# 123 雨の日も楽しく過ごす台所, 蒸籠ランチと暮らしの秋支度【暮らしと食のvlog】: Cozy Autumn Meals

# 123 雨の日も楽しく過ごす台所, 蒸籠ランチと暮らしの秋支度【暮らしと食のvlog】: Cozy Autumn Meals

Rain is forecast for the whole day. I wanted to cheer myself up a little, so I decided to have something sweet for breakfast. I sandwiched a generous amount of peanut butter between slices. I recently learned how to make Hong Kong-style French toast, so I’m going to try it. Two eggs, 3 tablespoons of sugar, and 200ml of milk. The French toast mix is ​​ready. Torachi will be watching over Nanachi, who is still asleep, today. I dipped the peanut butter-filled slices of bread into the mix, letting it soak in thoroughly. I also made a simple salad using some of the ingredients I had on hand: arugula, cherry tomatoes, and my favorite prosciutto. Apparently, this French toast is fried in the original version. However, since it’s breakfast, I decided to bake it with a generous amount of butter. I think it’ll be lighter and more filling. I have some leftover mix, so I’ll make some French toast for weekday breakfasts. I used unsweetened peanut butter, so I’ll add some sweetness. I poured a generous amount of powdered sugar and maple syrup over the cake. It was a bit chilly today with the rain, so I prepared hot coffee. It was a relaxing and happy breakfast. I thought Nanatora’s would need a place to relax in the coming season, so I bought a new one. It’s a bed that can also be used as a seat for humans. Both cats have already shown great interest. First, it’s playtime. It’s sturdy and safe for humans to sit on. It has expanded the space for interacting with the cats. I hope they use it a lot. Now, it’s time for lunch. I’m going to make spring rolls out of pumpkin, which is a favorite food in the fall. I removed the tough part of the skin and cut it into small pieces. I poured a little water over it and put it in the microwave. Then I cooked it until it was soft. I added 1/2 teaspoon of chicken stock powder to 200g of pumpkin. Season with a little salt and pepper, and roughly mashed it. Then I covered it with plastic wrap and let it cool. Today’s miso soup ingredients were taro and fried tofu. Add the parboiled taro and fried tofu to the dashi stock. Add the miso and it’s done. Today’s main dish is koya tofu. Koya tofu is perfect for this season, when you crave something warm and gentle. Add 1/2 enoki mushroom, 250g minced chicken breast, and 1 piece of grated ginger. Add a little salt and 1 1/2 tablespoons of potato starch. Mix well to create a convenient enoki mushroom meat mixture. Today, we’ll stuff the koya tofu with the meat mixture and simmer it. This meat mixture is versatile and can be used for meatballs, minced meat, and more. Therefore, I recommend making a large batch and freezing it. Cut the pockets in the koya tofu and stuff them with the meat mixture. Add 700ml of dashi stock, 2 tablespoons of sugar, 1/4 teaspoon of salt, 2 tablespoons of sake, 2 tablespoons of mirin, and 2 1/2 tablespoons of soy sauce. Once boiling, add the freeze-dried tofu and simmer over medium heat. While any vegetable is delicious, I chose okra today. Freeze-dried tofu stew tastes even better after letting it sit overnight. Make a large batch and enjoy it the next day or so. Once the meat is cooked through, add the okra. Bring to a gentle boil, then turn off the heat and let it warm over the heat. The rain today doesn’t seem to be stopping anytime soon. Cats look a little gloomy on rainy days, don’t they? But relaxing and purring is also nice. I’ll rub some eggplant, which is almost out of season, with salt and make it into rice balls. Add 3 tablespoons of dried shrimp and fry in a frying pan until fragrant. Add two pinches of salted kelp. I used one eggplant. Squeeze out all the water before adding it. With this ratio, about 400g of rice is the perfect amount. Quickly mix and make rice balls. The flavor is so strong that I didn’t even put salt on my hands when I rolled the balls. I served them with some pre-prepared pickled myoga ginger. First, I put the cut baby cheese into the prepared pumpkin. I wrapped it in harumaki skin and fried it in a frying pan. I placed the filling in the center of the skin and rolled it up. Then I secured the edges with flour dissolved in water. The filling inside is already cooked, so it’s ready when the edges are crispy. I love harumaki because they’re easy to fry and wrap. The sweetness of the pumpkin and the richness of the cheese make this a delicious side dish or snack. The pumpkin’s cross-section is beautiful, so I recommend slicing it before serving. It ‘s delicious eaten as is. The boiled koya tofu can be reheated and served. Store in the refrigerator. It’s also delicious served cold. Today’s menu was filled with lovely autumn colors. I love eggplant rice balls. The more you chew, the more the eggplant’s flavor spreads. Autumn pumpkin is soft and sweet. I’ve made some spring rolls that are so delicious you’ll want to munch on them as a snack. I sprinkled shichimi pepper on the boiled konnyaku tofu. The broth oozed from the tofu, making it incredibly delicious. I heard the rain would stop by the afternoon. But… it looks like it’ll still take a while. Kitchen work is my favorite way to relax. I found some nice bonito, so I’m going to simmer it in oil. The key is to evenly coat it with a little good salt. I used 10g of salt for 400g of bonito. Let it sit in the refrigerator for about 30 minutes. Today, I’ll give Nanachi a special treat. It’s bonito for the cats. Torachi can’t eat it yet, so please keep it a secret. Thank you for your hard work babysitting and security every day. Now, let’s prepare the bonito for humans. Wipe off any moisture that comes out while it’s resting and place it in a small pot. Add three sliced ​​garlic cloves. Add plenty. Add bay leaves, black pepper, cumin, and chili pepper. Pour olive oil over the pot until it’s just covered, then bring to a boil. Heat slowly over low heat. The mushrooms may stick to the bottom of the pot, so occasionally lift them. Slice them open a little and if they’re cooked through, they’re ready. Place in a storage container and refrigerate after they’ve cooled. This makes pasta and sandwiches a real treat. The stool/bed has become a popular spot. It’s evening, and the rain has stopped. It’s very cool today, so I’d like something a little warmer. These are adorable mini daikon radishes. They look cute but have a strong spiciness, making them my favorite vegetable these days. I’ll eat them with taro and autumn salmon, along with plenty of grated daikon radish. Cut them into bite-sized pieces and cook them later. I’ll make soup with the enoki mushroom meat left over from lunch. Season with chicken stock, mirin, and soy sauce. Add the cabbage and it’s done. The flavor is just like ramen soup. I’m going to eat my favorite fish, which I prepared yesterday and is in season now. It’s sashimi-grade pacific saury. The instructions said to freeze it for 24 hours after filleting, so I prepared it yesterday. Today I’m going to make it with sesame dressing and green shiso leaves. 2 tablespoons sesame seeds, 1 teaspoon sugar, and 1 tablespoon soy sauce. Add wasabi to taste and mix well. Add the pacific saury cut into bite-sized pieces and shredded green shiso leaves. Mix well and it’s done. This is a great dish to go with both sake and rice. Chill it well in the refrigerator. I’ll make a sauce using the generous amount of grated daikon radish I made earlier. 300ml dashi stock, 180g grated daikon radish, and 2 tablespoons sake. 3 to 4 tablespoons of soy sauce (adjust according to the moisture content of the radish). Potato starch dissolved in water (1/2 tablespoon potato starch, 2 1/2 tablespoons water). Coat the autumn salmon and taro with a little salt and potato starch. Then deep-fry them. The oil temperature should be around 160°C. Fry slowly until a bamboo skewer can be inserted easily. Raise the temperature to 180°C and deep-fry the autumn salmon. Arrange the salmon on a plate and pour the grated daikon sauce over them. Add plenty of sauce. If available, sprinkle with a few green onions for color. The enoki mushroom soup is also delicious with a little chili oil. This dish is packed with autumn fish. The fresh salmon available at this time of year is fluffy and incredibly delicious. I purchased slightly smaller taro. This size makes it easy to eat and has a great flavor. I think this year is a delicious year for pacific saury. That’s why I’ve eaten it many times. My husband is very good at cooking grilled pacific saury. Sashimi pacific saury is also delicious. I made it into ochazuke (rice with tea) outside of the video, and it was also incredibly delicious. For dessert, we had nectarines from my husband’s mother’s garden. They were so delicious! I was surprised! The tartness and sweetness were just right. They’ve become one of my favorites. The next day was beautiful. Today, I started by making snacks to keep in the fridge. I used 3 eggs and 120g of brown sugar. This week’s dessert is “dorayaki,” a type of pancake made famous by the Japanese anime “Doraemon.” Once the eggs are soft and foamy, I added the remaining ingredients: 2 tablespoons mirin, 2 tablespoons honey , 100g plain flour, and 30g bread flour. I quickly mixed the ingredients, being careful not to knead them, then wrapped them in plastic wrap and refrigerated them. I let the dough rest for at least an hour. I sandwiched a mixture of bean paste and mascarpone cheese inside the pancake. I once received a dorayaki with this combination as a souvenir and it was delicious. That’s why I decided to replicate it today. I’ll keep this in the fridge, too. Nanachi is holed up in the tower on the second floor today. She seems to be sleeping comfortably, so I’ll leave her alone. It was scorching hot upstairs during the summer. But it seems to be more comfortable these days. Maybe that’s why she hasn’t been cooking much lately. I received this pear as a gift. It’s a “Shinkansen” variety. It has a refreshing aroma and a gentle sweetness. It’s easy to use in cooking. Today, I’m going to try making a salad with carrots. I’ll cut both into roughly julienned strips, just thick enough to retain a crunchy texture. Add 2 tablespoons of pine nuts, 1/2 tablespoon of sesame oil, and 1/2 tablespoon of rice vinegar. A little salt and 1/2 teaspoon of chicken stock powder. Mix well and refrigerate to let the flavors meld. Scrape off a small amount of the skin from the pumpkin and cut it into bite-sized pieces. I’ll make the recommended pumpkin rice dish: 2 cups of rice, 360ml of water, and just under 1 teaspoon of salt. 200g diced pumpkin and 10g butter. Cook rice as usual. For the soup, I made a Chinese soup using the leftover daikon radish from yesterday. The daikon radish’s flavor really comes through in the soup, making it delicious. I love this combination. For today’s lunch, I’ll be using a bamboo steamer. As the temperature drops in autumn, I crave steamed dishes. Set up a flat plate large enough to leave some space around the edges. Cut the chicken thighs into bite-sized pieces and peeled eggplant. Simply place these on the plate and place them in the steamer. Preparation is complete. Please note that the upper and lower racks may steam at different times. Therefore, it is recommended to switch the racks halfway through. Steam for about 10 minutes. For seasoning, I used plenty of ginger and green onions. Add 1 tablespoon of black vinegar, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce. Mix well. The bamboo steamer looks lovely when placed on the dining table as is. Pour the sauce over the steamer. Top with the prepared shredded ginger and green onions. Pour hot sesame oil over the condiments. What about pumpkin rice? It’s cooked perfectly, with a soft, fluffy texture. The buttery burnt rice is delicious. I also reheated the daikon egg and radish soup. I’ll add the center part of the green onion that was left over from making the shredded green onions. I also prepared some pickled myoga ginger for a colorful addition. I’ve been enjoying the yuzu kosho (citrus pepper) I made the other day. It goes well with simple steamed dishes. Cooking pumpkin with rice removes just the right amount of moisture. It becomes fluffy and rich, and pairs well with butter. The pear salad is addictive. It doubles as a sugar substitute, and is rich and delicious. Now that autumn is here, Nanachi’s hair is gradually increasing. Watching it grow its fluffy winter fur is one of the joys. Nanachi’s play is technical, while Torachi’s is more powerful. It’s fascinating to see the differences in each cat’s personality. But they all seem to love looking out the window. Now, let’s finish the dorayaki dough. Add 3g of baking soda to 50ml of water. Mix into the prepared batter until smooth. Use a Teflon-coated frying pan. Coat it lightly with oil. Add the batter in 40ml increments, using a ladle. Heat over low heat, and flip when a few bubbles appear on the surface. Getting the right amount is a little tricky. They still seem a little burnt. I ‘ll have to try again. Oops!!! I finally got it right after baking four. Let the finished batter cool thoroughly. Then, sandwich the mascarpone bean paste filling you made that morning. Adjust the amount of bean paste to your liking. The batter is delicious, so it’s also delicious without the bean paste filling. Cover tightly with plastic wrap and place in the refrigerator. It tastes better if you let the flavors blend a little before eating. You can also freeze them. They’re delicious after thawing naturally. The garden feels moist and cool in the evenings. Fall planting is approaching, so I’m adding some fertilizer. Torachi has calmed down a bit recently. I occasionally watch Nanachi cook with me like this. I bought this pork loin to make steak. But I suddenly had a craving for something Western, so I changed my plans at the last minute. I sprinkle salt, pepper, and flour evenly. I ‘ll be using it with green beans. And the cabbage I had planned to serve shredded alongside the pork steak. Put the garlic in a frying pan with olive oil. Add it while the oil is still cold, and remove it once it’s crispy. Brown the cabbage and green beans on the outside. Remove this as well. Saute the pork and brown it. Add 150ml water and 200ml milk. Add the vegetables and garlic back in and simmer over low heat for a while. This is the dried bonito stew I made yesterday. Pasta and other dishes are delicious, but today I feel like enjoying the deliciousness of bonito in its natural form. So I’m serving it on a toasted baguette, bruschetta-style. I topped it with dill and thinly sliced ​​sudachi citrus fruit. Once the cream stew is seasoned, it’s ready to serve. Add a little salt, 2 teaspoons of whole grain mustard, and 40g of leftover mascarpone cheese. Black pepper is a great finishing touch. I’m enjoying my favorite Western-style dinner. The cream stew is rich yet light and mild. The cooking time is short, making it an easy, rich dish. This would have been a satisfying meal for the pork and cabbage that was supposed to be steak. Lol. This week’s choice for my husband is pumpkin rice! However, he said the sesame-dressed pacific saury and creamed pork were also delicious. He said he couldn’t choose. I hope you have a wonderful weekend with delicious food this week. Please take care of your health so that you don’t get overwhelmed by the changing seasons. As always, my favorite was the sweets. The richness of the mascarpone mixed into the red bean paste was really delicious. My husband, who has recently been developing a sweet tooth, also liked it. It looks like it will be a fun week with his favorite snacks.

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【香港風フレンチトースト】
　食パン　2枚
　ピーナッツバター　適量
　卵　2個
　牛乳　200ml
　砂糖　大さじ3
　バター　適量
　メイプルシロップ　適量
　粉糖　適量

【カボチャとチーズの春巻き】
　カボチャ（皮なし）　200g
　顆粒鶏ガラスープの素　小さじ1/2
　塩胡椒　少々
　ベビーチーズ　4個
　はるまきの皮　5枚
　小麦粉を水で薄めに溶いたもの　適量
　揚げ油　適量

【高野豆腐のえのき肉詰めとオクラの煮物】
　高野豆腐　3個
　オクラ　8本
　だし汁　700ml
　酒　大さじ2
　みりん　大さじ2
　砂糖　大さじ2
　塩　小さじ1/4
　醤油　大さじ2と1/2

＊えのきの肉だね
　とりむねひき肉　250g
　えのき　1/2株
　生姜　1～2かけ
　塩　少々
　片栗粉　大さじ1と1/2

【ナスと小エビのおにぎり】
　ごはん　400g
　ナス　1本
　塩　少々
　乾燥小エビ　大さじ3
　塩昆布　2つまみ

【カツオのオイル煮】
　カツオ　400g
　塩　10g
　ニンニク　3かけ
　ブラックペッパー　小さじ1
　クミン　小さじ1/2
　唐辛子　1本
　ローリエ　2枚
　オリーブオイル　200ml

【キャベツとえのきそぼろのスープ】
　えのきの肉だね　1/2量くらい
　キャベツ　50g
　水　600g
　顆粒鶏ガラスープの素　大さじ2/3
　醤油　大さじ1と1/2
　みりん　大さじ1

【秋刀魚のお刺身と青紫蘇の胡麻和え】
　秋刀魚のお刺身　2匹分
　青紫蘇　8枚
　いりごま　大さじ2
　砂糖　小さじ1
　醤油　大さじ1
　練りわさび　小さじ1/2

【秋鮭と里芋の大根おろしあんかけ】
　秋鮭　2切れ
　里芋（小）　8個
　塩　少々
　片栗粉　適量

＊大根おろしあん
　だし汁　300ml
　大根おろし　180g
　酒　大さじ2
　醤油　大さじ3～4
　水溶き片栗粉（片栗粉大さじ1/2・水大さじ2と1/2

【マスカルポーネあんこのどら焼き（約9個分）】
　卵　3個
　薄力粉　100g
　強力粉　30g
　きび砂糖　120g
　みりん　大さじ2
　蜂蜜　大さじ2
　重曹　3g
　水　50ml
　米油　適量

　つぶあん　150g
　マスカルポーネチーズ　60g

【梨とにんじんの中華風サラダ】
　梨　1/2個
　にんじん　1/2個
　松の実　大さじ2
　ごま油　大さじ1/2
　米酢　大さじ1/2
　塩　少々
　顆粒鶏ガラスープの素　小さじ1/2

【カボチャとバターの炊き込みご飯】
　米　2合
　カボチャ　200g
　水　360ml
　塩　小さじ1弱
　有塩バター　10g

【ナスと鶏肉の中華蒸し】
　ナス　2本
　鶏もも肉　2枚
　長ネギ　1/3本
　生姜　1かけ
　黒酢　大さじ1
　醤油　大さじ1
　オイスターソース　大さじ1
　ごま油　大さじ1と1/2

【豚肉とキャベツのマスタードクリーム煮込み】
　豚ロース肉　350g
　塩胡椒　少々
　小麦粉　少々

　キャベツ　2切れ
　インゲン　8本程度
　ニンニク　1かけ
　水　150ml
　牛乳　200ml
　マスカルポーネチーズ　40g
　粒マスタード　小さじ2
　塩　適量

過ごしやすい気候になってきたこの頃☺️
おうち時間も快適に、台所仕事が一番楽しい季節です✨
ご飯におやつに、忙しくも楽しくお料理した日々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。

Autumn makes home time more peaceful and joyful. Join me in the kitchen for cozy meals and treats.

#ぬしキッチン #夫婦の暮らしと菜園 #4K