# 115 スタミナ和食ご飯で夏を元気に【暮らしと食のvlog】野菜の収穫と手作りおやつ: Summer Energy Meals

# 115 スタミナ和食ご飯で夏を元気に【暮らしと食のvlog】野菜の収穫と手作りおやつ: Summer Energy Meals

It’s almost time to see the July sky for the last time. It’s a fun season when many summer fruits are lined up in stores. Today I’m eating my favorite peaches. I’m adding Meyer lemon and honey, which give them a faint orange scent. I’m going to try a peach Earl Grey marinade that I found a recipe for the other day on the internet. I sprinkle some tea from a tea bag on it and leave it for a while. Today I’m going to eat it with drained yogurt. It’s a simple dessert-like taste. This is my favorite. I’m going to have a stylish breakfast with some chilled Earl Grey. I recommend putting honey on the yogurt as well. I think Nanachi is about to wake up. It’s a tough summer for houseplants too. Please hang in there a little longer. It seems that she woke up to the sound of water. Her breakfast is a salad type. This is my air plant that I’m quietly admiring in the corner of the kitchen. I put it in water with a thin liquid fertilizer once or twice during the summer. It’s said that it’s good to give it nutrients like this. The eggplants are growing rapidly in the garden. Before I knew it, the peppers had grown so much. The tomatoes I was looking forward to are now bright red. The summer vegetables have a beautiful, picture-perfect color. It feels like a waste to eat them. However, it would be a waste not to eat them, so I prepare them while they are still fresh. I cut a cross into the bottom of the peppers. I pour hot water over the tomatoes and peel them. The gradation of the color after removing the skin is beautiful. I wipe the peppers dry and deep-fry them. Once they are deep-fried, I put them in a strong soup stock. I also eat tofu with the peppers. I’m going to try making Arare tofu, which I’ve always wanted to make. I cut the drained tofu and shake it in a colander. This is apparently a process to remove the corners of the tofu. Then I deep-fry it in oil. This dish is featured in One Hundred Delicacies with Tofu, a cookbook written in the Edo period. It’s even more delicious when it’s freshly fried, so please give it a try. I feel like I want to build up my stamina for the summer that is still to come. Using homemade garlic, make summer sukiyaki. 50ml sake 100ml mirin 100ml soy sauce 3 tablespoons sugar The seasoning is ready. Heat garlic and rice oil in a frying pan. When the aroma comes out, add beef for shabu-shabu and stir fry. Add eggplant cut into bite-sized pieces, avoiding a little meat. Add the seasoning mentioned above, cover and simmer. When the eggplant is cooked, add peeled tomatoes. Turn off the heat, cover and warm a little with preheat. Make Okinawa-style miso soup with bitter melon. Prepare sliced bitter melon and Spam. This is a canned food called pork, which is very similar to Spam. Did you know that Spam goes very well with rice? Furthermore, it is famous in Japan for its compatibility with bitter melon. Adding this to miso soup will add umami and richness. It is recommended to lightly fry the bitter melon before adding it to the soup. If you don’t like bitterness, frying it thoroughly will help to reduce the bitterness. Add beaten eggs and dissolve the miso and it’s done. This is an original miso soup, but it’s very delicious. Today’s pickled vegetables are corynebacterium. I experimented with different textures, with and without the seeds and skin. As a result, I found that I liked the one with the seeds removed and the skin left on the best. Pour plenty of soup over the peppers and tofu. This miso soup is similar to Okinawa’s local dish Goya Chanpuru. I recommend topping it with pickled ginger. I reheated the sukiyaki just before eating . It’s good to heat the tomatoes so that the bottom part melts a little. The seeds of freshly picked peppers are delicious. If you fry them in oil, you can eat the whole thing, including the stem. This is the first time I’ve been able to harvest tomatoes successfully. Tree-ripened tomatoes have a strong flavor and are also suitable for simmered dishes. I can’t help but praise myself because I finally managed to harvest them. My husband loves the bitterness of bitter melon. When my husband cooks bitter melon, he puts it in a big piece. lol Nanachi is good at answering. She recently learned her name. She’s a chatterbox, so she’s always talking to me. I bought a product that was recommended to me in a comment for Nanachi, who sheds a lot all year round. It’s “FURminator”! How is the shedding going? What a surprise! A big ball of shedding hair has formed! She’s so clean and beautiful. Here’s a recipe from my mother that’s useful for breakfast and snacks. Banana bread. 70g sugar 60g coconut oil 2 eggs 3 well-ripened bananas Mash and mix well. 150g plain flour 5g baking powder Just mix lightly and put in an 18cm pound cake mold and bake. This is a cake that my mother often makes. My husband liked it so much that I asked him to teach me the recipe. And it has become a staple in our house. Bake in a preheated oven at 180 degrees for 40 minutes. Take it out about 15 minutes into the baking process. Then, if you cut a slit in the center with a knife, it will rise nicely. It is recommended to let it cool and put it in the refrigerator overnight. In the summer evening, the air makes you want to open the window. The mosquito coils smell good. Let’s make a leisurely dinner today. Smelling the scent of summer made me miss edamame. I set aside a little for a taste. Freshly boiled is the best. The rest will be used as a side dish for dinner. 100g shiratamako 1 piece of silken tofu (150g) Add peeled edamame and small cut shrimp. Roll it into the desired size and put it in a frying pan with sesame oil. Be sure to use a Teflon-coated frying pan. Flip it over and when both sides are golden brown, it’s done. Serve with grated daikon and ponzu sauce. It’s tofu mochi with shrimp and edamame. The soup is made with seasonal ingredients. These are shiny clams from Shimane Prefecture. My husband loves clam soup, so we garnish it with mekabu and myoga. We pour in the seasoned soup later. Today’s main dish is chirashi sushi, which does not use raw fish. It’s interesting to add more cucumbers, green shiso, and aromatic vegetables, so please make it to your liking. Remove the bones from the grilled horse mackerel and break it into pieces. Today’s vinegared rice is made easily with the plum vinegar we made earlier. The flavor is already well-balanced, so all you have to do is mix it up and it’s ready. It has a faint plum aroma. We mixed half brown rice into the rice and cooked it a little hard. We put cucumber and horse mackerel on top of the vinegared rice. We also put plenty of sushi ginger and green shiso on top. We pour in the reheated clam soup. This is my husband’s treasured glass. The plum vinegar has a refreshing aroma, making this sushi perfect for a hot summer day. Since it uses dried fish instead of raw fish, it’s easy to make whenever you feel like it. And if you make it into sushi, it feels even more like a feast. I was greedy with the amount of clams when pouring it into the bowl. The shells get caught and it’s a little difficult to eat. The tofu mochi is delicious. It’s also an excellent recipe to prepare in advance. It tastes great again if you heat it up in the microwave. The weather looked like it would be hot the next day too. For breakfast, I’ll have something light to eat. Sliced myoga and cucumber. I’ll pound one homemade pickled plum well. This is the steamed chicken breast I introduced before. I’ll put as many ingredients as I like on top of the rice. This is miso soup without ingredients that I’ve chilled in the refrigerator. I’ll pour this over the rice generously. It was a refreshing morning when I woke up. It’s about time to pull out the weeds in the garden. I’ll use the red shiso that’s growing in abundance. First, I’ll wash it thoroughly to remove any dirt. 80g red shiso, 240ml water, and a few green shiso leaves to improve the aroma. Squeeze the shiso tightly to extract the essence. 60g sugar (white sugar will give a nice color) 6g citric acid This transparent red color is a precious thing that you can only enjoy now. In a small pot, 100ml water and 2-3g powdered agar . Boil thoroughly for about 2 minutes to dissolve the powder. Turn off the heat and add the red shiso syrup from earlier. Put it in a mold and chill it in the refrigerator, and your red shiso agar is ready. What a nice sleeping face. I’m making pickles for my husband who likes bitterness. Thinly slice bitter melon and lettuce. Rub well with 2% of the total weight of salt. Mix chopped kelp and dried shrimp. Lightly squeeze out the water and put it in a storage container. If you squeeze out the water well here, the bitterness will be a little milder. I still have eggplant from yesterday, so I’m making it as a side dish. Heat rice oil and butter in a 1:1 ratio. Fry the eggplant until it’s browned. Serve in a bowl and top with moromi miso and green shiso. This dish has a good balance of rich eggplant flavor and green shiso. I have some spam left over from yesterday’s miso soup. I’m going to eat it with my favorite combination of spam and eggs. I don’t use oil, I just fry it until it’s crispy with the oil that comes out. I fold the egg in half and fry it into a rectangle. I love spam and egg onigiri. Today I also put cucumber in it and made it into a nori roll. If you have leftover vinegared rice from making sushi, I recommend using it. I also added lightly pickled bitter melon. I cut the red shiso agar into large pieces. I garnished it with a little mint. It’s perfect for refreshing your palate. I make chilled miso soup with the leftover soup from my morning chilled soup. I put tofu and green onions in it. I reach for the nori roll even when it’s hot and I don’t have an appetite. It’s as if there’s some mysterious magic going on. Try putting the lightly pickled bitter melon in your mouth as well. It has a very refreshing taste. I don’t really like bitterness. But this combination makes me want to eat more. Butter and moromi miso go very well together. It’s a vegetable that I often eat with raw vegetables, but it’s also recommended for stir-fried vegetables. Nanachi likes grass more than snacks. She’s a lady who likes salad even though she’s a cat. I like the rich and delicious red shiso agar. Nanachi’s voice talking to the bird is the background music. She looks out every day with a passionate gaze. Before I knew it, the garden was full of weeds. I leave the weeding to my husband. He always helps me out. It looks like a rain shower is coming before nightfall. While I was saying this, it was already beautiful. There is one radish that was forgotten in the field and overgrown. It’s a model pose. After a tired day of field work, I need spicy food. It refreshes both body and mind. Please see the description for the spice mix. It’s raining very hard. Tonight’s dinner is tacos! It’s also nice to cook while listening to the sound of the rain. 1 piece of ginger 2 pieces of garlic 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoons of yogurt 2 tablespoons of spices Add and rub, and your tandoori pork is ready. The other ingredient is garlic shrimp. Add garlic, olive oil, and spices to the shrimp. Let it sit in the refrigerator with the pork for a while. While you’re waiting, prepare the vegetables to put in the sandwich. Tomato Cilantro Avocado Red onion The konoko have grown too big, so I think they have strings. But I sliced them thinly and put them on a salad. There were some parts that were like a sponge inside, but they still looked edible. Grill the shrimp and pork in a frying pan. This alone is delicious and energizing. It has a reliable aroma that seems to help with summer fatigue. Stuff as many ingredients as you like into the taco shells. Serve with the easy salsa-like sauce introduced in #112. It’s a spicy sauce, so each person can add it to their own liking. I love these hard tacos! But how can I eat them well? They break into pieces, so that’s been a problem for me. If you know anything about tacos, please let me know. The radishes were empty as expected! ! Lol It was a dinner with many mishaps. This week’s husband selection is summer sukiyaki with fresh vegetables! After all, vegetables that you grow yourself are delicious. But the radishes were very stylish. They look like a costume with a human inside. Why do they take on such a funny shape? It was a weekend where I received energy and smiles from the fields. For dessert, we had banana bread. If you leave it as is, it becomes a moist sweet . If you reheat it in the toaster, it becomes crispy and is great for breakfast. I’m going to prepare lots of delicious things next week too. Let’s enjoy the summer!

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↓

【桃のアールグレイマリネ】
　桃　1個
　レモン汁　1/4個分
　蜂蜜　小さじ2
　アールグレイ（ティーパックのもの）　小さじ1～2

【ピーマンの丸ごと揚げとあられ豆腐】
　ピーマン　5個
　木綿豆腐　1丁（一晩水切りをしたもの）
　揚げ油　適量
　めんつゆ　適量（規定量に希釈したもの）

【夏のスタミナ牛すき焼き】
　牛ロースしゃぶしゃぶ用
　ナス　1本
　トマト　1個（中玉なら2個）
　ニンニク　4かけ
　酒　50ml
　みりん　100ml
　醤油　100ml
　砂糖　大さじ3

【ゴーヤチャンプルー風味噌汁】
　だし汁　500ml
　ゴーヤ　1/2本
　スパム　100g
　卵　1個
　味噌　大さじ2～3

【バナナココナッツケーキ】
　ココナッツオイル　60g
　きび砂糖　70g
　卵　2個
　バナナ　3本
　薄力粉　150g
　ベーキングパウダー　5g

＊180度に予熱したオーブンで40分焼く

【エビと枝豆の豆腐餅】
　バナメイえび　6尾
　茹でた枝豆　100g（皮付きの重さで）
　白玉粉　100g
　絹ごし豆腐　150g
　ごま油　少々
　大根おろし　適量
　ポン酢　適量

【しじみとめかぶと茗荷のお吸い物】
　しじみ　200g
　めかぶ　2パック（味付けなしのもの）
　茗荷　1個
　水　300ml
　酒　大さじ1
　塩　少々
　薄口醤油　小さじ2

【鯵の干物とガリのちらし寿司】
　お好きな酢飯　1合分
　鯵の干物　2枚
　寿司ガリ　適量
　青紫蘇　適量
　きゅうり　1/2本
　
【鶏ささみと梅干しの冷汁】
　鶏ささみ（蒸したもの）　1本
　梅干し　1個
　きゅうり　1/2本
　茗荷　1個
　青紫蘇　4枚
　具なしの味噌汁（少し濃いめに作って冷やしたもの）　適量
　ご飯　好きなだけ
　氷　お好みで

【赤紫蘇寒天】
　赤紫蘇　80g
　水　240ml
　砂糖　60g
　クエン酸　6g

　水　100ml
　粉寒天　2～3g

【ゴーヤとレタスの浅漬け】
　ゴーヤ　1/2本
　レタス　5枚程度
　塩　全体の重さの2％
　切り昆布　ひとつまみ
　乾燥小エビ　大さじ2

【ナスのもろみ味噌バター】
　ナス　1本
　バター　10g
　米油　適量
　もろみ味噌　適量
　青紫蘇　適量

【ポークたまご巻き寿司】
　のり　2枚
　ご飯（酢飯がおすすめ）　2膳
　きゅうり　1/2本
　卵　2個
　スパム　1/4個

【タンドリー用スパイス】
　クミン（ホール）　小さじ2
　コリアンダー（ホール）　小さじ2
　マスタードシード　小さじ1
　カルダモン（ホール）　1房
　ターメリックパウダー　小さじ2
　パプリカパウダー　小さじ2
　タイムパウダー　小さじ1
　ローリエパウダー　小さじ1
　オレガノパウダー　小さじ1
　カイエンペッパー　小さじ1/2
　チリパウダー　小さじ1/2

【タンドリーポーク】
　豚ロースブロック　300g
　ニンニク　2かけ
　生姜　1かけ
　ヨーグルト　大さじ2
　塩　小さじ1/2
　砂糖　小さじ1/2
　オリーブオイル　大さじ1
　上記のスパイス（市販のガラムマサラ等でもOKです）　大さじ2

【ガーリックシュリンプ】
　剥きえび　150g
　ニンニク　2かけ
　上記のスパイス（市販のガラムマサラ等でもOKです）　大さじ1
　オリーブオイル　大さじ1

毎日暑い日が続いていますが、いかがお過ごしですか？
まだまだ長い夏、スタミナをつけて元気に乗り切りたいものです☀️
体が元気になるご飯と、毎日を楽しくするおやつのレシピを今週もお届けします😊
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。

The summer heat is here to stay, and it’s time to take care of ourselves. Let’s recharge with nourishing meals and a little joy each day.

#ぬしキッチン #夫婦の暮らしと菜園 #4K