# 107【暮らしと食のvlog】おにぎりと焼きたてパンで軽やかな初夏のおうちご飯: Early Summer Kitchen

# 107【暮らしと食のvlog】おにぎりと焼きたてパンで軽やかな初夏のおうちご飯: Early Summer Kitchen

It seems that today will be a day with thin clouds. It’s a season that is completely comfortable to wear short sleeves. It’s also a troublesome time when the weeds in the garden are getting stronger. The mint in the pot has taken root, so I’m going to cut it back. This will encourage the growth of side shoots. I’m looking forward to the many herbs that can be used for tea this year. For example, mint and lemon balm. Today’s breakfast is homemade bread. I love toast with seasonal fruits. Recently, there have been a lot of mangoes lined up in the fruit section. They looked delicious, so I bought them. Spread a little butter on the toasted bread. Put plenty of mozzarella cheese and mango on top. I recommend sprinkling a little salt, pepper, and olive oil. I’m going to try the tea I bought at a wonderful shop that a friend told me about the other day. It’s jasmine craft tea. In this way, the aroma and flowers open up in the pot. It’s very nice. It was a relaxing morning. I’m going to make herb butter that contains many fresh herbs picked in the garden. Heat the salted butter in the microwave until it is as thick as mayonnaise. It’s okay if it has a few lumps. Finely chop the thyme, oregano, and rosemary. Grate a clove of garlic. Just mix these into the softened butter and it’s done. Put it in a storage container and chill in the refrigerator to harden. This butter goes great with bread, meat, and pasta. It’s about time to replace the sponge, so I used it to clean the sink at the end. This is my favorite sponge. It’s durable and can be used for a very long time. It’s compressed until you open it, so it doesn’t take up much space when stored. This is another stainless steel scrubbing brush that I love. It’s a product of OH:E Co., Ltd. It doesn’t lose its shape even if you scrub it hard, and it lasts a long time. I like it because limiting the number of sponges keeps the storage neat and clean. Nanachi seems to be full, so let’s have lunch. Heat the bean sprouts that have had their roots removed and washed in water in the microwave for 2 minutes. Cut thinly sliced ​​pork belly into bite-sized pieces. Cook in a frying pan until crispy. For a delicious finish, cook it as if deep-frying it in the fat released from the pork. Once both sides are crispy, drain the oil on kitchen paper. Spread the bean sprouts out on a colander immediately after cooking. Cool them by fanning them with a fan to keep them crisp and not watery. Place the bean sprouts, pork belly, and radish sprouts on a plate. Mix apple vinegar and soy sauce in a 1:1 ratio. Pour this over the fish just before serving. 2 pieces of hanpen (200g) 1 1/2 tablespoons of potato starch Knead well until smooth. Today we will make takoyaki-flavored hanpen balls. Finely chop the green onions and pickled ginger and add them. Mix well so that they are evenly distributed. Roll them into takoyaki-sized balls and place them in the soup stock. 1 tablespoon mirin 1/2 tablespoon soy sauce 1/4 teaspoon salt Once the dumplings are warmed through, they are done. This is a favorite dish that can only be eaten now. Baby corn with the skin on. Roast it in a roaster. If you eat the ones with the skin on, you can eat the hairs as well. I will make baby corn rice balls that take advantage of this characteristic. Fry 3 tablespoons of dried shrimp in a frying pan. Add about 2 pinches of salted kelp. I roasted the baby corn until the edges were slightly burnt. If you steam it like this with the skin on, the hairs will be soft and delicious. Cut it into small pieces with scissors and combine it with the previous ingredients. Put the hairs in about this length. Add about 500g of freshly cooked rice. Baby corn rice is delicious even if you eat it as it is. Today I made triangular rice balls. I also added some pre-prepared pickled asparagus. I put 5g of salt and kelp in 200ml of water and soaked the boiled asparagus overnight. I wanted to try out some new cooking tools, so I made something called “egg tofu” made by steaming eggs and soup stock. I put shrimp and green peas in it. When I buy a new tool, I want to try out how to use it. It makes cooking even more fun. Today was another fun lunch. Baby corn hairs are delicious, but I don’t recommend eating them as they are. Because they have a mushy texture. But if you mix them into rice, the texture doesn’t bother you and the aroma stands out. It goes great with the fragrant shrimp. When I met my husband’s mother some time ago, she showed me the cooking tools used to make egg tofu. I’ve been longing for it ever since that day, so I’m very happy to be able to buy it. “Egg tofu” can be bought at Japanese supermarkets, but homemade tofu has a richer taste. It looks like it would be very delicious if you made steamed pudding using this method. My husband’s feet are on Nanachi’s special sofa. Summer is the season I and my garden hate the most. Every year, I’m plagued by a lot of bugs, but I hope this year will be a success. I ‘m sure it will be fine because the director is watching over them. I ‘ve never been successful with tomatoes, no matter how I grow them. So I decided to try growing a small amount in a pot. Every day is a study. I’m looking forward to trying various things. I’m going to watch them grow leisurely this year as well. Following last week, I’m consuming last year’s peanuts. I roast them in a frying pan and eat as much as I want when I want to eat them. Today I’m going to crush them with a pestle and make a Japanese-style peanut salad. The outer leaves of lettuce tend to release moisture when mixed with seasonings. That’s why I often boil them once and then add them. Cut them into bite-sized pieces. These are fried tofu baked in a toaster. 1/2 tablespoon sugar 1 tablespoon soy sauce Mix well and it’s done. It doesn’t get watery even if you leave it for a while, so it’s also recommended to put it in your lunch box. Separate the stems and caps of the shiitake mushrooms. Chop the stems finely and mix them into the meat mixture. I use flying squid for texture and flavor. I also cut it into small pieces. A little salt and pepper 2 tablespoons breadcrumbs 1 egg 350g ground chicken breast Knead well and roll into balls, then fry in a frying pan with oil. Sprinkle a thin layer of potato starch on the inside of the shiitake mushrooms. Press them firmly on top of the meat. Turn them over and add a little sake or water. Cover and steam over low heat. I also prepare grated daikon and ginger. It tastes even better with a little chopped shiso on top. 1 tablespoon gochujang A little salt 1/2 teaspoon sugar 1 teaspoon soy sauce 1 tablespoon sesame oil For some reason, my local supermarket sells a wide variety of organ meats. There are always a lot of pork offal of various sizes lined up. Blanch lightly to remove the odor and mix with gochujang. You can use raw chives, or if you don’t like the spiciness, you can add them after heating them in the microwave a little. Mix well while the tripe is still warm. The ingredients for the miso soup are yam and wakame seaweed. I’ve been trying to prepare a lot of protein for my husband lately. Putting the squid in the minced meat gives it a chewy texture. In Japan, pork and beef innards are often eaten, but they are rarely found in supermarkets. We love them, so I’m very happy that they are easily available. I put shiitake mushrooms on top, but they all came off after one bite. Lol I love peanut salad, it’s been a favorite menu since I was a child. Make sure you get plenty of protein and prepare for summer. The next day was a very nice day. Nanachi seems happy to be able to sunbathe. The temperature is suitable for fermentation, so I’m going to bake bread. 150g strong flour 150g semi-strong flour 20g sugar 5g dry yeast 5g salt Add 200-250ml of water while watching the condition of the flour. Today I’m making hard bread. I wanted it to be crispy on the outside and chewy on the inside, so I made it with a lot of water. Even such a sticky dough can come together like this if you knead it patiently. Ferment for 40-50 minutes until it doubles in size. While waiting for fermentation, prepare the ingredients to put in the bread. Boil the broad beans in salted water until they are firm. As soon as they are boiled, spread them on a colander. Then peel off the thin skin. I’m going to combine two delicious things that are sure to be a hit. It’s cheese and bacon! Now, sprinkle flour on the well-risen dough and punch it down. Today I made half of it with semi-strong flour. But it’s fine to make it all with strong flour. Semi-strong flour is a type of wheat flour that has weak gluten and contains a lot of husks. If you add it, the bread will have a crispy texture on the outside and a strong wheat flavor. On the other hand, if you add a lot of strong flour, the bread will have a chewy texture and a lighter taste with less of a strong flavor . I change the mixture depending on my mood that day and the ingredients I put in it. After shaping, the dough will begin the second fermentation. Let it ferment until it doubles in size. I’m practicing shaking hands with Nanachi. I hope it will become a way of communication. Sprinkle the weak flour on the bread dough that has risen twice as much. Make a coupe for the plain bread and put pizza cheese on the broad bean bread. Bake in a preheated oven at 210 degrees for 15 minutes. Spray the inside of the oven or use the steam function to bake. I’ll also introduce other dishes I made in between making bread. Colorful cherry tomatoes are now lined up in supermarkets. I bought a lot of them because they were so cute. I’ll make an early summer potage with new onions and yam. Fry with olive oil and garlic. Cut the cherry tomatoes in half. Add them when the onion has softened and continue to fry. Add 300ml of water and simmer until the whole is soft. I want to eat chicken breast to ensure protein. Soak them in egg liquid lightly seasoned with salt and pepper. This will make it moist and juicy. Just mix it all together and leave it in the refrigerator for a while. Put the tomato potage base in a blender. It ‘s delicious to eat as is after blending. However, it will be more creamy if you strain it once and remove the skin and seeds. 1 tablespoon of granulated consommé A little salt 200ml of milk Reheat once before eating. 1 clove of garlic 1 tablespoon of sugar 3 tablespoons of rice vinegar 2 tablespoons of fish sauce A little doubanjiang A homemade sweet chili sauce with a moderate sweetness. Water-dissolved potato starch (1/2 teaspoon of potato starch, 2 teaspoons of water) I’m going to eat chicken breast today in an ethnic style. If you put the chicken fillet that was soaked in the egg into the whole egg mixture and bake it, it will become piccata. As you turn it over, the egg will gradually get mixed in. This is a recommended method because it bakes without waste. Well, it looks like the bread is almost done. It’s baked well today. The cheese is crispy and looks great. Top the reheated soup with homemade roasted brown rice. This is the perfect brunch for a day when you want to eat a hearty meal. I make herbal tea using mint and lemon balm from my garden. The fresh aroma spreads throughout the room. When it’s really, really delicious, my husband is quiet for a moment. lol The lemon balm makes the herbal tea more authentic at once. I eat plain hard bread with herb butter. The sweet chili sauce is not too sweet, and my husband likes it. When you eat it with lettuce, it gives you the feeling of fresh spring rolls. If you peel the broad beans, the amount will be very small. But if you put them in bread, the flavor will spread to the bread, so it feels like you’ve added more broad beans, which is a good deal. Lol For the same reason, I often make jelly. This is loquat, which is in season now! It’s a fruit I love that can only be eaten for a short period of time. I’ll make agar jelly using the recipe I introduced in #103. This fruit becomes even more delicious when you pour hot jelly liquid over it and cook it a little. When it’s a little solid, submerge the loquat. Chill it in the refrigerator to solidify. It will turn out beautifully if you remove the air bubbles with a burner or lighter. The days are getting longer little by little. For dinner, I’ll use young sea bream, which is delicious now. Remove the bones and sprinkle salt on it . I’ll make miso soup with the most delicious sea bream bones. Pour hot water over them, then rinse them with water to wash away the blood. I want a strong broth, so I’ll use less water. I’ll add a little sake. I don’t put a lid on it, and simmer it slowly over low heat. Some Japanese supermarkets offer a service to fillet fish for you. When using this service, the fish bones are often always thrown away. I wish I could ask for the bones too, but I haven’t got the courage yet. I feel hesitant to use the service, especially at the supermarket during busy hours. So I ended up butchering it myself. But if you think of it as practice, it’s good! While we were talking, the yam and green onion dressed in dashi mayonnaise was ready. Chill in the refrigerator. Wipe the water off the young sea bream that you sprinkled salt on. Coat with potato starch and deep fry. Cook on high heat until crispy on both sides. Be careful not to overcook the inside. Make a sweet and sour sauce with lettuce, asparagus, and carrots. Split the asparagus in half and cut it to make the texture uniform. Start by frying the hard carrots in sesame oil. 150ml water 1 teaspoon chicken stock powder 2/3 tablespoons sugar 1 tablespoon mirin 2 tablespoons rice vinegar 1 tablespoon soy sauce Potato starch dissolved in water (1 1/2 teaspoons potato starch, 2 teaspoons water) Pour generously on top of the sea bream and it’s done. The sea bream soup is seasoned with miso and a little soy sauce. Sprinkle with green onions. I make soup with various fish, but sea bream is especially delicious. It goes great with sweet and sour sauce. The aroma of sea bream spreads softly, giving it an elegant taste. Fish and vegetables are especially good at making the seasons more noticeable, so the table is always festive. This week my husband’s selection was baby corn rice balls! (But he said he can’t throw away the broad bean bread either. lol) The loquat agar jelly is refreshing and the two days are over. I hope you have a wonderful week this week.

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すっかり夏の空気、そして少しずつ梅雨の気配も近づいてきました🫣
我が家のお庭ではハーブたちが大成長🌱✨植物の緑に触れるとなんだか元気がもらえます。
夏に向かうこの時期だけの献立と暮らしに今週もご一緒いただけましたら幸いです😊

The air is turning to summer, with a quiet hint of the rainy season. I hope you enjoy this peaceful early summer meal and garden moment.

動画の中で作ったお料理の大体のレシピです。
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。

【モッツァレラとマンゴーのトースト】
　モッツァレラチーズ　1個
　マンゴー　1個
　食パン　2枚
　バター　少々
　塩　少々
　ブラックペッパー　少々

【ガーリックハーブバター】
　有塩バター　100g
　ニンニク　1かけ
　オレガノ　2本
　タイム　3本
　ローズマリー　1本
　ブラックペッパー　適量

【もやしとカリカリ豚バラの二杯酢】
　豚バラ薄切り肉　150g
　もやし　1袋
　かいわれ大根　少々
　林檎酢　大さじ2
　薄口醤油　大さじ2

＊2杯酢は電子レンジで30秒程度加熱するとまろやかになります

【たこ焼き風はんぺんボールのお吸い物】
　はんぺん　200g
　小ネギ　5本
　紅しょうが　25g
　片栗粉　大さじ1と1/2
　だし汁　600ml
　塩　小さじ1/4
　みりん　大さじ1
　醤油　大さじ1/2

【ベビーコーンと小エビのおにぎり】
　ご飯　1.5合
　ベビーコーン　5本
　乾燥小エビ　大さじ3
　塩昆布　2つまみ

【アスパラの浅漬け】
　アスパラガス　6本
　昆布　5センチくらい
　水　200ml
　塩　5g

【グリーンピースとエビの卵豆腐】
＊卵液
　卵　6個
　だし汁　200ml
　塩　小さじ1/2
　みりん　小さじ2
　薄口醤油　小さじ1/3

＊トッピング
　グリーンピース（茹でたもの）　適量
　えび（茹でたもの）　適量

卵液の税料を全て混ぜて一度漉し、型に流し入れて蒸気の上がった蒸し器（弱火）で25分蒸す

【レタスと油揚げのピーナッツ和え】
　レタスの外側の葉　4枚程度
　油揚げ　1枚
　ピーナッツ　60g
　砂糖　大さじ1/2
　醤油　大さじ1

【椎茸のイカつみれ焼き】
　椎茸　6個
　するめいか　1杯
　鶏むねひき肉　350g
　塩胡椒　少々
　パン粉　大さじ2
　卵　1個
　米油　適量
　大根おろし　適量
　おろし生姜　適量
　大葉　適量

【豚モツとニラのコチュジャン和え】
　豚白モツ（ボイル済み）　250g
　ニラ　6本
　コチュジャン　大さじ1
　砂糖　小さじ1/2
　塩　少々
　醤油　小さじ1
　ごま油　大さじ1

【そら豆ベーコンチーズパン】
＊パン生地
　強力粉　150g
　準強力粉　150g
　砂糖　20g
　塩　5g
　ドライイースト　5g
　水　200～250ml

外側がハードなパンにしたいので準強力粉を使用しましたが、強力粉100％でも作れます。その場合は水の分量を加減してください。

＊トッピング
　そら豆
　ベビーチーズ
　ベーコン

210度に予熱したオーブン（スチームあり）で15分焼く

【ミニトマトと長芋のポタージュ】
　ミニトマト　20個
　長芋　100g
　新玉ねぎ　1/2個
　ニンニク　1かけ
　水　300ml
　牛乳　200ml
　顆粒コンソメの素　大さじ1弱
　塩　少々

【ササミのスイートチリソースピカタ】
　鶏ササミ　5本
　卵　2個
　塩胡椒　少々
　米油　少々

＊スイートチリソース
　米酢　大さじ3
　ナンプラー　大さじ2
　砂糖　大さじ1
　豆板醤　少々
　水溶き片栗粉（片栗粉小さじ1/2・水小さじ2）

【枇杷の寒天ゼリー】
　枇杷　3個
　水　600ml
　寒天パウダー　4g
　グラニュー糖　90g
　レモン果汁　1/2個分

【長芋とネギのマヨサラダ】
　長芋　80g
　小ネギ　6本
　カニカマ　4本
　鰹節　2g
　マヨネーズ　大さじ2
　顆粒だしの素　少々

【稚鯛の春野菜甘酢あんかけ】
　稚鯛　1匹
　塩　少々
　片栗粉　適量

　にんじん　1/4本
　レタス　1/6個
　アスパラガス　6本
　水　150ml
　顆粒鶏ガラスープの素　小さじ1
　みりん　大さじ1
　砂糖　大さじ2/3
　米酢　大さじ2
　醤油　大さじ1
　水溶き片栗粉（片栗粉小さじ1と1/2・水小さじ2）

#ぬしキッチン #夫婦の暮らしと菜園 #4K