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@njma564: ً

نجمة 💫❤️🌚
نجمة 💫❤️🌚
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Region: IQ
Sunday 07 June 2026 19:31:08 GMT
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Comments

hbchjg.bhuvc
اليكسا 🫀 :
طا ونسي 😂
2026-06-07 19:39:14
3
user6863626941580
فقير دلشاد ❤️‍🔥 :
اهم شي فارس
2026-06-08 12:17:57
0
memetota1
ماجد<•••> :
ذ
2026-06-08 12:11:23
0
user28592362
ابو ايدن :
كا هنكي
2026-06-08 04:02:55
1
dil.kakha
فقير💔 :
تب خودي كي كا هنا كي🥰
2026-06-08 12:02:46
0
majdal.01
majdal.01 :
نوها بهنا وي جا خوشا 😁
2026-06-08 11:15:24
0
a.m.74.a
و سنلتقئ 💔 :
ونسيا 😂😂❤️خودي زيدا بكا
2026-06-07 21:36:32
1
saleh.madride
Saleh.Al madride :
حقي جؤنا يؤنانا 😁
2026-06-08 08:10:05
0
alsmoqi199
♥️بيدري💙ᑅ ᐧ ᑀ :
هكا طا حقي داينا دا ازو ت شريك 😅😌
2026-06-08 09:52:24
0
bakarbewi4v
دل برین :
2026-06-08 08:11:06
0
khalilalissa295
khalilalissa295 :
كا هناكي
2026-06-08 04:35:30
0
s_ad_on
Saadon :
مخابن 🥹
2026-06-07 20:47:41
0
azadsino382
Azad Seeno :
جي فيدايا نوها هبك نمايه
2026-06-08 09:06:30
0
basilbarkad
b̯͡a̯͡s̯͡i̯͡l̯͡ :
ط اش كيدري دزيا 😂
2026-06-08 08:30:34
0
user7053301680052
صقر شنكالي :
كا ازي شطارا حساب كم
2026-06-08 04:35:54
0
sabah8611
Sabah 🙂 :
جي اسبهينا😂 ❤️
2026-06-07 19:50:31
0
user149538562178
سمير حلاق :
كا هند كة
2026-06-08 09:37:22
0
adn1an2
Adnan :
🤣🤣🤣
2026-06-07 22:39:05
0
.740375
Ajan 74 :
🥰🥰🥰
2026-06-07 19:53:09
0
kingmaks65
توماس♥️ :
😂😂😂
2026-06-07 19:41:45
0
user2436659845870
كجكا دل برين :
💸💸💸💸💵💵💵💵💵💵😱😱😱🥹🥹🥹🥹🥹🥹🥹
2026-06-08 08:14:06
1
ibrahimmohamed_6
أبراهيم ميساره شي❤️🌹 :
😥😥😥
2026-06-08 09:52:43
0
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Other Videos

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i was so excited to eat the leftovers RECIPE credit to naoko takei moore & kyle connaughton, authors of the “Donabe” cookbook 2 medium duck breasts (about 1 pound) Salt 2.5 cups (540 ml) kombu dashi 2/3 cups (160 ml) sake 1/3 cup (80 ml) mirin 1/4 cup (60 ml) soy 1 negi or 3 regular green onions 14 oz silken tofu 5 oz shimeji mushrooms 1 T finely grated ginger 2 T arrowroot powder Lemon zest (or yuzu) Score and salt the duck ~1 hour in advance to let the salt permeate the meat. Once ready, pat dry the fat and render some of the duck fat off by placing it fat-side down in a pan on medium-low heat (about 8-10 min). Don’t cook the breast meat. Transfer and slice thin. Combine dashi with sake, mirin, and soy sauce and bring to a simmer in a donabe clay pot. Add the negi, tofu, mushrooms. Save some of the dashi to mix with the arrowroot powder on the side. Bring to a boil, then lower to simmer and add the ginger. In a side bowl with the dashi, whisk the arrowroot powder in and slowly add in depending on how thick you want the soup. Add duck, simmer until the meat is about halfway cooked, then top with lemon zest, negi greens, and musashi optionally added some flower petals we needed to get rid of in the fridge. Serve on top of soba. #donabe #hotpot #DinnerIdeas #japanesehomecooking #duck #nycfoodie
i was so excited to eat the leftovers RECIPE credit to naoko takei moore & kyle connaughton, authors of the “Donabe” cookbook 2 medium duck breasts (about 1 pound) Salt 2.5 cups (540 ml) kombu dashi 2/3 cups (160 ml) sake 1/3 cup (80 ml) mirin 1/4 cup (60 ml) soy 1 negi or 3 regular green onions 14 oz silken tofu 5 oz shimeji mushrooms 1 T finely grated ginger 2 T arrowroot powder Lemon zest (or yuzu) Score and salt the duck ~1 hour in advance to let the salt permeate the meat. Once ready, pat dry the fat and render some of the duck fat off by placing it fat-side down in a pan on medium-low heat (about 8-10 min). Don’t cook the breast meat. Transfer and slice thin. Combine dashi with sake, mirin, and soy sauce and bring to a simmer in a donabe clay pot. Add the negi, tofu, mushrooms. Save some of the dashi to mix with the arrowroot powder on the side. Bring to a boil, then lower to simmer and add the ginger. In a side bowl with the dashi, whisk the arrowroot powder in and slowly add in depending on how thick you want the soup. Add duck, simmer until the meat is about halfway cooked, then top with lemon zest, negi greens, and musashi optionally added some flower petals we needed to get rid of in the fridge. Serve on top of soba. #donabe #hotpot #DinnerIdeas #japanesehomecooking #duck #nycfoodie

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