SAKURA YUBI

FUN and TOKYO

guide to shio koji

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Dishes in this video: - Japanese Potato and Meat Stew (Nikujaga) - Grilled Smelts (river fish called "Shishamo" in Japanese) 🕑 Time table: 0:00 - Intro 0:25 - Preparing Potato and Meat Stew (Nikujaga) (marinating meat in shio koji) the Night Before 1:43 - Going Out for a Walk the Next Day 3:14 - Korean Town 5:27 - Cooking Potato and Meat Stew (Nikujaga) 9:49 - Cooking Grilled Smelts (Shishamo) 10:28 - Finishing Up Potato and Meat Stew (Nikujaga) 11:19 - Eating 12:07 - Home Bar 🔷Japanese Potato and Meat Stew (Nikujaga) 🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/japanese-meat-and-potato-stew-nikujaga-using-shio-koji/ 🔸INGREDIENTS (1 serving): For Marinating 230 g (1.7 cups) beef or pork slices (preferably with marbles of fat) 1 tsp (1 tsp) shio koji For Cooking 150 g (5.3 oz) potatoes (Use any potatoes of your choice. I like to mix regular potato and sweet potato.) 70 g (2.5 oz) carrot 150 g (5.3 oz) onion 1 tbsp (1 tbsp) dashi powder 2.5 tbsp (2.5 tbsp) soy sauce 3 tbsp (3 tbsp) mirin 2 tbsp (2 tbsp) sugar 250 ml (1.1 cups) water (Or until 80% of the veggies are covered with water in the pot.) Topping field peas, green peas, spring onion, etc. (Optional. Anything vibrant green and crunchy would be nice.) 🔸DIRECTIONS: Marinating the Meat in Shio Koji Add meat and shio koji in a sealable bag, and rub shio koji into the meat. Let the meat rest in the fridge for at least an hour, preferably for 24 hours, during which shio koji will do its magic on the meat to make it softer and more delicious. The longer the better. This step prevents the meat from getting hard and rubbery during cooking, achieving soft and juicy meat. Cooking the Stew Chop onion, carrot, and potatoes into bite size pieces. Add all veggies into a pot. And then add dashi powder, soy sauce, mirin, and sugar. Add the shio-koji-marinated meat slices on top and spread them out. Turn on the heat to medium. Once it starts boiling, cover and lower the heat to low. Let it cook for 25 mins, just until the veggies are cooked through, but not longer. After 25 mins, the nikujaga will look like this. It's technically OK to eat it now, but to make it a million times better, do the resting step below. Resting (Cooling the Stew) This is where the magic happens. Let it rest for a few hours until it cools. This way, the veggies and the meat will slowly absorb the soup. Vegetables are like sponges. They absorb the liquid around them as they cool, but not so much as they are being cooked, so this resting step makes a big difference. Finishing Up When it's time to serve, warm it up, taste it and make adjustments if needed. You might want to add more soy sauce for saltiness or mirin for sweetness and umami. Optionally, add some greens (field peas, green peas, spring onion, etc.) for color and texture. Enjoy! 🔸What Is Shio Koji?: https://youtu.be/8exROT70Ams https://sakurayubi.com/what-is-shio-koji/ 🔸Dashi powder: - If You Are Outside of Japan: https://geni.us/LD7XA - If You Are in Japan: https://geni.us/AI3Btb These dashi powder products are not exactly the same as the one I used in the video but are similar. 🔸Soy Sauce: https://geni.us/KEexB29 🔸Mirin: https://geni.us/0vuSTf 🔸Sugar: https://geni.us/jwxiC 🔷Grilled Smelts (river fish called "Shishamo" in Japanese) 🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/japanese-grilled-smelts-shishamo/ 🔸INGREDIENTS (1 serving): 10 smelts 1 tsp olive oil (For spraying over the smelts before grilling) 🔸DIRECTIONS: Spray some oil over the grill. This is to prevent the fish from sticking to the grill as well as to prevent the fish from over-drying. I'm using a Japanese fish grill, but you can use a grill pan too. Lay the fish over the grill and spray oil on the top of the fish. The smelts sold in Japan are already salty, so no seasoning is necessary. But if your smelts are not salty, you can season them now or after cooking. Cook the fish in/on the grill for about 7 minutes until their skin turn a bit crispy and golden brown. My grill emits gas flames from the top and the bottom so I don't need to turn them over. But if you are cooking on a grill pan, turn them over at some point to cook them on each side. Enjoy! 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is cooking and eating food. I also love listening to music, watching movies, and going for a nice walk. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Artlist https://artlist.io/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #japanesefood #shishamo #nikujaga
Cooking Japanese Potato and Meat Stew (Nikujaga), Grilled Smelts, and Exploring Korean Town in Tokyo
Dishes in this video: - Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji - Shio-koji-marinated Sashimi (Raw Fish/Seafood) These dishes are easy to prepare, nourishing for the body, and super delicious. Perfect for a busy working day. Shio koji does its magic, as always. 🕑 Time table: 0:00 - Intro (coffee and relax) 0:45 - Preparing pork belly mille-feuille nabe (marinating pork in shio koji) 1:26 - Working at Home (while letting shio koji do its magic on the pork) 2:27 - Making pork belly mille-feuille nabe 3:49 - Making shio-koji-marinated sashimi 5:04 - Dishes presented on the table 5:17 - Eating 6:58 - Time to unwind (dessert and movie) 7:34 - Outro 🔷Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji 🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/pork-belly-mille-feuille-nabe-pot-using-shio-koji-recipe-japanese-cooking/ 🔸INGREDIENTS (2 servings): 300 g / 0.7 lb pork belly slices 1 tbsp shio koji 200 g / 1 cup Chinese cabbage 1.5 tbsp chicken stock powder 150 ml / 0.6 cup water 150 g / 1 cup other vegetables (e.g. bell peppers, mushrooms, etc.) (optional) 4 tbsp ponzu 🔸DIRECTIONS: Place the pork belly slices into a plastic bag, add shio koji, and rub it into the pork belly slices. Then store it in the refrigerator for several hours and allow shio koji to soften the meat and develop umami. Wash the leaves of the Chinese cabbage. Place a leaf of Chinese cabbage on a cutting board. Then cover the top of the leaf with a layer of pork slices. Keep layering a leaf of Chinese cabbage and a layer of pork slices alternatingly while keeping the thickness of the stack even, until the thickness of the stack nearly reaches the radius of your pot. Cut the stack into a few pieces of equal lengths. The pieces should be shorter than the height of your pot. Carefully align the pieces of the stack into the pot along its circumference, with the section side up. The layers are gorgeous, aren't they? 🙂 Fill any gaps in the pot with more cabbage and/or other vegetables. This is a good time to show off your artistic talent! ;P Sprinkle some chicken stock powder and add some water. Don't fill up the pot though, as some water will come out from the cabbage. Cover the pot and cook for about 15 mins until the cabbage becomes nice and soft. Serve with some ponzu. This dish tastes amazingly with it. 🔸Ponzu: https://geni.us/uqbiOr 🔷Shio-koji-marinated Sashimi (Raw Fish/Seafood) 🔸Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/shio-koji-marinated-sashimi-raw-fish-recipe-japanese-cooking/ 🔸INGREDIENTS (1 serving): 150 g / 5.3 oz sashimi (raw fish/seafood) (Use any fish and/or seafood you like.) 1 tsp shio koji 🔸DIRECTIONS: If your sashimi comes in a block, slice it up to your preferred thickness and size. If your sashimi is already sliced, skip this step. Place the sliced sashimi into a plastic bag, add a little bit of shio koji, and gently rub it into the sashimi. Then keep it in the refrigerator for 30 mins. Take out the slices of sashimi from the bag, place them onto a plate, and serve with some soy sauce and wasabi. 🔷 What Is Shio Koji?: https://youtu.be/8exROT70Ams https://sakurayubi.com/what-is-shio-koji/ 🔷 Shio koji products: 🔸 If You Are Outside of Japan Shio koji by marukome 200g (7.05 ounce): https://geni.us/8vWX0vj Shio koji by marukome 500g (17.6 ounce): https://geni.us/tIoxH2b 🔸 If You Are in Japan Shio koji by marukome 500g (17.6 ounce) x 2: https://geni.us/Kbbw0C 🔷 How to Make Shio Koji (Recipe): https://youtu.be/S2YLtLM-K-A https://sakurayubi.com/how-to-make-shio-koji-recipe/ 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is cooking and eating food. I also love listening to music, watching movies, and going for a nice walk. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Artlist https://artlist.io/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #japanesefood #dinner #porkbelly
Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji; Shio-koji-marinated Sashimi (Raw Fish/Seafood)
I tried to create the library vibe for our study session today using the atmosphere and the sounds of the library. So let's study together in the "library"📖 We'll do 25/5 pomodoro: Four 25 min sessions and Four 5 min breaks. I hope my video will be helpful for your studies. Let me know in the comments if you would like me to make different versions or any improvements. 🕑 Time table: 0:00 - Intro 0:42 - Session 1/4 25:45 - Break 1/4 30:46 - Session 2/4 55:49 - Break 2/4 1:00:50 - Session 3/4 1:25:53 - Break 3/4 1:30:54 - Session 4/4 1:55:57- Break 4/4 🔷 My website: https://sakurayubi.com/ 🔷 Sounds Artlist https://artlist.io/ ----------------------------------------------------- #studywithme #bgm #pomodoro
2-HOUR STUDY WITH ME, LIBRARY Sounds (No Music), Library Vibe, 25/5 pomodoro, timer + bell
2-HOUR STUDY WITH ME, Lofi music + rain🌧️ 50/10 pomodoro, timer + bell #studywithme #bgm #music
For those of you who prefer ambient ver. (no music) with rain and fireplace sounds:　https://youtu.be/8j_7NtPW_V0 Let's study together late at night with Lofi music and the gentle sounds of the rain. The sounds of the keyboard and mouse are included. We'll do 50/10 pomodoro: two 50 min sessions and a 10 min break in between. I hope my video will be helpful for your studies. Let me know in the comments how I can improve my videos to help you study🤔 🕑 Time table: 0:00 - Intro 0:36 - Session 1/2 50:40 - Break 1:00:41 - Session 2/2 1:50:46 - Outro 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. Although I'm not a student, I recently started studying some subjects that I didn't really get to learn in school. It's never too late to start, right? 🙂 My passion is cooking and eating food. I also love listening to music, watching movies, and going for a nice walk. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Artlist https://artlist.io/ ----------------------------------------------------- #studywithme #bgm #pomodoro #lofi
2-HOUR STUDY WITH ME, Lofi music + rain🌧️ 50/10 pomodoro, timer + bell
For those of you who prefer Lofi music ver. with rain sounds:　https://youtu.be/g2b6t9pSq2Q Let's study together late at night with gentle sounds of the rain and fireplace (no music). The sounds of the keyboard and mouse are included. We'll do 50/10 pomodoro: two 50 min sessions and a 10 min break in between. I hope my video will be helpful for your studies. Let me know in the comments how I can improve my videos to help you study🤔 🕑 Time table: 0:00 - Intro 0:36 - Session 1/2 50:40 - Break 1:00:41 - Session 2/2 1:50:46 - Outro 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. Although I'm not a student, I recently started studying some subjects that I didn't really get to learn in school. It's never too late to start, right? 🙂 My passion is cooking and eating food. I also love listening to music, watching movies, and going for a nice walk. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Sounds Artlist https://artlist.io/ ----------------------------------------------------- #studywithme #bgm #pomodoro
2-HOUR STUDY WITH ME, ambient ver. (no music) + rain🌧️ & fireplace🔥 50/10 pomodoro, timer + bell
Letting Go and Moving On, Chill Music, Night Solo Picnic in Forest, BGM, #bgm #chillplaylist Tokyo
Full video: https://youtu.be/kiMwQ1pR6E8
She Will Take You on an Exciting Journey in Tokyo, Kimono, Food, Exploring
Growing Up and Finding My Way, Solo Picnic in Forest, Music BGM, Tokyo Japan #chillplaylist #bgm
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