#41 牡蠣好きの夫大喜びの2日間, 7つの絶品献立 | 生キムチ, レア揚げ出し, 田楽 [8 oyster dishes made by a Japanese wife.]

#41 牡蠣好きの夫大喜びの2日間, 7つの絶品献立 | 生キムチ, レア揚げ出し, 田楽 [8 oyster dishes made by a Japanese wife.]

The clouds are moving very quickly today. The day starts as usual with making breakfast. Today I would like to make something that is easy to eat. That’s why I’m making a different kind of rice ball. Actually, my mother sent me something just in time for today. I’m currently waiting for it to arrive. That’s here! ! These are oysters from my hometown! It is from a brand called “Jigozen Oyster”. My father, who loves oysters, recommends these delicious oysters. My husband is an unparalleled oyster lover. So he was looking forward to this day. As many of you may know, there is one thing that I am not good at. That’s oysters! ! ! ! ! However, this is a big event that is essential for anyone in my family who loves oysters (other than me). That’s why I’m so excited every year, wondering what’s going to happen. Hurry up and harvest some condiments for today’s oysters from the garden. Green onions Parsley Radish Radishes stored in soil are still fresh! I’m looking forward to seeing what we’ll make. I heard that there is an easy way to open the shells of oysters, so I’m going to try it. Heat in a 1000w microwave for 5 minutes. It’s not completely cooked, but the shell is open and very easy to open! ! In addition to oysters in the shell, the item sent this time included oysters for heating and for eating raw. This is an oyster without a shell that can be eaten raw. Wash quickly and drain well. We will also prepare garnishes to go with the oysters. Make the cooked rice. I’ll try an easy way to make it. Add the bonito flakes and cook the rice. The ingredients are simply fried tofu. If you eat it with oysters, it will be similar to oyster rice. That’s why I made it a little less seasoned. When the rice is cooked, I cut up some red mizuna that I found at a direct sales store so that I can mix it in. I also got some oyster mushrooms so I’m going to roast them. Lately, I’ve been addicted to grilling it and eating it like ohitashi with bonito flakes, ginger, and soy sauce. I think it’s perfect for refreshing your palate between oysters. The rice was cooked perfectly! Add mizuna and preheat slightly. My husband said that seasoning is important for oysters. So cut out plenty of seasonings. The lemon you receive is also from Hiroshima Prefecture. Such fine sprouts came out from the radish preserved in the soil! ! Feel the strength of plants. Grate the radish. I also make some with chili pepper added. This is called “momiji” grated radish to resemble autumn leaves. My husband likes raw oysters as is, but today I added grated daikon radish at my mother’s recommendation. When I was researching how to eat oysters in the shell, I discovered miso-grilled oysters! I make herbal miso by adding my own parsley. I have a feeling that even I can eat this. Bake in the microwave until it’s almost cooked, so don’t overheat it. I’m going to cook another dish using oysters that can be eaten raw! Coat with potato starch and fry in oil at 200 degrees. The inside is still raw and the outside is crispy. Add grated daikon radish, grated ginger, green onion, and thickened stock to complete the fried oysters! This is the first menu full of oysters! These oysters do not shrink even when cooked, so they are very filling. It doesn’t taste like oysters at all! Even I can eat it! This is my husband’s favorite. The outside is crispy and the inside is soft. The texture is a new sensation, just like fried tofu. However, there are many people who are really passionate about oysters. I get the impression that a lot of people, especially those who like alcohol, love it. As a person from a prefecture with special products, I am really happy. But on the other hand, I’m sure there are many people like me who don’t like it, right? Me: It tastes like oysters. Oyster: That’s right! Husband: Is it delicious? Me: It’s delicious. (I have a weak feeling) I can’t write a good report on oysters, so I decided to ask my husband for his comments on oysters. 6 dried squid sheets 2 teaspoons dried shrimp 4 teaspoons fish sauce There is something that Otto has been wanting to eat for a long time, so today I prepared it. Chives, long onions, small onions, carrots, 1/4 of an apple, 1 clove of ginger, 2 cloves of garlic, and if you like them, you may want to increase the amount of garlic and ginger. A little bit of dashi granules 1 teaspoon of gochujang 2 tablespoons of ground chili pepper There was a time when I was really into Korean cooking videos, and I came across this raw oyster kimchi! ! My husband, who loves oysters, will definitely love this dish. I don’t like oysters, so I rarely buy them myself. So my husband was the first to ask me to do it, as I couldn’t let this opportunity pass me by. Let it sit overnight and it’s done. I have lots of oysters so I’ll make another one! This is what I wanted to try. Make Saumur liquid for pickling oysters and let it cool overnight. I’m going to make the oysters pickled in oil that I always saw at the souvenir shop when I returned from my hometown! I’m looking forward to seeing what it will look like if I make it myself. Soak it in Saumur liquid and let it sit for about 3 hours. In the meantime, I will do some field work. Potatoes will sprout for spring. The garden, which had been neglected, is being maintained little by little. I also have to pull out the weeds. Harvest spinach for lunch. Although they are still a little young, I start eating them at this age and harvest them at a pace that allows me to finish eating them just in time for harvest. First, let’s make a quick salad using broccoli florets! 1/2 tablespoon balsamic vinegar 2 tablespoons olive oil 1 teaspoon Dijon mustard A pinch of salt Mix the broccoli and walnuts together and it’s done! Another dish I wanted to try using shelled oysters: I once made clam chowder with shelled clams and was surprised at how delicious it was. Since there is no other opportunity to splurge on oysters in the shell, I decided to try oyster chowder. Also save the remaining soup inside the oysters. Remove the meat from the shell and add it later. Carrots Onions Mushrooms Potatoes Bacon Add 1 tablespoon of flour in two batches. Oyster soup milk Add shucked oysters! Cut up the spinach from earlier and add it, then bring to a boil. I put in a little too much. Adjust the taste with salt and pepper and it’s done. When the oysters arrive, I make the butter sauté that my father told me I must make. Apparently, the key to my mother’s recipe is to use rice flour. The good scent of butter spreads softly. I also add cherry tomatoes at my own discretion. There is no such thing as a bad combination of butter and tomatoes! Add parsley at the end! We will also have some frozen bread that we keep on hand at home. The thick slices are for Otto. Lol Lunch on the second day of oysters is Western food! That’s right. The expiry date for raw oysters is today, and for heated oysters until tomorrow. Oyster season is short! ! This chowder is made with oyster stock that works really well. Serve sautéed with butter and sprinkle with lemon. The richness of the butter and the flavor of the oysters go together very well! ! by Otto I don’t like the oyster part, but the soup is the most delicious thing even I can taste! ! This is a truly luxurious dish, with no oyster flavor and a rich soup stock. Remove the oysters from the Saumur liquid and wipe them dry. Dry in the refrigerator for about 3 hours. Dinner is of course full of oysters! But I’m getting tired, so I’ll make something other than oysters. 100ml water 3 tablespoons potato starch This is the sauce. 1 tablespoon vinegar 1 tablespoon ketchup 1 tablespoon mirin 1 tablespoon oyster sauce A little bean sauce I’m going to recreate a Taiwanese street food dish that I’ve been into recently. Actually, it’s an oyster omelet made with oysters, but today I’m going to make it with shrimp! Add the potato starch dissolved in water to the stir-fried shrimp. Green onions, bean sprouts, eggs It’s like making Hiroshima okonomiyaki. Everyone please sing along. (1,2,3, Da———!!) Failed! I managed to fix it. Boil the combined seasonings for the sauce. This is a finished product with an exotic scent. The other dish uses spring-signal vegetables that are starting to appear in supermarkets. We will make the main dish using rape blossoms and oysters. It is said that you should not overcook the oysters, so fry them first and then take them out! Spring is still a little far away, but I get a little excited when I find spring vegetables. Today’s main dish is fried udon with butter and soy sauce. This is a seasoning that Otto made for us a long time ago, and it has become a staple at our house. Local specialty oyster soy sauce! ! It’s very delicious with added flavor. Just stir-fry and it’s done! Finish by adding bonito flakes and green onions. This is the oyster kimchi I prepared yesterday! ! Finish with a little sesame oil and sesame seeds. This combination goes well with beer! ! The oyster kimchi seems to have turned out very well. This is a special kimchi that cannot be eaten without fresh raw oysters. It looks like it would be good with alcohol or as an accompaniment to rice. The fried udon noodles with butter and soy sauce are a must-try. (I donated the oysters to Otto after this. LOL) This was a big hit with me! ! The sweet and sour sauce and fragrant dough are absolutely delicious. The flavor of shrimp spreads throughout and goes well with beer. Let’s drink the leftover sake from yesterday. It’s the perfect dish for an evening drink where you can’t help but drink alcohol. It was two days full of oysters. I was worried that I wouldn’t get bored of it, but I didn’t need to worry because I love oysters so much. My husband seems happy to be able to eat his dream oyster kimchi. I bought some boiled udon noodles called “Musashino Udon” and they were very chewy and easy to loosen. As a result, things got tough along the way. It was a two-day period where we enjoyed large, plump oysters . To finish off, pickle the dried oysters in oil! In addition to soaking in oil, today we will also add smoked food! I have never seen oysters of this size smoked and marinated in oil. I have high expectations for the finished product, which is a little different from the one I bought. Nice coloring! ! I’m sure they’ll eat it right away, so I put it in a jar. Pour in the olive oil. I also added bay leaves and chili peppers for flavor. I’ll make a special lunch for Otto right away! When it comes to oil-soaked food, it’s pasta. Borrow the oil used for pickling to make smoked oyster peperoncino! There are only a few oysters left, so today I’ll make just one serving, giving priority to oyster lovers. I’m planning to eat oyster peperoncino without oysters after this. LOL Just by dipping it in oil, it became an easy and luxurious dish. very convenient! As we approach the end of the fiscal year, we are entering a busy period. This is a time when you will feel tired, so please take care of your body. I hope to see you again in the next video.

牡蠣好きの夫のために、この季節になると毎年私の母が牡蠣を贈ってくれます🦪
実は牡蠣が苦手な私🤣でも美味しいレシピの開発は諦めませんよ！！
贅沢な冬の味覚を堪能した休日の様子をお届けします✨

動画の中の大体のレシピをおいておきます。
分量は動画内で作った量で、二人分＋aくらいです。
目分量で作ったものを大体で記載していますので、お作りになる際は味見をしながら整えてくださいね。

【牡蠣の揚げ出し】
　牡蠣（生食用）　6個
　片栗粉　適量
　揚げ油　適量
　大根おろし　適量
　ねぎ　適量
　おろし生姜　適量
　めんつゆ（規定量で希釈したもの）　200ml
　水溶き片栗粉（水：大さじ2、片栗粉：大さじ1）

＊牡蠣はしっかりと水気をふき、ひだの間までしっかりと片栗粉をまぶす。
＊200度の油で30秒～1分程度、表面がカリッとして中は生の状態になるように揚げる。
＊めんつゆに水溶き片栗粉でとろみをつけたものと薬味をかける。

【牡蠣田楽】
　殻付き牡蠣　6個
　味噌　大さじ1と1/2
　みりん　大さじ2
　パセリ　適量

【生牡蠣】
　牡蠣（生食用）　6個
　紅葉おろし　適量
　ネギ　適量
　ポン酢　適量

【水菜の炊き込みご飯】
　米　2合
　油揚げ　1枚
　水菜　1株
　鰹節　4g
　水　270ml
　酒　大さじ2と1/2
　みりん　大さじ2と1/2
　醤油　大さじ2

【焼きヒラタケ】
　ヒラタケ　適量
　鰹節　適量
　おろし生姜　適量
　醤油　少々
　
【牡蠣キムチ】
　牡蠣（生食用）　250g
　あたりめ　6枚
　干しエビ　小さじ2
　長ネギ（白いところ）　1本分
　ニラ　6本
　小ネギ　4本
　にんじん　1/8本
　ニンニク　2かけ
　生姜　1かけ
　りんご　1/4個
　ナンプラー　小さじ4
　出汁の素　少々
　塩　少々
　コチュジャン　小さじ1
　唐辛子パウダー　大さじ2

【オイスターチャウダー】
　殻付き牡蠣　6個
　酒　大さじ4
　にんじん　1/8本
　じゃがいも　1/2個
　玉ねぎ　1/4個
　ヒラタケ　1株
　ベーコン　2枚
　ほうれん草　2株
　小麦粉　大さじ1
　水　150ml
　牛乳　250ml
　塩胡椒　少々

【牡蠣のバターソテー】
　牡蠣　8個
　米粉　適量
　ミニトマト　10個
　バター　20g
　塩　少々
　パセリ　少々

【ブロッコリーとくるみのサラダ】
　ブロッコリー　1株
　くるみ　5個
　オリーブオイル　大さじ2
　バルサミコ酢　大さじ1/2
　ディジョンマスタード　小さじ1
　塩　少々

【牡蠣焼きうどん】
　牡蠣　6個
　菜の花　1束
　ゆでうどん　360g
　米油　適量
　塩　少々
　バター　15g
　牡蠣醤油　適量
　鰹節　適量
　ねぎ　適量

【牡蠣の燻製オイル漬け】
　牡蠣　8個
　唐辛子　1本
　ローリエ　1枚

＊ソミュール液
　水　250ml
　塩　20g
　砂糖　15g
　ブラックペッパー　少々
　タイム　少々
　ローリエ　2枚

Thank you for watching my video.
My mother gives us oysters every year. Because my husband loves oysters🦪
Actually, I don’t like oysters🤣, but I won’t give up on developing delicious recipes! !
We will bring you the details of a holiday where we enjoyed the luxurious taste of winter✨
I hope you enjoy the video.

#ぬしキッチン
#夫婦の暮らしと菜園
#4k