SUB｜お家で静かに過ごすお正月（前編）｜新年のはじまりは美味しいおせちで｜お正月料理とお正月の準備｜簡単ローストビーフの作り方｜How to Prepare for New Year｜VLOG14
I’m getting ready for New Year since I was done spring cleaning. My client gave me this for welcoming to New Year, so I’m hanging it on the entrance door. First, I’m putting flowers in a vase. This is one of customs I’ve been doing this every year. I was thinking to buy rare mums or dahlias… but I fell in love them at first sight, Antique Cymbidium and Mimosa blooming pretty even in winter season. All of them have stiff stems, so I’m cutting them in the water and burning them for drawing up water. Mimosa’s life is very short, so putting flower food for them too. Looks very pretty♪ Although it’s not like flowers for new year… I’m going to take Coo’s Christmas scarf off and changing him for new year style. Giving him new year’s flowers. Although the red scarf looked good on him… Coo, you look good in red, right!? Now, I’m starting to make a Roast beef. Grating onion and garlic for dipping sauce. Putting Sake, Soy sauce and Mirin (Sweet Sake). Putting salt and rubbing it in well. A little pepper now, because putting more again later. I usually grill it with a rosemary stick in a pan together… but I could not get it at a supermarket in my neighborhood… so seasoning it with dry ones. Grill it with middle heat…because time passes, the meat would be stiffer if you roast with high heat. There are various ways to make Roast beef, Today, I’m making it grilled and putting it in sauce, then warm in hot water…because not likely to fail. I’m making with a round block this time, that’s ok with a block of any part you like which there are less fat… I recommend not using part like loin with a lot of fat, because fat that is cold is stiff and not tasty . Take it away it from a pan soon after changes color… don’t grill it longer like with burned color… Putting and rubbing pepper enough this time. Grill it just for not getting out Umami Don’t grill it until the surface gets burned. After rubbing pepper, marinate it in sauce. Remove the air and make vacuum as much as possible. If the vinyl tears, it will fail, so put it in ziploc. Remove the air as much as possible again. Turn off the heat when it boils. And put it in the hot water for 20 min. Amount of hot water is just enough to cover. If too much hot water, the meat would be cooked too much, if not enough hot water, the meat wouldn’t be cooked. Put something like a lid on it for not floating. In 20 min, take it out and leave it for 15 min. In 15 min, take it out. Put sauce into a frying pan that grilled meat and boil. When heating, add honey and boiled it down more. That would be good to add some red wine or soy sauce more as you like. Add some horseradish as finishing. Wasabi is ok instead of horseradish or not putting in if you don’t like. I’m starting to make Osechi Ryori next. First, preparing the ingredients for Nishime. (Nishime is boiled root veges and chicken.) I’ve forgotten to buy vegie mold again. I had no choice but to cut them by knife… When I make Nishime for Osechi every time, I think to get vegie molds next year for sure… but I always forget to do that…lol Cutting from now that I am poor at. However, finishing would look much better if I do that without cutting corners. I missed to cut at the very end. 🙁 The surface is rough, so I can’t cut it well. 🙁 I wonder if there is molds for louts root. I guess there isn’t ones…maybe… because the size of holes are different… I’m done to cut!! 😀 Well, I’m preparing it for Kuri-kinton, next. (Kuri-Kinton is mashed sweet potatoes with sweetened chestnuts.) I’m happy to not need to cut sensitively! lol Removing the lye putting then in to water. During that, I’m preparing ingredients for Kohaku-Namasu. (Kohaku means red and white, Namasu is sort of salad.) It’s too bad…because I can’t express it well that true color of the red in the video, despite I’m using a red carrot. Miura Daikon (Japanese white radish) that my friend gave me before Christmas is quite big and still very juicy. Rubbing them with salt. Field peas for Nishime, cutting for better look. Cut it leaving each about 1cm up and down. Kururinpa! (Like Gibson tuck hair.) lol Boiling them for removing lye as well. I suppose that making Nishime is the most troublesome for preparing in Osechi Ryori… But it’s essential because of my favorite. Boiling sweet potatoes that removed lye. I should have used microwave for them… although I couldn’t help boiling them… Putting brown sugar mixing them with middle heat. Adding syrup of candied chestnuts and Mirin after making paste. In the end, put candied chestnuts. Mixing them holding shape, then it’s complete! Next, making light healthy Yahata-maki. (Yahata-maki is veggies wrapped in meat.) Making flat as much as possible after opened chicken. Chicken breast become harder easily, so making holes with fork. Not make it teriyaki flavored, so put crazy salt (herbs salt) enough. Turning round and round! Wrap it tightly and put it in to a microwave. First for 3 min, then upside down it more for 2 or 2.5 min. Finished the first day! I’m going to show making temari-sushi (sushi balls) and finishing in second half Look forward to it.
明けましておめでとうございます。
本年もよろしくお願いいたします♪
お正月前後に海外旅行に出かけることも多いのですが
今年は行けなかったので、お節料理を作って
自宅でゆっくり静かにお正月を過ごしました。
簡単なローストビーフを作っているので
お節に飽きたら、是非、試してみて下さい！
手鞠寿しも作ったので、次回、後編でUPします。
＊＊＊ローストビーフ＊＊＊
牛ブロック（今回はもも肉を使用）500g
塩 適量
胡椒 適量
ローズマリー（今回はドライを使用）１本
玉ねぎ 1/2個
ニンニク 1/2～１片（お好みで適宜）
酒 大さじ３
みりん 大さじ３
醤油 大さじ３
はちみつ 大さじ１
赤ワイン 適宜
醤油 適宜（ソース用）
ホースラディッシュ（西洋わさび）
※なければ わさび
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
★チャンネル登録をしていただけると嬉しいです！🙏❤️
https://www.youtube.com/channel/UCApYdKvEajgqHvL4ulXWJfA?view_as=subscriber?sub_confirmation=1
チャンネル登録後に🔔ベルマークを押すと新しい動画の通知が届くようになります。
少しでも動画が気に入ったら👍やコメントやコメントを頂けると嬉しいです！😊
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
Happy New Year!
I often travel abroad during new year holidays…but I was not able to do that this year sadly…
so I made Roast beef, Temari-sushi(Suhi ball) and Osechi Ryori which are Japanese traditional new year dishes for New Year’s Day and spent quietly at home. I’m introducing easy my Roast beef recipe.
Please try to make it! 😊
I also made Temari-sushi as well. I’m introducing how to make them in second half.
＊＊＊Roast Beef＊＊＊
500g Beef Block (I used round this time.)
Some Salt
Some Pepper
1 stick Rosemary (I used some dry one this time.)
1/2 Onion
1/2～1 piece garlic
3 tbsp Sake or White wine
3 tbsp Mirin (Seet Sake)
3 tbsp Soy sauce
1 tbsp Haney
Some Red wine
Some Soy sauce
Some Horserudish
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
Please subscriber to my channel if you liked my video even a little.
It will encourage and motivate me. 😊
https://www.youtube.com/channel/UCApYdKvEajgqHvL4ulXWJfA?view_as=subscriber?sub_confirmation=1
After subscriber to my channel, please press 🔔 bell mark to notification for a new video.
I would be happy if you press 👍 or leave messages if you liked my videos! Thanks! 🙏❤️
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
Music Information
Epidemic Sound：https://www.epidemicsound.com/
