# 118【暮らしと食のvlog】夏の直売所を楽しむ夫婦のおうちご飯, 野菜たっぷりのレシピ集: Fresh Summer Recipes

# 118【暮らしと食のvlog】夏の直売所を楽しむ夫婦のおうちご飯, 野菜たっぷりのレシピ集: Fresh Summer Recipes

I woke up early this morning because I had plans to go out. Today is our annual summer farmer’s market visit day. I plan to go early in the morning when the selection is best. But first, I’m going to recharge my energy with breakfast. I’m going to make an ethnic breakfast, a summer favorite. This is pho, which I found in the Asian foods section of the supermarket. Today, I’ll try it chilled with ice. I made the soup yesterday and refrigerated it. The fried onions and almonds are the key to the flavor. Please see the video description for the measurements. I forgot to water the garden before heading out. I wonder what vegetables I’ll find today? I’ve got a ton of summer vegetables, all very colorful. I fell in love with this pumpkin at first sight—apparently it’s a variety called Aizu Kanayama Red Pumpkin. I also bought two different colors of eggplant, my favorite. This is bitter melon, harvested at my farm while I was there. I like to process good vegetables while they’re fresh. I’ll make pickled eggplant and cucumber in rice bran. The flavor has started to get a little bland, so I’ll adjust it. The method is simple: just add salt, bonito flakes, and sansho pepper. This green eggplant has a firmer skin than regular ones, so it’s a good idea to peel it a little. I’ll freeze the blueberries. I prefer them frozen rather than raw. They’re more versatile, adding them to yogurt or making smoothies. It’s also nice that I can eat them slowly without worrying about them going bad. This is barley tea made from a type of barley called naked barley. I bought it because I’d never seen it before. It’s designed for cold water, so just add it to water and leave it in the refrigerator. Now, it’s time for lunch. I’ll be cooking with my favorite eggplant and plenty of vegetables I’ve found. I’ll be making “Dashi,” a local dish from Yamagata Prefecture. I ‘ll soak the eggplant and cucumber in slightly salted water to remove the bitterness. I also like to add my cherry tomatoes. Today I’ll also be adding mulukhiyah. I recommend boiling the stems and leaves separately to ensure a consistent texture. Chop the ingredients thoroughly until sticky. Add them to the chopped herbs. Squeeze the cucumber and eggplant thoroughly before adding them. Mix 1 1/2 tablespoons kombucha tea and 2 tablespoons light soy sauce, then refrigerate. This recipe is versatile, so it’s recommended to make a large batch and store it in the fridge. I’m making a bulgogi-style stir-fry using purple onions and shishito peppers. Mix 1 1/2 tablespoons gochujang, 1 teaspoon sugar, 1 tablespoon sake, 2 tablespoons soy sauce, and 1 tablespoon sesame oil . Mix well and let sit for about 30 minutes. I forgot to add grated garlic! I’ll add about one clove. As an eggplant lover, I also want to try fried eggplant. That’s why I decided to stir-fry the green eggplant in sesame oil. Later, I’ll prepare a simple soup that only requires adding hot water. Add Chinese soup base, wakame seaweed, and sesame seeds. I’ll make a very large, juicy tomato with eggs. Tomatoes are a vegetable I’ve always dreamed of growing in my garden, but I haven’t yet succeeded. I stir-fried it in sesame oil and seasoned it simply with instant noodle soup. Pour in the eggs and cook until cooked to your desired doneness. I prefer the eggs and tomatoes not overcooked. That’s why I left them soft-boiled today. Once the bulgogi is grilled, the rice is ready. Once the sauce has reduced to your desired thickness, sprinkle on a little sesame seeds. This is a delicious spiciness that goes well with rice. Garnish with chopped chili peppers for a more authentic look. I also bought some pickled vegetables, my husband’s favorite, so we decided to eat them. Pour hot water into the soup and mix well. This year is full of the bounty of summer. Let’s eat. This is a menu that requires a second helping of rice. Be careful not to overeat. Yamagata’s “Dashi” is one of my favorite dishes. It’s delicious and nutritious no matter what you eat it with, so I highly recommend it. Farmers’ markets in the morning are always filled with excitement. I find myself getting excited about shopping. The skin of this green eggplant is especially delicious! I don’t know the exact variety, but I really like it. Nanachi is engrossed in the top of the pumpkin again today. It doesn’t look like I’ll be able to play with it for a while. So I decided to cook the pumpkin first. It’s so dense and smooth. The orange skin is lovely. I microwaved it until soft. Since it has such a beautiful color, I decided to use the skin. I added coconut milk to make a smooth mixture. I strained it and then transferred it to a pot. 350ml milk, 80g cane sugar. This is pumpkin and coconut soup. I’ll chill it in the refrigerator and eat it today. She doesn’t seem as keen on playing today. She says she prefers holding her and brushing her . She especially enjoys having her face brushed. I feel like the sunsets are starting to come earlier. I’ll make dinner using ingredients from my garden. The basil and green chilies are healthy again this year. I was glad I didn’t buy bell peppers. They really do produce a good harvest. This is our pizza dough recipe: 150g strong flour, 2g dry yeast, 3.5g salt, 5g honey, 100ml water . The recipe makes one pizza. Since I’m using room temperature rise, I’ve increased the yeast slightly. If using the overnight method, reduce it to 1g. Knead well and it’s ready when it’s firm enough. Cover with a damp cloth and let it rise until it doubles in size. I cut the bell pepper in half and use the seeds and stems. It saves time and is juicy and delicious. I received this jumbo garlic from my husband’s mother. I add it to the frying pan while it’s still cold. I’ll transfer the aroma to the oil and make garlic chips. I’ll also fry the bell pepper in the oil, which has absorbed the aroma well. I’ll cook it over high heat until it’s lightly browned. Season with salt and pepper and add the garlic. I ‘ll squeeze in some lime or lemon and let it sit for a while. It’s still hot tonight, so I’ll make a cold soup. First, dissolve the seasonings in a little hot water. This is a gazpacho-style soup made with tomato juice and soy milk. Chill in the refrigerator and add your favorite raw vegetables. Today I’m adding okra. I bought a beautiful, light green variety. I bought a lot, so I think I’ll be able to enjoy eggplant for a while. Peel the skin in stripes and coat it in potato starch. I had some leftover ground meat, so I sandwiched it between eggplant and grilled it. Today I used half chicken and half pork. The key is not to use too much meat. Just enough so that the eggplant is the main focus. Once browned, flip it over, add sake, and steam. I made meatballs with the remaining ground meat and grilled them together. Mix green chilies, purple onions, and ketchup. This is a salsa-style sauce that has recently become a staple in my house. I recently saw someone recommend yellow tomato pizza in a comment. It made me want to make it myself. So today I decided to make yellow summer vegetable pizza. I’m still a beginner when it comes to pizza dough, so I’m not very good at it. But once you put the toppings on top and put it away, you won’t know. Lol Today I’m going to enjoy just the taste of cheese and vegetables, no sauce. I set the oven to the highest temperature. The key is to bake it quickly at a high temperature. It burned, so I put the basil on again later. In the summer, you need pizza and a cold drink! There are days when you feel like that, don’t you? Perhaps it’s because there are so many summer vegetables that go well with pizza. Even though it’s just cheese and vegetables, it somehow tastes luxurious. We’ve had a bumper pepper harvest recently. With the temperature rising, eggplants have grown a little more slowly. So, I’ve been relying more on farmers’ markets and supermarkets. During meals, I can see Nanachi enjoying this imbalance. She looks serious. I wonder what she’s thinking. lol This lime and garlic marinade allows you to eat lots of peppers. The seeds and stems are especially delicious. Give it a try after grilling them thoroughly. For the past few days, sudden evening showers have been in the forecast, but we’ve finally got some reassuring weather. Starting today, I’ll start sun-drying umeboshi plums. I’ll also be drying some well-squeezed red shiso. I can’t wait to see how they turn out. I found some frozen tapioca at the Gyomu Supermarket. It’s a must-have for tapioca lovers. Boiling it in hot water for just 30 seconds makes it chewy. Cool it in water with a little ice. We’ll eat it with the pumpkin sweet soup we made yesterday! The sweet soup thickens when chilled. It has a lovely ethnic aroma. Summer is a good season to admire Nanachi’s jaw. She ate well and slept well again today. She’s healthy. We’ll continue sun-drying for three days and three nights, turning her over occasionally. The color is beautiful again this year. Just looking at her makes my mouth sour. The edamame harvest is still ongoing. We’ve finally harvested some zucchini that look edible. They’ve released so much moisture. We’ll wash them well and save the edamame for this week’s snack later. Nanachi is off work, so we’ll have them for lunch first. We ‘ll eat the freshly harvested zucchini raw right away. We’ll cut them into half-moons along with the leftover eggplant from yesterday. Sprinkle with salt and leave for a while. We’ll make tempura with the rest of the pumpkin. We’ll also add some white bitter melon from my farm. Thinly slice both so that they cook easily. Mix the shrimp tempura flour first, then add water while checking the consistency. It should be thick enough to cling to the food like this. Deep-fry in 180°C oil until crispy on the outside. It’s easier to fry if you quickly shape the tempura over high heat. It’s also recommended to lift the tempura and fry it while letting air in. I saw a tempura the other day that caught my eye. It was umeboshi (pickled plum) tempura. It looked lightly battered and fried quickly, so I’m going to try that. I also have some soba noodles I bought at a farm store today, so I’ll try eating them together. Summer soba noodles are eaten chilled. I squeezed the eggplant and zucchini well and added them. I also topped them with plenty of bonito flakes and pickled plum tempura. I also had the tofu with yesterday’s “Dashi” sauce. The pickled plums were quite salty, so I diluted the mentsuyu sauce. Some of the water evaporated from the pickled plum tempura, giving it a richer flavor. I thought it might soften the sourness a little, but I was wrong. It seems that was difficult with the strong umeboshi plums we have at home. lol This zucchini is small but flavorful. This pumpkin is delicious no matter how you eat it. It’s truly the pumpkin flavor of my dreams! Umeboshi tempura tastes like a famous Japanese snack. Using honey umeboshi would make it even more sweet. Nanachi also came. I made zunda paste with the abundant edamame beans I harvested. Boil them for about 15 minutes to soften them. Carefully remove the shells and membranes. Add sugar, about 30% of the weight of the edamame. Mash them well with a rolling pin and let them settle in the refrigerator. They will harden firmly when cooled, so a slightly loose consistency is fine. In the evening, I put the umeboshi under the eaves. I also watered them. The red shiso leaves dried out after a day. I ground them in a mill and made yukari. I love homemade yukari because of its wonderful aroma. This will be enough to last me a while. The corn was so delicious, I’ll have it again today. I’ll make grilled corn with butter and soy sauce. I sautéed it kernel-side down in butter. I added a little sake and steamed it. Once it was cooked through, I drizzled a little soy sauce over it. Once it was completely coated, it was ready. I made my usual grilled miso soup with shishito peppers and okra. I gave it a quick browning in the toaster. I recommend this for its fragrant aroma and concentrated flavor. When ready to serve, I paired it with miso soup. The main dish was something I’d been looking forward to for a while. It was chicken thigh steak, which I also learned about in a comment. I marinated it in 1% salt for two nights. Apparently it became crispy and plump. Even though the chicken only needed salt, it had a strong umami flavor. This is perfect with rice or as a snack. Summer in Japan is synonymous with festivals and food stalls. My husband adores the tornado potatoes they sell there. Lol, the yukari rice I was looking forward to has a sunshine taste. It can be used in a variety of ways, so I’m looking forward to it. This week’s husband’s selection is Yamagata’s “Dashi”! My favorite is pumpkin sweet soup. And the hall of fame is this zunda paste in mochi. Summer is about halfway through. The hot days are continuing. I hope you have a wonderful summer. Take care of yourself.

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

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【冷たいフォー】
　フォー（乾麺）　2人前
　バナメイエビ　8尾
　パクチー　適量
　ライム　2切れ
　ねぎ　適量
　刻んだアーモンド　適量
　フライドオニオン　適量

＊スープ
　水　700ml
　顆粒鶏ガラスープの素　大さじ1と1/2
　酒　大さじ1
　塩　少々
　ナンプラー　大さじ1/2

→鍋に水を入れて火にかけ、沸騰したら調味料を加えて一煮立ちさせてください。粗熱が取れたら冷蔵庫で冷やしておきます。

【モロヘイヤとミニトマトのだし】
　ナス　2本
　きゅうり　1本
　ミニトマト　5個
　モロヘイヤ　1袋
　茗荷　2個
　生姜　1かけ
　青紫蘇　8枚
　昆布茶　大さじ1と1/2
　薄口醤油　大さじ2

【ししとうと玉ねぎのプルコギ風】
　牛ロースしゃぶしゃぶ肉　250g
　ししとう　ひとつかみ
　玉ねぎ　1/2個
　ニンニク　1かけ
　コチュジャン　大さじ1/2
　酒　大さじ1
　砂糖　小さじ1
　醤油　大さじ2
　ごま油　大さじ1
　ごま　少々

【トマトの卵とじ】
　トマト　1個
　卵　3個
　3倍濃縮のめんつゆ　大さじ2
　ごま油　少々
　小ネギ　少々

【カボチャとココナッツミルクの冷やしぜんざい】
　カボチャ　400g
　ココナッツミルク　400ml
　牛乳　350ml
　きび砂糖　80g

【夏の黄色いピザ】
　とうもろこし　1/2本
　黄色いミニトマト　4個
　ピザ用チーズ　適量
　モッツァレラチーズ　1/2個
　バジル　6枚
　塩胡椒　少々

＊一枚分のピザ生地
　強力粉　150g
　ドライイースト　2g（オーバーナイトで作る場合は1g）
　蜂蜜　5g
　塩　3.5g
　水　100ml

【ピーマンのニンニクライムマリネ】
　ピーマン　7個
　ニンニク　4かけ
　塩胡椒　少々
　ライム果汁　1/4個分
　オリーブオイル　適量

【トマトジュースと豆乳のガスパチョ風】
　トマトジュース　190g
　豆乳　100ml
　顆粒コンソメ　小さじ1
　塩胡椒　少々
　オクラ　1本

【ナスのはさみ焼きサルサソース】
　ナス　2本
　豚ひき肉　100g
　鶏むね挽肉　100g
　塩胡椒　少々
　片栗粉　適量

＊サルサ風ソース（#112で作ったレシピです）

【ナスとズッキーニのぶっかけそば】
　ナス　1本
　ズッキーニ　1本
　塩　少々
　そば　2人前
　めんつゆ　適量（薄めに希釈したもの）
　鰹節　3g
　ねぎ　少々
　わさび　少々
　梅干しの天ぷら　2個

【ゴーヤとカボチャのかき揚げ】
　カボチャ　1/8個
　ゴーヤ　1/2本
　天ぷら粉　適量
　水　適量
　揚げ油　適量

【ずんだあん】
　枝豆（薄皮を剥いた状態）　150g
　砂糖　45g
　塩　ひとつまみ

【バター醤油コーン】
　とうもろこし　1本
　バター　10g
　酒　少々
　醤油　ひとまわし

【熟成鶏もも肉】
　鶏もも肉　2枚
　塩　鶏もも肉の重さの1％
　米油　少々

まだまだ暑い日が続くこの頃、皆様いかがお過ごしですか？
暑さで足が遠のいていた夏の直売所巡りにようやく行ってきました😆
夏のピカピカな野菜たちに元気をもらい、残りわずかな夏も乗り越えたいと思います✨
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 sun is still strong, but the veggies are stronger. Let’s enjoy the last of the season together.

#ぬしキッチン #夫婦の暮らしと菜園 #4K