# 120 夏の疲れに効くおにぎり定食, 野菜たっぷりの薬膳献立【暮らしと食のvlog】: Healing Summer Meals

# 120 夏の疲れに効くおにぎり定食, 野菜たっぷりの薬膳献立【暮らしと食のvlog】: Healing Summer Meals

The sky feels so fresh these days. The plants in my garden are doing well. I’ve noticed some interesting eggplants . With autumn approaching, eggplants have been plentiful lately. This is a tomato basil koji sauce I made the other day . For breakfast, I decided to make pizza toast using freshly picked eggplant. Just be sure to sauté the bacon. It’s easier to eat if you slice the bread first and then top it with it. This sauce is quite salty, so start with a small amount. Then, top with your favorite toppings . Sliced ​​cheese is also an essential ingredient. Toast in the toaster until golden brown and ready to serve. It’s still warm enough for iced coffee in Japan. I feel like we’ll be drinking cold drinks for a while longer. Matured tomato basil koji has a rich umami flavor and sweetness. It’s also delicious stir-fried with pasta, pizza, or meat. This breakfast encapsulated the essence of summer’s harvest. Is there anything you want to do before autumn arrives? For me, the first thing I do is clean my stove. I read somewhere that grease is easier to remove in warmer weather, so I thought I’d give it a quick polish. I use my favorite item, especially around areas prone to burnt food. This is a burnt food remover stick that you just add water and rub with. I’ve loved it since I found it at Cainz. It cleans my skin so well, I’m looking forward to cooking again. Nanachi is sleeping soundly again today. Every year, I feel sad that summer is over. But this year was really hot, so I feel like I managed to get through it somehow. My body is feeling fatigued from the heat, so today’s menu is something to care for. I won’t be pre-cooking the winter melon today because I don’t want to lose its nutrients. I didn’t peel the ginger either. I’ll prepare plenty. I’ll make a healthy winter melon medicinal soup. It requires 1 tablespoon of chicken stock, a little salt, and 2 tablespoons of sake For days when you need to replenish your energy, you’ll need beef. Add it when the winter melon has softened. Inspired by medicinal cuisine, I chose wood ear mushrooms, pine nuts, and goji berries as ingredients. They’re rich in flavor and essential for adding umami and aroma. Chives are soothing for a tired body. 100g ground chicken, 1 1/2 teaspoons sugar, 1 1/2 teaspoons soy sauce. Add plenty of chopped chives to create chive minced meat. It’s also delicious eaten as is with rice. But today, I’m going to use them as ingredients for a smooth and delicious chawanmushi (savory egg custard). You can use any heat-resistant container you like. 3 eggs, 1 teaspoon granulated dashi, 2 teaspoons light soy sauce, and a pinch of salt. Today, I’ll add 350ml soy milk. You can also use water, but I prefer this for its richness and increased nutritional value. Strain the mixture through a tea strainer into a bowl and cover with aluminum foil. Place the egg custard in a steamer and steam over high heat for about 3 minutes. Then, reduce the heat and steam for 20 minutes. I plan to pour a dashi-flavored sauce over the finished dish. It’s delicious both warm and cold, so I recommend it. Chawanmushi is delicious at any temperature. I’ll make mixed rice using freshly picked bell peppers. Remove the seeds and stems from the peppers and shred them. Toss with a little sesame oil and microwave. Heat at 600W for about 1 minute to soften slightly. Add 1 1/2 tablespoons of toasted sesame seeds and 3-4 tablespoons of salmon flakes. About 500g of freshly cooked rice is just the right amount. The orange of the salmon and the green of the bell peppers create a nice contrast. I’ll eat it with the eggplant and cucumber pickled in plum vinegar that I made the other day. The strong acidity from the umeboshi plums makes this a very addictive pickle. When making chawanmushi, always remember to cover it with aluminum foil to prevent water droplets. This will give it a beautiful, smooth appearance. Top it off with a dashi-flavored sauce and shredded chili peppers for a perfect finish. Serve a healthy medicinal soup, topped with plenty of green onions. topped with plenty of green onions. The bell peppers in our garden seem to be growing a little slower They’ve been delighting us all summer. For this soup, simmering the winter melon without pre-cooking was a good idea. The winter melon broth permeates the soup, making it delicious. This chawanmushi is a flavor my husband would love. I wanted to try it chilled, too, so making extra was a good idea. For dessert, we had Delaware grapes, my favorite variety. Peeling the skin off and eating them in one bite with a spoon is a real treat. Is this a sea cucumber drying in the sun? No, it’s not a sea cucumber, it’s Nanachi. Lol. I was invited to sunbathe, so I decided to join them. However, I think the UV rays are a little strong for humans. They’ve been playing and eating today, and they seem to be in good spirits. Earlier, I mentioned Delaware apples, which you peel and eat with a spoon. I wondered if there was an easy way to enjoy them. So, I decided to make a compote using them. 450g peeled Delaware apples, juice of 1/2 a lemon , 50g sugar, 200ml water. Use the peel if you want to preserve the beautiful purple color. Try simmering the peel in a tea bag. Bring to a boil, skim off any scum, and simmer for about 5 minutes. If you overcook it, the grains will break down, so simmer moderately. Chill in the refrigerator overnight to let the flavors meld. Evening watering is still essential. Nanachi will be here, ready to watch over us and snooze when dinnertime arrives. Lol . Now, for dinner, I’m going to use the remaining winter melon pith. I’m making a potage with onions, potatoes, and winter melon. Lightly fry them in olive oil, then add 300ml of water. Simmer until soft. The seeds of the bitter melon from my garden are already red. By the end of summer, we can’t keep up with consumption and they often over-ripen. To eat a large amount, I recommend bitter melon chips. Add 4 tablespoons of potato starch to 2 bitter melons and knead well. Then add 3 tablespoons of olive oil. Knead well again. Spread them on a baking sheet, making sure they don’t overlap as much as possible. As long as they’re spread out this way, a little overlapping isn’t a problem. Bake in a preheated oven at 230°C for about 20 minutes. While you’re waiting, the winter melon potage mix will have boiled, so stir it. Add 1 tablespoon of consommé soup base, a little salt, and 200ml of milk. Mix well and it’s ready. The bitter melon chips will probably take a little longer. The oil-pickled edamame I made last week turned out really delicious. That’s why I absolutely wanted to try using this in pasta. I’m going to combine it with summer ingredients to make a cold pasta dish. Eating it as is would be impossible to stop, but I held back. I thought it would be delicious in cooking. Season with wine vinegar and salt, then mix. Bitter melon chips are delicious just as they are, sprinkled with salt. But they really shine when added to a salad. I recommend pairing them with tuna and Japanese dressing. Today’s pasta uses slightly thinner noodles. They’re called fedellini, and are slightly thicker than capellini. Chill them thoroughly in iced water with salt. Drain with kitchen paper before tossing. Then toss with the sauce and it’s ready. The color is perfect for enjoying the lingering summer vibes. This is delicious enough on its own, but there’s one more step that’s important. It’s made with grated cheese and black pepper! It really adds a touch of authentic flavor. I used a soy sauce and sesame oil dressing for the salad. The oil-pickled edamame beans really lock in their flavor. The garlic flavor really comes through and is delicious. This combination is perfect for a bitter melon chip salad. I could eat it forever. The winter melon potage made with the pulp has a deep umami flavor. The seeds aren’t even noticeable, and it’s deliciously creamy. My husband and I love winter melon , but we haven’t grown it in our garden yet. We’re afraid they’ll reproduce so quickly that we’ll end up with too many. The weather is slowly starting to feel like autumn. Just because you’re feeling tired doesn’t mean you should eat only cold foods. That’s why I’m actively trying to eat warm breakfasts. I make a comforting breakfast with ginger and pickled plums. 800ml dashi stock, 2 tablespoons sake, 3 tablespoons mirin, and 4 tablespoons soy sauce. Add plenty of grated ginger. Then thicken with water-dissolved potato starch. Add one beaten egg. This soup can be adapted in many ways, so I made a large batch. Use warm udon noodles to create a thick udon sauce. Pour the mentsuyu (noodle soup) diluted with hot water over the sauce. The key is to use a little less mentsuyu. Top with green onions and pounded pickled plums. It was a comforting breakfast that gently soothed my fatigue. Korokoro Time allows me to both clean and play. Apparently, ventilating the room keeps the security guards busy. They always follow me around as I open the windows like this. It ‘s so nice to have a room with a breeze. It’s been a while since I used all my strength. This is somen pumpkin, a type of melon. If you cut it the wrong way, it will end up chopped into tiny pieces, so be careful. I get a little nervous every time. Place in boiling water and simmer for about 10 minutes. Once the squash is easily disintegrated, remove from the water. This is the most satisfying moment. It’s an addictive texture. Loosen all the fibers in the water. Then rinse lightly and squeeze out the excess water. I recommend making dishes that take advantage of this beautiful golden color. Today, I’ll try cooking it with green zucchini. Add a little salt, 1/2 tablespoon sugar, 2 tablespoons dashi stock, 2 tablespoons rice vinegar, and 1 1/2 tablespoons light soy sauce. Add somen squash, zucchini, and boiled minced meat. A satisfying somen squash vinegar dish is ready. I use the thick ginger and egg soup I made that morning. It’s topped with a dashi sauce made with okra and tofu. I’ve chilled the sauce in the refrigerator, so I’ll serve it cold today. It’s also delicious poured over warm tofu. I love the deep-fried winter melon I made before. So recently, I’ve been fascinated by variations on it. Today, I’m having it with eggplant and black vinegar sauce. I coat the eggplant in a batter made from a 1:1 mixture of flour and water. I coat it well with potato starch and deep-fry it. The oil temperature is 180°C. I recommend deep-frying it until it’s just lightly browned around the edges. I had some minced pork in the fridge, so I used that too. I rolled it tightly into balls and coated it with potato starch. I deep-fried it in the same way to make fluffy chunks. It ‘s juicy and fluffy, with a texture that only minced pork can achieve. 1 tablespoon sugar, 2 tablespoons sake, 3 tablespoons black vinegar, 2 tablespoons soy sauce, 1/2 tablespoon oyster sauce, and water-dissolved potato starch (1 teaspoon potato starch + 2 teaspoons water). Once it thickens, I add the fried ingredients from earlier. Then, gently mix them together and it’s ready. This recipe is crispy on the outside, creamy on the inside, and energizing with black vinegar. It was another healthy lunch today. The tartness of the black vinegar makes it refreshing, so I could eat a lot of it. The winter melon melted in my mouth. I first encountered somen pumpkin when I was in elementary school. When I heard the name, I assumed it was pumpkin-flavored somen noodles. But what actually came out was a melon shaped like somen noodles. So I remember being disappointed. lol But now I love this crunch. It’s almost time to have one last cold dessert. This week, I’m making a rare cheesecake, something I’ve wanted to make over the summer. The key is flavoring it with white wine. While the alcohol is evaporating, I also dissolve the gelatin. Add it to the cream cheese, sugar, and lemon juice mixture I mixed earlier. Mix well to ensure even consistency. I decided to whip the cream separately to achieve a mousse-like texture. Add the ingredients when the mixture is slightly thickened, without completely beating it. Then, mix gently and pour into your desired mold. Tap the bottom to lightly smooth it, then place in the refrigerator. Let it cool for at least an hour. There’s one more thing I love to eat this summer. I harvested herbs and fresh red chili peppers from my garden for this. Yes, I’m talking Thai curry! I’m always trying to recreate it using ingredients that are easy to find in Japan, and I continue to research it every year. Ingredients : 2 cloves of garlic, 1 clove of ginger, 4 red chili peppers, 1/2 a purple onion, 15g of coriander, a little citrus peel such as kabosu or lime, 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds , 1 teaspoon of salted squid, 1 anchovy. 2 tablespoons of rice oil, about 1/3 tablespoon of citrus juice. Today’s recipe is red curry made with fresh red chili peppers. Stir-fry in a pan with oil to bring out the aroma. Add 1 tablespoon of paprika powder for color. 400ml coconut milk, 100ml water. Salt, 1 1/2 tablespoons of fish sauce, and 2 teaspoons of chicken stock powder . Add lemongrass, if available, and simmer for a while. A slightly sour ingredient, such as tomatoes, is recommended. Add leftover beef from yesterday. Add thinly sliced ​​boiled bamboo shoots and peeled and diced tomatoes. Bring to a boil and it’s ready. I added red onion and cilantro to the pumpkin noodles I had for lunch. I’ll remake it with citrus juice and fish sauce. I imagined a salad I often order at ethnic restaurants: green papaya salad. It’s an eggplant with a strange shape. I was curious about its cross-section. But when I cut it open, it turned out to be a surprisingly ordinary eggplant. Lol . Stir-fry slowly in rice oil and add 1 1/2 tablespoons of dried shrimp. 1 tablespoon of sake and 1/2 tablespoon of fish sauce. Add 1 1/2 tablespoons of oyster sauce. This ethnic stir-fried eggplant is ready. The generous amount of basil added at the end is the key. Don’t you want to eat ethnic curry with cutely shaped rice? I topped it with fresh basil and parsley to make it even more authentic. I’m so happy to be able to enjoy my beloved Thai curry at home. This year, I’m even more confident about this dish than last year. Apparently, the key to Thai curry is fermented seasonings, such as seafood. I also liked substituting salted fish and anchovies. This week’s husband’s selection is a truly Thai curry! I loved the winter melon stir-fried with black vinegar. Try making this dish at home as summer draws to a close. September is almost here, and autumn is finally upon us. Take care of your body so you don’t carry over the fatigue of summer. I hope you’ll enjoy this season of delicious food. I’m topping the cheesecake with the Delaware compote I made yesterday. After letting it sit, it turned a beautiful purple color. I’m going to get through the week with this favorite snack.

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夏の終わり、まだまだ暑さ厳しい日々ですがみなさまいかがお過ごしですか？
またまた美味しいものがたくさんな秋に備えて、自分の体を大切に😌
疲れに効く優しいおうちご飯と暮らし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。

Let’s take care of ourselves as the seasons begin to shift. With gentle meals and peaceful time at home, I hope this brings you a moment of calm.

#ぬしキッチン #夫婦の暮らしと菜園 #4K