Breakfast on a Cold Winter Morning

#YOKOARIMOTO #有元葉子 #lifeinjapan
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As much as I enjoy the peaceful practice of lighting a Hibachi fire, my thoughts are with those affected by the ongoing mountain fires in California. It’s a devastating situation, and I hope for safety and strength for everyone impacted.

This video is a small reminder to cherish the warmth and serenity we can find in our homes, especially during uncertain times. If you’re in the area, please stay safe and take care of each other.

Thank you for watching, and let’s all remember to appreciate the little moments of peace in our lives.
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Every year, when the weather turns cold, I bring out the Hibachi.
I enjoy the process of kindling the fire with charcoal, and I love watching the red flames dance.
I also love how the whole house fills with a gentle warmth and cosiness.
Sometimes I’ll place a kettle on the Hibachi or put a grill over it to toast bread.
For me, the perfect winter breakfast is a beautifully toasted slice of bread, topped with a thick slice of butter and a quick stewed Kogyoku apple.
It’s absolutely delicious, but since ‘plenty of butter’ isn’t the healthiest choice, I treat myself to this rich breakfast only about once a week.

Recipe from the Video
“Quick-Stewed Apples”

Ingredients (for a quick and easy portion):

– 3–4 apples (Kogyoku or Fuji)
– Juice of 2 lemons
– Granulated sugar: 3–4 tablespoons per apple (Adjust according to the size of the apples and your preference.)

Instructions:

1. If using Kogyoku apples, leave the skin on; if using Fuji apples, peel them. Cut the apples into wedges (about 8 per apple), remove the cores, and slice into pieces 4–5 mm thick.
2. Arrange the apple slices in a shallow pan (a copper pan works best for achieving a beautiful color) in a single layer as much as possible. Sprinkle the lemon juice and granulated sugar evenly over the apples, and let them sit for a while to draw out moisture.
3. Cover the apples with a piece of parchment paper cut to fit as a drop lid, and heat over medium heat. Once the apples start bubbling, remove the parchment paper and quickly simmer over medium heat until the liquid reduces, leaving just a thin layer at the bottom of the pan. The key is to work quickly.
4. Enjoy the freshly made stewed apples on toast. Transfer the remaining apples to a container, scraping the pan with a spatula to include all the juices, and store them in the container. Once cooled, keep it in the refrigerator.

Storage Tips:
– Can be stored in the refrigerator for about a week.
– Can be frozen for 1–2 months.

Note: In the video, Kogyoku apples were used, but Fuji apples are more readily available now in Japan. If using Fuji apples, peel them first. They’re aromatic and just as delicious!

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Feel free to ask questions, share your thoughts, or leave any comments for Yoko in the comment section.