meal! I’m taking the leftover ketchup rice to my brother’s house. I’m going to use the delicious pork belly block to make chashu pork. I used green part of green onion, garlic and ginger. Sometimes I substitute the garlic and ginger with a tube. Prick the meat with a fork so that the flavor soaks into the meat. Sear the meat on high heat. Wipe off excess fat with kitchen paper. 300ml water, 50ml sake, 2T honey (or sugar), 100ml soy sauce. Now all you have to do is simmer it. In the meantime, make boiled eggs in the microwave. 8 minutes at 600W. When the boiled egg is ready, cook it with the pork. If you don’t have a green onion cutter, it will look awkward… Simmer on low heat for about 30 minutes. I put a hawk’s claw on top and it’s done! This evening’s dinner was gyoza and chashu, which I ordered from the hometown tax office. (Char siu looks difficult, but I like it because it’s easier than curry. Thank you for the meal! Saturday, the first sunny day in a long time, which lifts my spirits! I went to the supermarket with my mother. konnyaku without scum Spring onion Bean sprouts Today’s menu is yakitori (grilled chicken), so we had a bottle of beer. Fill the pot with hot water Today, I’m going to learn how to make our family’s “Dote-ni” with the help of my parents. Boil 500g of beef strips in a pot of boiling water for 10 minutes. After 10 minutes, pour off all the water and wash the beef strips thoroughly. Dote-ni is one of the dishes I wanted to learn. It takes a lot of work, but it is very tasty. Boil again in plenty of water (10 minutes). (10 minutes) Boil it again with green onions and ginger if you have them (to remove the smell). This is a time-consuming dish, so they make a lot at once. Dad, should I peel the daikon thickly? Do you peel the skin thickly? I don’t peel them thickly. I thought it was supposed to be thickly peeled, but it becomes quite soft after being cooked, so a peeler is fine. I wanted to use a peeler before I cut them into quarters. Cut into 1.5 cm wide slices. Cut into quarters A lot! Next, konnyaku Cut the konnyaku with a fork to make it easier to soak up the flavor. Tear the konjac with your hands so that the flavor can soak in more easily. Make two portions of konjac. Make the spicy vinegar bean sprouts snack. Heat in a microwave oven for 3 minutes. Drain off water after heating. 1T Japanese soup stock, 1T vinegar, 2T soy sauce, 1T sesame oil, 1/2T salt, 2T mirin. 1T powdered chili pepper (you can also add as much Ichimi or Shichimi as you like) This is a refreshing snack that is easy to make. I like to eat it chilled, so I keep it in the refrigerator. The second pre-boiling is done. Cut the beef strips into bite-sized pieces. Put it back in the pot and add the seasonings. 5T sugar, 6T red miso, 5T sake. Put in the daikon and konnyaku, cover with a lid and simmer. Make the grilled chicken. Place the meat on a cutting board and skewer it. First, skewer the gizzard. Next, skewer the gizzard. Cut it in half and stick it in. Seseri is soft, so it doesn’t take long. Remove the muscle from the sasami before skewering. Chicken liver, my father’s favorite (I can’t eat it…) The meat is soft, so it is best to use two skewers. Lastly, asparagus skewers. Peel the asparagus with a peeler because the strands are hard near the root. Shake out the tips of the asparagus and stick them in. It looks good. Salt and pepper The gizzard and the casserole are good even when they are cold, so you can grill them first. Make the salad. Corn 1T yuzu pepper, ponzu and salad oil Yuzu-pepper dressing Turn the grilled chicken over while watching. Complete the dote stew. Sprinkle green onions and shichimi (seven spices) on top. It’s been a while since I’ve had a bottle of beer! After all, beer is the best with yakitori! We talked about the need for a smokeless home yakitori cooker. Dote stew is better the next day! Saturday ended with a fun Izakaya at home. Sunday morning I’m so sleepy. I’m not good at waking up early any more. When I woke up, I was so happy to have food served right away. It’s soy milk banana juice that my mother made. Lunch was my favorite dish, tate-don! It’s even mellower than yesterday! My brother (who lives alone with his two cats) dropped by my parents’ house as if it were Sukiya. The best way to eat it is to put a lot of green onions on it and sprinkle shichimi (seven spices). Somehow the tea spills out Please pour the tea on the desk. (laughs) Please don’t let it drip down. Let’s eat! Seven spices My contents are only konnyaku and daikon… (No meat) I’ll give you my meat. The miso is so rich that it makes the rice taste better. The beef tendon is so tender it melts in your mouth What are you going to do now? We’re going out for the night. Where are you going? At home. What time do you start? You’re asking in great detail. 5:00 or 6:00 p.m. Hmm. It’s not “hmm. I’m here to visit my brother. I’ll feed him for lunch. I’ll start editing for next week. Emma cracking down on spy shots. This is my favorite time these days. Making a tart using the cut mangoes I bought at the supermarket. It’s a mango apricot tart. I’ll use the recipe from Classil as a guide. First, I’ll make the tart dough with cookies. I used 21 cookies (120g). I’m going to change the bag to a plastic bag because it looks like it will tear. Just keep pounding! The dough is now very fine. Melt 50g of unsalted butter in the microwave for 1 minute. When melted, mix it with the cookies. 2 tablespoons milk The biscuits are now well blended. An 18 cm tart mold. Line with cooking paper. Bake in a preheated oven at 180°C for 15 minutes. If you want a moist dough, refrigerate for 1 hour and the dough is ready. Cut mangoes from the supermarket While the tart dough is chilling, thaw the mangoes at room temperature. Heat 100ml of milk, do not boil. Add 5g of gelatine Add 20ml of water and blend. When the milk is warm, dissolve the gelatin and remove from the heat. Make the apricot crème fraîche. I added 100ml of fresh cream (I forgot to press the record button) 50g granulated sugar 50g granulated sugar sticks (5g per stick, convenient because you don’t need to measure) 2T apricot frosting from Kaldi’s 100ml fresh cream, 50g granulated sugar, 2 tablespoons apricot frosting 8 minutes fresh cream is ready. Add milk off the heat + gelatin and mix together Spread the mangoes on top I’m worried about the gaps, so I’ll put berries on top to cover them up Pick the mint Skip making the napage It’s finished! Rich and plump apricots and sweet mangoes ◎ the perfect dessert for summer! That’s it for today’s video. Thank you for watching to the end!

＃vlog ＃日常vlog #タッカンマリ

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こんばんは🌛
動画を見て下さりありがとうございます✨

今回は家でタッカンマリを作って
食べました😋💕

韓国へ旅行に行った時は
東大門にある
『陳王華ハルメ元祖タッカンマリ』という
お店に必ず行きます🙌

そのお店の味が好きで
家でも作るようになりました☺️

見た目以上に美味しいので
ぜひお試し下さい〜❣️

※今回動画が長くなってしまったので
料理名の前にチャプターをつけました
気になるところから
ご覧いただけると嬉しいです🧸💕

0:38🌼韓国風タッカンマリ
ネギ２本
玉ねぎ1/2
お水　１リットル
手羽先　８本（お好きな部位で）
にんにく６片
しょうが
粗唐辛子　大さじ１
じゃがいも４〜５個
しめじ・白菜　お好みの量
トック（トッポギでも）
冷凍うどん
お好みでキムチ
〜つけダレ〜
ニラ・醤油大さじ２・酢大さじ２・からし小さじ１

5:31🌼オムライス一人前
玉ねぎ1/4
ウインナー３本
コーン　お好きな量
バター１０g
ケチャップを大さじ２
ご飯　２００g
卵２つ
豆乳大さじ１（牛乳やマヨネーズでも）
パセリ

8:33🌼チャーシュー
豚バラブロック　600〜800g程度
ネギの青い部分
にんにく３片・生姜少し（チューブでも）
お水３００ml
酒５０ml
はちみつ大さじ２（砂糖でも）
醤油１００ml
白髪ネギ　適量
糸唐辛子
茹で卵　４つ

10:57🌼どて煮
こんにゃく　２つ
大根　1/2本
牛すじ５００g
砂糖大さじ５・赤味噌大さじ６・お酒大さじ５
ネギ・七味　お好みで

12:48🌼もやし豆の酢ナムル
和風だし小さじ１
酢大さじ１
しょうゆ小さじ２
ごま油小さじ１
塩小さじ1/2
みりん小さじ２
粉唐辛子小さじ１（一味や七味でも）

15:00🌼トマトとコーンのサラダ
コーン
トマト　1/2
〜ドレッシング〜
ゆず胡椒　小さじ1/2
ポン酢・サラダ油大さじ１

19:07🌼マンゴー杏仁タルト（１８cmタルト型）
〜タルト生地〜
マリービスケット１箱（２１枚）
無塩バター５０g
牛乳大さじ２

カットマンゴー　３００g〜３５０g程度
（業務スーパーの冷凍マンゴーを使用）
牛乳１００ml
ゼラチン　５g
水２０ml
生クリーム１００ml
グラニュー糖　５０g（大さじ４）
杏仁霜　大さじ２
ミックスベリー・ミント　お好みで

参考レシピ
https://www.kurashiru.com/recipes/44b10612-da0e-4707-87c9-459007f6dfb6

🎵 Music
YouTubeオーディオライブラリー

🧸 楽天ROOM
https://room.rakuten.co.jp/konamaru_kitchen/items