フライパンで簡単♫しそ巻き＆ズッキーニの豚バラ肉巻き【70代の年金生活】

フライパンで簡単♫しそ巻き＆ズッキーニの豚バラ肉巻き【70代の年金生活】

A retired woman in her 70s. Fumi’s kitchen. Hello. Recently, it has become increasingly difficult to work in the fields due to the heat during the day. I harvested zucchini in the evening when it was a little cooler. It looks like a cucumber, but it is actually a type of pumpkin. You might think that it is similar in nutrition to pumpkin, but it is actually closer to cucumber and has a refreshing taste. It has no strong flavor and is light, so today I will wrap it with pork belly and make a classic summer side dish. I bought zucchini seedlings and grew them 7-8 years ago, but the seedlings have become expensive recently, so this year I tried growing them from seeds. Zucchini seeds are quite large, as they are a type of pumpkin, and it is surprisingly easy to grow seedlings. If the seeds are small, they may go bad halfway through, but with zucchini, I didn’t have to worry about that. Before grilling the zucchini, I will make shiso rolls, another classic summer side dish. When I was a child, my mother used to make shiso rolls for me, but I didn’t think they were particularly tasty. About 10 years ago, a friend gave me the recipe, and when I tried making them, they were delicious, so I’ve been making them every year since then. My son wouldn’t eat a bite until last year, but this year he suddenly started saying he would eat them, and it seems he likes them, so he eats them without complaining. Maybe it’s because of his age. As you get older, you start to appreciate simple flavors like these. Miso. Any kind of miso will do. Red miso is rich and perfect for shiso rolls. White miso is on the sweet side, so it’s best to use less sugar for a good balance. Granulated sugar. If you use granulated sugar, it will last longer, so it’s recommended to make it in advance. Rice flour. Adding rice flour makes it easier for the miso to stick together when you mix it later. Potato starch. Potato starch is used as a binder when rolling. Ground sesame seeds. It adds a fragrant flavor when grilled, and adds depth to the miso sauce. Bonito stock. Adds umami. Mix until moist and combined. Depending on the moisture content of the miso, it may be a little powdery or runny, so if it is powdery, add water or mirin little by little, and if it is watery, add rice flour or ground sesame little by little. Roll up the miso. Turn the shiso leaf over and place the miso on the base. If you put it on the base, it will be easier to gather and roll. Today I will roll 25 pieces. Every year, shiso grows naturally from spilled seeds, so it has become a tradition to make shiso rolls like this in the summer. I will store the leftovers in a Tupperware and make them again later. Olive oil in a frying pan. Low to medium heat. Arrange them in the frying pan and cook slowly. When the edges of the shiso become crispy and give off a fragrant aroma, gently flip them over. When there are gaps, arrange the remaining pieces and cook. Tilt the frying pan to mix in the oil. When the shiso becomes crispy and shiny, it is done. If you cook it too long, the aroma of the shiso will disappear, so keep an eye on it so it doesn’t burn. Done ♫ The main dish is zucchini wrapped in pork belly. Cut into 5-7mm rounds. Cut the pork belly in half. Roll up the meat. Season with salt and pepper on both sides. If there isn’t enough meat, just add salt and pepper. Olive oil. Low heat. Arrange the rolls with the end facing down. Leave the meatless zucchini as is. Zucchini looks similar to cucumber, but when cooked it becomes moist and soft, yet doesn’t fall apart. When heated, the moisture is removed just enough to bring out the sweetness, so it ‘s a good balance with the fatty pork belly and you can eat it all up. Once both sides are cooked, it’s done ♫ Dinner is ready ♫ Thank you for watching until the end. Please subscribe to the channel and click the like button.

今回は、こぼれ種から育ったしそで作る「しそ巻き」と、
夏野菜ズッキーニを豚バラで巻いた、ごはんがすすむ晩ごはんです。

どちらもフライパンで作れる手軽なおかず。
暑い日にもぴったりの晩ごはんです♫

00:00-オープニング
00:46-ズッキーニの収穫
01:52-しそ巻き
07:40-ズッキーニの豚バラ肉巻き

■■レシピの紹介■■
■しそ巻き
　・しそ…25枚くらい
　・味噌……100g
　・グラニュー糖…90g
　・米粉……20g
　・片栗粉…5g
　・すりごま……2g
　・かつおだし…2g

　　
　　　
【これまでの動画】