【産後3ヶ月の現実】1ヶ月更新できなかった理由をお話しします| Why I couldn’t update for a month

【産後3ヶ月の現実】1ヶ月更新できなかった理由をお話しします| Why I couldn’t update for a month

Hi, I’m Touko-san. I’m a mother of six. It’s been three months since I gave birth. This time, everything didn’t go as planned. The baby took all my nutrients during pregnancy and delivery, and I ended up with a compression fracture in my hip due to post-pregnancy osteoporosis. Are you okay? Actually, it’s been a month since I last filmed this video. Don’t cry. I was finally able to move again, but then I sneezed and strained my hip again. The pain was so severe I couldn’t even go to the hospital, and I was bedridden for about a month. Can you wait a moment? Are you sleepy? It’s about time. I cried this time. I was finally feeling better, but now I’m back to square one, and my hip is even worse than when I first hurt it. I can’t do any of the things I used to do, like childcare or housework. I just lie in bed and sleep. I’m so grateful to my husband and children for their support during that time. I’m finally able to do light housework again. It took three months to fully recover. I’m so worried I might burst into another big sneeze in the meantime. Once my hormone balance returns, things should gradually get better. My kids are able to relax during the day thanks to their school and after-school care. The family support staff also take them to and from kindergarten, which is really helpful. Since I gave birth to my first child 12 years ago, childcare support programs have expanded. Childcare allowances have increased, kindergarten is now free, medical care for children is free, and high school will soon be free as well. Having many children is truly helpful. However, rising prices and the rising cost of rice are putting a significant strain on household budgets. I thought rice prices would drop after the new harvest, but they’re skyrocketing. All right. Anyway, for dinner tonight, I’m making chicken breast sticks and broccoli with perilla salad. I’ll also be making dried daikon radish with plum and shiso dressing. I’m going to make some easy-to-make, budget-friendly dinners. First, I’m out of dried sardines for miso soup, so I’ll restock them. Remove the heads and guts of the dried sardines and soak them in water. While miso soup with bonito and kelp has a refined flavor, miso soup with dried sardine stock is also delicious. It’s easy to make, so I recommend it. My grandpa made kiriboshi daikon radish. When we harvest a lot of daikon radish, we make kiriboshi daikon radish for preservation. Soak them in water. First, I’ll make a broccoli perilla salad. I brought some perilla oil that I’d been storing in the refrigerator. Perilla oil oxidizes very quickly, so I wrapped it in aluminum foil and protected it from light. It has a fragrant perilla flavor and is rich in healthy omega-3 fatty acids. It also improves blood flow and relieves fatigue. Today, I’ll make a dressing using perilla oil. Perilla oil is very sensitive to heat, so avoid heating it when used as a frying oil, as it will oxidize. I use it in dressings and as a drizzle in soups. It’s best to store it in the refrigerator and use it within one month. I plan to use it up quickly. The kids don’t like the broccoli stalks, but I don’t want to waste them, so I boil them together. Boil them in salted water for about a minute. I haven’t been able to cook for a while, so my husband and kids have been making them for me. I’ve been eating mostly carbohydrates like udon, ramen, and fried rice. It’s been a while since I’ve had a craving for vegetables. Please wash your hands. When you get home. Ready, set, go. The youngest kids are home. Okay. What’s wrong? They’re crying. Twilight crying. They’re not making much progress on cooking dinner. They’re not crying. Wait a little longer. No good. When in trouble, use a pacifier. It doesn’t seem to work. Pat me on, hold on. They wo n’t stop crying . Ao -chan, please. Please. It’s your turn to rock. Here we go . To make the broccoli with perilla dressing, use perilla oil and vinegar. A little salt. Okay . They won’t stop crying. This is a problem. He won’t stop crying. Okay, wait a moment. This is delicious on its own, but I’ll tear up some seaweed and add it. All that’s left to do is mix it in. The perilla oil helps the broccoli absorb its nutrients. Okay, shall I hold him? No. Are you sleepy? Does he need a diaper? He can’t bend, so holding him is a struggle. Hey, hold him for a bit. Huh? He won’t stop crying. I think he’s stopped crying. I changed his diaper. He’s not crying anymore . He’s starting to laugh a lot. Please do n’t cry. Oh. Oh. Oh. Is he talking? Okay, let’s continue. The broccoli perilla salad, with the aroma of perilla oil and the seaweed flavor, is complete. I’m going to blanch the dried daikon radish that I’ve soaked in water in hot water so that it’s easier for the kids to eat. I’m rummaging through the freezer. Ice cream the kids made. Frozen yogurt ice cream. だそうです! English: Is it delicious? Yes , I think Ao-chan has finally fallen asleep. She’s asleep, finally. She’s quiet now. She’s sucking her pacifier. Is she sucking her pacifier? She’ll probably fall asleep. It’s already evening. She’s sleepy. That’s right. Apparently she put milk on the bottom and yogurt on top. What, milk and yogurt ice cream? Yes. Ice cream is delicious even in autumn. For Christmas. Christmas? Why? Well, she always gives me toys, so I’m going to write her a letter. I’m going to stick it on the wall. Huh? But where do you always put it? Where do you put it, Santa? Don’t you put it by the tree? I want to stick it here. Oh yeah, I’m looking forward to it! Yes! It’s delicious! I had a dream this morning. Right, what was I dreaming about? Um… I julienned the cucumber to mix with the kiriboshi daikon radish. I added salt to draw out the moisture from the cucumber. That’s good. There ‘s honey inside. Huh? You put honey in the ice cream? Yes! Just a little, but it’s difficult. Grandpa’s kiriboshi daikon is crunchy and delicious, so all the kids love it. Sometimes we simmer it, but more often we make it into a salad. Chinese-style salads and kiriboshi daikon salads tossed with mayonnaise and ponzu sauce are also delicious. This? This seasoning! Huh? Do you know what this is? Is it yukari? It’s shiso, shiso. Huh? When I made umeboshi. Ah, that’s it. I put the shiso in a food processor and made it into furikake. It’s a furikake made from dried red shiso used to pickle umeboshi. Today I’m going to mix it with homemade umeboshi shiso furikake. Dried daikon radish and cucumber dressed with plum and shiso. You can also make this with store-bought shiso furikake. Homemade shiso furikake has a strong plum flavor, making it exceptional. I have a feeling this will be gone in an instant. I’ll add a little more. Can this be used as furikake? Yes, it can be used as furikake. Hey, do you want to taste that? Are you tasting it? That. She’s crying again. Yes, it’s delicious! I could eat it twice. Delicious! Delicious? Yes, delicious! I can’t stop tasting it. Delicious? Yes! The best in the world! Delicious? It’s delicious! Do you want more? I can smell the delicious aroma of dried sardine stock. I pull out the dried sardines. Look, it’s cold. Huh? You look like you’re dressed to be quite warm. Eh? It’s cold. Is this cold? It looks quite warm. Today’s miso soup ingredients are carrots and cabbage. These are leftover vegetables from the fridge. Mom? Huh? She’s not coming home. Yeah. I wonder where she’s wandering. It’s almost time for the elementary school kids to go home, but she’s taking a long time to come back. It’s miso! They’re all coming home with their friends, so I think it’ll be fine, but the sun is setting earlier, so I’m worried. Finally, I’ll make chicken breast yakiniku sticks. I’m not wearing an apron. This is a super easy side dish: cut chicken breast into sticks, grill them, and then coat them in yakiniku sauce. Chicken breast tends to get tough when grilled, but cutting them into sticks cooks them quickly, resulting in plump, crispy meat in a short amount of time. This cut is easy for kids to eat, so it’s also recommended for lunch boxes. Once cut, place them in a plastic bag and rub in the seasonings. Season the chicken breasts with salt: 1/2 teaspoon salt and 2 teaspoons sugar. Sugar has the ability to trap and retain moisture within the meat. Ah. Rub a little sugar into the dough during prep to keep it fluffy after baking. If possible, I recommend leaving it for about 15 minutes after this to make it even more moist. Frying pan. Next, coat the chicken breasts in batter. It was flour. Oh no, I’m out of potato starch. I was supposed to coat them with potato starch, but I ran out. Potato starch is often used for thickening sauces and batters, so it runs out quickly. Instead, I use rice flour. Rice flour batter is crispy, light, and delicious even when cold. It also coats yakiniku sauce well, so the flavor is well-balanced. I always keep this rice flour on hand, and I often use it in place of plain flour to thicken okonomiyaki and other dishes. Apparently, the trains are stopped. Huh? Yes, the trains are stopped, so they can’t go home. I thought they were just taking a detour…that’s a problem. I thought the kids weren’t coming home, but it turns out the trains are stopped. I didn’t let my child have a smartphone, so I got a call from a friend’s mom. All you need to do is grill the chicken breasts until they’re crispy on both sides. Even if you cook it carelessly, the yakiniku sauce will hold everything together at the end, so it’ll be fine. We always use Jojoen’s yakiniku sauce. My husband buys it. It’s hard to buy good meat, so I feel like we need a good yakiniku sauce. Yakiniku sauce is packed with the flavors of soy sauce, garlic, apples, and more. This one bottle is all you need to decide the flavor. I’m going to put this on a plate, so can you open up the plate? You’ve been snacking , haven’t you? There’s almost no meat left. You sneakily snacked. And then you fell asleep. Are you okay? Yeah . It’s okay if it’s a bit much. Can you? Sure. Okay! How many bottles per person? Be careful. 2. My youngest daughter helped me. Count them and arrange them. 1, 2… Finally, broccoli and… Eh? Broccoli? Dried daikon radish. Broccoli isn’t my thing. Welcome back ! Are you OK? Welcome back, you’re late. The older kids are back. Did their car break down? It wouldn’t start? Right. I was already wondering where they were wandering. Their car broke down. It seems their friend’s mother gave them a ride. Dinner was later than usual, but I’m relieved they got home safely. Now, I’ll hurry and serve the food. I’m going to make dinner, so put your bags away, okay? Is that okay? Whenever the siblings are together, they start fighting. Big sister is in charge of miso soup. My son is in charge of rice. Today, I made grilled meat-flavored chicken breast sticks, which the kids love, with two easy side dishes. Their moods were lifted by their older sisters’ cuddles. Now, let’s all have dinner together. Let’s eat. It’s finally time for dinner. Ao-chan has finally had her meal. Oh, milk. It might still be a little hot. Uh, can’t we eat together? Ah, wait just a little longer. Delicious! Huh? What’s delicious? Is the meat delicious? Hmm? Yakiniku? Yakiniku flavor. The kids love the yakiniku flavor too. Grandpa’s dried daikon radish is crunchy. It’s umeboshi plum. Shiso. The plum flavor fills your mouth. Delicious! Delicious! This is delicious, Mom. Thank you, you’re eating so neatly! Yes! Thank you for watching until the end. If you enjoyed this video, please like and subscribe. See you in the next video.

３男３女の子育て奮闘中。
今日も大家族ご飯を作ります。
手作りご飯はやっぱり美味しい！

I’m Japanese.
I bring up five children in Japan.
These videos are cooking diary.

00:00　生後３ヶ月経ちました
03:21 晩御飯作り（下準備）
04:48　ブロッコリーのえごまサラダ　
10:44　切り干し大根の梅しそ和え　
15:11　味噌汁
16:50　鶏むねスティック　
21:00　完成！いただきます！

＜ブロッコリーのえごまサラダ＞
ブロッコリー　１房
海苔　適量
えごまオイル　大さじ1
酢　大さじ1
塩　適量

＜切り干し大根の梅しそ和え＞
切り干し大根
きゅうり
梅しそふりかけ　適量

＜鶏むねスティック＞
鶏胸肉
塩、砂糖
焼肉のたれ

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体は食べたものからできている。食事と遊びを大切に。
ひらり家のご飯を作る日常です。
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