#175 Rich Autumn Meals | Sesame Mackerel, Pumpkin Hayashi Rice & Bonito Sushi

Autumn mackerel, returning bonito, pumpkin, and sweet red bean paste 🤤 A delicious assortment of rich and comforting autumn flavors 🍁
This week, I’m sharing more of my favorite homemade meal ideas with you!

[Maple-Marinated Persimmon with Yogurt]
Persimmon: 1
Maple syrup: 1 tbsp
Lemon juice: juice of 1/4 lemon
Yogurt: as needed

[Black Vinegar Glass Noodle Soup with Mushrooms & Pork Meatballs]
Ground pork: 250 g
King oyster mushroom: 1/2 (or 1 small mushroom)
Grated ginger: 1 piece
Salt and pepper: a little
Potato starch: 1 tbsp

Wood ear mushrooms: 6 pieces
Glass noodles (no precooking required): 60 g
Egg: 1
Water: 800 ml
Granulated chicken stock powder: 1 tbsp
Sake: 1 tbsp
Sugar: 1/2 tbsp
Black vinegar: 1 tbsp
Soy sauce: 1 tbsp
Green onions: as needed

[Simmered Turnip & Koya Tofu with Dried Shrimp]
Turnip: 1 (preferably with leaves)
Koya tofu (freeze-dried tofu): 4 pieces
Dried small shrimp: 2 tbsp
Dashi: 600 ml
Sake: 1 tbsp
Mirin: 1 tbsp
Sugar: 1 1/2 tbsp
Soy sauce: 2 tbsp

[Mashed Pumpkin & Sesame Miso Soup]
Pumpkin: 1/8
Aburaage (fried tofu): 1 piece
Toasted sesame seeds: 2 tbsp
Miso: 2–3 tbsp (depending on the saltiness of the miso)
Dashi: 500 ml
Green onions: as needed

[Autumn Mackerel with Honey Sesame Teriyaki Sauce]
Mackerel: 1 large whole fish
Salt: a little
Potato starch: as needed
Honey: 1/2 tbsp
Sake: 1 tbsp
Soy sauce: 1 tbsp
Toasted sesame seeds: 1 tbsp

[Sweet Red Bean & Butter Pound Cake]
Unsalted butter: 100 g
Granulated sugar: 70 g
Eggs: 2
Smooth red bean paste: 200 g
Cake flour: 120 g
Baking powder: 1/2 tsp

*Butter icing
Salted butter: 40 g
Powdered sugar: 100 g
Boiling water: 1 tbsp

[Autumn Bonito & Kabosu Tekone-zushi]
Bonito sashimi: 1 block
Salt: as needed
Green chili peppers: 2
Sake: 100 ml
Mirin: 100 ml
Sugar: 1/2 tbsp
Soy sauce: 50 ml

Rice: 1 Japanese rice cup
Water: 170 ml
Sugar: 1 tbsp
Salt: 1/4 tsp
Kabosu juice: juice of 2 Kabosu

[Steamed Eggplant & Satsuma-age with Grated Turnip]
Eggplants: 3
Satsuma-age (fried fish cakes): 4 pieces
Turnip: 1
Granulated dashi powder: 1/2 tsp
Sugar: 1 tsp
Soy sauce: 2 tsp

[Salmon Milt & King Oyster Mushroom Tempura]
King oyster mushroom: 1 large
Sake: 1 tbsp
Mirin: 1 tbsp
Soy sauce: 1 tbsp

Salmon milt: 3 pieces
Salt: a little
Sake: as needed

Tempura flour: as needed
Water: as needed

[Loofah & Wiener Sausage Stir-Fry with White Miso]
Loofahs (about 20 cm each): 2
Wiener sausages: 5
Shima tofu (Okinawan firm tofu): 200 g
Sake: 1 tbsp
Granulated dashi powder: 1 tsp
White miso: 1 tbsp
Bonito flakes: 3 g

[Mushroom & Ginger Dressing]
Mushrooms of your choice: 50 g
Onion: 1/2
Grated ginger: 1 piece
Olive oil: 3 tbsp
Sake: 2 tbsp
Mirin: 1 tbsp
Sugar: 1/2 tbsp
Rice vinegar: 2 tbsp
Soy sauce: 3 tbsp
Pepper: a little

[Pumpkin & Mushroom Hayashi Rice]
Beef belly: 300 g
Pumpkin: 1/8
Onion: 1
Button mushrooms: about 7
Butter: 15 g
Tomato juice: 1 can (190 g)
Demi-glace sauce: 1 can (290 g)
Tomato ketchup: 1 1/2 tbsp
Salt and pepper: a little
Granulated consommé: 1/2 tbsp
Olive oil: as needed

[Western-Style Eggplant, Turnip & Salsiccia Stew]
Ground pork: 250 g
Garlic: 1 clove
Thyme: about 4 sprigs
Salt and pepper: a little
Nutmeg: a little

Eggplants: 2
Turnip: 1
Shiitake mushrooms: about 8

Water: 400 ml
Salt and pepper: a little
Maggi bouillon cube: 1

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