#80 朝昼晩のおうちご飯と直売所の秋野菜, 夫婦の暮らし, Vegetable recipes

#80 朝昼晩のおうちご飯と直売所の秋野菜, 夫婦の暮らし, Vegetable recipes

It’s a holiday that starts with making breakfast. Today I’m planning to go to a vegetable market in the morning. So breakfast is easy to make. Cheese toast with mushrooms and onions. It’s done when the cheese is crispy. For the soup, I used powdered corn soup mix. However, just adding milk and warming it in a pot gives it a slightly more authentic taste. That’s my new favorite method. On Saturdays and Sundays, there is a line at the vegetable market. So I’m leaving early. I really like the convenience of having a shopping basket. Well, let’s go. Nanachi likes to brush her chin by herself. I’m busy right now, so please don’t talk to me. I bought a lot today too. This season’s featured product is these lots of green onions! One bag costs 400 yen. Since it’s autumn, the vegetables on sale have changed. This is chayote. This is my first time eating vegetables. It’s a fruit called feijoa. This is also my first time eating this. I can’t eat it today because it still needs ripening. This is the season when there are more vegetables that can be stored at room temperature. I’m thankful that I don’t have to worry about the vegetable compartment in the refrigerator. I’ll make lunch right away with the vegetables I bought. It’s a very long eggplant. Peel the skin in stripes and cut into pieces. Grate the daikon radish left in the refrigerator and make the sauce. 1/2 tablespoon of sugar 1 tablespoon of soy sauce 1 tablespoon of rice vinegar Chili oil If you like it a little spicy, you can add a lot of chili oil. Fry sliced ​​garlic in a lot of oil to make chips. Fry the eggplant in garlic-scented oil. Wipe the water thoroughly as the oil will splatter. Add the cooked ones to the sauce. Mix well and it’s ready. Let stand for about 30 minutes to let the flavors meld. Grill large shiitake mushrooms. Sprinkle a little salt and roast slowly. I prepared 2 cups of rice. Add 340 ml of water , 1 1/2 tablespoons of soy sauce, 2 pieces of kelp, thinly sliced ​​roasted shiitake mushrooms. Don’t forget to add the stems as they have a nice texture. Cook rice as usual. This is my first experience with chayote. What kind of taste does it have? You can also feel the atmosphere of winter melon, cucumber, and bitter melon. It is said to be delicious whether raw, boiled, or stir-fried. Today I’m going to make an Okinawan style stir-fry! I was looking for Okinawan tofu for stir-fry, but I couldn’t find it. I found very hard tofu instead. Drain the water in the microwave. For the meat, I chose pork belly. Since it can be eaten raw, stir-fry it until just cooked through. Add tofu that has been torn by hand. A little salt and pepper, 1 teaspoon of granulated dashi powder, and 1/2 tablespoon of soy sauce.Drain the water over high heat and it’s ready. Today I topped it with bonito flakes and Japanese pickled ginger. The shiitake mushroom rice is also ready. It has a soft scent of autumn. Inspired by stir-fry, I decided to make miso soup Okinawan style. When you order miso soup at a set meal restaurant in Okinawa, you will be served something a little different from the usual miso soup. Apparently it contains a lot of Spam, eggs, and vegetables. It is then served in a large bowl and appears as a main dish. I added plenty of vegetables from the direct sales store. I plan to add the boiled spinach later. Beat the miso and add the eggs. Place garlic chips on the eggplant that has just soaked up the flavor and it’s done. A farm-fresh set meal filled with autumn vegetables is ready. Chayote has a crunchy texture even when cooked! ! The taste is similar to winter melon. It has no bitterness or grassy smell and is easy to eat. Today’s most delicious dish is shiitake mushroom rice! This is a cooked rice packed with concentrated flavor and aroma. Eggplant has a slightly spicy taste that gives you energy. Miso soup is so luxurious! ! The soup stock from Spam does a good job. I used to often walk to the direct sales store. But if you do that, the green onions will stick out of your backpack when you take them home. lol I was embarrassed so I refrained from buying green onions. Kiwi is actually a fruit that is in season during winter. It’s locally produced. Make your favorite kiwi aid base. All you have to do is mix kiwi and sugar and let it sit. Let it sit in the refrigerator for a day. It’s also delicious mixed with carbonated tea or black tea, or added to yogurt. Since it is not heated, it is easy to take in vitamins. The other day, I had the opportunity to dye a half collar at a kimono shop. I like it because it’s my own design. It is a color scheme that allows you to change the atmosphere depending on the part you display. Today is not the day to wear a kimono, so I’ll just sew it on. I’m really looking forward to trying it on. Am I the only one who gets hungry after doing needlework? I haven’t been very good at sewing since I was a child. I feel like I’m using my physical strength, which I’m not good at. That’s why I’m often hungry before I know it. Today’s dinner is some nice flounder that I found at the supermarket. Rinse it in boiling water and then soak it in water. Gently wash away any remaining scales or slime. To eliminate the odor, add the green part of a green onion and ginger from the garden. 150ml water 150ml sake 50ml mirin 3 tablespoons sugar 60ml light soy sauce Add whole flounder and peeled small turnips. Also add flavored vegetables to eliminate odors. Cover with a drop-lid and simmer slowly until the water surface dances slightly. While the fish is cooking, make the miso soup. This is a pork soup made with large Akari pork. For miso, use regular miso and white miso in a 1:1 ratio. And this is the sake lees that I end up buying this season! My grandmother and mother loved this, and it was a staple item in my parents’ house in winter. Today I will add it to miso soup. This is a type of miso soup called “Kasujiru”. When Kitaakari is boiled, add the miso and sake lees. My husband isn’t very fond of sake lees, so I used it sparingly. Add the leafy vegetables and preheat until cooked through. The boiled flounder also tastes really good. When the broth has boiled down to this level, it’s ready. It’s a taro that has plenty of it and was a bargain. The large capacity of vegetables at the direct sales store is also appealing. Use the microwave to parboil it. This is the first time I’ve seen shimeji mushrooms! Mix mirin and soy sauce in a 1:1 ratio. Add the seasonings to the parboiled taro in the same way. Sprinkle each with potato starch. The taro was so juicy, so I coated it one by one. Deep fry in oil at 180 degrees. The fried mushrooms and taro are ready. It’s a dish I’ve always wanted to try after reading about it in a book about vegetarian cuisine. Today’s menu was full of autumn vegetables and was fun. Add shredded ginger to the glossy flounder. The main character of my favorite work, “The Solitary Gourmet,” would probably look at this and say the same thing. “This is what I want!” White rice goes well with simmered fish. Today’s beer is non-alcoholic. Laughing flounder has a bland taste, but when you boil it, it tastes like a lot of rice. The flavor of the whole turnip today is slightly delicious. It feels like an autumn feast. Fried taro and shimeji mushrooms is a must-try dish. It is also recommended to fry the mushrooms until they are crispy. This miso soup has a faint scent of sake lees. My husband seems to be okay with this. lol That’s what I thought, but it seems like it’s no good! ! His weaknesses are quite difficult. I’ll make some preparations for tomorrow. This is a very well-used pot for stews. Spareribs Water Ginger Garlic Green Onion Simmer on low heat for 2 hours, cool overnight and serve. The peanuts I dried the other day are now parched. This is Nanachi, who was in charge of security while the clothes were being dried. Thankfully, there was almost no damage to birds and animals. A wonderful peanut has been produced. Immediately remove the shell and roast. I wanted to use it right away, so I used a frying pan to save time. While roasting, process last night’s spareribs. Remove the oil that has accumulated on top. This oil is also a delicious treasure when used as lard. Wash off any scum or blood that gets between the meat with hot water. It’s so crumbly that it feels like it’s about to fall off the bone. Strain the soup through a sieve. Add a little salt and pepper and 1 tablespoon of sake . Heat again. Transfer the finished peanuts to a plate and let cool slightly. It’s a little wilted, but there’s no problem. It is convenient to boil a lot of leafy vegetables in this way. It is recommended because it can be easily added to dishes. Today I’m going to make a Japanese-style marinade using roasted peanuts. We will also use the fried tofu and leftover shimeji mushrooms. Lightly fry the shimeji mushrooms and fried tofu in sesame oil. Once roasted peanuts cool, the skin will peel off nicely. You can either finely chop it or roughly chop it so that it retains its texture. Chop to your desired texture. 2 tablespoons miso 3 tablespoons mirin 1/2 tablespoon soy sauce Mix well and heat to evaporate moisture. Add chopped peanuts and it’s done. Mix the prepared ingredients with peanut miso. A delicious Japanese-style nut marinade that can be made with almonds or walnuts. You can use whatever ingredients you have at home at the time. Kitaakari was 200 yen and contained 5 fist-sized sweet potatoes. The sweet potato tastes so good that it can be used as a side dish on its own. Add paprika powder, garam masala and cumin. Stir-fried slightly spicy potatoes. It’s best to cook it until it’s slightly crispy and retains its texture. Add the fish sauce to the warmed spare rib soup. Make an ethnic-flavored soup with chopped chives. Once you have plenty of chives on top, pour in the piping hot soup. Also served with ripe kiwi. After a good flounder, I got a good leek. This is a market that is confident in its selection of products. The flavor of the chives on the crumbly spare ribs is the best. It also tastes like pho. That’s chicken soup, but it’s similar to that. These are peanuts that I grew, dried and roasted myself. It has a very emotional taste. My husband says that citrus fruits go well with this soup. His discovery was very correct. It’s refreshing and you can eat as much as you want. Ripe kiwi is melty and sweet. At Otto’s request, the remaining chayote was made into pickles. The crispy texture and beautiful green color remain intact. This is the number one vegetable that you will probably want to eat again this fall. The taste is similar to pickled cucumbers minus the green smell. Despite its appearance, it is very easy to use. Autumn vegetable gardening is in leisurely mode. We are preparing for winter and spring little by little. How are you all spending your busy autumn? There’s only a little time left until the end of the year, so I want to stay in good shape. I hope you have a peaceful time at your dining table. I hope to see you again in the next video.

ずっと行きたかった秋の直売所巡りにようやく行ってきました😍
秋色の野菜たちは、見ているだけでお料理のモチベーションが上がります。
体調を崩しやすい季節の変わり目ですが、旬の食材の力を借りて乗り切りたいと思います🍂

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。

【ナスのスタミナおろし和え】
　ナス　1本（通常の大きさの場合2～3本）
　大根おろし　1/8本分
　ニンニク　1かけ
　砂糖　大さじ1/2
　酢　大さじ1
　醤油　大さじ1
　ラー油　適量

【椎茸ご飯】
　椎茸　5個
　塩　少々
　米　2合
　水　340ml
　醤油　大さじ1と1/2
　昆布　10センチのものを2枚程度

【ハヤトウリと堅豆腐のチャンプルー】
　ハヤトウリ　1個
　にんじん　1/2本
　豚バラ肉薄切り　200g
　堅豆腐　1/2丁
　塩胡椒　少々
　顆粒だしの素　小さじ1
　醤油　大さじ1/2
　米油　適量
　鰹節　適量
　紅しょうが　適量

【沖縄風味噌汁】
　だし汁　600ml
　野崎のポーク　1/4缶
　ほうれん草　3株
　長ネギ　1本
　椎茸　3個
　卵　2個
　味噌　大さじ2

【キウイエイドの素】
　キウイ　300g（4個程度）
　砂糖　100g

＊冷蔵庫で3日程度～が食べ頃です。
＊完熟のキウイの場合は上記の分量、硬いキウイの場合はキウイの重さの2/3くらいまでお砂糖を増やしてください。
＊炭酸水でわったり、紅茶に入れたりするのがおすすめです。

【赤カレイとカブの煮付け】
　赤カレイ　1匹
　カブ（小）　4個
　水　150ml
　酒　150ml
　みりん　50ml
　砂糖　大さじ3
　薄口醤油　60ml

【酒粕の豚汁】
　だし汁　600ml
　豚バラ薄切り肉　150g
　長ネギ　1本
　カブの葉　小4個分
　じゃがいも　大1個
　味噌　大さじ1
　白味噌　大さじ1
　酒粕　50g

【秋の野菜の唐揚げ】
＊しめじの唐揚げ
　しめじ　１株
　みりん　大さじ1
　醤油　大さじ1
　片栗粉　適量

＊里芋の唐揚げ
　里芋　3個
　みりん　大さじ1/2
　醤油　大さじ1/2
　片栗粉　適量

【スペアリブとニラのスープ】
　豚スペアリブ　600g
　水　900ml
　生姜　1かけ
　ニンニク　3かけ
　長ネギの青いところ　1本分
　塩胡椒　適量
　酒　大さじ1
　ナンプラー　小さじ2
　ニラ　適量

【カラシ菜としめじの味噌ピーナッツ和え】
　カラシ菜　3株
　しめじ　1株
　油揚げ　1枚
　ピーナッツ　50g
　味噌　大さじ2
　みりん　大さじ3
　醤油　大さじ1/2

【じゃがいものスパイス炒め】
　じゃがいも　大1個
　塩　少々
　クミン（ホール）　少々
　パプリカパウダー　少々
　ガラムマサラ　少々

Thank you for watching my video.
I finally went on a trip to the autumn farm shops that I’ve always wanted to visit😍
Just looking at the autumn-colored vegetables makes me motivated to cook.
It’s the change of seasons, and it’s easy to get sick, but I want to get through it with the help of seasonal ingredients🍂
I hope you enjoy the video.

#ぬしキッチン
#夫婦の暮らしと菜園
#4k