# 114 おにぎりと夏野菜の和定食, 冷たいおうちご飯で心地よく【暮らしと食のvlog】: Seasonal Kitchen Work

# 114 おにぎりと夏野菜の和定食, 冷たいおうちご飯で心地よく【暮らしと食のvlog】: Seasonal Kitchen Work

Watermelon season has come again this year. I often make sandwiches on hot mornings when I don’t want to use fire to cook. Today I made a sandwich with green shiso, smoked salmon, and Camembert cheese. It is highly recommended to always have great ingredients for sandwiches in the refrigerator. Because it makes summer mornings fun and comfortable. Ventilate the room while it is cool in the morning. I leave the mopping of Nanachi’s room to a robot. I feel like wiping the floor makes it a little cooler. I also like to clean the kitchen using water to cool off. But I actually want to jump into a cold pool! Cleaning also relieves that feeling. It kills two birds with one stone because it also cleans the kitchen area. Speaking of which, we have added a paulownia rice bin to our collection. The pleasant scent of wood and the gentle feel are soothing. This is an item that makes cooking rice fun. I would like to use it carefully and enjoy the changes in texture. Watermelon can also be eaten as a substitute for hydration, which is very useful. We love watermelon so much that we may eat it more often than water. So I cut it in half so that I can eat it right away. I’m reluctant to let go of the remaining skin, so I’ll use it in cooking today. Scrape off the tough green parts. Then slice it thinly. Rub it lightly with salt to drain the water. If you are using it for this dish, it is recommended to leave a little of the red part of the watermelon skin. It has a subtle sweetness, so you won’t need to use sugar. Today I will mix in fried dried shrimp. Chikuwa Green shiso Shrimp Toasted sesame seeds Salted kelp Watermelon skin Squeeze the water out of the watermelon skin tightly before adding it. Mix well and put in the refrigerator. This dish tastes better if it is left to sit for a while. There were also a lot of edamame beans lined up at the supermarket. When peeling raw, cut the veins at the head and back. It can be opened easily like this. The pith around the watermelon will not be a problem if you heat it, so you can leave it as it is. 2 cups of rice 360ml of water 1 teaspoon of salt I’m going to make edamame rice, a staple dish in my house. After adding the edamame, cook the rice as usual. This is sweet paprika, shaped like a large chili pepper. I’m going to cook it with the leftover Camembert cheese from the morning. I’m going to make “agedashi”, a dish that is fried and soaked in broth and seasonings. Paprika doesn’t stick well to the batter, so today I’m going to make it tempura style. I dusted it with flour before battering it. I fried the Camembert cheese in the same way. It’s a refreshing and energizing side dish when eaten with grated daikon radish. The edamame rice is also cooked. I’m going to keep half of it as it is and enjoy it on weekdays. I’m going to mix the other half with tempura flakes and green laver and use it as a weekend meal. This is a edamame rice onigiri that is also recommended for bento. The rice bran bed stored in the refrigerator is cool and comfortable. That’s why I’m a little excited to take it out like this. Today I’m making pickled okra, eggplant, and myoga. I want to eat plenty of summer vegetables to get healthy. I’m leaving half of the watermelon rind as it’s still delicious to eat tomorrow or later. It is important to make a little extra side dishes and stock them up. This will help you get through the hot summer a little more comfortably. Edamame rice is really delicious even if you eat it as is. So, if you like edamame, this is a dish I would like you to make. The rice balls made by my husband’s mother are very fluffy and delicious. I admire them and continue to practice, but I’m still not good at it. I often eat the white part of the watermelon skin. If I cook it like this, I won’t have any regrets, right? lol There are also baby edamame beans in the garden waiting for the time to be harvested. They are growing well under the watchful eye of my bean-loving husband. Nanachi still loves cat grass today. This is a special technique that combines tapping and scrubbing. Doing this will make you out of breath for a while. lol The sun is setting and the temperature is finally right for going out to the garden. So I harvested red shiso for umeboshi. Watering it makes the garden breeze and feels good. Wash the red shiso thoroughly and dry it indoors overnight. This is a good device that I invented to collect water droplets. lol Soon in Japan, there will be an event day (Doyo no Ushi no Hi) where eels are eaten. My husband, who loves eels, is looking forward to this season. Today is eel night for him. I decided to serve it with molokheiya tofu. After boiling the molokheiya, I beat it well with a knife to make it smooth. I remove the skin from the spicy cod roe and break it up. A little powdered kelp stock A little light soy sauce Mix well and chill. The director is on a chair today as well. I also installed a new tower, but this one seems to be better. 1 tablespoon sake 1/2 tablespoon soy sauce 1 tablespoon white miso Fry the zucchini until it is slightly browned. 1 chili pepper 1 can of tuna Fry quickly and pour in the sauce from earlier. Let the water evaporate until it thickens and it’s done. Zucchini and tuna stir-fried with miso. This is the eel that my husband has been waiting for. Do you have a favorite way to eat it? In fact, the manufacturing method of this grilled eel is different in Western Japan and Eastern Japan. The texture is also different, so opinions differ in our household. Remove the sauce in boiling water, wrap it in foil, and temper it. This is my favorite way to revive supermarket eel. If possible, make shredded egg. It will taste delicious. I feel like eating both eel and cold food tonight. So I decided on eel somen for the menu! Spread the sauce that came with the eel on the steamed eel. When it is warm enough to release a little aroma, the tempering is complete. Prepare plenty of green onions and myoga as condiments. I want to make it taste like hitsumabushi. The smoke from the eel has a very summery aroma. Prepare somen noodles by boiling them in plenty of water. Shut them off with ice and drain them well. This is a slightly sweet shredded egg seasoned with sugar and salt. It is also topped with condiments that bring out the deliciousness of the eel. And it is seasoned with well-chilled noodle soup. Let’s try some molokheiya tofu. It ended up looking like a marimo. Lol It’s cool, so it’s the perfect summer snack. It’s filling because it’s topped with eel . But it’s light and enjoyable, so it’s good. Thanks to this, I feel like I can get through this summer with energy. My husband is in charge of weeding the garden. Thank you for your hard work. Recently, I’ve been rereading Mizukami Tsutomu’s book “Days of Eating Earth.” I like the story about overnight pickling that appears in the July chapter. That’s why I’ve been making overnight pickled summer radishes a lot recently. Pickle them overnight with 2% the amount of salt as the radish. I can feel the summer sun from the morning. The tomatoes should turn color soon. I harvested some shiny eggplants for lunch. This year, the summer vegetables are growing well and it’s a fun field. These cheeks look like mochi. I’ll process the red shiso while Nanachi is sleeping. First, remove the bitterness. Prepare salt that is 20% the weight of the dried red shiso. The salt rubbing is done in two stages. First, add half the amount of salt and rub well. Discard the juice with lots of bubbles. (Just discard the juice. Do not rinse with water.) Then repeat the same process with the remaining salt. Squeeze out the juice thoroughly and add it to the plums. These are the plums I salted the other day. The plum vinegar is coming out beautifully. When I add them to the red shiso, they turn a beautiful red color. I always love this moment. I add the juice to the barrel of pickled plums and put the weight back on. I’ll wait a little longer until there’s no risk of rain. I’m really looking forward to drying the colored pickled plums. It seems that today I decided to relax on the middle shelf, which is unusual. I slept well again today. I’ll prepare a cold soup for lunch. It’s a cold Chinese soup made with peeled tomatoes, which I’ve been hooked on recently. 2 teaspoons of chicken stock powder A little salt 1/2 tablespoon of sesame oil Pour in 500ml of boiling water and let it cool in the refrigerator after it has cooled down. I’ll also cut the cucumber topping into thin strips and put it in the refrigerator. I’ll make another dish using okra. I’ll cut the salted and boiled okra into bite-sized pieces. I’ll also cut the myoga in half and slice it. This is a simple side dish that goes well with rice. Okra and myoga with rock seaweed and soy sauce. I’ll make a stir-fry with eggplant harvested from the garden. I’ll lightly coat the chicken thighs with salt, pepper and potato starch. I love eggplant in any way. But it goes well with oil. It’s the perfect ingredient for summer when you want to get energized. Stir-fry it thoroughly in plenty of sesame oil. Remove it when it’s slightly browned. Stir-fry the chicken in the remaining oil. Once it’s browned and fragrant, remove it. 1 teaspoon chicken stock powder 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 and a half tablespoons tomato ketchup A little doubanjiang Prepare the seasonings in advance. 2 cloves of garlic 1 piece of ginger 1/8 of an onion When it’s a little closer to amber, add the seasonings and 100ml of water. Thicken it with water-dissolved potato starch and put the ingredients back in. The eggplant and chicken in chili sauce is done. Serve with half-boiled scrambled eggs and rice. It is recommended to serve it on one plate like this. Top the well-chilled soup with cucumber. Eat the pickled vegetables that have been used overnight. Chinese food in the summer is colorful and energizing. The yellow of the eggs, the red of the tomatoes, and the green of the okra. They are not only delicious, but also a treat for the eyes. The cold tomato soup has a refreshing taste that seeps into your body. If you keep it chilled, you can drink cold soup anytime. It is recommended to prepare it and keep it in the refrigerator. Pickled vegetables made with just salt are really delicious. Summer radishes are especially special. This is what they mean when they say “simple is best.” The vegetables in the garden this year taste and look good. I’m really looking forward to the harvest. Did you know that there is an Australian snack called lamington that can be eaten at the Osaka Expo? It looked really delicious, so I decided to make it. I put the plum jam I made the other day between the sponge cake. You can use a store-bought sponge. Today I’m going to use a sponge cake made with three times the amount of the recipe I introduced in #109. Melt 100g of chocolate in a double boiler. Heat the cream in a pan until it’s just about to boil. Mix well to avoid unevenness. Add 1 tablespoon of coconut oil for flavoring. Put the sponge cake you made earlier into this. Sprinkle coconut fine on top and it’s done. It’s fun to finish it cute all at once with this process. Chill it well in the refrigerator. Nanachi has been loving my hair ties lately. I wonder if they smell delicious? I’m so excited that I’m a little worried. Let’s eat a snack and calm down. I ran a lot today. I’ll take a break with juice too. It’s plum syrup soaked in spices. I’ll mix it with soda and drink it. This time I put in cinnamon, cardamom, cloves, and star anise. It has a refreshing scent that’s a little like cola. It’s fun to change the recipe little by little and find the flavor you like. I feel like having Western food for dinner tonight. I’m going to use a lot of homemade garlic and green shiso. I’m going to make salsiccia. I’m going to combine the minced meat with minced garlic, green shiso, salt and pepper. Then I’m going to mix it well. I’m going to roll it into bite-sized ovals and put it in the refrigerator. Today I’m going to use a seasonal fish, sea bass. I love to steam white fish. I’m going to steam it with summer vegetables in white wine. I’m going to grill it with olive oil starting from the skin side. Once it’s browned, I’m going to take it out and arrange the zucchini. I ‘m going to put the sea bass back in and put the sliced paprika around it. I’m going to put the sliced garlic, black pepper and a little white wine. I’m going to put the lid on and steam it. I’m going to make the green shiso salsiccia into pasta. I’m going to arrange it in a frying pan with olive oil while it’s cold. Once it’s browned, I’m going to add the tomatoes. Add a ladleful of boiled water and pasta and mix. Adjust the amount of salt while checking the taste. It’s delicious as it is. However, I recommend adding grated cheese or your favorite cheese. It’s a Western-style dinner that will make summer nights fun. I’d like to try cooking with homemade tomatoes soon. They don’t color easily, so I look forward to it every day. The seasonal fish, sea bass, is characterized by its firm texture. The broth made from fish and summer vegetables is delicious and has a taste that you can eat forever. It was a night when my husband talked about fishing. lol July is coming to an end, and summer vacation is coming soon. The hot days will continue, but please make fun memories. Please take care of your health. Today’s husband’s selection was lamingtons, disguised as edamame rice balls! They were moist and fluffy, with a perfect balance of sourness and sweetness. It’s a highly recommended dessert, so please try it.

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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https://www.youtube.com/@UCLdtuKLh9xJOAdFoGzDqUqw

おすすめの動画もぜひご覧ください↓

【スモークサーモンと紫蘇のクロワッサンサンド】
　ミニクロワッサン　4個
　スモークサーモン　4枚
　カマンベールチーズ　4切れ
　青紫蘇　4枚
　ブラックペッパー　少々
　オリーブオイル　少々

【スイカの皮の和物】
　スイカの皮　3/8個分くらい
　塩　ふたつまみ
　青紫蘇　8枚
　乾燥小エビ　大さじ3
　いりごま　大さじ1
　塩昆布　ひとつまみ

【カマンベールチーズとパプリカの揚げ出し】
　カマンベールチーズ　1/2個
　黄パプリカ　1/2個
　赤パプリカ　1/2個
　大根おろし　適量
　めんつゆ　適量

【枝豆と天かすと青のりのおにぎり】
　米　2合
　水　360ml
　塩　小さじ1
　枝豆　1袋
　天かす　適量
　青のり　適量

【モロヘイヤ明太子豆腐】
　お好きなお豆腐　2個
　モロヘイヤ　4本
　明太子　1本
　醤油　少々
　昆布だしの素　少々

【ズッキーニのツナ味噌炒め】
　ズッキーニ　1本
　ツナ缶　1缶（70g）
　唐辛子　1本
　酒　大さじ1
　白味噌　大さじ1強
　醤油　大さじ1/2

【うなぎそうめん】
　そうめん　2束
　うなぎの蒲焼　1本
　錦糸卵　2個分
　茗荷　1個
　小ネギ　4本
　めんつゆ　適量

【トマトときゅうりの冷製中華スープ】
　トマト　2個
　きゅうり　1/3本
　熱湯　500ml
　鶏ガラスープの素　大さじ2/3
　塩　少々
　ごま油　大さじ1/2

【オクラと茗荷の岩のりあえ】
　オクラ　10本
　茗荷　1個
　岩のりの佃煮　小さじ1
　醤油　少々

【ナスと鶏肉のチリソース】
　なす　2本
　鶏もも肉　1枚
　塩胡椒　少々
　片栗粉　適量

　玉ねぎ　1/8個
　ニンニク　2かけ
　生姜　1かけ
　鶏ガラスープの素　小さじ1
　米酢　大さじ1
　醤油　大さじ1
　トマトケチャップ　大さじ1と1/2
　豆板醤　少々
　水　100ml
　水溶き片栗粉（片栗粉小さじ2・水小さじ4）

【ラミントン】
　スポンジケーキ　適量
　ラズベリーなどの酸味のあるジャム　適量
　チョコレート　100g
　生クリーム　100ml
　ココナッツオイル　大さじ1
　ココナッツファイン　80g程度

＊スポンジケーキは市販のものでもOKです。動画では#109でご紹介したレシピを3倍の分量で18cmのスクエア型に入れて焼いたものを使用しました。

【スズキとズッキーニの白ワイン蒸し】
　スズキ　2～3切れ
　ズッキーニ　1本
　赤パプリカ　1/2個
　黄パプリカ　1/2個
　ニンニク　1かけ
　塩　少々
　ブラックペッパー　少々
　白ワイン　大さじ2

【青紫蘇入りサルシッチャのパスタ】
　パスタ　2人前
　塩　適量
　トマト　1個
　オリーブオイル　適量
　パスタの茹で汁　50ml

＊サルシッチャ
　牛豚合挽き肉　150g
　青紫蘇　10枚
　塩胡椒　少々
　ニンニク　1かけ

冷えたスイカが美味しい季節になり、夏を実感するこの頃です🍉
今年の夏のご予定はもうお決まりですか？
今週も、のんびり時間にご一緒いただけましたら嬉しいです😊

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。

The season for chilled watermelon is here, and summer is quietly arriving. I hope this week’s moments bring you a little calm and comfort.

#ぬしキッチン #夫婦の暮らしと菜園 #4K