Daiso Black Mestine Life Daiso Black Mestine The price is 770 yen. The surface is coated, so the ingredients are less likely to stick and get burnt. Rule Description. (i) Make one meal a day. (ii) Use black mestin. (iii) Use Daiso fire pits. Since it's black, it's a perfect match! Since you can enjoy the sound, please make sure to listen with earphones if possible. it's the beginning. Day 1: Charcoal-Grilled Curry I'll cook rice and make grilled curry. Instant Curry Cheese (for topping) I also hid ingredients inside this. Parsley 1 cup of rice Tomato Egg First, let's cook the rice. It's pre-washed rice. I've prepared water. It's a water jug sold at Daiso. Since it's pre-washed rice, use 220 to 230cc of water. Mixing pre-washed rice improves the efficiency of soaking. Wait for 30 minutes or more. Daiso fire pit I purchased it for 1100 yen. It comes with an ash catcher and a barbecue grill. In this video, I will cook using this bonfire stand. It's well-made and doesn't feel like it's only 1100 yen. The ash catcher improves the combustion efficiency. Since the front opens, it's easy to replenish firewood. Cook rice in tree branches. Japanese Firestarter (Bunka Takitsuke) It's a small fire pit, so a tree branch is just right. Charcoal. Used for baking curries. Used for baking curries. Cooking rice. With the front opening, it's easy to replenish firewood. The lid keeps coming off. I'll hold it down with tongs! Prepare toppings. Any way of cutting is fine. Chop the parsley finely! The rice is cooked. Looks good! However, we can't put the curry on it like this... it will spill. There's too much rice. With this amount, the curry won't spill. I'll use tomatoes as a topping. Press it in! Create a hollow and crack the egg into it. cheese The lid barely closed. It's because I cooked too much rice, right... I'll place the charcoal on top of the lid. I want to give the curry a nice char. I think it will take around 15 to 25 minutes to get a nice char. Using a burner is the fastest way to sear it, right... I wonder if it got a nice char? I'll sprinkle parsley on top. It's done! Curry and tomatoes are a great match! Next time the amount of rice should be complete. Day 2. I want to make a light and refreshing dish. I'll make 'Steamed Shabu-Shabu' where we don't need to worry about dealing with the remaining broth. Black Mestin Broth To avoid making it too strong in flavor, I'll use only half of it. I'll use the remaining half of the broth for finishing touches. 100ml of water Dissolve the broth and add the vegetables. Put in a generous amount and press it down. Place the pork on top of the vegetables. The shabu-shabu meat was expensive, so I'll settle for trimmed meat. Since the vegetables are laid out, it will serve as a makeshift steamer. Normally, we use a steaming rack for steaming dishes, but it's okay even without one. It's solid fuel. The flame is far away, so I'm worried if the heat will reach the food. I came up with a good idea. I'll place stones as a base! Place the solid fuel on top of the stones. I think it will improve the heat efficiency. Leave it unattended until the fire goes out. It's complete once the fire is out. Don't forget the eggs! With ponzu sauce. Well then, let's eat! The beaten eggs are the dipping sauce. Ponzu sauce is the best! If there's some broth left, it's lucky... or rather, I intentionally left some. Udon Add water and pour in the reserved broth. I'll also add the beaten egg. Put the lid on and then heat it up. Once the udon is cooked, it's complete. The soup with the melted egg is delicious. Day 3: Tomato-Rich Pasta Garlic & Tomato Herb salt Japanese dagashi, snack 'Karupasu' Spinach Salt Olive oil A method to make pasta with less water. Soak the pasta in water. 200ml of water 1/2 teaspoon of salt Put it in a plastic bag and soak it in water. Soak it in water for 1 to 2 hours. It will become like fresh pasta. It will become like fresh pasta. Cut the tomatoes. Crush the garlic and then mince it finely. The other tomato will be cut into cubes. I plan to use the diced tomatoes for finishing the dish. I plan to use the diced tomatoes for finishing the dish. Cut the 'Karupasu' diagonally. Infuse the olive oil with the aroma of garlic. Saute the 'Karupasu' together with it. Crush the tomatoes and sauté them while breaking them apart. Add the spinach. Add the pasta that was soaked in water. Adding water is important. Saltwater serves as the base for the flavor. Heat it until the moisture decreases. Once the moisture reduces, generously top it with diced tomatoes. Season it with herb salt. Stir it gently... It's done! It had a texture just like fresh noodles. Haha, the calpas turned out like sausages! 😄 Day 4:Unfortunately, I accidentally slipped and scratched my precious Messtin... It's become a bit difficult to close the lid, but it seems like there's no major issue. The bonfire pit is also getting dirty. When I touch it, my hands get really black, haha. So, with that being said, I'll cook again today. Day 4: Cheesy and delicious Ahijo! I'm really craving an overwhelming amount of cheese right now! Since the price of shrimp is too high, I prepared shrimp shumai instead I'll use herb salt as the base for the flavor. I'll also use plenty of garlic. Camembert cheese. Divide it into 8 equal pieces. Black Messtin. Put in the Camembert cheese... Add the shrimp too... or should I say, the shrimp shumai. Shumai is a delicious Asian dumpling. It's filled with meat, shrimp, and vegetables, and it's made by steaming. It's incredibly tasty! Just put the garlic in as it is. Add the tomatoes too... Drizzle some olive oil over it... Sprinkle some herb salt for seasoning... Preparing for the bonfire... Heating it up over the bonfire! Once it's simmering and bubbling, you can enjoy it! With the olive oil and cheese, your taste buds will be in bliss! The tomatoes are as hot as magma, haha! It's delicious even when you put it on bread! Your mouth is filled with cheese! Enjoy! Garlic is so tender and delicious! But, now comes the main event... Move the ingredients and olive oil onto the lid... Pasta that has been soaked in water! Improving Ahijo with pasta! Don't forget to add water... Since the fire went out, let's light it up again. Be careful not to burn it... mix it gently while cooking. Once the noodles are cooked... Add the set-aside ingredients now. Mix it all together. Ahijo has transformed into pasta! Enjoy! Adjust the seasoning to taste... It's done! Shumai and pasta, how do they complement each other? 🤔 Since I love cheese... Add some extra cheese! 🧀😋 Cheese, cheese, cheese! 🧀😄 Cheese, cheese, cheese! 🧀😄 Five slices of bread. I recommend a large loaf of bread. Two slices of bread. Milk is good, but I also prepared soy milk. In Japan, they sell flavored soy milk. Vanilla ice cream flavor. oil. oil. Butter, melting cheese, maple syrup... Alcohol stove. In Japan's Daiso, they also sell things like this. Alcohol fuel (this is not sold at Daiso). Clear case (for a mess tin). This is sold at Daiso. If you use this case as a mold and cut the bread, you might be able to make French toasts in the shape of a mess tin. Preparing a large-sized bread would be the right choice then. I'll cut one more slice. I will make a thick French toast by stacking two slices of bread on top of each other. I will save the leftover bread crusts for later use. After cracking the eggs into the container... About 60ml. Since the mixture already has some flavor, there's no need to add sugar. Vanilla ice cream flavor is incredibly delicious! Spread butter on the Messtin. Use plenty of oil. Dip the bread into the egg mixture... Put the bread into the Messtin. Let's also add some cheese! Dip the second slice of bread into the egg mixture as well. I'll be using an alcohol stove. It's scary because you can't see the flame when it's lit, right?" Heat it slowly and gently over a low flame. Even if it falls apart, no problem! The other side will be cooked too. It's on low flame. Pour some syrup on it... It's done! It has a fluffy and happy texture. Using more oil generously can help you cook it skillfully. haha, not worrying about the calories! Lemonade flavor is my second favorite flavor. I'll try the lid. Lids are easier to work with. Stack bread and heat over low heat. Let's eat. It has a lemon scent. It would be fun to make different flavors! bread ends Plenty of butter. Plenty of butter. Apple jam. Spread it on the cut side of the bread. Spread the apple jam. Put it into the Messtin. Heat it slowly over low flame. Flip it over when it gets a nice golden-brown color. Use a cutting board to flip it over! Cook the other side as well to get a nice golden-brown color. The taste is like apple pie! Though I must admit, the appearance is not the best... The texture is crispy and crunchy! 6th day: Pepper Lunch. Pepper Lunch is a popular chain restaurant in Japan where you can enjoy spicy rice and meat dishes. It's pre-washed rice. Soak it in water. Cooking using solid fuel. Using an alcohol stove as a base instead of stones! The task during the rice cooking. Green onions. Rice is done cooking. 0.7 cups of rice. Cooking with wooden branches. First, let's grill the meat. Next, let's form the rice into balls. Put some butter on top. Green onions and Corn. Yakiniku sauce. Sprinkle black pepper and mix it in. It's done! Crispy rice crust is delicious... Change the flavor. Crispy Ume (Japanese plum snack). Chop it up. Put it on top. Bottled tea. Pour it from the top. The finishing touch is white sesame seeds. It's OCHAZUKE.
Japanese dish where you pour tea over rice and eat it. It has a refreshing and light taste. Final day: Salmon Sushi. Finally, the last day. Using an alcohol stove as the base. Today, I'll use solid fuel. Ignition! Fry the eggs. Cooking with the lid of the mess tin. Preparing oil on the lid... Fry the eggs. Slice them thinly. Divide the rice into three equal parts. FURIKAKE (Japanese rice seasoning). Sprinkle it on top. Vinegar. Add a little bit of vinegar. Mix it in. Mix it in. Preparing three different flavors... Using kitchen paper specifically for the messtin. Put the rice in and then press it down... Put more rice in again... Additionally, put in another flavor. Remove the kitchen paper... A vibrant three-layered dish. Place the eggs on top for garnishing. Add smoked salmon on top. Using other seafood would be great too. Add avocado. Add onions. Add sesame seeds. Delicious salmon sushi with the beautiful layers and toppings! The taste of happiness! Once it's sliced, it will be easy to eat. Let's try searing it... Place some cheese on top and sear it! Because it's black, the stains are not as noticeable. The lid is almost like new. The grill has started to rust. It still functions well despite the rust. It's got great durability! Please subscribe to the channel.
