# 123 ［夫婦二人暮らし］秋の日常，一人ごはんと夫に作る夕食，冷蔵庫の理想

# 123 ［夫婦二人暮らし］秋の日常，一人ごはんと夫に作る夕食，冷蔵庫の理想

I finished my morning chores and it’s now 10:30. Mee-chan is sitting on her favorite sofa again today. My husband went to work in high spirits. I ‘m making jam for tomorrow’s breakfast. Five figs. I use 40% as much sugar as the figs. Two tablespoons of lemon juice . I’ll let it sit for a while. Bring it to a boil and skim off the scum. I’ll cook it over medium heat, just enough to bring it to a rolling boil. I simmered it for about 15 minutes, until the water had reduced and it became sticky. I’ll have to taste it. My lunch for today. Just knowing it’s homemade makes it feel special. Mee-chan needs a snack, too. My husband has a work-related dinner tonight. It’s a day when I don’t have to think about the dinner menu. Cute hands. Cute ears and a heart-shaped nose. I’m taking a short rest next to Mee-chan, who looks like she’s about to sleep . Our refrigerator is getting old. I decided to do a little research before it breaks down. My husband and I went to an electronics store on our day off. I’ll write down my ideal idea. I’d love a vegetable compartment in the center of the refrigerator. Ideally, white would be ideal, so the refrigerator would appear to connect with the cupboard and wall. A linear design with a matte finish rather than a glossy finish. The door should be a double-door, with a width of 65-67cm if I have the space. My first choice is the Toshiba GR-W510FZS in frost white. It looks great in person. The vegetable compartment should also be in the center. My second choice is the Panasonic NR-F53HV2 in pearl white. The vegetable compartment’s location is also good. However, both are surprisingly deep. Panasonic’s Compact BIG series is ideal, with a depth of 65cm, but the vegetable compartment is at the bottom of the refrigerator. I’ll narrow down my options and discuss it with my husband. I went for an evening walk with Mee-chan. It’s cooler, and Mee-chan’s steps are lighter. She’s walking longer distances. A detour, Mee-chan. Let’s go out a lot this fall. Today’s snack is chicken. I’ll make dinner for one. This is salmon that’s been sleeping in the freezer. I let it thaw naturally and sprinkle with a little salt. Let it sit for 10 minutes. Sudachi citrus fruit. This is avocado that’s just ripe to eat. This is a salad of steamed chicken breast and avocado. I wipe off the excess moisture. I season one side with a little black pepper. I sprinkle rice flour on both sides and fry. I fry it over low-medium heat with a little olive oil. Once one side of the salmon is crispy and well-cooked, I flip it over. I add more olive oil and fry the lotus root. I add 10g of butter, 1/2 teaspoon of garlic, 1 teaspoon of soy sauce, and the juice of 1/2 a sudachi citrus fruit. I sprinkle with parsley and it’s done. I use my classic carrot dressing for the salad. I’m planning to enjoy some time alone. The lotus root is delicious again. I’ve already finished eating Mi-chan. Mi-chan is the best thing for relaxation. I’m filling the bathtub with hot water. The summer drama is almost over. I’m completely hooked on “Love’s School.” My husband came home earlier than expected. Mi-chan seemed very happy. Apparently the dinner party was fun. The next morning. It’s raining this morning. 1 onion. 1/2 shiitake mushrooms, finely chopped. 1/6 kabocha pumpkin. Heat at 600W for 2 minutes before slicing. 15g butter. Sprinkle with a pinch of salt and fry the onion well. Add the shiitake mushrooms and stir-fry. Kabocha pumpkin. 150ml water, 2 teaspoons bouillon . Simmer for 15 minutes. Add 150ml or more milk and blend further with a hand blender. The mushrooms add a deeper flavor. A little salt. If it’s too thick, add more water. My husband and Mi-chan woke up. Here’s fig jam. Here you go. Thank you. Thank you. If it smells good, I’ll eat it. It looks so delicious. Does it look delicious? Yes. It’s really delicious. Really? Good. Avocado is the best. How’s it? Oh, it’s delicious. Homemade jam? Yes, I made it yesterday. Is it delicious ? It’s delicious! Hmm. Do you know what kind of jam it is? “Strawberry!” Hmm ? Hmm? It kind of tastes like marmalade jam. Really? It’s gone away? Apple or pear! Hahaha. The rain had stopped. I’m off. Be careful. Mee-chan, have fun today too. Just the two of us. We’ll work like horses. Hahaha. I’ll be back early. My husband went to work today in high spirits again. He’s always been a hard worker, and he rarely takes a day off work. It’s time for Mee-chan’s breakfast. Eat a lot. The long-lasting branches are almost finished. Mee-chan is taking a nap. 20g of dried hijiki seaweed sprouts. I soaked them in water for 30 minutes. Celery leaves. Stir-fry over medium heat without oil. Dry-fry for 2-3 minutes. Reduce heat and add 2 tablespoons sugar, 1 tablespoon mirin, and 2 tablespoons sake. Finally, add 2 tablespoons soy sauce . Stir-fry until the water has reduced. Add 2 tablespoons ground sesame seeds and 2-3 tablespoons dried small sardines. Add the celery leaves and mix quickly. This is a hijiki and celery leaf furikake. This is a simple but delicious dish that my husband loves. Remove the strings from the celery stalk. Add 100ml water, 50ml vinegar, 1/2 teaspoon salt, 1.5 tablespoons sugar, and a pinch of Japanese dashi stock. One bird’s eye chili, and 3-4 whole black peppercorns. This is celery pickle. Mee-chan looks so happy. Lotus root side dish. Use about 250-300g of lotus root. Soak in vinegar water. Cut the ginger into thin strips. 3 tablespoons sugar, 50ml sake, 50ml mirin, 30ml soy sauce, 30ml vinegar. 5cm kelp. Bring to a boil, add ginger and chili pepper. Add thoroughly drained lotus root, boil briefly for about 1 minute, then drain in a colander. This is lotus root simmered with ginger. Boil briefly to keep it crisp. Reduce the remaining broth thoroughly, then pour over the nagaimo yam and marinate it. This will be tomorrow’s side dish. Miyazaki mango langue de chat for my 3 o’clock snack. After finishing housework and drinking coffee, I always think of my mother. I went on an evening walk with Mi-chan. There’s still rain. It feels good to run. We’ve returned from our walk. It’s time for the long-awaited snack. It’s getting dark all of a sudden. Let’s prepare dinner. Tonight’s miso soup is tofu and fried tofu. Fresh rice starting today. Deveined shrimp. Sprinkle with salt and potato starch, rub well, and rinse. Pat the shrimp dry and chop finely. 7-8 shrimp. 1/2 egg. 1 teaspoon potato starch, 1/2 teaspoon sesame oil, a little salt, and 1/2 teaspoon sake. Add the remaining 1/2 egg to the miso soup. Eggplant. Lightly coat with potato starch. Place shrimp between the egg and sprinkle potato starch all over. 200ml water, 1 teaspoon Japanese dashi, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon sake, a pinch of salt, and 2 teaspoons potato starch. My husband will be home soon. Mee-chan is on standby, too. Is he almost there? My husband is home! Mee-chan is so happy. Did you have fun today? Mee-chan. I’ve been waiting for you. Thank you, Mee-chan. Mee-chan’s eyes are pleading. It’s like she wants a massage. My husband returned home safely again today. It’s Mee-chan’s dinner. She looks so happy. So smart. Mee-chan picked up what she dropped right away. Fry in a little oil. Turn over, cover, and steam for about 3 minutes. 200ml water, 1 teaspoon Japanese dashi, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon sake, a pinch of salt, and 2 teaspoons potato starch. Simmer until thickened. Thank you. You must be hungry? I’m hungry. And it’s so colorful. Really? I gulped it down. Isn’t it a little plain today? No, no, no. Let’s eat. Let’s eat. It looks delicious. I’ll pour the beer. Thank you. Thank you for your hard work. Thank you. Beer with my husband is always delicious. Looks delicious. Hehehe. Today’s miso soup is tofu, fried tofu, and egg. Delicious. The fried part is really good. The flavor is well-absorbed. Can you tell that the rice has been changed? I’ll try it again. Ha! It might be different from usual. Really? Delicious, delicious. Looks delicious. Also, this dish matches this dish really well. Is that so? Wow! What do you think? Delicious! So delicious! That’s good. The flavor is just right. Ah, delicious. It almost brings tears to your eyes, doesn’t it? Hehehe. Delicious. Thank goodness. What’s that? This is celery. I pickled it today. Oh! There’s something on your mouth, Mi-chan. There’s something under your chin. No, no, not under there. Um, under your mouth. This celery is great in key places. I’ve arranged it lavishly. Hijiki seaweed and celery furikake. It’s irresistibly delicious. Hehehe. Is it delicious? Why is it so delicious? Frankly, it makes you want to eat more rice. Do you still have some hijiki left? Yes, there is. I’ll just go get some more rice. Oh, here comes Mi-chan. Mi-chan has a big appetite, doesn’t she? Yes. I put some hijiki furikake on the rice. Thank you for the meal. It was really delicious. This is our recent favorite, burdock tea. It’s hot. Mmm. The burdock aroma is irresistible. This is really delicious. You bring rooibos tea to work, don’t you? Yes. Shall I bring burdock tea? Warm burdock tea. New! I want to take it in turns. Oh, that’s great. It’ll add to the fun. I’m sure I’ll forget anyway. Me? Me, me. I’ll think it’s burdock tea today, and when I open the water bottle, oh no! It’s rooibos tea today. I think that’s probably what will happen. So, it doesn’t matter, but having burdock tea adds to the fun. Today was a good day. My hands are getting rough. Is that hurt? No, my hands are rough. Did I put medicine on them? It’s not painted. It’s rough. It’s rough, rough. Thank you for watching until the end.

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［夫婦二人暮らしの食事vlog123］
　簡単なレシピはこちらをどうぞ🍂

＊無花果のジャム＊

　無花果　　5個
　砂糖　　　120g
　レモン汁　大さじ2

＊サーモンと蓮根のソテー 〜バターとすだちで〜＊

　サーモン　1切れ(塩少々)
　(黒胡椒少々、米粉少々)
　
　バター　　10g
　にんにく　小さじ1/2
　醤油　　　小さじ1
　すだち　　1/2個(またはレモン汁小さじ1)

　蓮根　　　適量

＊かぼちゃとしめじのポタージュ＊

　かぼちゃ　　　1/6個程度
　玉ねぎ　　　　1個
　しめじ　　　　1/2袋
　バター　　　　15g
　水　　　　　　150ml
　コンソメ　　　小さじ2
　牛乳　　　　　150ml ~
　塩　　　　　　少々
　水　　　　　　適量

＊ひじきとセロリのふりかけ＊

　芽ひじき　　　20g
　セロリの葉　　1本分
　すりごま　　　大さじ2
　じゃこ　　　　大さじ2〜3

　砂糖　　大さじ2
　みりん　大さじ1
　酒　　　大さじ2
　醤油　　大さじ2

＊セロリのピクルス＊

　セロリの茎　1本分
　
　水　　　　100ml
　酢　　　　50ml
　塩　　　　小さじ1/2
　砂糖　　　大さじ1.5
　和風だし　ひとつまみ
　鷹の爪　　1本
　粒黒胡椒　3〜4粒

＊蓮根の生姜煮＊

　蓮根　　　250〜300g程度
　生姜　　　ひとかけ

　酒　　　50ml
　砂糖　　大さじ3
　みりん　50ml
　醤油　　30ml
　酢　　　30ml
　昆布　　5cm
　鷹の爪　1本
　

＊長芋の醤油漬け＊

　蓮根の生姜煮の残りの煮汁を煮詰める
　
　長芋　　1本

＊秋のナスと海老のあんかけソース＊

　ナス　　1/2本程度
　(片栗粉少々)

　海老　　7〜8尾
　卵　　　1/2個分
　片栗粉　小さじ1
　ごま油　小さじ1/2
　酒　　　小さじ1/2
　塩　　　少々

　水　　　　200ml
　和風だし　小さじ1
　みりん　　大さじ1
　醤油　　　大さじ1
　酒　　　　大さじ1
　塩　　　　ひとつまみ
　片栗粉　　小さじ2

良かったらぜひ作ってみてくださいね。

皆様にとって良い一日になりますように☘️
いつもありがとうございます😊

I hope you all have a good day. thank you for always.