A warm breakfast recipe with a warm soup and rice cooked with autumn flavors

Hello. I am Ayumi Nakaganji, a chef.

The mornings and evenings are getting quite chilly, and it's now the season for comforting warm food.

Autumn is known as the season for appetite because there are so many delicious seasonal ingredients.

This time, we will introduce some recipes that use seasonal ingredients. Let's add some delicious autumn flavors to your dining table!

1: "Tuna and Potato Rice" - Filling and bulking up with lots of fresh ginger!

Ginger is the perfect match for canned tuna, which has a slightly unique smell. Make sure to use plenty of fresh, in-season ginger.

The ginger flavor makes it very satisfying even though it is lightly seasoned. The sweetness and fluffy texture of the potatoes are also excellent.

Its mild flavor goes well with any side dish. It would also go well with cutlets and fries that use sauces, and stir-fried dishes with strong flavors.

Image: Ayumi Chuganji

Ingredients (serves 3-4)
Rice・・・2 cups
Canned tuna (boiled)...1 can
Potatoes...200g
Fresh ginger...20g (10g if using twisted ginger)
Green onion (finely chopped) - appropriate amount
A Sake・・・2 tablespoons
A Light soy sauce・・・1 teaspoon
A Mirin・・・1 tablespoon
A Salt・・・1/2 teaspoon
Water...appropriate amount

<How to make>

(1) Wash the rice, drain it in a colander and soak it for 30 minutes to an hour. Peel the potatoes, cut them into 1.5 cm cubes and soak them in water. Wash the skin of the fresh ginger thoroughly and cut it into thin strips.

(2) Add the juice from the canned tuna and A to a measuring cup, then add water until the total volume is 400 ml and mix well.

(3) Put rice and (2) in a rice cooker, top with tuna flakes, drained potatoes, and fresh ginger, and begin cooking.
*If using a rice cooker, put rice in the inner pot, add the juice from the canned tuna and A, and add water up to the 2 cups mark. Place the tuna, potatoes, and fresh ginger on top and cook.

(4) Once cooked, mix the rice together, serve in bowls, and sprinkle with green onions.

Image: Ayumi Chuganji

Be careful not to cut the potatoes too large, as they will not cook properly and will be a bit hard. I used May Queen potatoes this time, but I recommend using a fluffy type like Danshaku potatoes if you have them.

2: A warming side dish: "Lotus root and white fungus soup"

White fungus is said to be one of the favorite foods of Yang Guifei. It helps keep skin moisturized, so it is recommended for the dry season.

You can get it at Chinese grocery stores, it has a mild flavor and a nice, crunchy texture, so why not try adding it to miso soup or other soups?

This time, I made a soup with lotus root, which is delicious this coming season.

The stewed lotus root has a soft and fluffy texture. Also, adding grated lotus root makes the soup a little thicker, and the white wood ear mushrooms get mixed in with the soup, making it very warming.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Lotus root・・・150g
Chicken wings・・・4 pieces (about 250g)
Dried shiitake mushrooms・・・4 pieces
White fungus (dried) - appropriate amount
Salt...1/2 teaspoon
Fish sauce・・・1 teaspoon
White pepper...a little
Green onion (finely chopped) - appropriate amount
Water...appropriate amount

<How to make>

(1) Soak dried shiitake mushrooms in 600ml of water. Soak white wood ear mushrooms in water. Open chicken wings by cutting along the bone with kitchen scissors and sprinkle with salt.

(2) Wash the lotus root thoroughly with a scrubbing brush, then grate 50g of it. Cut the rest into large chunks.

(3) Put the soaking water of the dried shiitake mushrooms, the dried shiitake mushrooms, and the chicken wings in a pot and heat it. Skim off the scum thoroughly. Add the fish sauce, cover, and simmer over low heat for about 10 minutes.

(4) Add (2) and the white wood ear mushrooms and simmer for another 10 minutes. Season with white pepper and salt (not included in the recipe).

(5) Place in a serving bowl and sprinkle with green onions.

I hope you all will warm your heart with some hot food made with seasonal ingredients. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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