Pre-Payday Routine | A Japanese Man’s Budget Cooking & Daily Life in Japan

Описание: This time, I talked about my grandfather, my routine before payday,
and some things I’ve been interested in recently.

I prepared meals for seven days,
but from day four onward, the flavor starts to decline,
and to prevent the food from going bad, I store everything in the freezer.
I defrost the meals as needed when I eat them.

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Recipes

Simmered Chicken and Daikon

Ingredients:
• Chicken thigh 130g
• Daikon radish, half

Seasonings:
• Kombu 3g
• Shiro-dashi
• Mirin

Steps:
1. Cut the chicken thigh and daikon into large pieces.
2. Add a broth made with shiro-dashi, mirin, and water in a 1:1:5 ratio,
and simmer for at least 30 minutes.

Using a rice cooker makes it very tender and tasty.
I cooked it for about one hour.
Kombu is optional.

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Garlic Miso Chicken and Daikon Stir-fry

Ingredients:
• Chicken thigh 130g
• Daikon radish, half

Seasonings:
• Miso
• Garlic
• Chili pepper
• Potato starch

Steps:
1. Cut the chicken into bite-sized pieces and slice the daikon thinly.
2. Stir-fry the daikon first, then add the chicken.
3. Season with chili pepper, 2 tablespoons of miso, and garlic to taste.
4. Mix 2 tablespoons of potato starch with 50 ml of water,
then add it to the pan and stir well.

Turn off the heat before adding the starch mixture—it’s easier to mix.

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Egg and Tofu Stir-fry

Ingredients:
• 4 eggs
• 800g tofu

Seasonings:
• Shiro-dashi
• Soy sauce
• Mirin
• Kimchi base

Steps:
1. Lightly stir-fry the tofu, then add
6 tablespoons of shiro-dashi,
3 tablespoons of soy sauce,
and 3 tablespoons of mirin.
2. Add the eggs and mix in
3 tablespoons of kimchi base (optional).

This is a dish my grandfather used to make for me.
It’s simple, but really delicious.

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Chicken and Turnip Stir-fry

Ingredients:
• Chicken thigh 130g
• Turnips

Seasonings:
• Shiro-dashi
• Bonito flakes

Steps:
1. Cut the chicken into bite-sized pieces.
Peel the turnips, slice them thinly, and stir-fry.
2. Add 5 tablespoons of shiro-dashi,
then mix in chopped turnip leaves and continue stir-frying.
3. Finish with bonito flakes.

Cooking the turnips first helps save time.

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Cabbage and Daikon Peel Peperoncino

Ingredients:
• Half a cabbage
• Daikon peels
• Chinese noodles

Seasonings:
• Shiro-dashi
• Garlic
• Chili pepper
• Olive oil

Steps:
1. Boil the noodles according to the package instructions.
2. Add olive oil to a pan, cook the daikon peels,
then add the cabbage.
3. Add 3 tablespoons of shiro-dashi and the noodles,
and mix well.

From the second day onward,
adding olive oil before eating helps loosen the noodles.

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Cabbage and Wakame with Vinegar Miso Dressing

Ingredients:
• Half a cabbage
• Wakame seaweed

Seasonings:
• Miso
• Vinegar

Steps:
1. Cut the cabbage to your preferred size and blanch it.
2. Add wakame, 5 tablespoons of vinegar,
and 2 tablespoons of miso, then mix well.
Add chili pepper if you like.

It’s also good to add a little miso and hot water
and turn it into miso soup.

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Ajitama (Seasoned Eggs)

Ingredients:
• 4 eggs

Seasonings:
• Soy sauce
• Shiro-dashi
• Garlic
• Kombu

Steps:
1. Boil the eggs.
2. Mix soy sauce, shiro-dashi, and water
in a 1:1:4 ratio. Add kombu and garlic.
3. Let the eggs marinate in the refrigerator for at least 6 hours.

Ajitama is commonly used as a topping for Japanese ramen.

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Thank you for watching again this time.

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