# 110 夏野菜でむくみ予防, 暑さと梅雨に負けないおうちご飯【暮らしと食のvlog】保存食とおやつ: Rainy Day Meals

# 110 夏野菜でむくみ予防, 暑さと梅雨に負けないおうちご飯【暮らしと食のvlog】保存食とおやつ: Rainy Day Meals

It’s a pleasant day with sunlight shining through the clouds. Nanachi seems a little sleepy. She always goes back to sleep after this, so I think today will be the same. Recently, the days have been humid and hot. I’ve been wanting to eat something refreshing and cold in the morning. I’ve heard that eating sticky foods is good for recovering your strength. So today I’m going to have some okra on some cold soba noodles. There are often soba restaurants at large train stations in Japan. You can eat soba noodles for breakfast from early in the morning. I like the atmosphere of those soba restaurants, so sometimes I make breakfast like this. In the hot summer months, I recommend putting some mozuku seaweed on top. It was a refreshing breakfast that made me feel light. Nanachi seems to have woken up from her second nap. She says that the secret to her beauty is room temperature water and a salad (cat grass) in the morning. This is a rakkyo that I salted in advance before . I fermented it for two weeks. It’s very salty as it is, so I’ll remove some of the salt. Let it soak for about a day, changing the water. Repeat this process until you have a bite and find the saltiness to your liking. I got some very beautiful dark cherries. These fruits were particularly shining at the local supermarket. I wanted to make jam, so I was waiting for the right time to buy them. Cut them in half, separate the fruit from the seeds, and set them aside. Sugar of your choice, 50% of the weight of the fruit Juice of 1/2 lemon I used white sugar today because I wanted to make the most of the beautiful color. Mix well and leave for more than 3 hours. I’ve finished drying the garlic I harvested last week. Remove the mud well and store it. Store in a cool, well-ventilated shade. It can be stored for a long time at room temperature, so it’s a convenient crop with no waste. This year’s fava bean cultivation challenged a variety that produces many grains in one bunch. However, the growth was not so good. Radishes are doing well and I’m able to harvest a lot. They keep growing so much that I can’t let my guard down. I’ll make lunch right away with the harvest. Garlic that has been dried and has a stronger flavor is also delicious. I will add it to the dish you want to eat with rice. Add about 3 tablespoons of sansho that you have harvested and frozen. Crush 3 cloves of minced garlic in a mortar and pestle. Heat in a frying pan with rice oil until it becomes fragrant. Add 2 tablespoons of sugar, 1 tablespoon of sake, 3 tablespoons of miso, and a little soy sauce, and mix to your desired hardness. Sprinkle this on freshly cooked rice and eat it, you can eat as much as you want. It is also delicious to make it with just garlic without sansho. Add new potatoes with skin to the soup. Also add zucchini and green beans. This soup is made with 500 ml of dashi stock, 1 to 2 tablespoons of shio koji , and the flavor of vegetables and shio koji. These are precious broad beans. It was unfortunate that there were very few pods. But inside there were big beans packed tightly. These are really fresh and soft when they are freshly picked. Boil them quickly in salt water and immediately drain them in a colander. Eat it with corn. Corn is a good vegetable to eat during the rainy season. It is said that eating it improves the circulation of water in the body. It also appeared in the manga “Savoring Life Through the Drama Eat, Sleep, Wait for Happiness”. Put it in pounded chicken breast to make baked nuggets. Add 1 tablespoon of potato starch, a little salt and pepper , and fava beans and corn. Mix well and roll into bite-sized balls. Deep-fry in a frying pan with plenty of oil. When both sides are crispy, it’s done. This is a type of lettuce that appears in supermarkets at this time of year and can be picked. It’s my favorite product because I can eat three types of crispy lettuce at any time. For dessert, I made agar jelly with coconut milk. It’s a simple recipe that forms two layers just by mixing the ingredients, boiling them, and leaving them. I’ve written the recipe in the description, so please take a look. Today I’m going to eat it with cold barley tea. I was only able to harvest a few broad beans, so I bulked them up with meat and corn. It feels like there are a lot of broad beans in the dish. Garlic and sansho miso goes well with rice. Green beans and salt koji go well together. The coconut milk agar jelly, which looks beautiful, has become my favorite. It is light, but has a rich coconut scent. These are American cherries that have released moisture after being left for a while. Put the seeds in a tea bag and heat it together. Simmer until it reaches your desired hardness. 200g sugar 150ml water 350ml rice vinegar 50g honey 1-2 chili peppers Make pickled rakkyo vinegar for when pre-pickled with salt. I will pickle them tomorrow, so I will boil it once and let it cool. I will also put the American cherry jam in a storage container. I will skip degassing because I plan to eat them immediately. She will be guarding outside from here in the evening. A pleasant breeze is blowing. Let’s do some light exercise at the same time. We will continue to make dinner using the harvest from the garden. Today’s radishes are cute again. I lightly rub them with salt. I sliced ​​the remaining shrimp in half from the morning. I made some red shiso vinegar the other day, so I’ll use it. I’m making a sour salad with fresh ginger, shrimp and radishes. Today, the radishes and shrimp are salty, so I’ll only add red shiso vinegar as a seasoning. The taste will change depending on what you add, so check the situation and adjust with salt. I’m making wakame rice. Cook two cups of rice as usual. Soak the wakame in a little less water. I’m making a clear soup with unseasoned raw mozuku seaweed and tomatoes. The sourness of the tomatoes is refreshing and recommended. It’s delicious both warm and cold. I was able to buy a very beautiful avocado. I’m lucky. I’m going to wrap Korean seaweed and avocado in pork belly that has been thinly coated with flour. Coat the outside with flour as well. Add wakame seaweed that has been squeezed out of the rice just before it is steamed. Preheat the oven to cook a little. Fry the avocado rolls in sesame oil. Heat while absorbing excess oil. 1/2 tablespoon sugar 1 tablespoon mirin 1 tablespoon soy sauce Simmer until the sauce thickens and it’s done. Add a little salt to the wakame rice to taste. Check the amount of salt remaining in the wakame and adjust it accordingly. I used to make simple and nostalgic wakame rice often when I was living alone. At that time, I always cooked rice in a frying pan. It’s simple, but it’s a food that gets me excited. Cooked avocado is creamy and creamy. It’s also rich and satisfying to eat. For some reason, radishes are getting spicier every day. There seem to be individual differences in spiciness. The particularly spicy ones are as spicy as wasabi. It’s good to use ingredients that are high in potassium to reduce swelling. It was a good menu for the rainy season, when it is difficult to regulate the amount of fluid in the body. Rain is forecast for this evening. This is rakkyo that has been desalted for a day and night. Place in boiling water for about 10 seconds to stop the fermentation. I’m nervous that the water will overflow. I’m nervous… but I made it just in time. I put it in a storage jar and pour in the rakkyo vinegar I made yesterday. Store in a cool place out of direct sunlight. Then it will be ready to eat in about a month. Now that I’ve finished, I’ll make brunch. In the summer, I want to eat sandwiches. I slice the bread thinly. This is cream cheese that I bought to bake a cheesecake. I mix it with the cherry jam I made yesterday. The pink cream is done. When mixed with the white cheese, it becomes a really beautiful color. I can’t believe it’s a natural coloring. I wrap it in plastic wrap and let it rest in the refrigerator for a while. I also make another type of sandwich with side dishes. I add mayonnaise and a little wasabi instead of sugar. Wasabi has a preservative effect and adds sweetness and flavor. I also sandwich bacon and cucumber together. There should be plenty of egg paste on top. I also wrap this in plastic wrap and let it rest for a while. I make a simple salad with zucchini and tomatoes. I sprinkle salt, pepper, and olive oil. Then I toast it in the toaster. Just arrange it alternately with the tomatoes to make it look more gorgeous. I eat it with lemon and bonito flakes. I also eat the remaining coconut milk agar jelly together. This cut makes the cross section look nicer. I eat half of the sandwich each. It ‘s colorful and became my favorite one-plate meal. I put grated fresh ginger in the chickpea and lettuce soup. Since it’s a cold menu, I chose a soup that warms the body. I think egg sandwiches are the king of sandwiches. They are sold at any convenience store in Japan. In the summer, bread ferments quickly, so it often has large air bubbles. If that happens, it will be crushed when it’s baked and it won’t be able to be made well. But it’s fluffy, so it’s the perfect bread for sandwiches. I feel like the cherry is more noticeable in jam than raw. When combined with cream cheese, it’s like a dessert. Nanachi, shall we have some food soon? Today’s food is a lactic acid bacteria pouch to improve bowel movements. It’s a novel style that moves while stretching. Lol Today I’m going to make a snack for June in Japan. I got some kudzu starch, so I’m going to make a Japanese sweet called “Minazuki”. 180ml water 100g sugar 30g kudzu starch Warm the water to lukewarm and dissolve the kudzu starch and sugar. 25g shiratamako 25g joshinko 25g cake flour Add the kudzu starch from before and mix well. Once the shiratamako grains are gone, strain it once. This dough is designed to have a bouncy texture. Set aside about a ladleful of dough to use for decoration later. Pour the dough into a mold that has been wetted with water. Steam for 25 minutes in a steamer (high heat) with steam rising. Don’t forget to cover the lid with a cloth to prevent water droplets from falling. 2g powdered agar 100ml water 100g granulated sugar This is a jelly used for the final polish. Once the base has hardened, it’s time for the most fun finishing touches. Wipe off the water thoroughly and pour in the remaining dough. Add sweet azuki beans on top. Sweet azuki beans are a type of sweet made by boiling various kinds of beans until they are soft and then coating them with sugar. Put it back in the steamer and steam for 15 minutes. Once it’s done, pour agar jelly over it to make it shiny. Then chill it in the refrigerator. It started raining towards the evening. The garlic and sansho miso I made yesterday was very delicious. So I wanted to try eating it with vegetables. I thought about what would be delicious and chose two vegetables. One was new potatoes. And the other was cucumber. Sesame is recommended for the rainy season when you want to get rid of swelling. If you grind it well and add it to miso soup, you can eat a lot. The ingredients are chives and fried tofu. The main dish is a stir-fry of green beans and swordfish. Cut both into bite-sized pieces. Spread a thin layer of salt, pepper and potato starch all over. Swordfish tends to be dry, so it’s a good idea to coat it with potato starch. This will lock in the moisture and give it a fluffy texture. Once cooked, add the green beans and sliced ​​chili peppers. 1 tablespoon sake 1 tablespoon soy sauce 1 and 1/2 tablespoons oyster sauce Swordfish stir-fried with oyster sauce is ready. It’s kind of comforting to have fish on the dinner menu. It’s well seasoned, so it goes well with rice. The crispness of the green beans and the fluffy swordfish go well together. I put in homemade chili peppers, but it’s very spicy. I don’t want to leave it half-finished, so I always put in too much. I once bought swordfish for cooking, mistaking it for sashimi. And I was very disappointed. Lol The fillets are very beautiful, so it’s easy to make a mistake. It’s a season of continuous rain, so please take good care of your body. If you can get through this, a fun summer awaits. “Minazuki” is cut into triangles to imitate the shape of ice. Thanks to the agar, it’s shiny like ice. If you freeze it, it will stay delicious for about two weeks, and you can eat it just by thawing it naturally. I’ll have it with this year’s new tea. This week’s husband’s choice was “Minazuki”!

ご視聴いただきありがとうございます✨温かいコメントといいねの応援に励ましをいただく日々です☺️

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梅雨に入ったと思えば連日の真夏日😳皆様いかがお過ごしですか？
寒暖差と湿度に体もなんとなくだる重く、なんとかしたいなぁと思うこの頃です。
日々のご飯で元気を出して、残りの梅雨も乗り切りたいと思います😊
上記は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。

These humid days can feel a bit heavy on the body. I’m hoping good meals will help carry me through the rest of the season.

#ぬしキッチン #夫婦の暮らしと菜園 #4K