#35【夫婦ごはんと暮らしのvlog】2024年も料理を愛する主婦の菜園と台所。年始に楽しむリメイク朝ごはんと冬野菜のお粥。[Japanese cuisine vlog]

#35【夫婦ごはんと暮らしのvlog】2024年も料理を愛する主婦の菜園と台所。年始に楽しむリメイク朝ごはんと冬野菜のお粥。[Japanese cuisine vlog]

Thank you for watching the video today. It’s a nice, quiet winter morning. I found my husband’s favorite hassaku at the supermarket, so I bought some. I was told in a comment that mozzarella cheese is delicious when made by hand, so I’m giving it a try. A caprese-style salad seasoned with olive oil and salt and pepper. Last year was the year I started making videos and met everyone. It was a year in which I was truly saved by so many warm comments and wonderful wisdom. I am truly grateful and happy to be able to work with you all in 2024 as well. Today’s breakfast is mugwort pancakes! I spent New Year’s Day cooking a lot of different things. As I looked at what I had made, I started thinking about making some arranged dishes. I have to use up the leftovers from New Year’s Day, so I’ve been researching recipes to remake them since this morning. 180g of flour 8g of baking powder 50g of sugar Pinch of salt 1 egg Slightly warmed in a pan 200ml of milk and 10g of butter. I added 10g of mugwort to it and let it soak. Mix. I used the leftover mochi from when I made the mochi. And I’ll add some of the black bean stew I made for New Year’s! I love black beans, so I always boil a lot of them, but every year I end up with a little left over. So today I decided to try an arranged recipe! I heard that doing this will reduce uneven baking, so I’m going to try it. We will bake it with lots of butter! I get nervous because I often burn pancakes. Oh my God! It’s burnt! I have to make it a success next time! ! ! ! Success! ! Pancake: Congratulations, you ‘ve transformed your cake into a Western-style cake, albeit with a Japanese flavor. Yuzu is used in drinks. At this point, I add too much yuzu. If you want to try it, I think 2 to 3 pieces is just right. Add chili oil to the bamboo shoot and egg soup. Since I used yuzu in my drink, I will also sprinkle the candied yuzu that I made the other day on the pancakes. Yuzu tea smells so good! I added too much yuzu, so it was a bit sour. LOL It’s been a long time since I’ve had a flour dish and it’s so delicious! The black beans are a great accent. It’s boiled with soy sauce and sugar, and it’s fragrant and delicious. Hassaku is very sour on its own, but the cheese makes it mild. I learned the recipe for boiled black beans from my grandmother. When I lived at my parents’ house, I looked forward to the plump black bean stew every year. My grandmother had a secret recipe book. That’s why I thought I was making black bean stew based on this idea. However, when I tried to learn the recipe from my grandmother, I was surprised when she told me that it was written on the back of the bag of black beans I bought. The recipe I thought was a secret turned out to be slightly different each time. The other day, I received some wonderful knowledge from Otto’s mother and was trying it out. I tried preserving the harvested radish in the soil! ! Apparently, it can be stored until spring just by burying it in the ground. It’s not wilted or rotten at all and it’s shiny! ! That’s excellent. I also harvest the broccoli leaves that I tried last time and they were delicious. The side flower buds are also growing! ! I feel like it would be better to grow it bigger. This is my first time growing broccoli, so I’m just trying to figure it out. This is a green onion flower bed where weeds have been neglected. Thin out the spinach as well. Thinned vegetables of this size are very filling. A small amount of chickweed grows among the weeds at the edge of the field, so I also pick it up. First harvest of 2024! ! I am grateful for the shiny and glossy fruit this year as well. Having vegetables that can be harvested even in winter makes me more motivated and excited about cooking. For lunch, we will use the harvested items from earlier. Japanese people have a custom of eating porridge containing seven types of wildflowers at the end of the New Year. The vegetables you put in it are completely different, but I’m going to take inspiration from that porridge and make my own porridge. Thinned vegetables and wild plants are quickly boiled in salt to remove the lye. Boil the green onions as well. At this time, for some reason, the leaves burst and I was a little surprised. I managed to fold it all up and boil it! It’s good to cool it down so it doesn’t become watery. The radish stored in the soil is firm and looks like it was freshly harvested! The skin is fried and eaten, so cut it into strips. On the other hand, I add this to my porridge. Add 750ml of water to 0.5 cups of rice. Add the daikon radish from earlier and heat it. I like my porridge to be a little loose, so I use a lot of water. Finely chop the leafy vegetables to be added to the porridge. Cut the green onions into bite-sized pieces as well. I’m going to use the crab sticks that I had in the fridge to combine with the radish skin, so I’ll keep them aside. Once the porridge boils, stir it once. Reduce the heat to low and cook for about 20 minutes, then turn off the heat and let it steam. Let’s finish the side dishes. Stir-fry the radish skin until it changes color slightly, then add the crab sticks and stir-fry some more. There is no need for seasoning as there is salt in the crab sticks. Add green seaweed and shichimi and it’s done. Pour the tofu and vinegar miso sauce over the green onions. Drain the silken tofu in the microwave. Warm it at 600W for about 2 minutes. Finish with a mortar. Otto is not very good at vinegar miso. So today I added tofu to make it milder. 1 tablespoon of white miso 1 tablespoon of vinegar 1/2 tablespoon of sugar I didn’t have enough white miso, so I added 1 tablespoon. Adding sea chicken makes it even easier to eat. Finish by garnishing with sauce and sesame seeds. This is the time when the porridge is ready. Add chopped leafy vegetables to finish. Winter leafy vegetable porridge is ready! Otto likes porridge. So even on normal days, I sometimes get requests for porridge with leafy vegetables. Up until now, porridge has always been an image of something I would eat when I had a cold. That’s why I thought it was tasteless and odorless. I was surprised that the porridge I eat when I’m healthy tastes like rice. Thanks to him, I learned how delicious porridge is. The flavor of freshly picked leafy vegetables is very good. The chickweed gives it a slightly more authentic taste. However, when you bite into it, you can taste the strong broccoli taste. The skin of the radish has a fragrant aroma and is delicious ! This is the third time this year that I have made pickled plums, and they turned out really well this year as well. The vinegared miso sauce with sea chicken has a mild taste similar to tuna mayonnaise. Last year was a year where I baked a lot of bread. This year I want to improve my skills even more! To cherish that enthusiasm, I will be baking bread today. I will be baking baguettes, which I consider to be the king of hard breads! I have loved baking bread since I was in elementary school. I think it suits my personality that I can easily make bread even if the recipe is quite random. But this year, I want to be able to pay more attention to the details and be able to make full-fledged bread! So, I went back to basics and kneaded it carefully today. Even though baguettes don’t use eggs, butter, or milk, they have a strong wheat aroma and are delicious. It’s cost-effective, healthy, and delicious. Let it ferment for 30 minutes at around 35 degrees. It’s now fluffy! This year, I would like to master the task of inserting coupes, which I am not good at. If anyone knows any tips, please let me know. Bake in a steam oven (maximum temperature) for 5 minutes. Then bake at 230 degrees for 15 minutes. It’s not perfect yet, but it’s a good start! ! For dinner, we will have a Western menu to go with the baguette! It’s delicious enough to eat as is, but today I’m going to make garlic toast! I first encountered garlic toast when I was a student. I ate at a nearby restaurant that I had become friends with, and I was blown away by how delicious it was. Since then, I’ve discovered homemade baguettes and garlic toast made with raw garlic. This spread is also delicious when used when grilling meat. The radish I dug up today will be made into a warm vegetable salad. I also use sweet carrots that I found at the supermarket. In fact, we still have Otto’s mother’s pumpkin. First, steam the items that are slow to cook. The other step is to steam something that cooks quickly. Add the side buds of the broccoli that you harvested earlier. Place it on the steamer pot at different times. I’m planning to use onions, so I’ll make some onion dressing while I’m at it! Heat in the microwave for about 2 minutes. Remove steamed vegetables from the steamer early to prevent them from overcooking. I will try using yuzu for the dressing! Juice from 1 yuzu 1/2 tablespoon sugar 1 tablespoon vinegar 2 tablespoons soy sauce 2 tablespoons olive oil The main dish is made using the large leaves of the broccoli that we harvested! First, make the caramelized onions and let them cool. Broccoli leaves are quite hard at the core, so cut just that part like this and save. Add the minced meat to the onions from earlier. Season with nutmeg and salt and pepper and mix well. Then wrap it in broccoli leaves. It’s not a cabbage roll, it’s a broccoli roll! ! The leaves are softer than cabbage and can be wrapped easily without boiling. Place it tightly in the pot so that the seams do not open. Add water, bouillon, and bay leaves. Large leaves have strong fibers, so they should be boiled slowly. Cream seems to go well with broccoli, so I decided to eat it with cream sauce today! Make the sauce carefully by adding milk. I wanted the sauce to have a stew-like feel, so I added a little more milk to make it more loose. Adjust the taste with salt and it’s done! We will also bake garlic toast! Cut the baguette into thick slices and top with the spread. If you like it spicy, you can add chili peppers. Cook the garlic slowly over low heat. Be careful not to bake it for too long as it will become hard. Spread the sauce on a plate and top with rolled broccoli! The color is a little dark, but I can’t help it. Lol The salad is also complete with dressing. I just don’t like the color. Lol , but I think it tastes delicious. Soft and cuts well! It really tastes like broccoli! It goes great with white sauce! This is delicious when eaten all at once. The rich sauce and rich broccoli flavor are the best. How do you like the results of the first bread you baked in the new year? The outside is crispy and the inside is chewy. It was baked well! The garlic spread is absolutely delicious. I feel like I got a little closer to the taste of my memories. It’s strange because you can’t get this taste unless you make your own bread. Otto’s mother’s pumpkins, which were harvested in the summer, become richer and sweeter each time they sit. When steamed, it becomes sticky and the best. It’s so profound and interesting that there are some vegetables that taste better when aged than freshly harvested. We usually eat at home, but there are some favorite foods that we can’t eat unless we eat out. It’s Gomoku Ramen from a Chinese restaurant! ! I can’t eat delicious food unless I go to the store. So I only go out on the days I eat Gomoku Ramen. Broccoli leaves have a strong flavor, so we recommend eating them stewed or with sauce. I’m known for my open mouth, but I only open my mouth when I want to eat a big meal in one bite. I’m with Clione. Lol Thank you for watching until the end today. I would like to continue making videos with great care so that I can have a delicious time with you all. Thank you for your continued support this year.

今日は残り物の黒豆をリメイクしたり、今年初収穫の冬野菜たちを使ってお料理したり🤤
夫と2人で過ごした年始の1日の様子を動画にしました。
今年も一年、食を愛する日々を過ごしていけたらと思います✨

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。

【黒豆蓬ホットケーキ】
　小麦粉　180g
　ベーキングパウダー　8g
　砂糖　50g
　バター　10g
　塩　少々
　牛乳　200ml
　蓬　10g
　黒豆の煮物　適量

【モッツァレラチーズと八朔のサラダ】
　モッツァレラチーズ　1個
　八朔　1個
　塩胡椒　少々
　オリーブオイル　適量

【筍と卵の中華風スープ】
　細切り筍の水煮　150g
　卵　1個
　水　600ml
　ウェイパー　大さじ1/2強
　みりん　大さじ1
　塩胡椒　少々

【冬野菜のお粥】
　米　0.5合
　水　750ml
　大根　5センチくらい
　ほうれん草の間引き菜　適量
　ブロッコリーの小さい葉　適量
　ハコベ　適量

【大根の皮のきんぴら】
　大根の皮　5センチ分くらい
　カニカマ　4本
　青のり　適量
　七味　少々

【わけぎとシーチキンの豆腐ソース】
　わけぎ　4本
　シーチキン　1缶
　絹ごし豆腐　80g
　白味噌　大さじ2
　砂糖　大さじ1/2
　お酢　大さじ1

【バゲット】
　強力粉　140g
　準強力粉　100g
　ドライイースト　2g
　モルトパウダー　2g
　塩　5g
　水　175g

【玉ねぎドレッシング】
　玉ねぎ　1/4個
　柚子などの柑橘果汁　1個分
　砂糖　大さじ1/2
　お酢　大さじ1
　醤油　大さじ2
　オリーブオイル　大さじ2

【ガーリックトーストの素】
　バター　40g
　にんにく　3かけ
　パセリ　適量

【ロールブロッコリーホワイトソース煮込み】
＊ロールブロッコリー
　ブロッコリーの葉　5枚
　玉ねぎ　1/4個
　ひき肉　150g
　塩　少々
　胡椒　少々
　ナツメグ　少々
　固形ブイヨン　2個
　ローリエ　1枚

＊ホワイトソース
　牛乳　300ml
　バター　20g
　小麦粉　大さじ1

Thank you for watching my video.
How are you all spending your time as we enter a new year and things are starting to calm down little by little?
Today I made pancakes using leftover boiled black soybeans. And I made Western food for my stomach that was getting tired of Japanese food.🤤
This year as well, I hope to spend each day facing food in a healthy and fun manner.✨
I hope you enjoy the video.

#ぬしキッチン
#夫婦の暮らしと菜園
#4k