Even at home, cooking outdoors makes food taste different from usual — somehow better.
We cooked on the wood deck and had dinner there.
This is the SOTO Regulator Stove. It is easy to use and folds up compactly for storage.
We seasoned the meat with seasoned salt and pepper bought at a 100-yen shop. The meat was Tasmanian beef (¥500).
For the first batch we cooked with the lid on, but the meat ended up steamed and watery. Dry meat isn’t good either, but too much moisture dilutes the flavor.
There is so much liquid that it is dripping off.
The second batch came out just right.
We grilled king oyster mushrooms and a cabbage bought for ¥100 on both sides in a hot sandwich maker. The steam cooks them all the way through while the surface turns nicely browned and fragrant.
We tried butter-fried nikuman (steamed meat buns), as featured on the TV show “Kaji Yarou.”
They got a little burnt, but they tasted fine. We recommend making them with Yamazaki’s “Gu Tappuri Cheese Nikuman” (cheese meat buns with plenty of filling).
Crispy on the outside, fluffy and hot on the inside.
Summary
Eating surrounded by nature feels just like camping — and since you are at home, you keep all the comforts.
