# 135 年末の体に優しいおうちご飯, クリスマスの献立と大掃除【暮らしと食のvlog】Light Holiday Kitchen

# 135 年末の体に優しいおうちご飯, クリスマスの献立と大掃除【暮らしと食のvlog】Light Holiday Kitchen

The end of the year is approaching and things are getting hectic. December is packed with events. Since I’ll be eating more delicious food, I’d like to make my everyday meals a little healthier. In such a situation, a hot bowl of rice porridge is the perfect breakfast. 200ml water, 2 teaspoons chicken stock powder, a pinch of salt. A slightly larger serving of rice. Cook over low heat until the rice absorbs the broth and expands. Today’s pickles are my favorite Hiroshima-na. It is available all year round and is delicious to eat. In fact, it is a leafy vegetable that is in season in winter. Cook for about 5 minutes until the rice is puffed up. Add 150ml of soy milk and stir gently. It boils over easily, so leave it uncovered. Once it boils again, add the beaten eggs. Quickly mix with chopsticks, cover and let it preheat. Turn off the heat and let it sit for about 3 minutes. It is recommended to eat the whole pot on the dining table. The heat retention effect keeps the food hot until the very end. Serve with green onions and bonito flakes. It was a breakfast that warmed me to the core and made me feel lighter. Nana-Tora’s is in good spirits today as well. I checked Torachi’s weight yesterday. Then I realized he was 500g bigger than Nanachi. Great growth! Christmas is coming soon, so I’m looking forward to some sweets. This is a treat that appeared in the Harry Potter movies. I decided to make mince pies for the holidays. 120g dried fruit mix with lots of raisins. Rinse with hot water to rinse off the oil. 50g roasted mixed nuts, chopped. Some ingredients were difficult to obtain in Japan. So today’s recipe uses ingredients you can buy at Japanese supermarket. Apple and ginger, skin and core removed. Cut each into small pieces. Juice of 1/2 lemon. Mince pies are small pies made with sugar, liquor, dried fruit and spices. Put all the prepared ingredients into a small saucepan and add 50g of brown sugar. Add lemon juice and 20g of butter and heat. 1/2 teaspoon nutmeg powder. Cinnamon, cloves, cardamom. Split the cardamom bunch and take out the seeds. Add it to a tea bag. You can also use powdered spices. It’s okay to leave out things you can’t get. The dough is said to be similar to what is called tart in Japan. The recipe for this dough is explained in detail in #113. This is the tart recipe I always make. Make the dough easily in a food processor. Cover tightly with plastic wrap and let sit in the refrigerator. Once the filling is cooked, remove the spices. 1 tablespoon brandy. Quickly evaporate the alcohol without dispersing the aroma. Place in a jar and let the flavors infuse overnight. I’ll see how the winter dry crop goes. The other day, I started making dried persimmons. For lunch, I had this big Shogoin turnip. My husband, who loves turnips, found it. Just like the giant turnip in the picture book. First of all, I want to eat it raw. Rub with salt and leave for a while. Deep-fried small sardines are a convenient addition to salads and Japanese dishes. Fry the small dried sardines in a little more oil. Just fry until golden brown and it’s done. Spread it on a paper towel to remove the heat. Once the Shogoin turnips have softened, rinse them with water. Gently squeeze out the water and toss with yukari. A little vinegar to tighten the flavor. Let it sit for a while to let the flavors blend. Nanachi in front of the stove is sleeping soundly. When you want to lighten your body a little, try bamboo steaming. Plenty of Chinese cabbage- a little more is just right. Mature winter squash. It’s soft and sweet, perfect for steamed dishes. Layer thinly sliced ​​pork and pumpkin on top of the Chinese cabbage. A fun steamed dish with a flower-like appearance. 1/2 tbsp sesame paste, 1/2 tbsp white miso paste, a pinch of salt. 1 tbsp rice vinegar, 1/2 tbsp soy sauce, 1/2 tbsp rice oil. It’s rich yet refreshing sesame sauce. If you can handle spicy food, add a little chili oil. The temperature of the steamer may change between the upper and lower levels. So switch the top and bottom racks halfway through steaming and steam over medium heat for about 10 minutes. Today I’m using leftover rice, so I’m remaking it into grilled rice balls. Mix rice with sesame, salt, and sesame oil. Adding a little oil makes it easier to cook without sticking. Shape it into your favorite shape and spread Iwanori seaweed Tsukudani. Dress it up with a little sesame seeds. Brown it a little in the toaster oven. Today’s soup is made with grated yam. Place it in a soup bowl. 1/5 tsp salt, 1 tbsp sake, 1 tbsp soy sauce. The amount is for 500ml of dashi stock. Slowly pour the warm soup into the bowl. Garnish with green onions and serve. Steamed pumpkin and pork in a bamboo steamer with sesame miso sauce. Don’t forget to add fried small sardines to the Shogoin turnip. Eat well and feel light. It was a perfect lunch in December. Shogoin turnip like the ones in picture books. It’s sweet, juicy, and has a great texture. The moist, steamed pumpkin has a melt-in-your-mouth texture. It’s a comforting taste. Grilled rice balls filled with Iwanori seaweed tsukudani are also fragrant and delicious. It was a lunchtime that was good for both body and soul. As the end of the year approaches, we are slowly starting to do some major cleaning. Be especially careful with ventilation fans, which I don’t often have a chance to wash. I often pretend not to notice the places I can’t see… So during the year-end cleaning, I make sure to clean those areas especially well. Lightly wash the bay window shelves with water. This is a place where dust and oil accumulate. The sponge and metal scrubber were also worn out, so I replaced them. Now I can enjoy cooking again with peace of mind. In the evenings, it gets so cold that I can’t live without a stove. While refilling the kerosene, stove enthusiasts will be waiting nervously nearby. lol On days like this, I feel like I want a comforting stew. I found a delicious flathead flounder. Sprinkle salt on it to remove any unpleasant odors. Leftover Chinese cabbage from lunch- the orange-colored variety. 2 generous cloves of ginger, julienned. Wipe off any moisture that has risen to the surface of the flounder. Make a cross cut on the surface to allow the flavor to soak in better. Blanch in boiling water for about 30 seconds. The key is to cook it gently over a low heat so that it doesn’t wobble. Place in cold water to wash away any scales or slippery surfaces. Place on top of the chopped Chinese cabbage. 1 tablespoon sugar, 2 tablespoons sake. 4 tablespoons soy sauce, 400ml water. Sprinkle with shredded ginger and simmer over low heat. Today’s soup is using green onions, which are being consumed in large quantities. Grilling green onions enhances their medicinal properties. I also made grilled pickled plums using my own pickled plums. Once both sides are browned, remove from the grill. Add to 500ml of prepared dashi stock. Once the green onions are warm, add 1 tablespoon of miso. The seasoning is a little milder because it contains pickled plums. For grilled pickled plums, remove the seeds, then loosen and dissolve the fruit. Fight off colds and flu with grilled pickled plums and grilled green onions. Finally, add the dried wakame seaweed and it’s done. The Hiroshima-na was so delicious that I decided to make another dish. I found some great natto so I bought this too. Great as a snack or with rice. It’s called “Bakudan” in Japanese. Natto, Chinese yam, just mix and match your favorite ingredients. Add some pre-marinated tuna for a luxurious look. Finished with egg yolk and green onions for a colorful look. The remaining egg whites will be a useful ingredient for tomorrow and beyond. Marinate chicken breasts in egg whites to make them moist and juicy. It’s easy to use and very useful. Lightly seasoned with salt and sugar. Mix the seasoned egg whites well. Simply marinate the chicken breasts in this overnight. This will result in moist and tender chicken breast meat. It’s delicious no matter what you use it for, like fried chicken or steamed food in a bamboo steamer. When the Chinese cabbage becomes soft, the stew is ready. The flounder is cooked slowly over low heat, so it stays moist. It’s a deeply comforting taste. Delicious fish dinner! Boost your immunity and stay healthy for the rest of December. The gently simmered flounder has fluffy flesh. The taste of Hiroshima-na and tuna is delicious on its own. Adding a little soy sauce will enhance the flavor. A winter menu that will make our body happy. This should help me stay healthy tomorrow too. The light is really beautiful in the winter mornings. I want to lie down on the Nana-Tora’s tower too. Attracted by the warmth of the window, I decided to clean the windows today. Washing windows and screens is a big event at the end of the year. I have had that image since I was a child. I hope this year will end safely and with a clean slate. For lunch, I wanted to make something for winter. 2 potatoes, peeled and cut into bite-sized pieces. Add a little water. Heat in the microwave until soft. Whenever I see it at Hokkaido product fairs, I always end up buying it. I’m going to try making my favorite Jagabuta (potato pork). 20g Shiratamako, 40g strong flour. Add 50ml of water or soy milk and knead well. The amount of moisture varies depending on the state of the potato. So check the condition while kneading and adjust accordingly. If it looks like this, it’s OK. While the dough is cooling, Prepare the meat filling to put inside. I ran out of ground pork so I used pork loin instead. Beat it with a knife until it becomes slightly sticky before using. Green onion, garlic, ginger. You can add whatever vegetables you have in your house to your liking. Salt and pepper, 2 teaspoons oyster sauce. Knead well and divide into 16 equal parts. You could make it in a larger size. But this size makes it easy to wrap and cooks smoothly. The potato dough is also cut into 16 equal pieces and wrapped around the filling. Roll it into a ball so that the surface is smooth and it’s done. I plan to boil it just before eating, so I’ll put it in the refrigerator for now. I had some apples and the center part of Chinese cabbage left over. So I’m going to use these to make a salad. Sprinkle salt on the apple and Chinese cabbage and rub it. I heard bacon goes well with apples. So brown it crispy in a frying pan. Chinese cabbage always ends up watery when eaten raw. For this reason, make sure to squeeze it out thoroughly before adding it. You can enjoy it until the very last bite. 1 1/2 teaspoons whole grain mustard, 1 1/2 teaspoons soy sauce. A slightly Japanese-style apple and bacon salad. I’ll use the chicken breast and chrysanthemum that I marinated yesterday. Sprinkle flour evenly around the chicken. I used about half of what I had marinated yesterday. Flip and cook until crispy on the outside. 1 teaspoon sugar, 1 tablespoon sake. 1 tablespoon mirin, 1 tablespoon soy sauce. It’s easier if you mix the seasonings in advance. Once the meat is mostly cooked, start with the stems of the chrysanthemum. When the stems become translucent, add the leaves and stir fry briefly. Add the seasoning mixture from earlier by pouring it around the side of the pot. When the sauce becomes thick and shiny, Sprinkle a little more shichimi pepper on top and it’s done. Chicken and chrysanthemum Teriyaki with shichimi spices. This one also has a nice sleeping face like Teriyaki. lol A simple soup made with chicken stock, salt and pepper. Add Jagabuta (potato and pork) to the boiling soup. Once they float, they will be cooked in about 3 minutes. And add mizuna and heat briefly to serve. Warm Jagabuta soup that can be used as a main dish. I added a little goji berry to finish it off. Serve with hot jasmine tea. Jagabuta that’s a juicy bomb. Maybe it’s because I used homemade ground meat. The moment I put it in my mouth, the delicious soup spreads. Marinate chicken breasts in egg whites and you’ll look forward to eating them. This is a dish that makes you happy when you have leftover egg whites. I was very happy to be able to try making something I had always wanted to make. I still have some Jagabuta left over. I’m looking forward to arranging again. This fluffy toy was carefully selected by my husband. Very popular with Torachi, who loves fluffy things. For Nanachi… It’s not great. Now, let’s get back to finishing the mince pies. Divide the dough into 1:2 parts and use the larger part as the base. Sprinkle flour on the dough and roll it out with a rolling pin to a thickness of about 2mm. Cut to fit the size of the mold before use. I bought an egg tart mold just for this purpose. It’s small and just the right size. I’ve never actually seen Harry Potter before. I’ve just gotten into it and finally finished it the other day. Even in the magical world, I can’t stop thinking about food. So I don’t think I’ll ever become a wizard lol Fill the dough with plenty of filling. And cover with the dough cut into your desired shape. It seems that star-shaped dough is often placed on top. Bake in a preheated oven at 170 degrees for about 20 minutes. Bake at a low temperature to prevent it from browning too much. Mince pies are a sweet treat that you can enjoy as their flavor changes over time. Therefore, it is best to let it cool a little and let the flavors blend together before eating. Time at home in winter flies by. Before I knew it, the sun had set and I was sad to see the day come to an end. So I’m going to enjoy my time at home a little more. Today’s dinner is Christmas themed. Carefully cut the remaining Shogoin turnips. Turnip consommé soup. Boil water and cut into large pieces of Shogoin turnip. If you’re in the mood for a party, try boldly cutting bacon. The remaining chrysanthemum leaves added color. It goes surprisingly well with Western-style dishes. Season with consommé soup base, salt and pepper. Add the chrysanthemum stems first to make them soft. Add the leaves just before serving. My favorite main dish is lasagna. I bought some noodles at KALDI that don’t require pre-boiling. Let’s start with the meat sauce. Garlic, carrots, onions, mushrooms. Chop each one finely and fry slowly. A little bit of olive oil and garlic. Be careful with the heat so it doesn’t burn. Cooking vegetables slowly brings out their sweetness. 200g ground beef and pork. With the image of slightly browning. Once the meat is mostly cooked, pour red wine over the pot. Heat thoroughly to prevent it from tasting like alcohol. Salt, pepper, nutmeg powder. 1 can of tomatoes (400g) Simmer over low heat for about 20 minutes. 20g salted butter, 2 tablespoons plain flour. I’ll make the white sauce next to it. Cooking in a smaller pot is safer and less likely to fail. Today I used a 16cm milk pan. Add 300ml of milk in several portions and mix well. When it becomes thick like this, it’s done. Today’s lasagna is a little more grown-up with blue cheese. Add 25g of blue cheese and a pinch of salt to taste. Since cheese will be added at the end, the seasoning should be kept light. Spread the meat sauce and white sauce on a heat-resistant dish. And layer the lasagna noodles. The trick to using lasagna dough, which doesn’t require pre-boiling, is to use a slightly thinner sauce. Finally, add plenty of pizza cheese. Add the remaining blue cheese for a luxuriously flavorful dish. Bake in a preheated oven at 180 degrees for 25 minutes. A simple salad with the fried small sardines I made yesterday. I’ll have it with my recent favorite sesame sauce. Add some garland chrysanthemum leaves to finish the soup. Be careful not to overcook it to maintain its beautiful color. Once the cheese is golden brown, the lasagna is done. Enjoy it while it’s still hot. A convenient tool for portioning is an Okonomiyaki spatula. lol It’s thick and rich, and the visuals are sinful. This week’s my husband’s selection is of course lasagna! A rich taste with the rich flavor and aroma of blue cheese. Be sure to try making it this Christmas season. The exciting holiday season is coming. It will be full of delicious food and a fun time. I hope you all have a wonderful weekend. This week’s my favourite is mince pies! I made it a little less sweet. So finish with powdered sugar. I’m looking forward to eating it little by little until Christmas.

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【卵と豆乳の鶏出汁雑炊】
　ご飯　1膳
　卵　1個
　小ネギ　少々
　鰹節　少々
　水　200ml
　豆乳　150ml
　顆粒鶏ガラスープの素　小さじ2
　塩　少々

【ミンスパイ】
＊ミンスミート
　ドリライフルーツミックス（レーズンが50％以上になるように）　120g
　素焼きミックスナッツ（アーモンドと胡桃が入っているもの）　50g
　りんご　1/2個
　レモン果汁　1/2個分
　生姜　1かけ
　きび砂糖　50g
　バター　20g
　カルダモン　1房
　シナモンスティック　1本
　クローブ　6個
　ナツメグ　小さじ1/2
　ブランデー　大さじ1

＊タルト生地
　薄力粉　200g
　粉糖　50g
　塩　ひとつまみ
　バター　100g
　卵　1個

【聖護院かぶのゆかりじゃこ和え】
　聖護院かぶ　1/4個
　塩　小さじ1/4
　ちりめんじゃこ　20g
　米油　適量
　ゆかり　小さじ1と1/2
　米酢　少々

【カボチャと豚肉の蒸籠蒸し胡麻味噌ソース】
　白菜　3枚
　カボチャ　1/4個
　豚ロース薄切り肉　150g

　白味噌　大さじ1/2
　ねりごま　大さじ1/2
　塩　少々
　米酢　大さじ1
　薄口醤油　大さじ1/2
　米油　大さじ1/2

【岩のりの焼きおにぎり】
　ご飯　300g
　ごま　大さじ1
　ごま油　大さじ1/2
　塩　少々
　岩のりの佃煮　小さじ1

【長芋のお吸い物】
　だし汁　500ml
　酒　大さじ1
　塩　小さじ1/5
　薄口醤油　大さじ1
　長芋　100g
　小ネギ　少々

【カレイと白菜のしっとり煮】
　カレイ　1尾
　白菜　4枚
　生姜　2かけ
　水　500ml
　酒　大さじ2
　砂糖　大さじ1
　塩　少々
　醤油　大さじ4

【焼き長ネギと梅干しのお味噌汁】
　長ネギの白い部分　1.5本
　梅干し　1個
　乾燥わかめ　ひとつまみ
　だし汁　500ml
　味噌　大さじ1～2

【広島菜とマグロのばくだん】
　マグロのお刺身（漬けでもお刺身でも）　適量
　広島菜漬け　適量
　納豆　適量
　長芋　適量
　卵黄　2個
　小ネギ　少々

【しっとり鶏胸肉】
　鶏胸肉　500g
　卵白　2個分
　塩　小さじ1/5
　砂糖　小さじ1/3

【長ネギと生姜のじゃが豚スープ】
　じゃがいも　2個
　強力粉　40g
　白玉粉　20g
　塩　ひとつまみ
　豆乳（または水）　50ml

　豚ひき肉　150g
　長ネギ　1本
　ニンニク　1かけ
　生姜　1かけ
　塩胡椒　少々
　オイスターソース　小さじ2

　水　900ml
　鶏ガラスープの素　大さじ1と1/2
　塩胡椒　少々
　水菜　1株

【白菜とりんごとベーコンのサラダ】
　白菜　2枚（中くらいの葉）
　りんご　1/4個
　ベーコン　80g
　塩　少々
　粒マスタード　小さじ1と1/2
　醤油　小さじ1と1/2

【しっとり鶏胸肉と春菊の七味照り焼き】
　春菊　6本
　しっとり鶏胸肉　250g
　薄力粉　適量
　米油　適量

　酒　大さじ1
　みりん　大さじ1
　砂糖　小さじ1
　醤油　大さじ1
　七味唐辛子　少々

【カブと春菊のスープ】
　聖護院かぶ　1/4個
　春菊　5本
　ベーコン　100g
　水　700ml
　コンソメスープの素　大さじ1/2
　塩胡椒　少々

【マッシュルームのミートソース】
　牛豚合挽肉　200g
　玉ねぎ　1個
　にんじん　1/2本
　マッシュルーム　5個
　ニンニク　1かけ
　オリーブオイル　適量
　赤ワイン　50ml
　トマト缶　1缶（400g）
　水　50ml
　塩胡椒　適量
　ナツメグ　少々

【ブルーチーズのホワイトソース】
　バター　20g
　薄力粉　大さじ2
　牛乳　300ml
　ブルーチーズ　25g
　塩　少々

クリスマスも間近、街中のワクワクが伝わってくるようですね☺️
お酒を飲む機会が増える年末、おうちご飯はほんの少しだけ気を遣いたい我が家です。
体を軽くする普段の献立と、クリスマスにおすすめなディナーレシピをご紹介します✨
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。

A gentle table for the festive season. Simple meals to balance holiday indulgence.

#ぬしキッチン #夫婦の暮らしと菜園 #4K