# 121 体が喜ぶ和食ランチと焼きたてパン, おうち時間が楽しい秋【暮らしと食のvlog】: Autumn Kitchen Scenes

# 121 体が喜ぶ和食ランチと焼きたてパン, おうち時間が楽しい秋【暮らしと食のvlog】: Autumn Kitchen Scenes

It’s the season for delicious autumn fruits. Today’s breakfast is my favorite: figs. I’m in the mood for something sweet. I’m going to make pancakes with walnuts. I used pancake mix, but added more milk than the recommended amount to make a softer batter. I love frying them with a lot of oil and butter until they’re crispy. I recommend them for their light and flaky texture. These pancakes are similar to the ones my husband’s mother used to make. I used them as a model. Top them with your favorite fruit and you’ve got a delicious treat. Today, I’m going to eat them with slightly cooked figs. I lightly sautéed them on both sides in butter and they’re done. I’ll also top them with strained cottage cheese and maple syrup. The color and aroma of these pancakes evoke the autumn vibe. Enjoying them with coffee makes for a delightful start to the day. Nanachi was here again today, watching over us. It’s autumn, but the sun is still strong. So, it looks like the garden will need watering for a while longer. I’ve been neglecting my herb bed maintenance. I think I’ll do some weeding and a little pruning. The autumn eggplant season is almost over. Oops! That was a close call. Fresh vegetables are healthy. lol The chili peppers were pretty red, so I harvested them. I washed them thoroughly because I’ll be drying them. I then removed the green ones and the leaves. This year, the fruit ripened evenly, so I was able to harvest them all at once, which was great. Thanks to that, I can hang them up to dry, like this, with the stems still attached. I’ll start making lunch with the fresh vegetables. I removed the stems and split the eggplant in half, then cut them into a grid pattern. I’ll make chili miso with the green chili peppers I removed. I’ll eat eggplant with this miso today, but it’s also delicious with rice. I ‘ll put sesame oil and green chili peppers in a frying pan while they’re still cold to bring out the aroma. I’ll add 3 tablespoons of miso and 1 tablespoon of sugar. Add 1 tablespoon mirin and 1 tablespoon soy sauce. Mix well until glossy. Deep-fry the eggplant in a frying pan. To avoid oil splatters, wipe off the water thoroughly before adding the eggplant. Grill until crispy, browned, and soft. Add a little salt and the chili miso sauce. Brown in the toaster oven just before serving. Boiled and cooled pork is a popular summer dish in Japanese households. The vitamins in the pork energize the body, making it a healthy and easy-to-eat dish. Add 2 tablespoons dashi stock, 1/2 tablespoon sugar, and a little salt. Add 2 tablespoons rice vinegar and 1/2 tablespoon soy sauce. This is pork shabu-shabu with mozuku seaweed and myoga ginger dressing. Mix well and chill in the refrigerator to your desired temperature. Then top with shredded green shiso leaves. My husband and I recently visited my parents’ house. I went fishing with my mom and dad. This is my husband’s catch: a sea bream! He prepared it the day he caught it, so it’s easy to cook. At my husband’s request, I’m making sea bream rice with it. It’s made with 2 cups of rice, 340ml of water, 2 tablespoons of sake, and 2 tablespoons of soy sauce . I leave the flesh whole, but I grill the bones and head before adding them. This removes the fishy smell and allows you to enjoy both the fluffy texture and fragrant aroma of the sea bream, so I recommend it. While sea bream alone is already luxurious, I’d like to add some maitake mushrooms for an autumnal flavor. I’ll grill them and mix them with the cooked rice later. Now that the weather’s a little cooler and the green peppers are starting to grow again, I’m going to make miso soup with them. I’m currently searching for the perfect combination of peppers for miso soup. Today I tried adding canned tuna. I also added a little gochujang for a spicy kick. The miso soup is incredibly satisfying. The long-awaited sea bream rice is ready. The bones and head area, which produce a great broth, are also delicious to eat. There’s still plenty of meat attached to the bones, so don’t throw them away. Break them apart and remove as much bone and scale as possible. There’s plenty of edible meat! Return them to the rice. Add the grilled maitake mushrooms and mix until they’re done. Toss the eggplant and chili miso in the toaster and brown them. Grill until browned on top. I sprinkled some sesame seeds on top to make them look a little cuter. I want to enjoy this lingering heat, so I try to use ingredients that will help relieve fatigue. That’s why I made some lightly pickled ginger and okra, which is great for combating summer fatigue. The aroma of ginger and the sticky texture of okra make this a smooth dish. Eat well today and blow away the autumn fatigue. Freshly caught sea bream, quickly filleted, is delicious. I even had it as sashimi the same day I caught it, and it was delicious. It’s also exceptionally delicious when cooked. The key to pork shabu-shabu is to put it in cold water (without ice) after boiling. This gives it a fluffy texture. Chilling it a little in the refrigerator is just right. It was a delicious lunch, enjoying the bounty of the sea and the fields. It’s time for Nanachi to brush her teeth. She’s a shiny, fluffy beauty again today. Her human-like back is adorable. I was so happy to find some green yuzu, so I bought some. From now on, I’ll be making a Japanese condiment called yuzu kosho. I’ll be using green chili peppers harvested from my garden. I’ll also be using the green part of the peel and the juice. Today, I’ll be using six green yuzu. I’ll put the grated yuzu peel and juice into a mortar and pestle, add a little less than a tablespoon of salt, and six green chili peppers. Grind patiently until it becomes smooth. It’s ready when it becomes a paste like this. The flavor will mellow after about a week. You can eat it right away, but I’ll let it sit in the refrigerator this time. A pleasant breeze is blowing at dusk. The faint sounds of insects can be heard along with the scent of autumn. It’s the kind of time of day when you just want to open the window. It’s still hot, and fatigue sets in, but there’s one thing I crave: pork liver. I love liver, so it’s a staple. I managed to get hold of some very tender, beautiful pieces. I washed them in water until the water was no longer cloudy. I patted them dry with kitchen paper. Fresh ones have almost no noticeable odor. However, just to be safe, I used milk to remove the odor today. I left it in the refrigerator for about 30 minutes. This is winter melon. It’s an excellent vegetable that can be stored and enjoyed until winter. I love it, so I’m going to enjoy it to the fullest while I can. Ingredients: 500ml water, 1/2 a small winter melon, 2 teaspoons dashida , a little salt, 1 tablespoon sake, a little sesame oil. 100g lightly washed fresh mozuku seaweed. This is a Korean-style winter melon and mozuku seaweed soup. This is the bitter melon we had left at the farm. It looks like it’ll be the last one of the year. I’ll use about half a whole, half white bitter melon, and half white. 50g kimchi, 50g pizza cheese, 4 tablespoons all-purpose flour, 2 tablespoons rice flour, and 100ml water. This is bitter melon and kimchi cheese pancake. Fry it flat in a frying pan with sesame oil. Spread it as thinly as possible and let it crisp up. It’s best to fry it until it’s slightly browned. Cut it into bite-sized pieces and it’s done. Sprinkle with chopped chili peppers and sesame seeds, and then pour over with ponzu sauce. She likes to sleep with a little bit of it sticking out like this. Don’t fall off, okay? I’ll deep-fry the pork liver that I’ve been rinsing the odor from. 1 clove each of garlic and ginger, 1 tablespoon of flour, 1 1/2 tablespoons of mirin, and 1 1/2 tablespoons of soy sauce. Drain the milk and add the well-drained liver. If you have time, let it sit for about 30 minutes. Since I don’t have much time today, I’ll cook it right away. Coat the sides with potato starch and fry. The key is to cook it quickly over a high heat. Remove it once the edges have browned. Fry the onion until it’s slightly soft. Add 1 teaspoon of gochujang, 1 tablespoon of sake, and 1 tablespoon of soy sauce . Once the alcohol has evaporated, add the liver. Lettuce is an excellent match with this gochujang flavor. Try it together. I garnished the winter melon soup with green onions. A revitalizing dinner is ready. Bitter melon season is coming to an end this year. I ‘ve recently come across the most delicious bitter melon recipe. As a liver lover, I regularly crave pork liver. Just one bite somehow makes me feel refreshed. Maybe it’s because it’s my favorite food, though. The mozuku seaweed soup also has a light flavor that’s well-balanced. Nanachi is here today. It’s a bit humid tonight, so the floor is still nice and cozy. Prepare the overnight bread dough for tomorrow: 200g strong flour, 10g sugar, 4g salt, 1g dry yeast, 20g rice oil, and 130ml lukewarm water . First, mix vigorously with chopsticks. Once it starts to come together, fold it about 10 times with a rubber spatula. Cover with a damp cloth and let it rise in the refrigerator overnight. This is a great method for enjoying freshly baked bread the next morning. Bring the overnight dough to room temperature before using it. While cleaning, wait for it to return to its normal temperature. Today’s bread is a filling bread that will make you enjoy an early autumn experience. We’ll make maitake mushroom and onion bread. Fry maitake mushrooms, torn into bite-sized pieces, in olive oil. Let it cool completely. Prepare an 18cm pound cake pan by greasing the inside with butter. Dust the room-temperature dough with flour. This releases any accumulated gas. Roll it into a ball and let it rest. Cover with a damp cloth and let it rest for about 10 minutes. Here, the burnt bread is resting. Lol. The dough will be stretchy and easier to handle after a short rest. Dust with flour and roll it out to about 5mm thick. Add the onion, bacon, and maitake mushrooms you prepared earlier. Spread the ingredients evenly and press down firmly to roll. Drop the ends to shape, then divide into four equal parts. Pack into a pound cake mold and let it rise for the second time. Do not cover with a cloth. At this time of year, rising takes about 50 minutes at room temperature. While you wait, prepare a side dish. I’ll make a salad with my favorite green beans and boiled eggs. I’ll also make boiled eggs in the green bean cooking water. Today, I’ll put my egg timer to work hard again. I’ll make my favorite salad with walnut mayonnaise. 30g well-grated walnuts, 1/2 teaspoon sugar, and 1 teaspoon soy sauce. Add 1 1/2 tablespoons mayonnaise. Add the green beans and boiled eggs, cut into bite-sized pieces. It’s recommended to cut the eggs into slightly larger pieces. Mix together and refrigerate. I’m making soup today using the leftover winter melon from yesterday. Finely chop the onion and garlic. Fry in olive oil to bring out the aroma. Add the chicken thighs, cut into bite-sized pieces. Add the winter melon and fry until evenly coated. Add 1 can of tomato juice, 300ml of water, 1 tablespoon of granulated consommé, and a pinch of salt and pepper. Simmer gently until the winter melon is soft. The bread is done rising when it rises slightly and rises out of the mold. Sprinkle with plenty of pizza cheese and bake. Bake in a preheated oven at 180°C for about 25 minutes. While the bread is baking, prepare the main dish. Parsley is a bargain in Japan at this time of year. This is the garlic parsley butter sauce I make every year. The key to the flavor is a little soy sauce. This versatile sauce pairs well with meat, fish, and anything else. Today, I made steaks using fatty returning bonito. Adjust the doneness to your liking. If you have bonito sashimi-grade, I recommend eating it rare. Garnish with some leftover figs and your autumn feast plate is complete. The bread is also just finished baking. It’s very hot, so be careful when removing it from the pan. It’s fluffy and jiggly when it’s freshly baked. I also reheated the winter melon soup. It’s so satisfying when a dish is ready at the same time as the bread is done baking. The key to today’s bread is the fluffy texture. It’s so tempting to eat so many slices. lol Parsley is available year-round and relatively inexpensive. However, large quantities appear in supermarkets only during the season. Winter melon is an ingredient that used to be eaten mostly in Japanese ways. However, recently, I’ve been enjoying slightly more Western-style recipes. Heavy rain began falling in the afternoon. Once the soil gets wet, working in the fields becomes a chore. So, on days like this, I’m stuck in the kitchen. I love fresh prunes. I managed to get some again this year, so I’m going to make jam. I’m using 350g pitted prunes, 150g sugar, and the juice of half a lemon . I’ll use the seeds in a tea bag to thicken the sauce. I’m putting them all in a pot and bringing it to a boil. Skimming off the scum, I reduce the mixture to my desired consistency and it’s done. Prunes are often thought of as black, but they’re actually a beautiful red. I ‘m going to put them in a storage container, let them cool, and then put them in the refrigerator. They’re sweet and sour, a flavor I love only available at this time of year. The weather is beautiful again today. I’m going to grill the eggplant I harvested yesterday. Today I’m going to enjoy them with plenty of Japanese herbs. Make sure you have plenty of grated ginger. I harvested these eggplants a little late, so the seeds are getting bigger and harder. However, its rich flavor makes it perfect for grilled eggplant. I tear it into thin strips with my hands and arrange it on a plate. I pour plenty of seasonings over it and serve it with soy sauce. I suddenly had a craving for it today, so I made yakisoba. I microwaved the yakisoba noodles for 30 seconds before adding them to a frying pan. While frying, I loosen them up and season with salt and pepper. I removed the noodles and added the other ingredients. Yakisoba with minced meat was a staple when I lived alone. Today, I’m also adding bitter melon. I added 2 tablespoons of dried shrimp, 1 teaspoon of Somi Shantan, and 1 tablespoon of oyster sauce . Add the soba noodles, stir-fry, and it’s ready. A fried egg is a great addition to yakisoba. Today, I’m also serving it with kimchi. I used enoki mushrooms and tofu for the miso soup. The variety of bitter melon dishes I make is increasing every year. Since I harvest so much, I continue to research it. It’s my favorite eggplant. Autumn eggplants have an exceptional flavor. I’m really happy that this year the crop has ripened well into autumn. Even when I was living alone and didn’t feel like cooking, I always put a fried egg on my yakisoba. This simple step makes all the difference in my happiness. That night, I devoured the last of the bitter melon, enjoying it to the fullest. The next morning, I had the prune jam I’d been looking forward to. The best way to eat it is simply by spreading it on toast. Since it’s homemade, I spread a generous amount here. This toast was my number one favorite this week. And my husband’s choice was sea bream and maitake mushroom rice! This summer, a new family member joined our home. He’s a lively little boy. We named him Torachi. He’ll soon be 4 months old and weigh 3kg. I have a feeling he’ll be a big addition. Lol. I think he’ll appear in the videos little by little. I hope you’ll keep a warm eye on him. I hope you’ll continue to support him and my family.

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

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【ナスの南蛮味噌焼き】
　ナス　小2個
　ごま油　少々
　塩　少々

＊南蛮味噌
　青唐辛子　2本
　味噌　大さじ3
　砂糖　大さじ1
　みりん　大さじ1
　醤油　大さじ1
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【豚しゃぶともずくの酢の物】
　豚しゃぶ肉　100g
　生もずく　100g
　茗荷　1個
　だし汁　大さじ2
　砂糖　大さじ1/2
　塩　少々
　米酢　大さじ2
　醤油　大さじ1/2

【鯛と舞茸の炊き込みごはん】
　米　2合
　水　340ml
　酒　大さじ2
　醤油　大さじ2
　鯛　1匹
　塩　少々
　舞茸　適量
　ねぎ　少々

【ピーマンとツナの味噌汁】
　ピーマン　3個
　豆腐　1個
　ツナ缶　70g
　だし汁　600ml
　味噌　大さじ1～2
　コチュジャン　小さじ1～2

【柚子胡椒】
　青柚子　6個
　青唐辛子　6本
　塩　大さじ1弱

【冬瓜ともずくの韓国風スープ】
　冬瓜（小）　1/2個
　もずく　100g
　水　500ml
　ダシダ　小さじ2
　塩　少々
　酒　大さじ1
　ごま油　少々

【ゴーヤとチーズのキムチチヂミ】
　ゴーヤ　1/2本
　キムチ　50g
　とろけるチーズ　50g
　地粉（中力粉）　大さじ4
　米粉　大さじ2
　水　100ml
　ごま油　適量

【豚レバーのコチュジャン炒め】
　豚レバー　250g
　牛乳　適量

　ニンニク　1かけ
　生姜　1かけ
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　みりん　大さじ1と1/2
　醤油　大さじ1と1/2
　片栗粉　適量
　揚げ油　適量

　玉ねぎ　1/2個
　コチュジャン　小さじ1
　酒　大さじ1
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【舞茸オニオンブレッド】
　強力粉　200g
　砂糖　10g
　塩　4g
　ドライイースト　1g
　水　130ml
　米油　20g

　舞茸　50g
　塩　少々
　オリーブオイル　適量
　ベーコン　70g
　玉ねぎ　1/4個
　チーズ　適量
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　ブラックペッパー　少々

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　砂糖　150g
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【ナスのたたき風】
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　青紫蘇　適量
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　創味シャンタン　小さじ1
　塩胡椒　適量
　オイスターソース　大さじ1
　卵　2個
　キムチ　適量
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秋のご馳走たちが食卓に並び始めましたね😆
毎日のご飯で夏の疲れを吹き飛ばして、秋も楽しく過ごしたいものです✨
季節が変わっても、変わらぬ我が家の台所の様子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。

Autumn is slowly settling in. We’re savoring the season while holding on to the warmth of late summer.

#ぬしキッチン #夫婦の暮らしと菜園 #4K