冬キャンプで甘酒を使った石狩鍋を作りました

冬キャンプで甘酒を使った石狩鍋を作りました

Hello, I’m Tokui. 2023 is almost over. How are you? This time I’m riding a new Harley-Davidson 350cc motorcycle. I will go to Ibaraki Prefecture and cook ISHIKARI NABE. ♪ISHIKARI NABE with you♪. I arrived at the roadside station “Hakko no Sato.” I buy the ingredients here.

Tandem Style editor-in-chief IWASAKI, who has no knowledge about food, always participates in my video shoots. But he can’t come here today because of work. Today’s members are IWASAKI’s pinch hitter, photographer MASUI, and myself. Is the dish I will be cooking today definitely ISISHIKARI NABE? IWASAKI requested that I cook ISHIKARI NABE with AMAZAKE.

Is sake lees the most recommended product at the Fermented Market? ISHIKARI NABE with sake lees and white miso, I see. This is white miso. It seems that IWASAKI has already bought the ingredients. I’m a little worried about whether I have all the ingredients. There are various AMAZAKEs. Let’s buy two of them.

I use that AMAZAKE and that white miso. I think that’s fine. I found a product called “AMAZAKE Base”. I think this is better for cooking. Let’s buy this. After we finished shopping, we headed to a campsite in Ibaraki Prefecture. We arrived at the campsite. This is what the campsite looks like today.

We set up. This time we will prepare a tarp instead of a tent. We put up a tarp and set it up like this. I cook under it. They are tables and chairs made by a manufacturer called DAYTONA. “Tandem Style” is a motorcycle magazine.

I have a serial section in that magazine, and today I’m shooting for it. These are not my camping gear. There is a tool set dedicated to that serialization corner. we use it all the time. I cook as a touring camper. A lot of things happened in 2023 as well.

The latest topic is M-1 Grand Prix. This year, REIWA ROMAN won. The tournament was very exciting. At that time, I was doing my own pop-up event. So I couldn’t see it in real time. I saw it later. It was very exciting. M-1 has turned into an amazing tournament.

It has become a year-end tradition. Congratulations to REIWA ROMAN on your win. and. It’s a gas burner made by a manufacturer called SOTO, and it’s a masterpiece. It is a compact gas burner that is very popular among camping enthusiasts.

It is very convenient because you can attach and use gas cylinders sold at supermarkets. recently. I spoke with a customer at a pop-up event the other day. There are people who saw my videos and thought, “I want to try camping, too.” Many of them thought, “I don’t know what camping equipment to buy.”

Many of them ask me, “Are there any tools that are easy for beginners to use?” SOTO gas burner. Everyone from beginners to experienced users can use it. It’s a good product. Please try using my kitchen tools. Start cooking. That is the carrot ingredient.

This time I will be cooking using a very small pot. It is ISHIKARI NABE for solo camping. So I think this amount of carrots is fine. I don’t think it’s good to add too many carrots. Peeling carrots is a pain. When I go camping privately. I don’t use many vegetables that require peeling.

My image of ISHIKARI NABE contains carrots. The color of ISHIKARI NABE’s soup is the white of white miso. Carrots are red or orange in color. The contrast of those colors is very beautiful. I want to put carrots in that ISHIKARI NABE. My hands are clumsy. But I’ll peel it. the other day.

MASA from TOMMYS, who sometimes watches my videos, said this to me. “I get annoyed because you are slow at cutting vegetables with a knife.” he said so. “Since it’s camping, I can’t do it properly.” I said so. I want to cook the dish quickly. I’m not going to boil it for too long.

I like the carrots to cook quickly. I cut the carrot into thin slices. Actually, I have never cooked ISHIKARI NABE. I don’t know the standard recipe for that. for now. I cook it with my gut. I dare not look at ISHIKARI NABE’s recipes.

If I search for that recipe on my smartphone, I’m sure a lot of it will come up. This time I will cook without looking at it. I use white miso. This time IWASAKI asked me to use AMAZAKE. I add “AMAZAKE base” to my cooking, which seems easy to use.

I use “udon soup” for the soup. I think if you use them, it will definitely be delicious. You may be wondering, “What’s the difference between miso soup and white miso?” ISHIKARI NABE contains salmon. I think that is the difference between miso soup and ISHIKARI NABE.

There is no clear right answer when it comes to hot pot recipes. I think if you can boil those ingredients in a pot and make a delicious dish, that’s fine. I cut the green onions into appropriate lengths. At the pop-up event the other day. “Are you planning to publish a recipe book?”

Several people asked me that question. I always cook according to my intuition. There are no recipes for the dishes I make. Therefore, creating a recipe book is quite difficult. actually. my recipe book. I’m slowly working on it. It’s going really slowly. someday. Maybe I can show it to you.

While I’m talking about that. Actually, it is better not to use salted salmon for ISHIKARI NABE. However, IWASAKI bought salted salmon. This time I will use salted salmon as the filling. It’s best to remove the bony parts of the salmon fillet. It’s beautiful. That is “udon soup”.

I’m from Kansai, so I like Kansai’s “udon soup.” If I add that. The soup will almost certainly be delicious. It’s sake lees. Sorry, it’s AMAZAKE. I have never used AMAZAKE. I don’t use it for cooking. I don’t even drink AMAZAKE at home. I decide the amount based on my intuition.

I always cook according to my instincts, and miraculously I don’t make any major mistakes. I think it will probably be okay this time. If you add only sake lees to it, I can predict that it will be fine. This time I added AMAZAKE, so the taste might be a little more refined.

I add white miso. The amount of white miso is the eye amount. I add water. There are almost no failures when it comes to hot pot dishes. If you follow certain rules. The great thing about hotpot cooking is that it’s delicious no matter what ingredients you put in it.

This is a pot called Kocher. It’s a small pot that cooks one serving. There are three of us today, but not all of them eat enough to be full. It was enough for one person. I think that pot is big enough for solo camping. This is my product KOJIRASE knife.

It is made in SEKI City, Gifu Prefecture, the home of cutlery. That is a very sharp knife. You should try it too. It’s my GO OUT folding cutting board. If I use it at camp. Every time I use it. I wipe off the dirt with a wet tissue.

This will make it easier to wash the cutting board at the end. I recommend using wet wipes. While we were talking, it was almost done. I’ll taste it. I use a spoon from KOJIRASE KITCHEN TOOLS. It is sold at TOKUI VIDEO STORE. Its handle was made of olive wood. It’s so delicious.

I added AMAZAKE, so the sweetness is quite strong. But it’s delicious. The soup is finished. Once the ingredients are cooked, there is no need to add seasoning. When I use “udon soup”, I can definitely decide on the taste. It’s about time we can eat it. Finally, I add the shungiku leaves.

Shungiku is delicious. The salmon was also well cooked. carrot. The green onions are also soft and falling apart. I will serve the soup as well. It looks delicious. we eat it. I eat salmon first. It’s salted salmon. Is that okay? It’s delicious. Japanese leek. delicious. That shungiku is the best. I love shungiku.

It’s a very elegant soup. It’s like. A high-class KAISEKI restaurant in Kyoto. It’s like the lees soup or white miso soup they serve. When I use AMAZAKE, it tastes like this. Is it much different from when you use koji? Do you mean sake lees?

I don’t think the taste will be as sweet if you use sake lees. The sweetness of sake lees is naturally sweet. AMAZAKE’s sweetness is also natural sweetness, but the sweetness is strong. If you don’t like sweets, it might be better to use sake lees. but. It’s a taste that women seem to like.

Even though it’s sweet, it’s not the sweetness of sugar. It is delicious because it has a natural sweetness. Would you like to have a taste too? He is IWASAKI’s pinch hitter and editor-in-chief of “Tandem Style.” ITADAKIMASU. It tastes classy. I have never eaten ISHIKARI NABE. Have you never eaten it?

The people in the “Tandem Style” editorial department have a biased diet. Isn’t that sweet? It’s sweet without being sarcastic. It tastes classy. delicious. This is delicious. I think garland chrysanthemums are the main ingredient in hot pot dishes for adults. Middle-aged men. AMAZAKE may be easier to handle.

I don’t know how much sake lees to add. Sake lees is sold in large packs, so it’s difficult to buy. Does AMAZAKE contain many vitamins? I have an image of beauty enthusiasts drinking it.

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