# 117 夏の和定食と焼きたてパン, おうち時間が楽しくなるご飯【暮らしと食のvlog】: Homemade Summer Treats

# 117 夏の和定食と焼きたてパン, おうち時間が楽しくなるご飯【暮らしと食のvlog】: Homemade Summer Treats

Beautiful summer skies are spreading out again today. The sun has been too strong for going out lately, so I’ve started focusing on enjoying my time at home. How are you all doing? For breakfast today, I’m using potatoes I harvested the other day. I microwaved them until soft. Then I fried them in butter and rice oil until crispy. I absolutely love the way potatoes sauté. I added a little soy sauce to the pan. The fragrant aroma of soy sauce is the key to this dish. A soft-boiled egg will really boost your happiness, so be sure to have one ready. I sprinkled some grated cheese on top for a richer flavor. A breakfast full of homemade potatoes is ready. Nanachi’s cheeks are as thick as rice cakes today as ever. Lol. Summer in Japan is all about barley tea, but I’m starting to get a little tired of it. So instead, I enjoy brewing my own original blends of tea. Today, I made a blend of Hato Mugicha, Pu’er Tea, and Genmaicha. Let it cool and then put it in the refrigerator. Cold tea is one of the joys of summer, isn’t it? The edamame beans are coming into harvest in the garden one after another. Many are still young, so I’m picking the ones that are ripe for eating. The tomatoes cracked in the recent heavy rain. I planted a late-planted bell pepper, so harvesting will likely begin in earnest in the fall. So, what should I make today? I’ll consult with the harvest. I scrub the edamame beans with salt to remove the down. I cut off the tops and bottoms with scissors and grill them. A generous amount of salt tastes better. I’m making a cold miso soup, perfect for summer. I sprinkle salt on thinly sliced zucchini and set it aside. I peel the eggplant and steam it in the microwave. Add 1 1/2 tablespoons miso, 1 1/2 tablespoons sesame paste, and about two handfuls of bonito flakes, and 200ml of boiling water, then mix well. Here’s the zucchini from earlier. Wipe off the excess water before adding. I’ll break the steamed eggplant into bite-sized pieces with my hands and add it. Chill 200ml of cold soy milk in the refrigerator. I’m going to try eating the unbroken tomato whole. I’ll keep that one chilled as well. Today, I’m eating octopus rice to beat the August heat. Octopus contains many of the nutrients needed to survive the summer. This octopus rice recipe uses 2 cups of rice, 320ml of water, 2-3 tablespoons of shio koji , and plenty of fresh ginger to help keep the body in shape. The shio koji adds a plump, savory flavor. I have two bell pepper plants in my garden, one of which is currently in full bloom. Growing them is easy and they produce a lot, which is great. Today, I chopped them and put them in omelets. Freshly picked bell peppers are soft and not too strong in flavor. I’m going to top them with a dashi sauce containing mentaiko. Please see the video description for ingredients and quantities. Thicken with water-dissolved potato starch and you’re done. Cut the omelets to your desired size. Pour a generous amount of sauce on top and it’s done. Serving cold miso soup in a glass bowl creates a lovely atmosphere. Sprinkle with a few roasted sesame seeds. So, how’s the octopus rice? Since it doesn’t contain soy sauce, the pink color of the octopus really stands out. Today’s lunch was once again filled with the bounty of summer. Freshly caught edamame beans are incredibly sweet when grilled. They’re so delicious you won’t be able to stop eating them. Chilled miso soup is perfect for a hot summer day. The soy milk brings together the umami of the bonito flakes and the aroma of the summer vegetables. The plump, gentle flavor of this octopus rice is enhanced by the ginger. It’s delicious and energizing, even on days when you don’t have much of an appetite. When you pick and eat vegetables right away, you’ll notice something . Freshly picked vegetables are soft throughout, and even the stems and seeds are edible. This was a new discovery for me. Is it thanks to our security guard that our garden is doing so well? Thank you for your hard work. When I want to enjoy time at home, having cookies nearby is ideal. I love making oatmeal cookies with a crunchy texture: 100g brown sugar, a pinch of salt, and 70g coconut oil . Sift 1 egg, 100g plain flour, and 2 tablespoons cocoa powder into the mixture, then gently fold until combined. Add 2 tablespoons fine coconut, 1.5 cups oatmeal, and 1 teaspoon ground cinnamon . Mix well, then divide into 12 equal portions and roll into balls. Press firmly to flatten. You can use plastic wrap wrapped around the bottom of a measuring cup. Bake in a preheated oven at 180°C for 18 minutes and they’re done. While they’re baking, I’m making dried figs stewed in white wine. I’m going to add these to the bread I’m baking tomorrow. However, they’re also great eaten raw with yogurt, crackers, or cheese. Having these in the fridge is a joy. Please make them. Simmer for about 5 minutes, then place in a storage container. Let cool and let sit overnight or more. It’s best to refrigerate them from the next day onwards. I put the baked oatmeal cookies on a wire rack. They taste best when they’re completely cooled, so I refrain from tasting them. In the evening, I went for a walk with my husband and checked out the farm we rent. This is the corn we grow for popcorn. We’re harvesting a ton of bitter melon. How should we eat it? It’s a bit of a problem. We have so many we could sell them. lol My husband, who works out, often eats boiled eggs. That’s why I often buy eggs, but this time I misjudged how many we had left. The fridge is full of eggs. lol Now, for dinner, I’ll use the bitter melon. I stir-fry it with garlic and olive oil. Season with salt and anchovies. Cook until soft, then transfer to a heat-resistant plate. Top with sausages and plenty of pizza cheese. This is baked bitter melon with cheese. Toast it in the toaster before serving. For the salad, I’ll make it Korean-style. I julienne the white parts of the cucumber and green onion. Serve it with wakame seaweed, lettuce, and shredded chili peppers. 1 1/2 tablespoons soy sauce, 1/2 tablespoon oligosaccharides, 1 tablespoon apple cider vinegar, a pinch of salt and pepper, 1/2 teaspoon chicken stock powder, 1 teaspoon toasted sesame seeds, 1 teaspoon sesame oil. The Korean dressing is ready. Peel the boiled eggs so they’re ready to eat anytime. Then, coat them with shio koji and let them sit overnight. Lightly rinsing the shio koji before eating them gives them a rich flavor and makes them incredibly delicious. Today’s main dish is hiyashi (cold noodles)!! 1 teaspoon gochujang, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon oligosaccharides . I used to work at a yakiniku restaurant. A regular customer there always ordered this squid sashimi with his hiyashi (cold noodles). I’ve been curious about it for a while, so I’m going to try this combination! My husband bought these hiyashi (cold noodles) when we went to Costco. They’d been sitting in the box for ages, so I finally pulled them out. I also put the bitter melon in the toaster and brown it. I firm up the noodles with ice. I top it with the sauce that comes with it, diluted with cold water, and the other ingredients I prepared: boiled egg, kimchi , and pepper for the baked green onion and bitter melon cheese. The cold noodles I was looking forward to are absolutely delicious! The springy thin noodles go perfectly with the refreshing soup. It’s authentic and delicious. Nanachi is sleeping upstairs tonight. It’s quiet, with no sign of the usual replies. I’ve been busy using up bitter melon lately. This baked cheese dish is a recommended way to use up a lot of bitter melon. White bitter melon has a mild bitterness, making it easy to eat. Nanachi often comes over when we sit down to the dinner table and chats with us. But now she’s spending her time in the room on the second floor, where the air conditioner works well. Even her love of conversation seems to be struggling with the heat. I’ll come over and talk to her later. The next day was slightly cloudy. The heat had subsided a bit. For breakfast, I had the oatmeal cookies I made yesterday. I was happy to have something sweet this morning. I had them with the mint syrup and tea I made the other day. The crunchy texture was very satisfying. These cookies are the perfect way to start a Sunday. Now that the heat has subsided, she’s planning on playing with me. Humidity makes for a great day for baking. 100g semi-strong flour, 200g strong flour, 4g dry yeast, 15g sugar, 2g salt, 200-220ml water (adjust according to the condition of the flour). Once it comes together, place it on a kneading board. Beat and roll it out. This is stress relief time. Once the surface becomes smooth, add 40g of butter. Today I’m going to make a black tea flavored dough. I recommend using tea bags with fine tea leaves. I added two bags today. Cover with a damp cloth and let it rise for the first time. While you’re waiting, prepare the figs to put inside. Cut them into bite-sized pieces and place them on a paper towel. This way, remove any excess moisture. Once they’ve doubled in size, sprinkle with flour to release any excess gas. Today I divided it into 6 equal parts. Roll them into balls and let them rest. Cover with a damp cloth and let it sit for about 10 minutes. I finely chopped the walnuts to add to the dough. This is a delicious fig and walnut bread. After the dough has rested, shape it. Spread the filling onto the flattened dough. Roll it up and seal the end. Gently roll it to form an oval shape. This is where the second rise takes place. Leave it uncovered with a kitchen towel. The basil is growing well in my garden. I harvested the soft parts for lunch. They’re shiny and a beautiful green. They smell amazing. The second rise should also be about twice as large. Cut a hole in the bread and place it in the oven. Bake in a preheated oven at 230° for about 12 minutes. If you cut the hole deep, the figs inside will peek out, creating a lovely sight. While the bread is still hot, pour a generous amount of melted butter over it. This gives it a glossy finish and enhances the flavor. You absolutely have to try this freshly baked bread. I’m so happy!! Now that I’ve baked some great bread, I’ll make potato soup to go with it. Peel the bell peppers and cut them into bite-sized pieces. I also peeled the zucchini and eggplant in stripes and cooked them in olive oil until they started to brown. I also quickly stir-fried the colored bell peppers. Then, once the potatoes were cooked, I added them. I added the sausages and bouillon cubes. Season with salt and pepper, and my summer pot-au-feu was ready. I decided to use the tomatoes that had popped yesterday by finely chopping them. I added the onions, olives, capers, and some freshly picked basil. The only seasonings I needed were salt and olive oil. I served this with sautéed pork. I sprinkled salt, pepper, and flour on the pork loin. I used rice oil and the remaining melted butter. Be careful not to overcook it, as it will harden. I removed it from the heat when the edges were just crispy. I topped it with a generous amount of the marinated vegetables I had made earlier. I also served it with a boiled egg pickled in shio-koji that I had marinated yesterday. This made for a colorful lunch packed with summer vegetables. Fig bread is delicious fresh from the oven, of course, but it’s even better after letting the flavors blend a little. Small potatoes somehow taste better, but they’re a pain to peel. The basil on the pork adds a refreshing flavor, making it easy to eat a lot. It’s been a while since we harvested them, but our potatoes are still as delicious as ever. Nanachi sleeps so much that he doesn’t seem to notice unless we eat in the Japanese-style room. He ‘s still sleeping. Just as I was saying that, he woke up . lol I gave him his weekly Furminator treatment. And then, cat grass salad. It was Nanachi’s weekend routine. For dinner, I wanted to try something new, so I decided to make it a challenge. Finely chop two cloves of garlic and two onions and fry them. When they turn golden brown, transfer half to a bowl and let cool. Add the canned tomatoes and 2 tablespoons of sake to the other half. Add 1 1/2 tablespoons of your favorite sauce, 1 1/2 tablespoons of soy sauce, salt, and pepper. When the liquid is reduced by about 2/3, add the basil leaves. This will create a slightly Japanese-style tomato sauce. Use the remaining onion to make the meat filling. I added a whole egg, but that was a mistake. It was too much, so I adjusted the amount to 1/2. Place the meat filling on the bitter melon boat like this. I’ve always wanted to make stuffed bitter melon in this shape. Then, just put it in the frying pan as is. Once the meat is browned, pour in sake and steam. Steam slowly over low heat until the bitter melon is soft. Make another dish with myoga and green shiso. Cut it into thin strips and coat with potato starch. Flatten and fry in a frying pan. This is fried myoga and green shiso. I recommend eating it with salt. So, what do you think of stuffed bitter melon? What’s the correct way to present it? ? Something like this? Adding parsley makes it look stylish. Lol. Please forgive me for making a weird dish every once in a while. I recommend using white bitter melon for this stuffed meat. It’s soft and not too bitter. My husband’s choice this week was fig and walnut bread! I love chilled miso soup. Please give it a try. I recently found this drink at MUJI and it’s my favorite. It’s a delicious way to replenish the water and salt intake of summer. Summer is still going strong. Please enjoy your time at home. I’ll be waiting for the next video.

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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夏休みの空気が満ちているこの頃、学生の頃を少しだけ思い出してなんだかワクワク✨
とはいえ…毎日がとろける暑さで、まだまだ当面はおうち時間を楽しむ日々が続きそうです😅
のんびり楽しむ夏の休日に、ぜひご一緒させてください😌
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。

Summer holiday vibes are in the air, bringing back a little excitement. Let’s enjoy a slow and cozy weekend at home together.

#ぬしキッチン #夫婦の暮らしと菜園 #4K