# 116 冷たいおうちご飯で猛暑を涼しく過ごす【暮らしと食のvlog】夏の家庭菜園: Cool Summer Meals

# 116 冷たいおうちご飯で猛暑を涼しく過ごす【暮らしと食のvlog】夏の家庭菜園: Cool Summer Meals

It looks like it’s going to be another hot day today. Last night, I made my favorite tea porridge and let it chill. I’m currently making ginger tsukudani to go with it. I’ve listed the seasonings in the video description, so please take a look. Dried shrimp, shredded kelp, and bonito flakes— these ingredients are important for adding umami to this dish. I’ll also be eating my favorite pickled cucumbers. This tea porridge is made by simmering brown rice in roasted green tea and chilling it overnight. This chilled porridge is my absolute favorite. The tsukudani is ready when the broth thickens. I recommend finishing it so the ginger still retains its texture. It has a tangy, spicy flavor that’s incredibly delicious. It was a refreshing breakfast that left me feeling lighter. My mint was growing strangely, so I decided to prune it. Dissolve 150g cane sugar, 300ml water , and the juice of 1/2 a lemon over the heat until the sugar is dissolved, then add 10g mint. I replaced half the mint with lemon balm this time. After adding the lemon juice, remove from the heat and store in a storage container. This syrup is recommended for mixing with carbonated water or adding to cold tea. It’s a very refreshing drink. It’s perfect for hot summer days, so please try making it. Keeping the air conditioner on all the time can make the air stale, so ventilate the room a little. Nanachi is a big fan of security. I love winter melon. Until now, I’ve just peeled it and cooked it as is. However, I’ve heard that pre-processing it makes it even prettier and more delicious. So I’m going to try that today. Peel the skin, cut it into bite-sized pieces, and bevel the edges. Then, make small, grid-like cuts on the skin only. Mix baking soda and salt in a 1:1 ratio. Rub the mixture well onto the skin only on the winter melon, and leave it for about 20 minutes. Be careful not to get it on other surfaces, as it will dissolve easily. After the time has passed, rinse thoroughly with water to remove any remaining baking soda. Place in plenty of boiling water. Cook over medium heat for 5-10 minutes, until a bamboo skewer can be inserted easily. Immediately after cooking, transfer to ice water to cool thoroughly. This process will result in a beautiful green skin. Today, I’m making a summer staple in my house: winter melon udon noodles. Use 500ml water, 1 tablespoon granulated chicken stock, 1/2 tablespoon sugar, 1 tablespoon light soy sauce, and a pinch of salt . Also , 100g well-pounded shrimp, 50g ground chicken breast, and thicken with water-dissolved potato starch. Add the winter melon and heat until ready. Once cooled, store in the refrigerator. Nanachi is awake and awake today. With summer finally here, her hair loss has finally subsided. I’m being careful to avoid heatstroke. I found a really large pepper at the supermarket. It didn’t fit on the grill whole, so I halved it and grilled it. This is bitter melon, which grows abundantly in my garden. I stir-fry it with ginger. Once the ginger has softened, I add the thinly sliced bitter melon. I make a seasoning of moromi miso and sake. I add it to the bitter melon with a little salt and let the alcohol evaporate. This stir-fry has a sophisticated, bitter flavor. Finally, sprinkle with bonito flakes and it’s done. I remove the seeds and skin from the grilled peppers. I break them into bite-sized pieces with my hands and place them in a bowl. This is a paprika-based green shiso namul with 5 chopped green shiso leaves, 1 clove garlic, a little salt, and 1 tablespoon sesame oil. I chill it in the refrigerator. For dessert, I have grapes. I cut some agar made with just water and sugar into cubes and serve with the mint syrup I made earlier. I recommend using slightly thinner dried noodles for winter melon udon. Chill over ice and drain thoroughly. Pour in a thick, diluted noodle soup so that the noodles are slightly above the surface. Pour in a generous amount of well-chilled winter melon sauce. Top with green onions and myoga ginger. I make improvements to my winter melon udon every year. This is the best yet. I couldn’t help but praise myself. Preparing the winter melon enhances its color and flavor. The green smell is completely gone, allowing for a refreshing, gentle taste. The extra-large peppers were thick and very sweet. The moment I put them in my mouth, I felt their freshness. The flavor of winter melon udon changes slightly every year, so my husband looks forward to it. I wonder how it will evolve next year? I look forward to this season every year. A lunch of cold rice revitalized my energy. This is a farm we rent, separate from our garden. We harvested potatoes, waiting for the rainy season to end. Growing potatoes isn’t always a success. It seems like there are a few smaller potatoes this year, too. However, there are many better-sized ones compared to last year! I’m still learning about vegetable growing. The green chili peppers are thriving in my garden. I’m also enjoying other summer vegetables. I decided to have some potatoes that I dried overnight for dinner. It looks like a storm is coming in the evening. There have been a lot of sudden rains lately, so it’s hard to let my guard down. But it’s nice not having to water them in the evening. Today, I’m using vegetables from my garden and tomatoes given to me by my husband’s mother. This is a vinegar marinade for summer vegetables. Add the green chili peppers depending on how spicy you want them. I’ll also rub some salt into the eggplant and add it raw. 50ml rice vinegar, 50ml soy sauce, 1 tablespoon sugar . The vegetables will release moisture, so I’ll season it a little stronger. Then, I’ll marinate the chicken in this. I’ll coat the chicken thighs in salt, pepper, and potato starch and rub them in thoroughly. I’ll fry them in 180°C oil until crispy , occasionally lifting them to let some air in. The freshly fried potatoes are simply placed in the seasoning. A little peeled lemon adds a touch of freshness. Freshly harvested potatoes are simply deep-fried. Fry slowly over low heat. This is sansho rice, made with 2 cups of soaked rice, 360ml of water, 1 teaspoon of salt , and some frozen sansho pepper berries. For miso soup, add sardine meatballs . A little salt, 1 tablespoon of potato starch, and 1 piece of grated ginger. Sardines that are thoroughly pounded down to the bone are packed with nutrients. They also make a fantastic broth. Once the sardines are cooked through, dissolve the miso and it’s done. Avoiding excessive simmering over low heat prevents odor. Add color and aroma with green onions and myoga ginger. Sprinkle salt on the potatoes. Enjoy the freshness of the potatoes. The potatoes are soft and fluffy with a rich, concentrated flavor! The potatoes themselves have a very rich flavor, and I was very satisfied with the harvest. I feel like the taste is improving little by little every year. Sometimes I fail, and farming isn’t always easy. You never know until you persevere and don’t give up. That’s why the vegetables I harvest are so delicious. The sansho rice tastes like it’s going to invigorate my stomach. These days, I’m determined to build a body that can withstand the summer. I rubbed the eggplants with too much salt, so only the skin was left. That was another lesson I learned. Lol. She’s been sitting here lately during meals. She sometimes joins in the conversation in cat language. I wonder what she’s saying? It rained heavily since midnight, so the garden is wet. I have a lot of sansho rice from last night, so I’m eating it for breakfast. I make grilled rice balls in a frying pan with oil. I brush them with soy sauce, flip them over, and grill them twice more. The key is to let the soy sauce brown a little. We have cold green tea and pickled ginger together. It’s cleaning time in the morning. She’s not a fan of the vacuum cleaner, but she seems to have gotten used to it much more than when she first came to live with us. She seems to have the nerve to follow the vacuum cleaner around. Thanks to last night’s rain, it’s a little cooler today. The Manganji peppers are ripe for eating. This is garlic sent by my husband’s mother. It’s very large and robust. Lately, I’ve been storing them in separate portions for easier use. I decide whether to freeze or refrigerate them depending on the temperature. We also received a lot of shishito peppers. We’ll cook them with the Manganji peppers. Using a cast iron skillet, brown the surface over high heat. Add small sardines and stir-fry until fragrant. We season with homemade salty pickled plums. Mix well with 1 teaspoon of sugar. Celery is a great way to eat during the summer, when temperatures tend to be high. It’s packed with vitamins, so it’s good for healthy skin. This dish is served with halved boiled shrimp. It’s made with 1 1/2 tablespoons of sesame paste, 1 1/2 tablespoons of rice vinegar, 1 1/2 tablespoons of soy sauce, 1 1/2 teaspoons of sugar, and a dash of chili oil. This is a sesame sauce reminiscent of Bang Bang Chicken. Drizzle this generously before serving. These are peeled, fresh tomatoes. I’ll make a soup with the winter melon I prepared yesterday. It ‘s seasoned with bonito broth, sake, salt, and soy sauce. Even with summer fatigue, there’s one dish I can easily eat: grated yam rice. Today, I’ll blend raw okra and nagaimo yam in a food processor. Both are sticky and easy to eat. I’ll add a little vinegar to prevent discoloration. I’ll also make minced meat, since I want to preserve the protein. I’ll cook brown rice with 1 clove of grated ginger, 1 tablespoon of sugar, and 1 1/2 tablespoons of soy sauce, and top it with plenty of grated yam. I’ll also sprinkle some green onions over the soup. This dish has a comforting feel to it. The grated yam makes it easy to eat bowls of rice. I heard Nanachi wake up and come down. The Bang Bang Chicken-style shrimp and celery were a perfect match. The Manganji peppers were a little hard, so maybe they were a little overgrown. I ‘m so happy we got so many tomatoes. My potted plant strategy was a great success. I hope you don’t get tired this summer. Eat lots and stay healthy. Nanachi, please eat plenty of rice, too. For dessert this week, I’m in the mood for a firm pudding. Mix 40g cream cheese, 100g sugar, and 10g matcha powder until well combined, then add 5 eggs. Add in two batches to prevent separation, mixing well each time. Heat 100ml cream and 300ml milk to just before boiling and pour into the bowl. Strain and pour into your desired mold. Today I’m going to try making a square pudding. Place in a steamer with steam rising and steam over low heat for 20 minutes. Overcooking can cause bubbles to form, making the dish unappetizing, so keep an eye on it as it steams. Add 40ml water and 40g brown sugar . I’ll also make some brown sugar syrup to pour over the dish. It’s been cloudy all day, so it gets dark early. I’m going to make Western-style dinner. This is a relaxing evening. These eggplants were grown by my husband’s mother. I’ll also add one of our own. Peel them, cut them into bite-sized pieces, and soak them in water. I’ll also try some jumbo-sized garlic. It doesn’t taste like garlic. It’s incredibly sharp. I once had braised beef tripe (hachinosu) at a restaurant in town that served wine. Today, I’ll recreate that flavor using easily available pork offal. Olive oil, garlic, onion, and celery, including the leaves. These pork offal have been pre-boiled for about 15 minutes, then drained. 50ml white wine, 190g tomato juice, 200ml water, 1 tablespoon granulated consommé, a pinch of salt and pepper . Simmer for about 30 minutes. Next, make soup with the eggplant, potatoes, and onions. 1 bouillon cube , 200ml water. Microwave for about 15 minutes until soft. Blend with a hand blender until smooth. This eggplant potage mix is convenient to freeze . Place half of it in a bag and put it in the freezer. I didn’t have time to chill it, so today I’ll chill it in ice water. A pinch of salt, 200ml milk . The chilled potage is ready. Serve the tomato stew with bread and grated cheese. This was the perfect dinner for a relaxing evening. My husband wanted to drink something with mint syrup, so I made a mojito-style drink using white rum and carbonated water. It’s the perfect cocktail for a summer night. The refreshing mint flavor is refreshing. It’s so light on the palate that it’s easy to overindulge. Be sure to add Tabasco sauce to the tomato stew. The sour and spicy flavors add a nice accent. Tomato stew with beef tripe (hachinosu) is truly delicious. It’s one of my favorite dishes, and I always order it when I see it. Time flies, and it’s already August, and summer is coming to an end. Make the most of the summer delicacies you can enjoy now. And win the battle against the heat! My husband’s selection is winter melon udon! It’s apparently a hall of fame dish. For dessert, we had matcha pudding. It had a rich, sticky texture that I just love. It was a truly luxurious evening.

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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【玄米の冷やし茶粥】
　玄米　1合（6時間以上浸水しておいてください）
　水　1L
　ほうじ茶のティーパック　2L分

＊全てを鍋に入れ、玄米が柔らかくなるまで火にかけます。水分が少なくなるようなら途中水を足してください。（シャバシャバしているくらいが私は好みです。）
＊冷蔵庫でよく冷やしてください。

【新生姜の佃煮】
　新生姜　80g
　切り昆布　10g
　鰹節　10g
　乾燥小エビ　大さじ1と1/2
　酒　100ml
　みりん　50ml
　醤油　80ml
　砂糖　大さじ3

【ミントとレモンのシロップ】
　ミント　10g（今回は半量をレモンバームにしています）
　レモン果汁　1/2個分
　水　300ml
　きび砂糖　150g

【ぶどうかんてん】
　水　400ml
　砂糖　70g
　粉かんてん　4g
　ぶどう　適量
　ミントとレモンのシロップ　適量

＊水と粉寒天を火にかけ、沸騰してから2分程度煮立てます。
＊砂糖を加えて溶かし、水で濡らした型に入れて冷蔵庫で冷やしかためてください。
＊好みの大きさにカットし、葡萄を添えてシロップをかけて食べてください。

【冬瓜うどん】
　冬瓜　400g（下茹で済みのもの）
　えび　100g
　鶏胸ひき肉　50g
　水　500ml
　顆粒鶏ガラスープの素　大さじ1
　砂糖　大さじ1/2
　塩　少々
　薄口醤油　大さじ1
　水溶き片栗粉（片栗粉大さじ1と1/2・水大さじ4）

　うどん　2人前
　めんつゆ　適量（少し濃いめのかけつゆ用に希釈し冷やしておいたもの）

【ゴーヤの生姜もろみ味噌炒め】
　ゴーヤ　1/2本
　新生姜　２～3かけ
　酒　大さじ1
　もろみ味噌　大さじ1強
　塩　少々
　米油　適量

【パプリカの青紫蘇ナムル】
　パプリカ　2個
　青紫蘇　5枚
　ニンニク　1かけ
　ごま油　大さじ1
　塩　少々

【夏の南蛮漬け】
　鶏もも肉　1枚
　塩胡椒　少々
　片栗粉　適量

　ナス　1本（塩少々で揉む）
　ピーマン　1個
　トマト　1個
　玉ねぎ　1/2個
　青唐辛子　1本
　レモン　1/2個
　米酢　50ml
　醤油　50ml
　砂糖　大さじ1

【実山椒ご飯】
　米　1合
　水　360ml
　実山椒　大さじ1
　塩　小さじ1

【イワシのつみれ汁】
　イワシ　4匹
　おろし生姜　1かけ分
　片栗粉　大さじ1
　塩　少々
　水　500ml
　味噌　大さじ2～3
　茗荷　少々
　青ネギ　少々

【ししとうとじゃこの梅和え】
　ししとう（万願寺唐辛子でもOK）　3つかみくらい
　ちりめんじゃこ　大さじ3
　梅干し　1個（塩のみで漬けたもの）
　砂糖　小さじ1（はちみつ梅などを使う場合は入れなくて良いと思います）
　米油　適量

【エビとセロリのごまだれ】
　バナメイエビ　8尾
　セロリ　1/2本
　ねりごま　大さじ1と1/2
　米酢　大さじ1/2
　薄口醤油　大さじ1/2
　砂糖　小さじ1/2
　ラー油　少々

【オクラとろろのそぼろごはん】
　ご飯　2膳
　長芋　10センチくらい
　オクラ　4本
　米酢　少々

＊そぼろ
　豚ひき肉　200g
　おろし生姜　1かけ
　砂糖　大さじ1
　醤油　大さじ1と1/2
　米油　適量

【抹茶黒蜜の硬めプリン】
　クリームチーズ　40g
　卵　5個
　牛乳　300ml
　生クリーム　100ml
　グラニュー糖　100g
　抹茶パウダー　10g

＊黒蜜
　黒砂糖　40g
　水　40ml

蒸気が上がった蒸し器に入れ、弱火で20分、ゆっくりと蒸す。

【豚モツのトマト煮込み】
　豚モツ　400g
　玉ねぎ　1/2個
　セロリ　1本
　ニンニク　2かけ
　トマトジュース　1缶（190g）
　白ワイン　50ml
　水　200ml
　塩　少々
　ブラックペッパー　少々
　顆粒コンソメスープの素　大さじ1
　オリーブオイル　適量

【ナスとじゃがいもの冷製ポタージュの素】
　ナス　3個
　じゃがいも　2個
　オリーブオイル　適量
　水　200ml
　ブイヨンキューブ　1個

＊食べる時は上記の半量を200mlの牛乳で薄め、塩で味を整えてください。
＊ブラックペッパーやオリーブオイルをかけるのもお勧めです。
　
太陽が眩しく、クーラーなしでは過ごせない日々が続いていますね🫠
こんなに暑いのに、お庭の雑草たちは待ってくれないスパルタっぷり…
今週も台所と家庭菜園の、いつもの様子をお届けします☺️
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 intense, but the weeds never rest. Sharing another quiet week of kitchen and garden life.

#ぬしキッチン #夫婦の暮らしと菜園 #4K