My Mom is a Stay-at-Home Small Business Owner | 10 Japanese recipes

Ouch! Come here. See you. Daddy can't do anything today. He can't do anything even if he cries. He can't do anything. Everyday. He's not just in a good mood. Daddy said, I can't hug you because I'm drunk for two days. Why don't you hug me? You always hug me. He was fighting like that. Today, the bottle of umami sauce will be changed to Japanese and American. And I haven't filmed the American sauce yet, so I'm going to film it. I'm going to make a lot of different dishes. Nomi, please make it by 12 o'clock. These are the ingredients for today's shooting Mushrooms, maitake mushrooms, shiitake mushrooms, vegetables, cauliflower, tomato, pineapple, apple, broccoli sprouts, edamame, radish, pakchoi, garlic, chives. Pork loin for pork cutlet. I'm going to make a hamburger and a meatball. Beef and pork. Salmon. Wagyu beef. Gyoza. Gyoza meat is pork loin. I bought all this at the supermarket. It was 16,880 yen. If you buy this much, you can eat more than a week. How much is it? It depends on the country and the cost of food. But it's cheap in Japan. Let's make a lot. I'm going to finish it all in an hour and 15 minutes. I'm going to make a lot. If you touch the meat, you have to wash it one by one. So I'm going to cut the cabbage first. I'm going to do what I can with a knife and cutting board. After that, I'm going to stir-fry it, steam it, and fry it. I'm going to finish it all together at the end. The cutting board is... I don't even know what I'm doing. The knife I bought at Kappabashi a long time ago. Chopper. It's easy to chop onions and cabbage. You can also cut meat. All right, let's cook. First, chop the onion into small pieces using Bunbun chopper. Cut this onion for Oyakodon. This is Komatsuna, which we'll use for miso soup. Cabbage. Cut the cabbage into smaller pieces so it can fit into the Bunbun chopper. This finely chopped cabbage will be used later as filling for the Gyoza dumplings. I'm going to cut the cabbage for Tonkatsu. This is a cabbage peeler. To keep it crisp, we'll soak it in ice water until we're ready to use it. Cut the lemon for later use. Peel the garlic and slice, slice, slice. Break, break, break. Garlic can be used in various ways. Remove the stem from the shiitake mushrooms and make decorative cuts to give them a traditional Japanese touch. This is Nilla. I learned that they're called garlic chives because they have a slightly garlicky flavor, which goes very well in dumplings. Next, I remove the central leaves from the stems. This is an American bottle. This is a Japanese bottle. The size is different. Of course, the price is different. The design is a little different, but the taste is the same as possible. You can use it in the same way. The texture of this American umami sauce is thicker. Just a little bit. This one is a little rough. Both can be used in the same way, and the recipe is the same, so it's okay. Japanese umami sauce is sold in Japan and Singapore. American umami sauce is sold at Whole Foods Market. And the one I'm taking to the umami tour is also American. Wipe off the drips. Then grated garlic and ginger. I'll put in enough umami sauce to use. Oh, let's add salt. Let's add salt. It's better to add salt first and soak it in. I'll soak it for a while. Actually, it's better to soak it overnight, but I'll soak it until just before frying. Wrap it and put it in the refrigerator. Here's how to keep chicken breast moist and tender without drying out. Put it in a kimono mantle pot. Sliced ginger. Shredded leeks. Water. Then put it on the fire. Start by boiling the chicken from cold water, cover it with two lids, and once it starts to boil, turn off the heat and let it sit until it cools down completely. This method will give you moist, tender, boiled chicken. Next is hamburger and meatball. Big frying pan. Minced onion and minced garlic. You can use any minced meat. It doesn't have to be beef or pork. Next, we're making hamburger steak and meatballs. The same mixture for both. Finely chop the onion from the bunbun chopper and mix up ground meat. Breadcrumbs as a binder. Then season with salt and pepper. Add the umami sauce for extra flavor. At this stage, try not to handle the mixture too much and work quickly. If the fat starts to come out of the meat, it could lose its juiciness when you cook it. And let's start shaping the mixture. I want to make juicy meatball, so I'm going to roll it. The surface should be as smooth as possible so that the juice doesn't flow and it's juicy. And start baking. The combination of ketchup, umami sauce, and butter is truly amazing, so I highly recommend giving it a try. If you feel that ketchup and hamburger are too heavy, you can just add umami sauce. You can also add a little water to the umami sauce. Japanese style hamburger. Hamburger steak. For the donkatsu, there's a line between the fat and the red meat, so I'm going to put in pepper and meat. Prepare the batter, which is super easy. Mix one egg with equal amount of flour and the same amount of water. Dust the meat with flour. Shake off any excess. Dip it in the batter. Coat it with panko breadcrumbs. And that's it. You're done. Then we'll keep frying until it turns a beautiful golden color. For the tonkatsu sauce, we'll make it using umami sauce and ketchup. It's really delicious, and feel free to add as much mustard as you like. Most kitchens in Japan usually come with a fish grill. So we've laid it here for 7 minutes. Season it with a lemon butter umami sauce. The combination of batter and umami sauce is incredible. For the fillings, we're using chopped cabbage, garlic chives, ground pork, umami sauce, and a bit of sesame oil. Then we'll wrap it all up in dumpling skin. Now let's cook the dumplings. Stir it by using plenty of oil to get a beautiful crispy bottom. Once the dumplings have a nice golden color, pour enough water to reach about halfway up the height of the dumplings. This is the best dumpling sauce. It's completely cooled down, so I'll take it out and slice it into 1cm pieces. Mix umami sauce and vinegar in a 1 to 1, then add some chili crunch oil. This is so delicious. Spicy chicken. Next, we're grilling Wagyu. Leave the oil in the pan and add some umami sauce directly to it. Once it's reduced, pour it over the sliced Wagyu. Next is Oyakodon. It's super easy to make. Chicken, chive, and onion. Pour umami sauce. Add twice as much water and bring it to boil. Once the meat cooks through, simply drop in the eggs. Then just pour it over rice. Next, we're making miso soup. You can use your favorite vegetables or any leftover veggies you have. Each cup of water, 1 tablespoon umami sauce. Dissolve the miso into it. This is a chicken we soaked earlier, and then with potato starch and deep fried. Fish oil is very handy, because it also works great for draining oil after frying. I'm going to take it out. Oh! I'm going to put it in the sauce bottle. I think it's perfect. I'm going to put it on top of the umami sauce bottle. It's the second half. You can see that there are two types. But we can cook the same dish. Oh, nice. My legs are shaking. Can you see? My legs are shaking. You must be tired. I'm exhausted from filming. Can I have some chocolate? After you finish eating. Why? Because you haven't even cleaned up yet. I haven't cleaned up yet. I have a lot of food. Look at this. Naomi made cookies. I want to eat it. It's the best. What do you want to eat for dinner? Hamburger? Oyakodon? Meatball spaghetti? Tonkatsu? Steak? Tonkatsu is good. Tonkatsu is good? Do you want to make it Katsudon or Tonkatsu? Tonkatsu. What do you think? When I asked her, she said, she is 51 years old. Wow. It's big. Why do you come here every day? I come here every day. Why do you come here every day? Don't you want to eat dinner? Let's eat. Do you put this sauce here? No, I don't. How old are you? I'm 51 years old. Give me a kiss. I ate cookies. Eat Tonkatsu. Tonkatsu and salami. There are a lot. Today's food was all delicious. Where are chopsticks and spoons? Do you want to eat chicken? Yes. Do you want to eat chicken and Tonkatsu? Yes. Chicken and Tonkatsu salad. You did a good job today. Let's eat. You did a good job today. You did a commercial shooting. How many people are there in that kind of situation? We're in that kind of situation because ... We have a food coordinator, stylists, chef .. We have a food coordinator, stylists, chef ... we have a full cameraman, a director and ... I, MOTO, Naomi. The director and food coordinator ... stylists and cooks. We are all on it. It'll be a good team. It's delicious. We'll be full sooner or later. I thought you might want to try it. It's good! Yeah, I agree. We need to hear everyone's opinion. It looks so good! Please try it!