#28 [Japanese home cooking vlog] Inspired by Shojin recipes. Meals for the day that reset my body.

Thank you for watching my video.
Autumn, I ended up eating a little too much😅
There are days when I use a Zen menu (called “Shojin” food) as a reference to keep my body in shape.
Today I will introduce an easy-to-adopt Shojin recipe.
I also use animal-based soup stock to make it easy to incorporate into my daily life.
I hope you enjoy the video.
I'll give you the general recipe.
I've listed what I've made by eye, so when you make it, please prepare it while tasting it.
[Roasted mushroom porridge]
0.5 cup rice
500ml water
1/2 pack Maitake mushrooms
1/2 pack Shimeji mushrooms
3 dried Shiitake mushrooms
Appropriate amount sesame oil
A little salt
[Nameko mushrooms and Natto with grated Daikon radish]
1 pack Nameko mushrooms
100ml Shiitake mushroom stock
2 tsp of sake
3 tsp mirin
2 tsp dark soy sauce
1 pack natto
A little light soy sauce
1/6 Daikon radish
[Daikon peel and Takuan]
1/6 Daikon radish peel
8 pieces Takuan (Pickled Daikon radish)
A little Shiso seeds pickled in umeboshi vinegar
[Peanut rice]
2 cups rice
200g raw peanuts
1 tsp salt
[Japanese taro with white Miso]
6-7 Satoimo (Japanese taro)
150ml Dashi stock
1 and 1/2 tbsp sake
1 tbsp mirin
A little salt
1 tbsp soy sauce
1 tbsp white miso (spread with 1 tbsp of taro broth)
[Grilled turnip and Tochio fried]
1-2 turnips
1/2 piece fried tochio (Deep-fried Tofu like a Big Aburaage.)
Dashi soup 100ml
2 tsp mirin
A little salt
2 tsp soy sauce
[Shungiku and Yuba dressed with peanut butter]
1 bunch Shungiku (Chrysanthemum family plant whose leaves are eaten.)
Yuba 80g
3-4 tsp peanut butter (slightly sweetened or unsweetened)
1 tsp soy sauce
[Japchae style dried konjac and Kurumabu]
75g dried konjac
3 pieces Kurumabu (Japanese wheat gluten)
1/2 red paprika
1/2 yellow paprika
4 spinach plants
Appropriate amount sesame oil
2 tbsp sake
2 tbsp mirin
1 tbsp soy sauce
1/2 tbsp sesame seeds
Two pinches salted kelp
[Pumpkin miso soup]
1/8 pumpkin (excluding peel)
1/2 onion
500ml water
1/3 tbsp kelp tea powder
1 tbsp miso
[Fried Koya-tofu]
3 pieces Koya-tofu (freeze-dried tofu)
2 tbsp sake
1 tbsp mirin
1/2 tbsp soy sauce
Appropriate amount potato starch
Appropriate amount frying oil
A little seaweed powder
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