【畑から食卓へ】冬瓜たっぷり晩ごはん | 冬瓜と豚バラ肉の和風煮とポテトサラダ | 70代の年金生活

【畑から食卓へ】冬瓜たっぷり晩ごはん | 冬瓜と豚バラ肉の和風煮とポテトサラダ | 70代の年金生活

A retired woman in her 70s. Fumi’s kitchen. Hello. Today, we harvested winter melon. Although the word “winter” has the word “winter” in it, it’s actually harvested in the summer. It’s called “winter melon” because it can be stored whole into winter. Since it doesn’t keep well once cut, I’m growing “princess winter melon,” a slightly smaller variety that can be used up quickly. The ones grown in the shade of the leaves were fine, but the ones that got sunburned were ruined. Today, I’m simmering it with pork belly in a Japanese-style stew. The side dish is potato salad. I washed the winter melon along with the potatoes. This one grew in the shade of the leaves, so it’s a beautiful green. Too much sun will turn it yellow and damage it. Winter melon’s skin looks tough, but too much sun can really hurt it. I made the potato salad in a waterless pot. I left the potatoes with the skin on. This summer was hot and rainless, so I only watered it moderately, resulting in tough carrots. The high temperatures didn’t help with growth, so they’re small. After the drought, heavy rain followed, followed by high temperatures again, making the weather harsh for growing vegetables. Rinse lightly. Since I’m using a waterless pot, I only need a little water. Boil over medium heat until boiling. Green peas harvested in the spring and frozen. You can use them as they are, but a quick rinse will remove the frost on the surface and prevent them from becoming too watery. Once boiling, reduce the heat to low. I think the potatoes are soft. They’re ready when you can easily pierce them with chopsticks. Cook the peas. Once cooked, mash the potatoes while removing the water. Turn off the heat. Salt. Pepper. Once cooled, place in the freezer. Ham and boiled eggs. I thawed some frozen ham, but it released some water, so I squeezed it out lightly before using. Cut the boiled eggs as well. Once the potatoes have cooled, add the eggs and prosciutto. Mayonnaise. A little more. Whole-grain mustard, if desired. I made a little extra, so I’ll set aside some for tomorrow’s lunch. Done!♫ The main dish is Japanese-style stewed winter melon and pork belly. Since the cut winter melon doesn’t keep well, I cut it all up and save the other half for tomorrow’s side dish. Remove the pulp and seeds. The skin is tough, so I cut it thickly. I’ll put the portion for tomorrow in a Tupperware container. Cut today’s portion into roughly the same size pieces. Pork belly. Cut into 5cm pieces. Light a frying pan and add olive oil. Add a moderate amount of julienned ginger. Cook the pork belly over medium-low heat. Once it’s lightly browned, add the winter melon. Add sugar, soy sauce, mirin, sake , and bonito stock. Cook until the winter melon is soft, turning it over occasionally. Once the winter melon is cooked through, it’s done!♫ Dinner’s ready!♫ Thank you for watching until the end. Please subscribe and hit the like button.

こんにちは
今回は畑で育てている姫冬瓜の収穫から。
冬瓜は切ると日持ちしないので、少しずつ食べ切れる姫冬瓜を毎年作っています。

晩ごはんはポテトサラダと、冬瓜と豚バラ肉の和風煮。
暑さで傷んでしまう実もあるけれど、こうして食卓にのぼるとやっぱり嬉しいですね。
畑の恵みに感謝しながら作ってみました。

00:00-オープニング
00:38-姫冬瓜の収穫
02:10-ポテトサラダ
06:38-冬瓜と豚バラ肉の和風煮

■■レシピの紹介■■
■ポテトサラダ
　・ジャガイモ….3個
　・人参….小1本
　・グリーンピース….適量
　・ゆで卵….1個
　・ハム….3,4枚
　・塩コショウ….適量
　・マヨネーズ….適量
　・粒マスタード….適量

■冬瓜と豚バラ肉の和風煮
　・姫冬瓜……半分
　・豚バラ肉…150g
　・千切り生姜…少々
　・砂糖…大さじ1
　・醤油…大さじ1.5
　・みりん…大さじ1
　・酒…….大さじ1
　・かつおだし…3g

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