#47 旬を味わう春の和食レシピ集, 夫婦の暮らし, フライパンで自家製パン, Spring Japanese home cooking

#47 旬を味わう春の和食レシピ集, 夫婦の暮らし, フライパンで自家製パン, Spring Japanese home cooking

It’s a warm sunny morning. Today is another day that starts with harvesting vegetables in a small field. Broccoli season is almost over. This is a radish that I completely forgot to take care of. I planted it in the corner of the field and didn’t even thin it out. But before I knew it, it had grown so big! ! Sorry I forgot. You will be amazed at the vitality of vegetables. He looks proud. The shape is a little distorted because it has not been thinned out. However, the harvest is so good that it’s hard to believe that it was grown without care! Today I will make my standard sweet and sour pickle. 3 tablespoons of sake 4 tablespoons of mirin 6 tablespoons of vinegar 1 and 1/2 teaspoons of sugar 1 teaspoon of salt 1 chili pepper Heat about 5 cm of kelp and bring to a boil. Wash the salted radishes once to remove the salt. Wring it out well and wipe off the water. Pour in the dipping sauce from earlier while still warm and it’s done. It tastes even better if you let it sit for 30 minutes to overnight. The lid is not closed! This is a soup for my husband and I who have been into muscle training lately. I heard that washing broccoli with hot water at 50 degrees helps remove insects and dirt, so I’m going to try it. The side flower buds have a tough texture, so cut them into smaller pieces. I like the texture of Koya tofu (dried tofu). We’ve been really into eating broccoli for snacks lately. lol So, as soon as I harvest them, I boil them all in a big pot and keep them in the fridge. You can eat as many as you want by adding olive oil and salt. Make a soup with broccoli and Takano stock. It is a soup flavored with sake, soy sauce, and sugar. Add broccoli and Koya tofu and bring to a boil. Thicken with potato starch dissolved in water. This will help the koya tofu go down your throat better. Feeling like spring, I ended up buying some salted cherry blossoms. By the time this video is released, cherry blossoms should be blooming in Japan. “I want to eat cherry blossoms while looking at the cherry blossoms!!” Japanese people think so and prepare cherry blossoms by pickling them in salt for a year in advance. I think the person who came up with this method in the past was really a glutton. (I feel sorry for my predecessors. LOL) However, every time I enjoy seasonal food, I think I’m glad I was born in Japan. Today we will make cherry blossom rice using salted cherry blossoms! There was an old Japanese sweets shop near the house where I used to live, and they used to sell these in the spring. The rice is slightly pink and has the scent of spring. Today I will try to remember it and reproduce it. I want to have a full course for spring, so I’ll also make some side dishes. This is frozen spinach that I made the other day. Spinach that has survived the winter will remain thick even when frozen. It’s very convenient when you want to make something in a short amount of time. It is a simple dish that is stir-fried with seaweed. This is my new favorite side dish. When the rice comes to a boil, add the boiled wild vegetables and continue cooking. I’m adding salmon flakes to today’s tamagoyaki. I also want the fried eggs to be pink. During the cherry blossom season, there is an event called “Ohanami” in Japan. Enjoy lunch and drinks with friends and family while watching the cherry blossoms. The main purpose of the event is to see the cherry blossoms, but for me, the bento box is the main event. Lol , I have a faint memory of going to a nearby park with my mother, carrying a homemade lunch box. Lately, when I think back on it, I feel like the cherry blossoms were blooming that day. Until recently, I didn’t understand the meaning of that game. For me, it was simply a memory of the day I ate a delicious lunch. It has a soft and nice scent of cherry blossoms . The flowers will lose their color when cooked, so decorate with sesame salt and reserved salted cherry blossoms. I’m still lightly pickled, but I also eat radishes. A spring-colored and very satisfying menu is completed! ! The volume is just right for a leisurely brunch. Salted cherry blossom flowers and leaves are items I buy every year. Next time I would like to make sakuramochi for a snack. The Sakura Okowa was able to faithfully reproduce the taste of the shop! It’s not overpowering and has a soft cherry blossom scent. I think it would be even more delicious if you added wild vegetables that you picked from the mountains yourself. The fried salmon flakes and omelette are also delicious with a strong flavor. Radishes have a slightly firm texture, but they have a strong aroma and are delicious. It was a very satisfying brunch. This year, I’m thinking of trying a new challenge in my garden. Yogurt + natto + yeast. I’m mixing some crazy stuff. lol This is the fertilizer you give to vegetables. I usually feed them with chemical fertilizers and organic fertilizers that I bought. I’m thinking of making my own bokashi fertilizer this year! It’s a trial, so I’m making it according to eye size. Add the rice husks, rice bran, fish meal, the many bacteria you made earlier, and hot water. All you have to do is mix it thoroughly. It is also said to be effective in increasing microorganisms in the soil. I’m thinking of trying it out and seeing the effects. Place it in a bag and let it sit for about a month, changing the air from time to time. It’s starting to get warmer and the weeds are starting to get better. I decided to clean it up before the weeds really started to grow. Although the field is small, I can spend a day just pulling weeds. It’s no good if you don’t clean it more regularly. The fallen grass is returned to the soil in the corner of the field. I really respect the farmers who grow larger fields. After finishing some work, let’s have dinner. A cheerful seed tumbled down. I’m going to make a dish using sho bean sprouts and broccoli from the morning. Add homemade sour pickled plums. After removing the seeds, pound them as finely as possible. 1 pickled plum, 1 pack of bonito flakes, a pinch of salted kelp, sesame oil, a little salt Mix well and it’s ready. It’s an easy and refreshing side dish. Today’s main dish is udon! Make soup using chicken. Lightly sear the surface of one chicken thigh. 400ml of dashi stock 100ml of sake 100ml of soy sauce 2 tablespoons of sugar Simmer for a while while removing the lye. Also prepare grated radish for topping. This is a piece of butterbur that was harvested behind my husband’s mother’s house. I bought the same thing at a direct sales store the other day and it’s been my husband’s favorite ever since. This is the first vegetable I encountered, sea asparagus! It is said to be a salty vegetable that grows in seawater. It seems to go well with sea food. I decided to make tempura with scallops. I feel like the kakiage will be delicious even without adding salt. I’m really looking forward to seeing what it tastes like. We also fry extra-large fukinoto. I bought udon noodles with whole grains. The other day when I went out with my husband, we stopped at an udon restaurant and the whole grain udon noodles we ate were really delicious. I bought it because I wanted to taste that texture again. Today’s drink is homemade plum wine with lemon carbonation. I used commercially available lemon soda, and it was very delicious. It tastes like juice and I can drink it easily. How about udon? It looks delicious! ! There are only a few homemade radish left. It’s delicious. The hot soup goes well with the cold udon and radish. My husband says that fukinoto is the most delicious when made into tempura! The one I received was too big, so I only made a small amount into tempura. The scent is very strong, so I think I’ll use butterbur miso for the rest. I’m looking forward to it. The soup has a strong flavor of chicken, and is perfect for the chewy noodles made with whole grains. The more you chew, the more delicious it becomes. This is my first time eating sea asparagus and it goes great with scallops! It has just the right amount of salt and is delicious even without adding anything. We have been dreaming of making udon noodles ever since we saw the movie “UDON”. I have to take revenge this time. I boiled the remaining fukinoto to remove the lye. Let’s make butterbur miso! Fry about 8 pieces in a little more oil. 6 tablespoons of miso 3 tablespoons of sugar Knead well to give it a glossy texture. 5 tablespoons of sake When it reaches this level, it’s done. This is a butterbur miso that goes very well with rice. It’s best if you let it sit overnight so the flavors meld. I ate it the next day with the leftover Sakura Okowa. It was delicious. The salt koji made from the sprouted brown rice that I made the other day has been completed. Place in a jar for storage. I got seasonal herring. I would like to pickle it in freshly made salt koji. Unlike regular koji, it retains the shape of the rice. I’m really looking forward to it. I received many requests for detailed instructions on how to knead bread in the comments. So I’d like to introduce a little bit of it while making spring Yomo bread. The general process is the same for any amount of bread. First, lighten the flour and put it in one bowl. Today I will also add the rehydrated mugwort here. Add water. (If using liquid oil, add it as well.) Mix with chopsticks or your hands until the dough comes together to some extent. Next, put it out on the table and knead it! ! Knead for about 10 minutes. I knead it in my own way, but I pound and stretch it depending on my mood that day. If using solid oil, add it now. It is easier to handle if you cut it into small pieces and knead it. Knead the dough thoroughly until it comes together. The texture feels so good that it sticks to your hands. Good sound! ! ! It’s time to finish when you can stretch it with your index finger and it won’t tear. Place in a bowl and cover with a damp cloth. Use the fermentation function on your microwave to ferment at 40 degrees for 40 to 60 minutes. In the summer, fermentation can be done in about 60 minutes at room temperature. Today we will make spring bread! Make cherry blossom paste and put it inside. Add food coloring and salted cherry blossoms to the white bean paste. The colors also make it cute. Fermentation is complete when the dough has doubled in size. Release the gas that has accumulated in the dough. Cover with a damp cloth and let rest for about 10 minutes. Now shape it into the shape you like. Today we are going to make a super giant anpan! Wrap red bean paste, cream, etc. at this time. If it becomes difficult to handle, sprinkle it with flour. It is easier to do this if you protect the surface. Once the shape is formed, let it ferment again. This also takes about 40 minutes at 40 degrees. It’s done when it doubles in size. Once fermentation is complete, bake using your favorite method! Today I will bake it in a frying pan instead of in the oven. Cover and cook over low heat for 10 minutes on each side. Be sure to bake on a baking sheet. Delicious freshly baked bread is ready! ! It’s a huge and heavy anpan. If you make it by hand, you can bake dreamy bread like this. (Bread: Laughing.) I baked some nice bread, so I’m going to have a one-plate lunch! Snap peas will be in season soon. Remove the tendons and boil in salt. Green legumes are also an essential taste for spring. It’s shiny and beautiful. Today I’m going to use okara to make a spring-colored salad. 50g of okara 2 teaspoons of mustard cod roe 2 tablespoons of mayonnaise Combine with 1/2 cut snap peas. The okara is fluffy, rich and delicious. This is also a seasonal vegetable Chive! This season’s chives are soft and delicious. Cut into bite-sized pieces and place in a heat-resistant container with the root at the top. 2 tablespoons dried shrimp 1 chili pepper A little pepper 4 tablespoons sesame oil Fry the shrimp until crispy and add a pinch of salt. Pour over the chives while still hot! ! The key is to apply it firmly to the base of the chive. Mix well and it’s ready. Cut the carrots like this. I will make a Japanese-style stir-fry using my favorite honey. Finish by sprinkling 1 teaspoon honey, 1 teaspoon soy sauce, and a few white sesame seeds. How about the herring you pickled last night? My body feels toned and good. Thoroughly sprinkle with potato starch. It goes well with bread, so sauté it with plenty of butter! I’ve eaten candied herring before, but this is my first time cooking raw herring, so I’m looking forward to it. The clams are relaxing, which is proof that the sand has been removed well. The soup stock from the clams alone makes a very delicious soup. I’m glad that clams are cheaper this season. I also got some big asparagus, so I’m going to make miso soup with it! Cut into bite-sized pieces and add when all the shellfish have opened. Due to the salt content of shellfish, add miso sparingly. The flat-fried anpan is too big, so I cut it like a cake and serve it. I’m very happy with the spring colors! Arrange the side dishes one by one and serve. Top with the remaining pickled salt. Let’s drink some of my favorite grape juice together! This is a delicious juice that is mixed with wine grapes. The miso soup with clams makes the rice even more luxurious. You really can’t go wrong with the combination of asparagus and clams. My recommendation is this okara and mentaiko salad! At first glance, it looks like potato salad, but it’s much more fluffy and light in texture. The raw herring is also fluffy and delicious. It tasted like a large shishamo. The bean paste is also very good! The scent of mugwort and cherry blossoms fills your mouth and makes you feel like spring. I like spring chives to be cooked half-cooked. This method of cooking, which involves pouring hot oil over it, is especially recommended. My husband said that grapes go well with spring ingredients, but I feel like grapes are more like autumn ingredients. But it’s good because it’s delicious no matter when you drink it! ! I tried the carrot kinpira with butterbur miso! Sweet carrots and butterbur miso go well together. The scent of butterbur miso is also very nice. This is a must-try combination. The menu had just the right balance of sweet and spicy. You won’t be able to stop with the loop of sweet and salty items. What kind of bread was served for lunch at your school? I wasn’t particularly fond of the pineapple bread. It was a bread with diced dried pineapple in it. The sweetness and texture were exquisite, and I remember having a hard time eating it. Please smile, this big orange! ! ! Dessert is Banpeiyu (banpei yuzu). Peel the skin carefully as you will be using it for candiing. yeah? What a thick and sturdy skin! ! ! I can’t even imagine this becoming a tree. How do you grow them? It was a two-day period where I ate many things for the first time. A new year is about to begin. I know this is a busy and anxious season, but I hope everyone has a warm and enjoyable spring and I hope to see you again in the next video.

桜の季節がついにやってきました🌸
まだ肌寒い日も多いですが、ピンク色のお花を見るだけで温かい気持ちになります
今日は春に触発された和食のレシピを動画にしました🤤✨

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。

【ラディッシュの甘酢漬け】
　ラディッシュ　10個くらい
　酒　大さじ3
　みりん　大さじ4
　砂糖　小さじ1と1/2
　お酢　大さじ6
　塩　小さじ1
　昆布　5センチくらい
　唐辛子　1本

【ブロッコリーと高野豆腐のとろみスープ】
　ブロッコリー　6房
　高野豆腐　2枚
　だし汁　600ml
　酒　大さじ2
　砂糖　大さじ1/2
　醤油　大さじ3
　水溶き片栗粉（片栗粉小さじ4・水大さじ6）

【桜おこわ】
　米　1合
　餅米　1合
　水　360ml
　桜の花の塩漬け　40g
　山菜水煮　160g
　昆布　10センチくらい
　食紅　少々
　ごましお　少々

【ほうれん草の海苔炒め】
　ほうれん草　適量
　焼き海苔　適量
　ごま油　適量
　塩　適量

【鮭フレーク入り卵焼き】
　卵　3個
　鮭フレーク　適量
　砂糖　小さじ1
　塩　少々
　マヨネーズ　小さじ1

【ブロッコリーと豆苗の梅和え】
　ブロッコリー　5房
　豆苗　1/2パック
　塩昆布　ひとつまみ
　ごま　大さじ1/2
　鰹節　2g
　梅干し　1個
　ごま油　大さじ1

【鶏肉と大根おろしのつけ汁うどん】
　うどん　2人前
　だし汁　400ml
　酒　100ml
　砂糖　大さじ2
　醤油　100ml
　鶏もも肉　1枚
　油　適量
　大根　10センチくらい

【蕗味噌】
　ふきのとう　8個
　酒　大さじ5
　砂糖　大さじ3
　味噌　大さじ6
　米油　大さじ3

【よもぎの桜あんぱん】
　乾燥よもぎ　5g
　水　30ml

　強力粉　150g
　スキムミルク　10g
　砂糖　15g
　塩　2g
　ドライイースト　3g
　水　100ml
　バター　15g

＊さくらあん
　白餡　300g
　桜の花の塩漬け　25g
　食紅　少々

【スナップエンドウの卯の花明太マヨサラダ】
　スナップエンドウ　10本
　おから　50g
　辛子明太子　小さじ2
　マヨネーズ　大さじ2と1/2

【ニラのエビ油和え】
　ニラ　1束
　乾燥小エビ　大さじ2
　ごま油　大さじ4
　唐辛子　1本
　花椒　少々

【にんじんの蜂蜜きんぴら】
　にんじん　1/2本
　蜂蜜　小さじ1
　醤油　小さじ1
　ごま　少々

＊お好みで蕗味噌を添えてください

【アスパラとアサリのお味噌汁】
　アサリ　200g
　水　500ml
　アスパラガス　3本
　味噌　大さじ2～3

Thank you for watching my video.
Cherry blossom season has finally arrived 🌸
There are still many chilly days, but just looking at the pink flowers makes me feel warm.
Today I made a video of Japanese food recipes inspired by spring 🤤✨
I hope you enjoy the video.

#ぬしキッチン
#夫婦の暮らしと菜園
#4k