# 134 毎日のごはんで風邪知らず, 温活と旬の野菜で整える冬の体【暮らしと食のvlog】Seasonal Healing Meals

# 134 毎日のごはんで風邪知らず, 温活と旬の野菜で整える冬の体【暮らしと食のvlog】Seasonal Healing Meals

The morning sky is very beautiful today. The mitsuba I planted in early autumn has grown a little. Pick a few good-sized ones for breakfast. This herb is a valuable addition to winter, when Japanese cuisine becomes more popular. Working in the kitchen with Director Nana-Tora’s. These days, the mornings get really cold. I want to warm myself up with my favorite Odamaki-Mushi. Odamaki-Mushi is a Japanese style steamed egg with udon noodles. The thickness of the chawanmushi keeps you warm from the inside out. Warming up in the morning is also expected to boost your immunity. The key is to make the dashi the day before and keep it chilled. 2 eggs, 1/3 teaspoon salt, 2 teaspoons light soy sauce. Add chilled dashi stock in an amount three times the volume of the eggs. Steamed egg is surprisingly easy to make if you have the dashi stock ready. It feels like a treat and makes me look forward to the morning. Morning Odamaki Mmushi- Please try it! I didn’t have a large steamer, so I used the water bath method. Pour boiling water into the bowl until it is about half full. Cover the lid with a cloth to prevent water droplets from dripping. Start with medium heat, then reduce to low heat once it boils. Steam for 10 minutes over the same heat. When the kitchen has warmed up due to the humidity and temperature of the steam, The long-awaited steamed Odamaki-Mushi is ready. If you stick a bamboo skewer into it and no cloudy liquid comes out, it’s ready. The bowl is also hot, so be careful when eating. Sprinkling some yuzu peel on top will enhance the aroma. When the room is warm, It’s meal time for the Nana-Tora’s! The sun is shining and it looks like it’s going to be a perfect day for a nap. A barren flower bed where whatever I plant is eaten by insects. It’s getting colder and insect activity has subsided. I bought some Mizuna seedlings that were on sale. I don’t care if this doesn’t work. I’m planting it as an experiment. Watercress. This was also planted quite late. The radishes I was looking forward to harvesting in the garden have finally arrived. How is it going this year? The straightest and longest radish ever!! This is a very satisfying result… I can’t help but praise myself. Three are used as traditional pickles. Wash thoroughly and dry in a well-ventilated place. It’s more convenient to eat small amounts at a time. This year I decided to cut it in half and dry it. Let it dry in this state for 10 days to 2 weeks. Preparing food for cold weather makes you appreciate the harsh winter. It’s wonderful and has a sophisticated charm. One of the ones I pulled out today There were insect bites like this. I want to use this up quickly, so I’ll have it for today’s meal. There is plenty of edible part to eat if I avoid the worm-eaten parts. After all, radish is best used in soup. I’ll make my favorite Ishikari soup. Daikon radish and carrots, cut into 5mm thick slices. Salted salmon bones, also cut into bite-sized pieces. 700ml kelp stock that has been left in the refrigerator overnight. Simmer over low heat until the root vegetables are soft. Potatoes are essential and should be added later to prevent them from falling apart. Cut our green onions diagonally. Once the radish and carrots are soft, skim off the scum. Add potatoes and cook again until soft Once the potatoes are cooked, add the green onions. Add 2 tablespoons of miso to taste. Use miso sparingly as it contains salted salmon. Radish leaves have a higher yield than radishes. I chop it and use it as a classic rice topping. Add oil to a hot frying pan all at once and heat over high heat. Stir-fry until fragrant and softened. Today’s flavor is Mentaiko. 2 pieces, skin removed and torn apart. 2g dried bonito flakes, Mentaiko. Stir-fry briefly to cook the Mentaiko thoroughly. This is rich in vitamins, so it’s a good idea to keep it in your fridge. It will also help prevent colds in the coming season. As the end of the year approaches, our family is on high alert for colds. Add parsley to your omelet to increase its nutritional value. Add dried shrimp, which is rich in calcium. A combination for days when you want to feel in shape. Season with a little sugar and salt You can also make omelets in an omelet pan as is. And you can also make it omelette style with cheese inside. There are plenty of Japanese and Western arrangements There is freedom to adapt it to anything. Make my favorite side dish using the outer leaves of Chinese cabbage Cut the large leaves in half. And cut into thin strips about 5mm wide and rub with salt. Rinse off the salt and squeeze out the water thoroughly. Harumaki wrappers, well-squeezed Chinese cabbage, and salted kelp. Just top with pizza cheese and wrap. Press down and roll as tightly as possible. Seal the end of the roll with flour dissolved in water. In a frying pan with plenty of oil Place the closed side down and fry. Roll it until it turns golden brown all over and is done. The skin is crispy and the flavor of Chinese cabbage and salted kelp makes it juicy. The mellowness of the cheese is also a perfect match. Reheat the soup and enjoy a warm lunch. Ishikari soup is served with butter and powdered Sansho pepper. A nutritious winter meal to ward off colds. Ishikari soup has a rich flavor that will warm my stomach. The homemade powdered Japanese pepper gives off a lovely, nice aroma. The radish leaves are not very fibrous either. I am proud to say that this is the best radish I have ever grown. Winter vegetables can energize the body from the inside. I feel a mysterious power. Yuzu season has arrived again this year. I found a large pack in the farm section. Let’s start making yuzu tea base. It smells so good! Separate the skin from the flesh and chop the skin as finely as possible. The skin becomes bitter when heated, so be sure to boil it thoroughly. It is not as bitter as sweet oranges or hassaku oranges. So it’s okay to boil it for a little less time. Boil for about 2 minutes and then transfer to cold water. You can boil and drain as many times as you like. It’s bittersweet if you do it just once. After repeating this process two or three times, the bitterness will be almost gone. Then squeeze out the water and place in a small saucepan. Squeeze the fruit using a juicer. Remove the juice and add it to a small pot. The amount of sugar is 60% of the weight of the fruit and juice. If you use white sugar, it will turn out a beautiful yellow color. Mix well and heat over high heat. Once the sugar has completely dissolved and the mixture has thickened, Pour into a clean storage jar while still hot. It’s delicious whether you mix it with hot water and drink it, or spread it on bread. I bought a winter bed and it worked right away. It became Nanachi’s favorite. Torachi is still at an age where he wants to play. In the evening, clouds appeared and it suddenly became cold. On cold days, stewed radishes are a delicious addition to any meal. Radish, onion, and pork loin. Make Singaporean-style medicinal stew. Place the pork loin in large pieces into a large oiled pot. Lightly brown the surface and add the radish and onion and mix lightly. Cover and steam a little over low heat. Condiments include garlic, ginger, and the green part of green onion. Add star anise and a cinnamon stick if you have them. It is recommended as it will give you a more authentic and fragrant taste. 700ml water. Add the seasonings and simmer over medium heat. Simmer the radish slowly until it becomes soft and melts. Steam rises from the stove as well as the pot. The room became warm and gentle. Another dish to help with winter ailments. Make rice cooked with taro and ginger. Sticky taro is good for recovering from fatigue. If you continue to boil it like this, it will boil over. Rub the salt thoroughly to remove the slime. Wash with water and drain the water. 2 cups of rice, 300ml of water. 2 tablespoons sake, 2 tablespoons soy sauce. 2 cloves of ginger, julienned 3 large taro. Cook rice as usual and steam it a little longer. Radish and pork simmered for about 40 minutes. Remove the green onions and spices now. 3 tablespoons soy sauce, 3 tablespoons oyster sauce. Bring to a boil and then turn off the heat. Let it sit for a while to absorb the flavor. Another hearty and satisfying dish made with Sendai gluten. Cut into appropriate thickness and soak in water. Celery is rich in vitamins and pairs well with miso. 1 tablespoon white miso, 1 tablespoon sake, 1 tablespoon soy sauce. Today’s miso stir fry with a sweet miso sauce. Squeeze the water out of the Sendai gluten and split it in half. Sprinkle potato starch evenly over the whole. This will give it a crispy outside and chewy inside texture. Fry it crispy in a little more oil. It tends to stick easily, so roll it frequently. Once the Sendaifu is crispy, add the celery and stir fry. Sauté the celery until it softens a little. Pour in the sauce and cook over high heat to evaporate the water. It’s rich and satisfying despite not using meat. The crunchy texture of the celery also stimulates the appetite. The taro rice was just cooked. Plenty of green laver for flavor. Mix the whole thing roughly and it’s done. The thickness of the taro makes it easy for the rice to burn. That’s another fragrant and delicious point. Our burnt rice is also hot and steaming hot lol I reheated the medicinal stew, which had a well-blended flavor. Recommended toppings include green onions, chives, and coriander. A menu to gently warm our body in winter. The highlight of the day is the homemade radish. Even when cut into large pieces, it remains soft and melt-in-my-mouth. The umami of radish and the aroma of medicinal food make this a very tasty dish. The meat is tender because it is simmered slowly. Ginger and taro rice and Sendai gluten stir-fried with miso was deeply flavorful and delicious. The next day was very nice weather. In the clear morning air, open the window a little to ventilate. The quince syrup I made some time ago is about ready to drink. Carefully extracted quince extract. This syrup is made without heating, so you can expect great results. Strain the remaining pulp through a colander and transfer it to a storage jar. It may ferment, so store it in the refrigerator. Today I’ll try the yuzu tea from yesterday. Original Yuzu and Quince Hot Drink. Feel free to blend your own homemade syrup to suit your taste. It’s also fun to make your own drinks. Well, today’s brunch is tortillas. 30g strong flour, 30g whole wheat flour, 90g plain flour. Pinch of salt, 15g olive oil. Add 70ml of lukewarm water and stir it around with chopsticks. Once it comes together, knead it with your hands until it becomes smooth. Tortillas are like unleavened bread. Once kneaded, cover with a damp cloth and let it rest for 30 minutes. It’s also nice that you can make it in a short amount of time. Today’s tortilla is wrapped with ingredients. I decided to enjoy it like a salad wrap. We start by making the yuzu-flavored ginger pork filling. 1 tablespoon sake, 1 tablespoon mirin, 1 tablespoon soy sauce. 1 tablespoon of the yuzu tea I made yesterday. 1 piece of grated ginger, 1 piece of grated garlic. Rub it well into the meat. You can also fry the meat and then pour the sauce on. But today I want to make the meat tender. So I decided to let it soak in the sauce for a while. Remodeling shelves into bunk beds has been a big hit. It’s a cute sleeping pose. I have a lot of home-grown green onions, so I’m eating them all the time. Use it instead of onions for a richer flavor. In a pan with olive oil. Stir-fry slowly over low heat to bring out the sweetness. Chinese cabbage and Japanese taro. A potage with a slightly Japanese feel. Add the Chinese cabbage stem side to the small pot. Once softened, add the tips of the leaves and stir fry well. I used the same method as last night for the taro, removing the slime with salt. It is convenient when you want to avoid the hassle of pre-boiling. Once the Chinese cabbage has softened, add the taro. 300ml water (be careful not to boil over). Cook over low heat without the lid on. I want to add one dish next to the salad wrap. Easy and delicious cocotte eggs, my favorite. In a cocotte with the inside greased. Just cut up your favorite ingredients and add them in. Just crack an egg over the toppings and bake in the toaster. Today I also added some leftover sun-dried tomatoes. Cheese is a must, put lots on. Once the taro is soft, blend it in a blender until smooth. A little salt and pepper, 1/2 tablespoon consommé soup base. 150ml milk. A truly delicious potage is ready. Divide the tortilla dough into 4 equal parts. Sprinkle flour on it and spread it very thinly. The key is to stretch it to the very edge of breaking. Spread it in a lightly oiled frying pan and cook over high heat. Cook on both sides until lightly browned and done. Be careful not to overcook it as it will crack. Now that the tortillas are ready, it’s time to prepare the meat. Fry in a frying pan until the water evaporates. Now is the time to put the cocotte eggs in the toaster. While baking, prepare the salad wraps. Ginger pork and very thinly shredded Chinese cabbage. It’s okay if it tears a little, just wrap it tightly. Wrap it in cooking paper and leave it for a while. The dough will settle and won’t crumble. Cocotte eggs are ready when the cheese is browned. Cut and serve salad wrap. Try adding mayonnaise to your ginger pork to change up the flavor. The potage has a gentle taste. So finish with a little black pepper. It has a nice tangy flavour so please give it a try. A salad wrap lunch with plenty of meat and vegetables. The yuzu flavor is soft and fragrant. It’s delicious. I also highly recommend the simple cocotte eggs. Made in a heat-resistant silicone cup, It’s easy to put in your lunch box and is recommended. Like a plate at a cafe. It was a slightly stylish brunch time. The long-awaited Nana-Tra time. It’s soft and fluffy. In winter the sun sets quickly. In the evening, which somehow feels a little sad. Make moist and delicious stewed Chinese cabbage. A generous pile of Chinese cabbage in an 18cm saucepan. Packed to the brim. 2 pieces of fried tofu, pour boiling water over them to remove excess oil. Just pile it on top of this mountain of Chinese cabbage. Cook slowly over low heat to bring out the flavor and sweetness. 1 can of clams (65g) with juice, 1 tablespoon of sake. Once steam starts to appear, close the lid tightly and simmer. Easy and addictive radish cooked with a peeler. Add 1/3 teaspoon of salt to 100g of daikon radish and rub well. Red and white yuzu pickles made with daikon radish and crab sticks. Juice from 1 yuzu, 1 teaspoon yuzu
tea, 2 tablespoons dashi stock. Do not rinse the salt off the radish, just squeeze out the water and add it. Mix with large pieces of crab sticks. A beautifully colored yuzu salad. It’s a recommended dish for the coming New Year. When the boiled Chinese cabbage is reduced to about half its original volume, Adjust the flavor with a little salt and light soy sauce and it’s done. Let it sit for a while to let the flavors blend. The main dish is lotus root. Place the skin in a plastic bag and pound it with a pestle. I think there are some parts that fall apart. It’s fine as is. Add potato starch and coat. Shelled vannamei shrimp, tail tip removed. Make a slit in the back and remove the filling. Season with a little salt. Make sure to apply oil to the corners to prevent it from splashing. Sprinkle with potato starch. Deep fried shrimp in plenty of oil. The appeal of vannamei shrimp is that you can eat the whole shell. Remove the shrimp from the grill and fry the lotus root. The small pieces that come out when you hit it and break it are actually treasures. The potato starch helps it to hold together. And it’s so delicious because it gets so crispy. 10g butter, 2 cloves of minced garlic. Add chopped parsley and sauté until softened. Add the shrimp and lotus root back in and stir fry. A splash of soy sauce is the key to the flavor. Japanese-style garlic shrimp with lotus root. Grilled rice balls made with taro rice. Lotus root, garlic, butter and soy sauce is a surefire combination that’s consistently delicious. This week’s my husband’s selection is Garlic Shrimp. The delicious simmered Chinese cabbage and pickled vegetables have a comforting taste. It was a menu that warmed both the body and soul. It’s cold season, so please take care of yourself. I hope the rest of 2025 will be fun too. And I hope to see you again in the next video

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【小田巻蒸し】
　うどん　1玉
　かまぼこ　6切
　鶏もも肉　100g
　みつば　適量
　卵　2個
　だし汁　360ml（卵の体積の3倍）
　塩　小さじ1/3
　薄口醤油　小さじ2
　柚子皮　少々

【石狩汁】
　塩鮭のかま　250g
　大根　1/4本
　人参　1/3本
　じゃがいも　2個
　長ネギの白い部分　1本分
　昆布だし　700ml
　味噌　大さじ2
　バター　少々
　粉山椒　少々

【大根葉と明太子のふりかけ】
　大根葉　1本分
　明太子　2本
　鰹節　2g
　醤油　少々

【パセリと小エビの卵焼き】
　卵　3個
　パセリ　1/2束
　乾燥小エビ　大さじ2
　塩　少々
　砂糖　少々

【白菜と塩昆布のチーズ春巻き】
　白菜（外側の葉）　2枚
　塩　少々
　塩昆布　少々
　ピザ用チーズ　適量
　はるまきの皮　6枚

【大根と豚肉のシンガポール風煮込み】
　豚ロースブロック肉　400g
　大根　1/3本
　玉ねぎ　1個
　生姜　2かけ
　ニンニク　2かけ
　長ネギの青いところ　1本分
　八角　1個
　シナモンスティック　1本
　水　700ml
　塩　少々
　オイスターソース　大さじ2
　醤油　大さじ3

【里芋と青のりの炊き込みご飯】
　米　2合
　里芋　3個（大）
　生姜　2かけ
　水　300ml
　酒　大さじ2
　醤油　大さじ2
　青のり　大さじ2

【仙台麩と長ネギの味噌炒め】
　仙台麩　30g
　セロリ　2～3本
　片栗粉　適量
　白味噌　大さじ1
　酒　大さじ1
　醤油　大さじ1

【全粒粉入りトルティーヤ】
　薄力粉　90g
　全粒粉　30g
　強力粉　30g
　塩　ひとつまみ
　オリーブオイル　15g
　ぬるま湯　70ml

【柚子茶入り生姜焼き】
　豚ロース薄切り肉　200g
　レンコン　1/2節（小）
　ニンニク　1かけ
　生姜　1かけ
　酒　大さじ1
　みりん　大さじ1
　醤油　大さじ1と1/2
　柚子茶　大さじ1

【里芋と白菜の和風ポタージュ】
　長ネギの白いところ　2本分
　白菜　3枚
　里芋　5個（小）
　水　300ml
　牛乳　150ml
　塩胡椒　少々
　顆粒コンソメスープの素　大さじ1/2

【ココットエッグ】
　卵　2個
　マッシュルーム　2個
　ベーコン　適量
　ドライトマト　少々
　ピザ用チーズ　適量
　胡椒　少々
　オリーブオイル　適量

【白菜とアサリの旨煮】
　白菜　小さめの葉5枚くらい
　アサリの水煮缶　1缶（65g）
　油揚げ　2枚
　酒　大さじ1
　塩　少々

【大根とカニカマの紅白柚子なます】
　大根　100g
　塩　小さじ1/3
　カニカマ　70g
　柚子果汁　1個分
　柚子茶　小さじ1
　だし汁　大さじ2

【エビとレンコンのガーリックバター醤油】
　殻付きのバナメイエビ　200g
　レンコン　200g
　片栗粉　適量
　塩　少々
　バター　10g
　ニンニク　2かけ
　パセリ　1/2束
　醤油　少々
　米油　適量

本格的な冬の到来❄️すっかりストーブが手放せなくなりつつあるこの頃…
年末年始のお楽しみを元気に迎えるために、体調管理に一層力が入る我が家です。
美味しく風邪を撃退する毎日のご飯と暮らし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。

Cozy winter meals to help you stay well. Let’s get ready for the season with warmth and care.

#ぬしキッチン #夫婦の暮らしと菜園 #4K