🌱3 vegan simple and delicious side dishes.

Hello everyone! I'm Ryusei.
Today I made 3 vegan side dishes which are simple and popular.
Actually in Japan, there are many kinds of "ohitashi".
And we can arrange "ohitashi" easily.
For example, you can use shimeji mushroom and other mushroom instead of shiitake mushroom.
And you can make "Itame- bitashi" using any mushrooms.
Once you get used to making ohitashi, you can choose the flavor of the Happo dashi to your liking.
I hope you enjoy healthy and tasty "ohitashi".
~Recipe~
Happo dashi
Dashi　　　1000 grams
Salt　　　　　 2 grams
Mirin　　　　 10 grams
Light soy sauce　20 grams
00:00 opening
00:26 make happo dashi
01:21 make spinach and shiitake no ohitashi
04:35 make Komatsuna and aburaage no ohitashi
06:31 make tomato no ohitashi
08:41 ending
#japan #japanesefood #japaneseculture #cooking #homemadefood #japaneseknife #vegan #veganrecipes #vegetable #vegetable #japanlife #japon #japonais

[@binqer]

Very easy side dishes! I think I will try with fresh asparagus! Excellently done as always.

[@kyodokan.japanese.cuisine]

Thank you! That’s great. Asparagus is good for Itame-bitashi too!

[@user-te6fk8hh6q]

Wooooooow❤❤❤

[@kyodokan.japanese.cuisine]

Thank you for watching!!

[@Ieatlikeabird-mh7tz]

Easy dishes,looks very attractive on those side plates,you have all the beautiful plates! Do you keep them in the fridge before serving so that they can fully absorb the dashi flavour? Looks delicious!

[@kyodokan.japanese.cuisine]

I like collect the plates. Yes, I keep them in the fridge and we can preserve them for 3 days. Thanks always!!

[@betasiera7376]

You're so skilled in cooking traditional Japanese food. Are u a chef?

[@kyodokan.japanese.cuisine]

Thank you very much! Yes, I majored in Japanese food in cooking school and worked at Japanese restaurant.

[@Max-dm8ee]

Amazing video, Ryusei-San! I personally prefer side dishes with a little bit of meat. Though those dishes still look amazing nonetheless!

[@kyodokan.japanese.cuisine]

Thanks always! I sometimes introduced vegan dishes. Your comment makes me happy! I really appreciate!!

[@johnNJ4024]

Konbanwa Ryusei-san!
I think I recognize aburaage. Is it made from soy milk buy skimming off the top when it starts to coagulate? If it is, then it tastes delicious because I skim off the top of the soy milk when I make tofu from scratch at home. I do use a tofu making kit with a traditional cypress tofu mold from Japan. Once again three excellent and easy recipes we can make. Domo arigato! :D

[@kyodokan.japanese.cuisine]

Konbanwa!
I think it’s Yuba. Aburaage is a deep-fried thin tofu. By the way your are great ,you made tofu yourself. I’ve never made tofu. I’ll try one day. Thanks a lot always! Arigato!!

[@johnNJ4024]

@@kyodokan.japanese.cuisine Thank you for the compliment! :) I am still learning. The first time that I tried making fresh tofu I was very impressed with how much more flavor it has. It also had a "nutty" umami flavor that is absent in tofu purchased in the grocery store. Fresh home made tofu is a special treat! It's not too difficult when using a tofu kit. You should definitely try it if you have a chance. The kit that is available to me in the United States is House Foods tofu mix (soybean curd mix). It contains all of the ingredients with very good instructions.
Oyasuminasai :)

[@kyodokan.japanese.cuisine]

Yes, I’ll definitely try and look for the kit.
I agree with you, the flavor is completely different from handmade tofu.
Oyasumisasai :)

[@veganradiation]

These vegan side dishes look so tasty and easy to make! Im sharing this, come check me out for more plant-based recipe ideas.

[@kyodokan.japanese.cuisine]

Thank you for watching and sharing! I'll try more!