# 124 手料理がほっとする季節の変わり目, 秋の夜長に食べたい献立【暮らしと食のvlog】: Slow Night Meals

# 124 手料理がほっとする季節の変わり目, 秋の夜長に食べたい献立【暮らしと食のvlog】: Slow Night Meals

It’s the season of beautiful autumn skies. Nanachi is taking a second nap, while Torachi is full of energy. It’s another calm morning. Apple season is here again this year. These apples are grown by my husband’s mother and aunt. They have a rich, floral aroma. 1/2 diced apple, the juice of 1/2 a lemon, 2 tablespoons sugar . This is the apple yogurt mix. Leave it as is for about 15 minutes. For breakfast today, I’ll try something I was previously told about in a comment. It’s a hot sandwich I’ve been wanting to try. This is a classic Japanese side dish made with carrots, eggs, and tuna, seasoned with soy sauce and sugar. I put mayonnaise and sliced ​​cheese on a slice of bread. Then I add the leftover stir-fried carrots from last night. These stir-fried carrots are a dish originating in Okinawa called “ninjin shirishiri.” Japanese people often make extra portions of these dishes for dinner and remake them the next morning. We love sandwiches made with them. Other dishes like potato salad and stir-fried burdock root are also often used this way. Cook them in a buttered frying pan, pressing them down in a square shape. Be careful, as they burn easily. Last night’s leftovers were transformed into a delicious breakfast. It’s an absolutely delicious combination, isn’t it? I recommend making extra apple yogurt mix and storing it in the refrigerator. It’s convenient because it retains its flavor and color. This breakfast promises to be another wonderful day. The forecast predicts rain starting around noon today, so I hurried out to the garden. If I sow the seeds before the rain , I won’t have to water them, which is super easy. I’ve been thinking about when to start growing fall vegetables, so this is perfect timing. I’ll sow the daikon radishes and rapeseed flowers directly into the garden. I’ll grow the vegetables that are prone to insects in pots until they grow a little bigger. This year’s crops are cabbage and broccoli. Torachi has become a respected supervisor. Nanachi seems to be even more vigilant with the arrival of a junior gardener. Summer gardening is a fierce battle against insects and weeds. However, it’s a relief that autumn vegetables are a little more gradual. The green berries of Japanese pepper, harvested in early summer, turn red in the fall and become powdered Japanese pepper. Last year, I harvested them after the berries had burst. However, washing them was a pain, so this year I harvested them before they burst. I washed them first and let them dry in the sun until the seeds emerged. After a hard day’s work, I need a good lunch. Peel and parboil the taro. Bring to a boil and simmer until the slime is gone. Be careful not to let it boil over. Steam ingredients that you want to preserve their flavor. I’m making a steamed dish with chicken and bok choy. I steam the stems, which take longer to cook, along with the meat. The leaves steam quickly, so add them at different times. Today, I’ll use kabosu to create a citrus flavor. 200ml dashi stock, 2 pinches of salt , 1/2 tablespoon sugar, and 3 tablespoons light soy sauce . Add the juice of one kabosu. Kabosu has a very unique and pleasant aroma. It’s perhaps closest to lime. Today, I’ll also add some thinly sliced ​​peel to enhance the aroma. Once the bok choy leaves are done steaming, remove them from the heat immediately. Fan them with a fan to cool them quickly. Let them soak in the seasoning mixture for at least 15 minutes. The chicken juices remaining in the bowl make a great stock. Adding them to the seasoning will enhance the flavor. Drain the boiled taro. Lightly rinse under running water to remove any slime. 150ml dashi stock, a little salt, 1 tablespoon sake, 1 tablespoon mirin, and 1 tablespoon light soy sauce. Simmer over low heat until soft and the flavors infuse. This is my favorite way to eat taro. Add 2 tablespoons of sesame seeds and 1 tablespoon of white miso paste . Add about 2 slices of well-cooked taro and 1 tablespoon of the cooking liquid, mashing well. I usually make this dish without the sesame seeds , but I adapted it. It’s chewy and sticky, and the umami of the taro is undeniable. The sesame aroma really brings out the autumn vibe. In Japan, salmon is said to be at its best in autumn. Add plenty of chopped myoga ginger and green onions. I used salted salmon today, so I didn’t add any salt. Add white sesame seeds and lightly torn dried wakame seaweed. I flake the salmon, remove the bones, and mix it in. Finely chop the skin and mix it in, too. But today it became my snack. It’s absolutely delicious with rice. As predicted, it started raining around lunchtime. I’m relieved that I was able to sow the seeds in time. This autumn has started off well. A lunch packed with autumn flavors is ready. If using unsalted salmon, season with salt. I recommend serving it generously over rice. This taro dish is one of our favorites, so we make it every year. Who would have thought of dressing taro with other taro? I’m sure it was someone who loves taro. The kabosu aroma is so elegant . It feels like even the most ordinary dishes have been elevated . Nanachi is sitting on my husband’s lap today. Her purring is much quieter than Torachi’s. She ‘s a modest lady . The heavy rain stopped in an instant. This afternoon is filled with the moist, earthy aroma. The apple yogurt mix I made this morning is also useful for baking. 300ml water, 4g powdered agar. I’m making my favorite agar jelly. Stir well to avoid lumps. Bring to a boil and simmer for about 2 minutes. Today, I want to make a red jelly that resembles an apple. Let’s try using rosehip and hibiscus tea. Turn off the heat for the agar agar mixture and add 90g of sugar. Add 300ml of strong rosehip and hibiscus tea. Add the juice of 1/2 a lemon and mix well. Pour the mixture into a mold lined with the apple yogurt mix from the morning. Be sure to drain the apples thoroughly before adding them. It also has a cute mosaic-like appearance. Once cooled, chill in the refrigerator. Torachi is a real crybaby after his afternoon nap. He’s growing bigger and bigger every day, and he’s becoming more and more expressive. His favorite thing lately is string toys. He always ends up being taken somewhere like this. It looks like a humid, cool night tonight. Autumn moon-viewing day is just around the corner in Japan, which is why there are so many limited-time moon-themed foods available around town. There are so many things I want to try, it’s hard to choose. It’s a little early today, but here’s a moon-viewing menu. For the main dish, I’ll make soba noodles, a nod to the moon, so I’ll start with the side dishes. Coat eggplant and shrimp with potato starch and place them in boiling water. Once cooked, transfer to cold water. This creates a smooth layer of potato starch around the edges. It ‘s incredibly smooth. Once plated, chill in the refrigerator. It’s delicious with any dressing. Today, I’ll try it with tororo kelp and ponzu sauce. I’ll make “tsukimi soba,” a type of soba noodle dish where the egg yolk is arranged to resemble the moon. Blend 150g of nagaimo (Japanese yam) with 30g of walnuts in a food processor. Add a little vinegar to prevent discoloration. Grated nagaimo (Japanese yam) is called “Tororo.” Today, I added walnuts to give it an autumnal feel. I have some leftover nagaimo (Japanese yam), so I’ll roast the stems and make pickles. Thinly slice the soba and place in a pickling container. Add two pieces of kelp, one chili pepper , 50ml soy sauce, and 150ml cooled boiled water (or water). Mix well, place a weight on top, and refrigerate overnight. For the main soba dish, I’ll add beef to make it even more luxurious. This soba dish is topped with many of my favorite ingredients. I use sugar and soy sauce to give the beef a sukiyaki flavor. I used shabu-shabu beef because it mixes well with the soba. All that’s left is to serve it with the boiled soba. “Tsukimi Soba” is delicious both hot and cold. However, since this is a night when I want to eat slowly, I chose cold soba. Cold soba doesn’t go soggy, which is great because you don’t have to rush. Add the egg yolk and it’s done. I also tried the agar I made at lunch. I was very pleased with the beautiful apple-like red color. I served it with eggplant and shrimp, drizzling with ponzu sauce. I always struggle to decide when to crumble the egg yolk. The walnuts had a lovely aroma, giving the soba noodles a lovely autumnal aroma. This method of coating and boiling the noodles in potato starch is one of my favorites. I often make this with chicken or pork, but it’s also delicious when made with vegetables or seafood. Isn’t there something about limited-time items that draw you in? That’s why I look forward to the moon-viewing season every year. The agar was a little difficult to cut neatly. The crunchy texture of the apple was interesting. It was refreshing and delicious. Torashi was carrying something. It was a tattered towel I’d used since I was a student. lol Nanachi always joins in on his play. And she teaches him many things humans can’t. Thanks to him, Torachi is a very quick learner. He’s almost perfect at shaking hands now. I’m sure he’s a great teacher. Of course, Torachi is also a good kid. These are the sansho peppers I dried yesterday. They haven’t fully popped yet. However, some of the seeds had emerged, so I decided to taste them. Beware of the shiny, black seeds. They have a very noticeable presence, but it’s the skins that you’ll use! It’s important to be careful, as you could end up regretting it if you make a mistake. Patiently grinding them in a mortar and pestle will result in a fluffy powder of sansho pepper. Using a mortar and pestle is also easy, but to achieve this level of fluffiness, I recommend grinding them by hand. For lunch, I’ll enjoy this sansho pepper. First, the side dish. Rub salt into thinly sliced ​​turnips. Boil the leftover shrimp from yesterday. Turnip season, my husband’s favorite, is here, so I expect it will be appearing more often on our table from now on. Apples are a fruit that can also be used as a condiment. Slice them as thinly as the turnips. Add 1 teaspoon of sugar, a little salt, and the equivalent of one pounded pickled plum. Add the shrimp and apple. Squeeze out the water from the turnip and add it, mix well, and you’re done. This is a turnip and apple pickled plum marinade. Let it cool in the refrigerator. The teacher seems to be sleeping well, since he exercised a lot this morning. Matsutake mushrooms are a typical autumn delicacy. However, these are much cheaper king oyster mushrooms. Grill them slowly on a wire rack to bring out their flavor. Add 500ml of dashi stock, a little salt, 2 tablespoons of sake, and 1 tablespoon of light soy sauce . Add the browned king oyster mushrooms to the soup and steam for about 10 minutes. Adding kabosu or sudachi citrus fruit for a more authentic flavor. Now, for the main ingredient, sansho pepper, I prepared sardines. I’m going to make a bowl to enjoy the sansho pepper. Since I’m going to deep-fry the sardines, I’ll open them by hand. I like this method because the small bones are less noticeable than if I were to fillet them with a knife. I recommend frying the remaining bones until they’re crispy and making bone crackers. After removing the belly bones, cut them into bite-sized pieces. Add 2 tablespoons of sake, 2 tablespoons of mirin, 2 tablespoons of soy sauce, and 1 tablespoon of sugar. Once the alcohol has evaporated, thicken the sauce with water-dissolved potato starch. The kabayaki donburi sauce is ready. Coat the eggplant and sardines evenly with potato starch. Deep-fry until crispy. It’s best to fry the sardines until they’re slightly browned. This allows you to enjoy even the small bones, so it’s recommended. Arrange the sardines and eggplant on hot rice and pour the sauce over them. Shiso leaves and grated daikon radish are also recommended. Serve with plenty of powdered sansho pepper. The soy-marinated yam I made yesterday also tasted great overnight. It’s the perfect palate cleanser. I also reheated the soup, which had been steamed to let the flavor of the king oyster mushrooms infuse. Add mitsuba (a Japanese herb) and sliced ​​kabosu to give it an authentic flavor. So, how’s this year’s sansho pepper? As the trees have grown, it seems to be getting more and more delicious. It’s numbing, so there’s a real difference. Well-roasted king oyster mushrooms have a strong umami flavor that rivals that of matsutake mushrooms. While the aroma isn’t quite as strong, they still taste incredibly luxurious. My husband is skeptical of apples every year, but they’re essential for this namasu. I plan to thoroughly dry the remaining sansho peppers and pack them in a mill so I can easily enjoy freshly ground sansho pepper whenever I want. This is popcorn from the explosive variety grown on our farm. I harvested them after they withered and dried them for about a week. It makes a funny noise, but please don’t play with them. While the kernels are smaller than commercially available varieties, I still managed to harvest a jar’s worth. I’m also processing the chili peppers that have been drying for a long time. I removed the stems and put them in a storage jar. It looks like I won’t have to worry about chili peppers for another year. I think I said in a recent video that the basil harvest was almost over. But before I knew it, they’d made a huge comeback! So I’m still harvesting the softer parts and enjoying them. In Japan, autumn is said to be a season of long, enjoyable nights, making it a pleasant season. To enjoy such an evening, I prepare some after-dinner drinks before cooking. I tossed some popcorn kernels in oil and heated them over medium heat, stirring occasionally. Four tablespoons of kernels turned out to be this amount! It turned out perfectly popcorn! I’m so impressed! 80g sugar, a pinch of salt, and 1 tablespoon of water. It started to bubble and give off a fragrant aroma. 20g butter, 2 tablespoons milk, and 1 teaspoon cinnamon powder . This is cinnamon-sugar popcorn. This time, I tossed the kernels that didn’t pop into the mixture. But they were very hard and dangerous! So be sure to remove them before cooking. NanaTora’s, who smells like popcorn, is still fast asleep. I’ve heard that cats have a variety of scents. But in our house, the scent of sunshine and popcorn is the closest. Now, for dinner, I’m going to cook my favorite turnips. I sauteed them in butter until browned, then added some baby scallops. Season with green laver and soy sauce. Stir-fry turnip and scallops with nori, butter, and soy sauce. Use the basil you picked earlier. The “tsukimi” (moon viewing) craze is still going strong for me. So tonight, I’m making a basil tsukimi burger. Tsukimi in this case refers to a fried egg. It’s a popular autumn limited edition item at McDonald’s and KFC in Japan. First, fry the kneaded patty without any binders in a frying pan. Don’t forget to fry the all-important fried egg as well. The frozen homemade buns are made with whole wheat flour. Toast them a little in the toaster. For sauce, I like ketchup simply. I topped it with a grilled patty and sliced ​​cheese. If you’re a pickle lover, be sure to add some. I cooked the egg until it was still a little runny. Homemade hamburgers have a unique flavor that’s different from restaurant-made ones. It ‘s also fun to experiment with different options using what you have at home. This is a gag from my favorite Japanese comedian, Sandwich Man. He talks about a fast food restaurant that serves scallops instead of potatoes as a side dish. They tell it as a joke, but don’t you think it would be nice to have a restaurant like that? lol This week, my husband’s selection was kabayaki donburi! I was blown away by the freshly grated sansho pepper this weekend. I also made some salted butter popcorn, so we enjoyed two different flavors. Autumn nights are a wonderful time. Have a wonderful weekend. I hope to see you again in the next video.

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【りんごヨーグルトの素】
　りんご　1/2個
　レモン果汁　1/2個分
　砂糖　大さじ2

【にんじんしりしりのホットサンド】
　食パン（8枚切りなど薄いもの）　4枚
　にんじんしりしり　適量
　スライスチーズ　2枚
　マヨネーズ　適量
　バター　適量

【鶏肉とチンゲンサイの蒸しおひたし】
　鶏もも肉　1枚
　チンゲンサイ　2株
　カボス　1個
　だし汁　200ml
　砂糖　大さじ1/2
　塩　2つまみ
　薄口醤油　大さじ3

【里芋の胡麻共和え】
　里芋　5～6個
　だし汁　150ml
　酒　大さじ1
　みりん　大さじ1
　塩　少々
　薄口醤油　大さじ1
　いりごま　大さじ2
　白味噌　大さじ1

【鮭とわかめのふりかけ】
　塩鮭　2切れ
　小ネギ　4本
　茗荷　1個
　いりごま　大さじ1
　乾燥わかめ　大さじ1

【しらすの和風かきたま汁】
　しらす　大さじ4
　卵　1個
　だし汁　500ml
　みりん　大さじ1
　醤油　大さじ1
　水溶き片栗粉（片栗粉小さじ2・水小さじ5）

【ローズヒップティーとりんごの寒天よせ】
　りんごヨーグルトの素　適量
　水　300ml
　濃いめに淹れたローズヒップ＆ハイビスカスティー　300ml（ティーパック3個使用）
　砂糖　90g
　レモン果汁　1/2個分
　粉寒天　4g

【水晶エビとナスのとろろポン酢】
　えび　10尾
　ナス　1本
　片栗粉　適量
　とろろ昆布　適量
　ポン酢　適量

【くるみとろろの月見すき焼きそば】
　そば　2人前
　蕎麦つゆ　2人前（今回は付属のものを使いました）
　小ネギ　適量

＊くるみとろろ
　長芋　150g
　くるみ　30g

＊牛すき焼き
　牛ロース薄切り肉　250g
　砂糖　大さじ2
　醤油　大さじ2

【長芋の醤油漬け】
　長芋　150g
　昆布　2かけ
　唐辛子　1本
　醤油　50ml
　湯冷し　150ml

【カブとりんごの梅なます】
　カブ　2個
　りんご　1/4個
　えび　10尾
　塩漬けの梅干し　1～2個
　砂糖　小さじ1
　林檎酢　大さじ1

＊梅干しは18％などの塩分が濃いものなら1個、それ以下のものの場合は味を見て調整してください。蜂蜜梅干しなどの甘さのあるものを使う場合は砂糖を減らしてください。

【エリンギの土瓶蒸し風お吸い物】
　エリンギ　2本
　カボス　1/2個
　みつば　適量
　だし汁　500ml
　塩　少々
　酒　大さじ2
　薄口醤油　大さじ1

【イワシとナスの蒲焼丼】
　イワシ　4匹
　なす　1本
　塩　少々
　片栗粉　適量
　ご飯　適量
　青紫蘇　2枚
　大根おろし　適量
　粉山椒　適量

＊タレ
　酒　大さじ2
　みりん　大さじ2
　砂糖　大さじ1
　醤油　大さじ2
　水溶き片栗粉（片栗粉小さじ1＋水小さじ3）

【シナモンシュガーポップコーン】
　ポップコーンの種　大さじ4
　米油　大さじ1
　砂糖　80g
　塩　ひとつまみ
　水　大さじ1
　牛乳　大さじ2
　バター　20g
　シナモンパウダー　小さじ1

【カブとベビーホタテののりバター醤油】
　カブ　2個
　ベビーホタテ　12個くらい
　バター　5g
　醤油　少々
　青のり　少々

【バジルチーズ月見バーガー】
　バンズ　2個
　卵　2個
　塩　少々
　スライスチーズ（チェダー）　2枚
　ピクルス　適量
　トマトケチャップ　適量

＊パティ
　牛豚合挽き肉　150g
　バジル　適量
　塩胡椒　少々
　米油　適量

夜の時間を長く楽しめる季節になりました🌕
美味しいものをゆっくり食べたり、読書を楽しんだり…秋の夜長は楽しみがたくさん😌皆様はどう過ごされていますか？
今週も、穏やかな台所からお届けします✨
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。

Evenings are getting longer and cozier. Let’s enjoy the quiet rhythm of autumn nights together.

#ぬしキッチン #夫婦の暮らしと菜園 #4K