2026年9月26日

My younger son came home for the holidays, so I spent the day cooking some of his favorite Japanese dishes and enjoying time with my family. Thank you for spending a little time with me. 😊 Katsudon (2 servings) 2 thick-cut pork shoulder loin slices Salt and pepper, to taste Vegetable oil, for deep-frying For the coating: Flour Panko breadcrumbs 1 egg 2 tbsp water Other ingredients: 1/2 onion Mitsuba (Japanese parsley), optional 2 eggs Cooked rice, as needed For the sauce: 120 ml water 1 tbsp sugar 2 tbsp soy sauce 4 tbsp mirin 1 tbsp sake 2 tsp Hondashi (Japanese dashi powder) Kinpira Gobo 150 g burdock root 150 g carrot Vegetable oil or olive oil, for stir-frying A pinch of salt 1 tbsp butter, optional 1 tbsp sugar 2 tbsp sake 2 tbsp mirin 1 tbsp soy sauce 1 dried red chili pepper, optional White sesame seeds, as needed Marinated Eggplant 3 eggplants 5 shiso leaves For the marinade: 4 tbsp concentrated mentsuyu (4x concentrated Japanese noodle soup base) 2 tbsp ponzu sauce 2 tbsp sesame oil A little grated ginger White sesame seeds, as needed Sushi Rice I cooked 5 go of rice in the video, but the amounts below are for 2 go (about 300 g) of uncooked Japanese rice. 50 ml rice vinegar 2 tbsp sugar 1 tsp salt Gunkan Sushi Corn, imitation crab, tuna, salmon roe (ikura), or your favorite toppings Nori seaweed Roast Beef A block of beef Salt and pepper, to taste For the sauce: 6 tbsp red wine 3 tbsp mirin 1/2 tbsp sugar 1 clove garlic 1/2 onion Meat juices from the roast beef Please adjust the amounts and seasoning to suit your taste. #LifeInJapan #JapaneseFood #JapaneseHomeCooking #QuietLife #LifeInMy50s #JapanVlog #DailyLifeInJapan