# 128 お気に入りのキッチンツールとおうちご飯, 秋の週末献立【暮らしと食のvlog】: Favorite Kitchen Tools

# 128 お気に入りのキッチンツールとおうちご飯, 秋の週末献立【暮らしと食のvlog】: Favorite Kitchen Tools

The autumn sky is clear and refreshing. The sun shines low through the window in the morning, making it the perfect place to bask in the sun. By the way, autumn, the perfect weather for shopping, has arrived! Today, I’d like to introduce some of my favorite kitchen tools while I cook. This is a newly purchased rice bin made of paulownia wood. Paulownia wood has insect-repellent and humidity-regulating properties, making it an ideal material for storing rice. The lid can be removed for easy refilling or cleaning. It’s a product from azmaya. It can hold up to 5kg of rice. The saucepan is designed by Sori Yanagi. I use a 16cm milk pan and an 18cm saucepan. The 16cm milk pan is the perfect size for making soup for two people. I add 500ml of water and the equivalent of two turnips cut into wedges. I also add a pinch of salt, 1/2 tablespoon of chicken stock powder, and 1 tablespoon of sake. Today, I’m making a turnip, shrimp, and seaweed soup. When the turnips are soft, add about six peeled shrimp. Add a handful of dried seaweed and it’s done. The living room is a popular spot thanks to the warm sunshine today. It’s fascinating how cats change their habitat depending on the season, isn’t it? My favorite bamboo strainer is from Matsunoya. It’s made from Gunma madake bamboo and is very durable. The double-handled pot I use for boiling noodles and vegetables is also designed by Sori Yanagi. Among them, I use the shallow 22cm one. Muji’s salad bowl has a wide mouth and is easy to use. It’s great not only as a plate but also for cooking. Today, I boiled mizuna, which is delicious this coming season. I topped it with dried small sardines and later drizzled with soy sauce. The rice cooker I’ve been using for a long time is a Banko-yaki earthenware pot. It was a gift. so I can’t be too specific about the brand. It can cook up to 5 cups (16 cups). I don’t own a rice cooker, so I often cook rice in bulk and freeze it. When I’m in a hurry, I sometimes cook rice in a frying pan. Noda Horo’s enamelware trays are a great way to keep a few on hand. I have three sizes: 21-slot, 18-slot, and 15-slot. They don’t come with a drainer for deep-frying, so I had to buy one separately. Therefore, I searched for and purchased one myself. I use the 21-slot one the most, so I have two. Today’s main dish is an Okinawan dish using wheel-shaped wheat gluten. I’m making a stir-fry called “fu-chanpuru” with plenty of autumn vegetables. I use a cypress cutting board. It’s 45cm wide, 30cm long, and 3.3cm thick. I purchased one from Aomori Hiba Craft. I used carrots, green onions, lotus root, and wood ear mushrooms. I soaked the wheel -shaped wheat gluten in water and squeezed it thoroughly. Tear it into bite-sized pieces and add one egg. I season it with a little salt and pepper. I mix well to absorb the egg into the wheat gluten. My favorite frying pan is a Nakao aluminum one. I have several, but this one is a 24cm one. It conducts heat evenly, keeps the temperature stable, and is very easy to use. It makes me feel like I’ve mastered stir-frying, so I highly recommend it. It’s Teflon-coated, so food hardly sticks. After frying the tofu, remove it from the frying pan. Add two bite-sized pieces of thinly sliced ​​pork belly. Then, add the tough root vegetables, starting with the tough ones, and cook through. You can also blanch the wood ear mushrooms before adding them, which is recommended as it reduces the earthy smell. 1/2 teaspoon of Somi Shantung and a little salt and pepper. Add the wheel-shaped tofu and stir-fry until done. It’s delicious as is, of course. However, adding bonito flakes adds a more authentic flavor. Winter mackerel is so fatty and delicious. Today, I’m going to grill it with salt and then add it to rice balls. I’ll also add my favorite pickled vegetables. I often get questions about this round cutting board in the comments. I bought it a long time ago at a furniture and interior design store called NITORI. Remove the bones from the mackerel and flake the flesh. Add about 500g of rice. Chopped pickled onions add a nice flavor and texture. When making onigiri, add salt to taste. This is a very common tool in our home. It’s a KINTO pickle bowl. It’s medium size. I love its frosted glass appearance. Today I made curry cauliflower pickles. It’s super easy; just add turmeric to the pickling liquid. Serve the reheated soup and today’s lunch is ready. Autumn is the season for delicious, hearty meals. This kind of meal is also healthy, so it’s all good. Nanachi has his face stuck in the corner of the table for some reason. lol Today’s soup is just our taste. Surprisingly, my husband liked the pickles . They’re curry-flavored, so he said they’d be delicious with curry. lol I harvested this year’s ginger, which I’d been growing in the shade of my morning glory leaves. Initially, I was worried it would sprout slowly. And sure enough, the plants didn’t grow very well. What is Torachi staring intently at? It seems pigeons are flocking to the sansho berries I left on the tree. They seem to enjoy this spicy food without a care in the world. It’s surprising. I only managed to harvest a small amount of ginger, so I’ll cherish it. I’m making ginger scones for this week’s snack and breakfast. My food processor is a Yamamoto Electric product. It’s very powerful and has a convenient cleaning mode. Add 200g plain flour, 40g brown sugar, 2 teaspoons baking powder, and the equivalent of two teaspoons of tea. Add 70g salted butter and blend until crumbly. 2 cloves grated ginger and 50ml milk. Using a food processor, the kneading process is instant. This method makes making scones and cookies so easy, I often use it. Wrap in plastic wrap and let it rest in the refrigerator for at least an hour. I plan to leave it until tomorrow, since I want to eat freshly baked bread in the morning. I’m checking the growth of Nanachi’s nails. My usual routine is to brush her as a thank you. She’s beautiful today, too. Torachi likes feather toys. I eat a hearty meal after exercising. It’s another peaceful day at Nana-Tora’s. We’re about ready for dinner. My favorite salad spinner is from Iwaki. It comes with two lids, one for heating in the microwave and one for draining,and a colander. Today, I’m going to microwave some bean sprouts to make namul. This colander is also microwave-safe. So, like this, I can wash the vegetables and put them directly in the microwave. Once they’re done, I replace the draining part. I spin it around while it’s still warm to drain the water. This prevents the microwaved bean sprouts from getting soggy. I highly recommend this product because it makes salads and other dishes much easier to use. These are the dishcloths I always use when cooking. They’re from fog linen work. I love them because they have a simple pattern and are just the right thickness. I add chopped green onions to the cooled bean sprouts. Chicken stock powder, sesame seeds, salt, and sesame oil. Tear the Korean seaweed and add it. Your Korean seaweed namul with bean sprouts and green onions is ready. We recommend finishing it with a sprinkle of black pepper. Make a hearty soup with root vegetables. Wash the lotus root and burdock root thoroughly and cook them with the skin on. After cutting, soak in water to remove any bitterness. Place in a frying pan with sesame oil. Once the root vegetables have softened slightly, add 150g of ground pork. Add 700ml of water and simmer for a while. This is a mortar and pestle from Motoshige Pottery’s “Motoshige” brand. It has a rubber backing, making it very easy to work with. Today, we’ll be making dandan soup with plenty of ground sesame. For detailed ingredients, see the video description. Dilute the seasonings with the cooking water and return them to the pot. Finish with a drizzle of chili oil. This soup is satisfying and just the right amount of spicy. This cutting board is useful when it’s difficult to use a wooden cutting board, such as when cutting raw food. This product is from Tenryo-Manaita. Today, we’ll be using pork belly to make fried green onions. Sprinkle salt, pepper, and flour on the pork belly. Wrap the pork belly around the white part of the green onion. flour, egg, and breadcrumbs. After coating the onions in batter, deep fry them. The oil temperature is 180°C. They’re done when they turn golden brown. It tastes best when the green onions on the edges are slightly browned. Don’t forget to serve with grated mustard. Serve with tonkatsu sauce. The onions in these deep fries melt in your mouth and are delicious. This flavor is perfect with rice or beer. The root vegetable soup also has just the right amount of spiciness to warm you up. The onions I grow in my garden are almost ready to harvest. This year’s harvest is so good, I’m looking forward to it. What should I make with these onions? I’d love any recommendations. The next morning, I’ll have the scones I left lying around for breakfast. The granite rolling mat is from ST Craft. I like its size and stability. Roll out the dough to about 2.5cm thick. Then cut to your desired size. You can also cut out shapes using cookie cutters of your choice. Brush with milk to give it a glossy finish. Bake in a preheated oven at 180°C for 20-25 minutes, until the edges are golden brown. This is a newly purchased 18cm frying pan, also from Nakao Aluminum. It’s the perfect size for a single-serving omelet. Making two or three eggs like this makes it easy to work with. The eggs peel beautifully, so it’s incredibly easy to use. The runny omelets I make with it are absolutely delicious. That’s why I’m completely hooked on making omelets. The oven is filled with a wonderful ginger aroma. These scones are delicious even without any garnish. If you prefer them sweet, honey would be even better. I enjoyed a delicious breakfast with tea. I’ll also be preparing the soil in the area where the ginger was planted. I plan to plant broad beans there. I’m looking forward to seeing how well they grow this year. I’ll make furrows and mulch in the area where I previously tilled the soil. The sun is a little strong today, and it’s warm enough to make you sweat. I’m planting some vegetables that will be perfect for the coming season. I planted broccoli and a single cauliflower. These are precious green vegetables in winter, so I’m looking forward to seeing them grow. For lunch, I’ll use something my husband requested yesterday: curry. First, I’ll make the soup to serve with it. I sauté onions and pumpkin in olive oil. I add 300ml of water and simmer until soft. This curry is rich in spices and low in water. This is a 20cm cast iron skillet from River Light. It’s convenient for lightly roasting spices. As a spice enthusiast, this is an essential item for me. I grind the roasted spices in a mortar and pestle until they are powdered. I add the powdered spices and mix them together. I finely chop half an onion. I also slice four brown mushrooms. The large cast iron skillet is from the Puppy Brand series by Honma Seisakusho. First, I sauté the onions until they are soft. The cast iron skillet cooks quickly, so you can fry onions in no time. Add 2 cloves of chopped garlic and the spice mix. 300g of ground pork. Add canned mushrooms and chickpeas . 10g of butter, salt, and 1/2 tablespoon of consommé soup base. 2 tablespoons of ketchup and 1/2 tablespoon of honey. Stir until the liquid is gone and it’s ready. You can also use curry powder or curry roux. Blend the soup into a potage. I use a Russell Hobbs blender. I like the glass mixing bowl. Glass bowls don’t transfer odors and are easy to clean. Transfer to a small saucepan and reheat. Add 1 bouillon cube and a pinch of salt. 2 tablespoons of unsweetened peanut butter and 200ml of milk. This is a pumpkin and peanut butter potage. It has a rich, comforting flavor. I arranged rice, dry curry, and lettuce on a single plate. I also served curry pickles and pickled onions. Today’s curry is on the spicy side, so the mildness of the potage will be a welcome addition. The savory flavor of the mushrooms and the richness of the chickpeas complement each other well. This curry also pairs well with pickles. I also highly recommend adding peanut butter to the pumpkin potage. It adds richness, so be sure to try it. There’s one thing I always forget when eating curry: pickled radishes. They go perfectly with curry. I brought some out later and enjoyed them too. They were a perfect match and were delicious. As a kitchen enthusiast, I have a huge collection of favorite tools. So, I have many tools I’ve been using for a long time, some of which I don’t know where they came from. And there are many more I can’t cover in this video. If you have any questions about tools, please let me know in the comments. I’ll do my best to answer them. The evening winds are starting to feel quite chilly. I’m harvesting some herbs that have returned with the autumn season. I’ll use these for tonight’s dinner. I feel like finishing off my day off with a leisurely dinner. On days like this, I like to simmer dishes. This is especially useful when I need to grill and then simmer large vegetables. It’s a 30cm deep frying pan, also from Nakao Aluminum. It’s large enough to easily fit large pieces of cabbage. It’s perfect for winter stews. Today, I’m simmering a whole onion. I lightly brown it to bring out its fragrant aroma. In the remaining space, I’ll sauté pork belly and mushrooms. 700ml water, 1/2 tablespoon granulated consommé, and a little salt. Cover and simmer for 30-40 minutes, until the onion is soft. Kiwi is a fruit in season in winter. I eat it often to replenish my vitamins. Today, I’ll roughly mash it and use it as a dressing. Add a little salt and pepper, 1 teaspoon whole grain mustard, 1/2 tablespoon wine vinegar, and 1 tablespoon olive oil. This kiwi dressing is recommended for carrot slaw. I use this slicer when making slaw. It’s called Benriner, and you can attach any blade you like like this. It’s nice to cut it by hand and enjoy the uneven texture, but chopping it evenly like this improves the texture even more. I especially love making carrot slaw using a slicer. I toss the dressing well and it’s done. Having a skillet is always handy, isn’t it? I also purchased this from NITORI. Today, I’m making gizzard confit with herbs from my garden. Pour oil over the gizzard until it just covers the meat, then heat over very low heat. Cooking it slowly like this helps it become tender. I sprinkle parsley on the whole stewed onion for color. If you like something rich, topping it with cheese is also delicious. A relaxing autumn dinner is ready. This week, my husband’s selection was curry! It was a weekend spent cooking surrounded by his favorite kitchen tools. I had a lot of fun filming this video. Autumn is a fun season with lots of sales. I hope it was helpful for your shopping. Have a wonderful weekend.

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【エビとかぶとのりのスープ】
　かぶ　2個
　えび　6尾
　ばらのり　ひとつかみ
　水　500ml
　酒　大さじ1
　顆粒鶏ガラスープの素　大さじ1/2
　塩　少々

【さばと柴漬けのおにぎり】
　ご飯　1合
　さば　1/2匹
　塩　少々
　柴漬け　適量

【秋野菜のフーチャンプルー】
　車麩（小さめのもの）　4個
　卵　1個
　塩胡椒　少々

　レンコン　50g
　にんじん　1/3本
　長ネギ　1本（白いところのみ）
　キクラゲ　4枚
　豚バラ薄切り肉　2枚
　創味シャンタン　小さじ1/2
　塩胡椒　少々
　鰹節　適量

【ジンジャー紅茶スコーン】
　薄力粉　200g
　きび砂糖　40g
　ベーキングパウダー　小さじ2
　有塩バター　70g
　紅茶　ティーパック2袋分
　牛乳　50ml
　おろし生姜　2かけ分

＊180度に予熱したオーブンで20～25分焼く

【もやしと小ネギの海苔ナムル】
　もやし　1袋
　小ネギ　5本
　韓国海苔　7枚
　いりごま　大さじ1/2
　ごま油　大さじ1/2
　顆粒鶏ガラスープの素　小さじ1/3
　塩　少々
　ブラックペッパー　少々

【根菜担々スープ】
　レンコン　50g
　ごぼう　100g
　豚ひき肉　150g
　水　700ml
　白いりごま　大さじ2
　黒いりごま　大さじ1
　豆板醤　小さじ1/2
　甜麺醤　小さじ1
　創味シャンタン　小さじ2/3
　ラー油　少々

【長ネギ巻きフライ】
　長ネギ（白いところ）　2本分
　豚バラ薄切り肉　200g（6枚）
　薄力粉　適量
　塩胡椒　少々
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　パン粉　適量
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　塩　少々

＊スパイス
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　ブラックペッパー　小さじ1
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【丸ごと玉ねぎのスープ】
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　ゴールドキウイ　1個
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　粒マスタード　小さじ1
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【砂肝のコンフィ】
　砂肝　8個
　ニンニク　2かけ
　塩　少々
　タイム　2本
　ローズマリー　1本
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お買い物が楽しい秋😆いつもご質問いただく台所道具を少しだけご紹介します！
秋の味覚満載の、いつもの我が家の食卓もご一緒に✨
のんびり時間にぜひお付き合いいただけましたら嬉しいです☺️
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。

A warm kitchen and autumn flavors. Let’s enjoy the season together, one meal at a time. 🍁

#ぬしキッチン #夫婦の暮らしと菜園 #4K