# 112 夏を涼しくする冷たいおうちご飯, 野菜たっぷりレシピ【暮らしと食のvlog】梅仕事: Gentle Summer Days

# 112 夏を涼しくする冷たいおうちご飯, 野菜たっぷりレシピ【暮らしと食のvlog】梅仕事: Gentle Summer Days

It’s a morning with dazzling sunlight. The season when the garden is beautifully green has arrived. Today, I woke up suddenly because the temperature rose in the morning. It’s about this time of year when you can really feel the arrival of summer. I wanted to look forward to the morning, so I prepared breakfast last night. Tanabata is coming soon, so I’m going to eat somen noodles, which are a festival food. Regardless of the event, cold somen noodles are a dish that is often eaten in the summer. I pour the soup with lots of ingredients that I made yesterday and chilled. This is soup-style somen. Thinly fried and cut into thin slices of eggs and okra also make it look beautiful. It was a breakfast that woke me up refreshed. Please see the video description for detailed ingredients. These are plums that have been ripened in the shade for about a week. They are a beautiful yellow color, and the room is filled with a good fragrance. Gently wash them with water to avoid damaging them. The secret to making umeboshi is not to leave any moisture behind . So after this, I will dry them in the shade for about half a day before working on them. This is the plum syrup I prepared the other day. The essence has been thoroughly extracted and it looks like this. Heat it to stop fermentation. Be careful not to boil it, as it will lose its flavor. Heat it to about 70 degrees and turn off the heat. Add water and sugar to the remaining plums to make plum jam. You want to cook the plum jam thoroughly to make it soft. That’s why I clean the air purifier while I’m waiting. In the summer, we often can’t ventilate the room because we have to turn on the air conditioner. That’s why air purifiers are very useful. Put the plum syrup that has cooled down into a storage jar. I mixed the plum jam in a blender halfway through. That’s why it turned out smooth. For lunch, I had eggplant, which is my favorite. Peel the eggplant and wrap it tightly in plastic wrap. Heat it in a 600w microwave for 4 minutes. The peeled skin is pickled in the traditional mustard soy sauce. Leave it in the refrigerator for about 15 minutes. Pork shabu-shabu, which is popular in the Japanese summer, can be arranged in many different ways. Today, I’ll make a light dish using summer vegetables. Split the steamed eggplant with your hands and then cut it. This way the seasonings will stick to it easily. 1 pounded pickled plum A little salt 1 teaspoon chicken stock powder 1 tablespoon sesame oil 1 tablespoon sesame seeds Keep this well chilled in the refrigerator. It’s the season when green shiso is a bargain. That’s why it appears on the table almost every day. Today I’m going to make rice that makes the most of the freshness of shiso leaves and the aroma of fresh ginger. 2 cups of rice 360ml of water The only seasoning is 1 teaspoon of salt. Add chicken thighs cut into bite-sized pieces and plenty of shredded ginger. Add the green shiso, which you want to make the most of its aroma, after it’s cooked. I’m going to make another side dish. This is a dish that I made many times when I was making bento. This is scrambled eggs made only with the flavor of salt koji. Quickly fry the green peppers in a frying pan. Pour in the egg mixture mixed with salt koji. Heat until it reaches your desired hardness. The umami of the salt koji makes the bell peppers taste very delicious. If you cook it thoroughly, it’s also recommended for bento. The rice bran bed I made the other day has finally turned out delicious. I’m happy to be able to eat a lot of my favorite rice bran pickles. In my house, we unanimously agree that the most delicious is cucumber. I eat it with eggplant skin pickled in mustard. Once the rice is cooked, I add green shiso to finish it off. The simple seasoning of salt brings out the flavor of the chicken. This is a delicious rice dish with a refined aroma of aromatic vegetables. For the soup, I added tofu to the leftover somen soup from the morning. A cool and comfortable lunch is ready . I decided to drink freshly made plum juice right away. The plums I bought this year are really beautiful. The refreshing summer aroma and sourness are really delicious. The rice dish has a very deep flavor. This is a recommended recipe for consuming a lot of green shiso. Japanese pickles and preserved foods are very interesting. I feel like I’m getting closer to my favorite taste every time I make it. This summer, the vegetables in the garden are doing well. I think that everything is a matter of accumulation. Let’s change the mood and play on the second floor today. Nanachi gets bored easily. My daily challenge is to come up with new ways to play. If you know of any great toys that former stray cats would enjoy, please let me know. Now, I’m going to continue working on the plums. The plums this time have ripened really beautifully. The salt content is 18%. These are traditional salty pickled plums. I’ll work under the passionate gaze of the new supervisor. I’ll put a weight on them and wait a few days for the water to rise. Nanachi was a good boy and waited well. Please also look after the security outside. I looked into the field wondering what to have for dinner tonight. Then I noticed that the radishes were at their limit. They ‘ve grown big and are a little stringy. But if you cook them and put them away, they’re the same as stocks. I’ll put them in shirataki soup. Speaking of summer flavors, green chili peppers are the best, right? My husband, who likes spicy food, loves green chili peppers. It has a refreshing spiciness that is different from dried chili peppers. It has a refreshing scent that makes your body feel refreshed. Today I made it super spicy for my husband. If you don’t like spicy food, please reduce the amount of chili peppers. 1/2 teaspoon sweet bean sauce A little doubanjiang 1 tablespoon sake 1/2 tablespoon soy sauce 1/2 tablespoon oyster sauce A little salt It’s just pork and green chili peppers, so you can enjoy the aroma simply. This is a stir-fried pork dish with a delicious spiciness that penetrates through. However, it is really spicy, so I don’t recommend eating it as is. I recommend eating it wrapped in leafy vegetables. Please prepare plenty of lettuce and lettuce. 1/2 tablespoon rice vinegar 1 tablespoon olive oil A little salt A fruity plum dressing with a little plum jam added. Pour it over cherry tomatoes. It’s the season when winter melons are lined up in supermarkets. They are large and impressive vegetables. They have a charm that makes you want to pick them up. 2 tablespoons of flour 2 tablespoons of water Sprinkle potato starch on top and fry in 180 degree oil. I remember that I made some very delicious fried radish before. Since it’s a similar vegetable, I decided to try it with winter melon. I’m going to eat it simply with salt. Dripping lemon into radish soup makes an interesting change. It turns a cute pink color like this. I’ll pour soy sauce with Japanese pepper on the tofu. The fried winter melon is crispy and the winter melon oozes out from the inside. It has a very light texture and a new taste. The green chili pepper has a refreshing spiciness that cools the body. It’s a little too spicy for me, but my husband seems to be satisfied. Be sure to prepare a dish that reduces the spiciness. When it clears up, it gets hot all at once. Watering in the morning is essential. Eggplants in particular need a lot of water. Marigolds are also blooming. I would like to prepare some bean paste that is convenient for summer snacks. This is a product made from dried azuki bean powder called “sarashi-an.” It is very convenient and you can easily make anko anytime you want. The appeal is that you can freely decide the sweetness and type of sugar. It can also be stored for a long time in powder form, so if you like Japanese sweets, be sure to check it out. Add sugar, salt, and water, mix well, and heat. As you heat it while stirring gently, it will gradually thicken. When it reaches the desired hardness, it’s done. I’m going to freeze half of it and use it as a snack on another day. Cover it tightly with plastic wrap and store it. Add the plum jam I made yesterday to the other half. I’m going to make plum-flavored bean paste. The jam will add moisture, so I’ll heat it a little more. I ‘ll wrap this one up and let it cool. Even though it’s so hot, she climbs to the top of the tower in the summer. At one point I was worried that the air conditioner was making her too cold. But the result was the same whether the air conditioner was on or off. Maybe she likes saunas. Recently, corn has been piled high in the vegetable section. For brunch, I decided to make butter soy sauce corn toast. I put the soy sauce from the side of the pot to make it burnt soy sauce. I’ll add some flavor with green laver. Spread a thin layer of mayonnaise on sliced ​​bread. Surround the edges with cheese like this. Place the corn in the middle. I’ll make soup first because I’ll be toasting it before eating. I heard that there is a molokheiya soup that Cleopatra ate, so I wanted to try it. Finely chop the leaves. Fry tomatoes, garlic, and onions in olive oil until soft. Cut the molokheiya stems into bite-sized pieces and add them. 500ml water, 2/3 tablespoons of chicken stock powder, a little salt. Once boiling, add the chopped molokheiya. Turn off the heat and warm with the preheat. To go with the toast, make chicken sticks that can be eaten with your hands. Cut the chicken breast into strips. A little salt and pepper, 2 tablespoons of corn grits, 2 tablespoons of potato starch . Rub well and sprinkle the flour all over. Deep fry in a little more oil. Since it is cut into strips, it can be eaten like a snack. It is recommended as an accompaniment to sandwiches. I want the sauce for the stick chicken to be summery. Make a salsa-like sauce with onions and green chili peppers. Put the chopped vegetables in a mortar and pestle and mash them a little. This will bring out the aroma even more. Mix in the tomato ketchup and you’re done. It’s very easy to make a sauce with an authentic taste. It’s also recommended to eat it with fried nuggets or white fish. Bake the toast until the cheese changes color. I wanted to check the taste of the plum jam, so I’ll try it with yogurt. Today’s fun brunch was ready. I want to eat things like this on summer holidays. I love chicken nuggets with sandwiches, hamburgers, and fries. The salsa-like sauce is refreshing and goes very well with them. When I hear that Cleopatra ate it, I feel like I’ll become beautiful . The taste is also very delicious. My grandmother often made plum jam with plum syrup. It’s a nostalgic taste. Nanachi has finally woken up. Isn’t it hot on the top of the tower? ? I was wondering what to make with the plum paste. Then, I remembered that I had some kudzu that was left over when I made sweets the other day. So I decided to try making kudzu manju. The dough ingredients are just kudzu starch, water and sugar. Heat until it thickens. Wrapping the red bean paste in kudzu was very difficult and tough. It seems that Nagai’s training is required for this task. Place them on cooking paper and arrange them in a bamboo steamer. Once the steam rises, steam over high heat for about 15 minutes. Tanabata is coming up, so today we will wrap it in bamboo leaves. In Japan, it is customary to decorate bamboo leaves on Tanabata. Wow, it doesn’t look very cool. But it seems like it will be fine if we wrap it in bamboo leaves and put it away. You think it’s a good idea to hide it, right? Let’s have Nanachi as a snack. Summer evenings are very pleasant. This is a vegetable called Shirako onion from Chiba Prefecture. It is very heavy and large. It looks sweet and delicious, so I will bake it slowly. First, brown both sides thoroughly in a frying pan. Transfer to a skillet and bake in the oven. The only seasoning is salt and pepper. Bake in an oven preheated to 200 degrees for about 20 minutes. Make soup with the remaining winter melon. Add pickled plums, which are effective in relieving fatigue in the summer. Lightly brown the skinless chicken thighs. Add 400ml of water and the winter melon. Skim off the scum and simmer until the winter melon is soft. Salt and pepper One pounded pickled plum One thing you crave in the summer is yakisoba. Saute eggplant in sesame oil and set aside. Add a little flour to the pork and shrimp. Rub in to make it soft. Cook in sesame oil as well. These are yakisoba noodles that have been heated in the microwave for 30 seconds. Season with Chinese soup base and salt and pepper. Once the noodles are flavored, return the ingredients to the dish. Serve with homemade pickled ginger. I had some bamboo leaves left over, so I used them as a garnish. Serve with steamed corn and oven-roasted onions. This is a menu that will make you enjoy the Japanese summer to the fullest. The onions are really soft and tender! They have a strong sweetness and are delicious. The salt-fried noodles are also delicious. My husband had a hard time choosing this week’s dish. It seems that the lunch set meal on the first day was the best! It’s been hot every day in Japan, but are you all doing well? Please take care of yourself. I’m looking forward to seeing you in the next video.

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https://www.youtube.com/@UCLdtuKLh9xJOAdFoGzDqUqw

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＊とても辛いのでレタスなどに包んで食べるのがおすすめです

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季節はもうすぐ七夕🎋今年は良いお天気で迎えられるでしょうか😌
本格的な夏に向けて、のんびり夏支度を進めているところです。
今週も、夫婦の食卓と台所仕事の様子をお届けします✨

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。

Tanabata is just around the corner. We’re slowly preparing for summer with quiet meals and gentle kitchen days.

#ぬしキッチン #夫婦の暮らしと菜園 #4K