# 111 疲労回復おうちご飯で夏支度, 自家製パンと優しいおやつ【暮らしと食のvlog】: Slow Seasonal Table

# 111 疲労回復おうちご飯で夏支度, 自家製パンと優しいおやつ【暮らしと食のvlog】: Slow Seasonal Table

Despite the rainy season, the sun has been strong for several days. The other day, I thinned out the carrots I was growing in the farm. I was able to harvest so many thinnings. I’m a worrier, so I always sow too many seeds. And so I’m in a rush to use up the thinnings. There are just a few small carrots on the top. That’s why it feels like a good deal. Canned tuna Salt All-purpose flour Water This is a chijimi made with thinned carrots. Cook in a frying pan with a little more sesame oil. Press and flatten it while cooking on both sides. Using all-purpose flour makes it chewy and crispy. I eat it with ponzu sauce and chili oil. I also made a wakame soup that can be made by just pouring hot water. It was a breakfast that made me feel the rich flavor of the carrots. When the sun comes out, I immediately start working in the fields. I plant the zucchini and eggplant seedlings that were a little late in growing. Usually, I only grow things that can be eaten. However, this year I decided to plant a flower that can be used as a companion plant. This is a marigold. It is said that it helps the growth of crops from the Solanaceae and Cucurbitaceae families. I hope it will grow well. The peppers I planted in the place where the broad beans were left already had fruit when I bought the seedlings. So I waited until they had taken root and then picked them off. It is said that it is better not to let the fruit of the first flower grow large. This makes it easier for them to grow into large, healthy plants. Recently, it has become the season when tomatoes are really delicious. I bought a large pack, so I will lavishly eat one per person. Here is a recommended way to eat tomatoes that do not easily stick to the dressing. Dissolve 1g of powdered agar in 50ml of soup stock and boil for 2 minutes. 1 tablespoon of sugar, 50ml of apple vinegar, 50ml of soy sauce. Do not heat from this point on. Pour into a mold and cool. This is a ponzu jelly that is convenient to make in the summer. Wash the shiso leaves that you bought in large quantities and drain them with a spinner. Arrange them together in a cup and store in the refrigerator. Today’s miso soup will be made using summer aromatic vegetables. I’ll also add some mini bell peppers that I picked. If you cook it too much, the aroma will weaken, so I’ll cook it just enough to warm it up. 600ml of soup stock, 2 tablespoons of white miso, a little salt, 1 teaspoon of soy sauce, and sesame tofu and green shiso for the later ingredients. When you’re ready to eat, pour the soup over it to finish. I’ve been eating a lot of cold food because of the humidity and heat of the rainy season. So, I think it’s about time to warm up my body and get in shape. I’ll eat red tuna, which is good to eat when you want to warm up your body. I’ll sprinkle salt on it to tighten the flesh and remove the odor. I’ll make the sauce while I wait. This is homemade garlic that I harvested the other day. I’ll heat it slowly in sesame oil and make it into garlic chips. It has dried and become tightly condensed. It has a strong aroma and is just right for making chips. Wipe off some excess oil and make the sauce as is. 1/2 tablespoon sugar 1 tablespoon mirin 1 tablespoon sake 1 1/2 tablespoons soy sauce Evaporate the alcohol and reduce to your desired thickness. Wipe off the moisture from the tuna and sprinkle a little pepper. Quickly sear only the surface in a well-heated frying pan. Once browned on all four sides, slice to your desired thickness. It tastes just like eating high-quality lean beef. It has no odor and is creamy. Pour on the garlic chips and soy sauce sauce. This tuna steak bowl will energize you from the inside. Place jelly and shredded ginger on well-chilled tomatoes. Pour the soup over the sesame tofu and it’s done. Today’s lunch is full of my favorite things. It’s a luxurious taste that’s a little different from eating raw tuna bowl. The miso soup, which looks like tofu but contains sesame tofu, is also great. It looks like I’ll be able to eat home-grown tomatoes this year. The harvest is still a little ways off, but I’m really looking forward to it. Ginger is one of the most well-known ingredients that warm the body. At this time of year, new ginger is available, but it’s always sold in large quantities, so I don’t know what to do with it. Add 80g of brown sugar and 70g of cane sugar to 150g of fresh ginger. 150ml of water, cinnamon, cloves, and cardamom . After boiling for about 20 minutes, the ginger ale syrup is ready. I’m going to make another dish with ginger. I’m going to use the red shiso vinegar I made the other day and the vinegar from pickled plums. If you mix it to your desired strength and add ginger, it becomes “red ginger.” Thanks to the red shiso vinegar, it turned a very beautiful red color. I’m going to marinate it in the refrigerator overnight. I’m also going to put the ginger ale syrup in a storage bottle. A combination of a mesh and a funnel for filtering oil is convenient. Let it cool and then store it in the refrigerator. Now that I’ve finished, I’ll rub the Nanachi a little. It’s an evening with a moist breeze. When I went shopping, I saw a pile of pineapples. I was tempted by the sweet smell and couldn’t help but buy it. Cut it into pieces and chill it. Boiled pork served chilled is often served on the Japanese table during the summer. This is often called “pork shabu”. It is eaten with my favorite myoga. I recommend putting in more myoga than pork. It is served with tempura flakes, green onions and noodle soup. When I went out the other day, I came across some delicious konjac. It is a product called “Noshikon” by Mukaiyama Foods. This was also delicious, so I bought it. It is “Tofu Konjac”. I tried it and liked it immediately. I especially love this “Noshikon” series. This is konjac that can be eaten as sashimi. It has a chewy, jiggly texture like warabi mochi. If you have the chance, please try it. For the main dish, I will use chicken breast. I will coat it with potato starch along with dried soybeans that have been soaked overnight. Deep fry in a lot of oil. Once the surface is crispy, remove from the oven. Make a sauce using onions. 2 tablespoons of sake 2 1/2 tablespoons of tomato ketchup 1/2 tablespoon of soy sauce Add chicken and soybeans and mix well to finish. It has a slightly nostalgic school lunch ketchup flavor. By eating soybeans instead of staple foods, you can increase your protein intake. Pour the noodle soup over the pork shabu-shabu. I found this “Noshikon” by chance while out and bought it. It was an encounter that changed my concept of konjac. All flavors of “Noshikon” are delicious. But we especially like the one with the scent of green seaweed. If you cool the pork shabu-shabu in ice water, it will have a firm texture. If you cool it in water only, it will become fluffy and soft. I’m surprised that no matter which pineapple I buy these days, it’s sweet and delicious. A very sour pineapple appears in the Ghibli film “Only Yesterday,” and I feel a little nostalgic for the fact that such things used to be sold in large quantities. The next day it started raining again. Humid days are good days for making bread. I bake multigrain bread using multigrain grains to mix with rice. Boil until it reaches the desired hardness. Today I boiled it for about 5 minutes. 200g strong flour 50g semi-strong flour 5g dry yeast 5g salt 150ml lukewarm water I want to make bread with a simple flavor that is just right to eat with something in between. That’s why I didn’t add oil or sugar. When it’s smooth and combined, add the multigrain grains from before. Mix until evenly distributed. Cover with a wet cloth and let it ferment until it doubles in size. She says that sitting halfway on a fluffy cushion is just right for the hot summer. Let’s exercise a little. You’re moving well, right? Maybe you could become a bullfighter. It was a fun workout. After the dough has risen, let the gas out and divide it into four equal parts. Roll it up again and let it rest for about 10 minutes. I want to put side dishes in between and eat it like a hot dog. That’s why I decided to make a long loaf of bread today. Shape it into the shape you like and let it rise for the second time. Leave it until it doubles in size again. The rain has calmed down a little, so I’ll harvest the coriander now. It’s soft, but it has a strong aroma. I’ll make a salad with red onions and pineapple. I’ll also put prosciutto on top and pour ponzu jelly later. Sprinkle flour on the dough that has risen. Make a vertical cut and bake it. Preheat the oven with steam. Bake at 250 degrees for about 20 minutes. With this, I’ll look forward to breakfast from tomorrow onwards. The soup will be like dandan with minced meat and bean sprouts. 1/2 teaspoon doubanjiang 1/2 teaspoon tianmianjiang Stir fry a little 500ml water 1/2 tablespoon Chinese soup stock A little salt 2 tablespoons sesame paste Add silken tofu and warm a little. I’ve been crazy about ginger since yesterday, so I’ll put ginger pork between the bread. 1 piece of ginger 1 piece of garlic A little salt 1/2 tablespoon sugar 1 tablespoon mirin 1 and 1/2 tablespoons soy sauce This is the classic ginger pork sauce. Put thin slices of onion and pork loin in a frying pan with sesame oil. Today I used thin slices of meat that are easy to put between the bread. Make sure to remove the moisture. I love the crunchy texture of bread mixed with grains such as brown rice and millet. It also increases the nutritional value, so it’s two birds with one stone. Put plenty of lettuce and meat between the bread. Finish by putting sesame seeds and shredded chili peppers on top. I also add the pickled ginger I made yesterday. Dandan soup goes well with green onions and chili oil. Don’t forget to put ponzu jelly on the salad. I chose ginger ale as my drink. It contains brown sugar, so it’s delicious and hearty. The aroma of spices is a bit like cola. I recommend eating the red pickled ginger on bread! The ginger is spicy and has a refreshing taste. This year’s coriander is soft. It has a texture that makes you want to eat it. It was a fun brunch that reminded me of Subway, the sandwich shop I admire. I’ll make this week’s snack with the remaining pineapple. Add 10g butter, 1/2 a pineapple, 6 tablespoons sugar, and cinnamon powder and fry until it becomes thick. Add lemon juice to taste. It’s easy to make using frozen pie dough. I named it Tropical Pie. Roll it out to a moderate thickness and divide it into two equal parts. Place the pineapple filling on top and brush with beaten egg. Then put the other half on top and press down all four sides with a fork. Brush with beaten egg to make it shiny. Bake in a preheated oven at 180 degrees for about 20 minutes. It is very recommended to make a little snack and freeze it. This will help you spend the weekdays in a good mood. Curry is recommended in the season when you want to improve your circulation. I made the most delicious soup curry I have ever made, so I will introduce it at the end. Please refer to the description of the video for detailed amounts of spices. First, crush the whole spices in a mortar. The curry hermit is watching over you. Put rice oil and whole spices in a pot and fry to bring out the aroma. Add the powdered spices you mixed. 500g chicken wings 2 peeled tomatoes 1/2 chopped onion 3 cloves grated garlic 2 cloves grated ginger Add 500ml water and simmer over low heat for about 30 minutes. Garnish with a refreshing glass noodle salad. A little salt 1 teaspoon chicken stock powder 2 tablespoons rice vinegar 1/2 tablespoon soy sauce 1/2 tablespoon sesame oil 1 teaspoon oligosaccharides Crab sticks Myoga Tomato Shiso A slightly Japanese style combination that goes well with soup curry. Sprinkle a little sesame seeds to finish. Add 200ml of milk to the curry that has been simmered for a long time. I will explain the key to making delicious soup curry. It is to add all kinds of soup and dashi stock that you have at home, whether Japanese, Western, Chinese, or Korean. Add a little at a time, but just add as many different types as you can. Adjust the final taste with honey or oligosaccharides and it’s done. I also made a note of the dashi stock I used this time in the description. Place vegetables grilled in a frying pan on top. It’s a soup curry that tastes just like the one you would eat at a restaurant. I made it quite spicy to suit my husband’s taste. You don’t have to use the dashi stock I introduced. Just mix in whatever you have at home. This week’s husband’s selection was soup curry! For dessert, we will have tropical pie with ice cream on top. The rainy season is almost over. I am looking forward to the start of summer. Have a great weekend.

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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【にんじん葉とツナのチヂミ】
　にんじん葉　片手で一掴みくらいの束
　ツナ缶　1缶（60g）
　中力粉　1カップ
　塩　少々
　水　150ml

【トマトの寒天ポン酢ジュレ】
　トマト　2個
　針生姜　少々
　だし汁　50ml
　粉寒天　1g
　砂糖　大さじ1
　醤油　50ml
　林檎酢　50ml

【胡麻豆腐と茗荷のお味噌汁】
　胡麻豆腐　2個
　茗荷　2本
　青紫蘇　5枚
　だし汁　600ml
　白味噌　大さじ2
　塩　少々
　薄口醤油　小さじ1

【マグロのレアステーキ丼】
　ご飯　適量
　マグロの柵（お刺身用）
　塩　少々
　胡椒　少々
　レモン　適量
　レタス　適量

＊ニンニク醤油ソース
　ニンニク　3かけ
　酒　大さじ1
　みりん　大さじ1
　砂糖　大さじ1/2
　醤油　大さじ1と1/2
　ごま油　適量

【黒糖ジンジャエール】
　新生姜　150g
　黒糖　80g
　きび砂糖　70g
　水　150ml
　シナモンスティック　1本
　クローブ　10粒程度
　カルダモン　1房

【ふわふわ豚しゃぶと茗荷の天かすがけ】
　豚モモしゃぶしゃぶ肉　150g
　茗荷　2本
　天かす　適量
　小ネギ　適量

【大豆と鶏肉のケチャップ炒め】
　鶏もも肉　1枚
　乾燥大豆　70g（1晩浸水したもの）
　塩　少々
　片栗粉　適量

＊ソース
　玉ねぎ　1/4個
　酒　大さじ2
　トマトケチャップ　大さじ2と1/2
　醤油　大さじ1/2

【雑穀ブレッド】
　強力粉　200g
　準強力粉　50g
　塩　5g
　ドライイースト　5g
　ぬるま湯　150ml
　ご飯に入れる用の雑穀　30g

＊250度に予熱したオーブン（スチームまたは霧吹きをしてください）20分焼く

【もやしの坦々スープ】
　もやし　1袋
　豚ひき肉　150g
　ごま油　適量
　水　500ml
　創味シャンタン　大さじ1/2
　塩　少々
　ねりごま　大さじ2
　甜麺醤　小さじ1/2
　豆板醤　小さじ1/2
　小ネギ　少々
　ラー油　少々

【生姜焼きドック】
　雑穀ブレッド　2本
　レタス　適量
　マヨネーズ　適量
　糸切り唐辛子　少々
　白胡麻　少々

＊生姜焼き
　豚モモしゃぶしゃぶ肉　350g
　玉ねぎ　1/4個
　ニンニク　1かけ
　生姜　1かけ
　砂糖　大さじ1/2
　塩　少々
　醤油　大さじ1と1/2
　みりん　大さじ1
　ごま油　適量

【トロピカルパイ】
　冷凍パイシート　4枚
　卵　適量
　パイナップル　1/2個
　バター　10g
　砂糖　大さじ6
　シナモンパウダー　少々

【スパイススープカレー】
　手羽元　500g
　トマト　2個
　玉ねぎ　1/2個
　ニンニク　3かけ
　生姜　2かけ
　水　500ml
　牛乳　200ml
　蜂蜜　大さじ2～3
　米油　適量

＊スパイス（パウダー）
　シナモン　小さじ1
　パプリカパウダー　小さじ2
　ターメリックパウダー　小さじ2
　ローレルパウダー　小さじ1
　カイエンペッパー　小さじ1
　オレガノパウダー　小さじ1
　ガラムマサラ　小さじ1
　チリパウダー　小さじ1
　タイムパウダー　小さじ1

辛めの配合なので、辛いものが苦手な方はチリパウダーとカイエンペッパーの量を減らしてください。

＊スパイス（ホール）
　カスリメティ　小さじ1
　カルダモン　2房
　カレーリーフ　4枚くらい
　クミン　小さじ2
　コリアンダー　小さじ2
　フェヌグリーク　小さじ1
　フェンネル　小さじ1
　ブラウンマスタードシード　小さじ1
　クローブ　10粒くらい

＊出汁（味を見ながら、色々なブイヨン類を入れると良いです）
　創味シャンタン　小さじ1/2
　鶏ガラスープの素　小さじ1
　顆粒コンソメ　小さじ1
　ダシダ（アサリ出汁）　小さじ1/2
　昆布だし　小さじ1/2
　ブイヨンキューブ　1個
　etc

【茗荷とトマトの和風春雨サラダ】
　茗荷　1個
　トマト　1個
　青紫蘇　5枚
　カニカマ　8本
　春雨　60g
　鶏ガラスープの素　小さじ1
　塩　少々
　オリゴ糖　小さじ1
　米酢　大さじ2
　醤油　大さじ1/2
　ごま油　大さじ1/2

早いもので6月も終わり、本格的な夏が近づいていますね☀️
冷たいものが必須になる季節の前に、少しだけ体調を整えておきたいこの頃です😌
旬の食材と少しだけ温かい食べ物で夏に備える食卓の様子をお届けします。
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。

Summer is just around the corner. With gentle meals and seasonal flavors, I’m getting ready in my own way.

#ぬしキッチン #夫婦の暮らしと菜園 #4K