# 125 お気に入りの常備菜で楽しむ秋の食卓, 和朝食から始まる休日【暮らしと食のvlog】: Autumn Prep Kitchen

# 125 お気に入りの常備菜で楽しむ秋の食卓, 和朝食から始まる休日【暮らしと食のvlog】: Autumn Prep Kitchen

The sky is clear and beautiful today. The temperature was so pleasant that I ended up falling back asleep. So I woke up later than usual. Since it ‘s a bit late for breakfast, I’m going to take my time cooking. I ‘m also planning to make a slightly more luxurious brunch. Mushrooms are a great way to bring an autumnal feel to your table. These are Japanese mushrooms called “Nameko,” characterized by their unique slimy texture. It’s convenient to pre-boil them, so I quickly parboiled them. Then I spread them out in a colander and let them cool. I added ground chicken breast to my favorite mushroom soup. A little meat or fish really makes the soup taste like a feast. Be careful not to let mushrooms simmer, as they lose their flavor. I used miso paste for seasoning. I recommend cutting the turnips without removing the tape, as this makes it easier to store the leaves for later use. For the soup, I used 400ml dashi stock, 2 tablespoons sake, 2 tablespoons mirin, and 2 tablespoons soy sauce. This is a simmered turnip dish made with the flavor of canned tuna. Be sure to drain the oil and water from the canned tuna before adding it. Simmer until the turnip is tender and ready to serve. If you have good mushrooms, I think you should try grilling them first. Today, I’m making rice with grilled shiitake mushrooms. Grill the shiitake mushrooms on one side until the undersides of the caps release moisture. Then sprinkle with a little salt. While they’re grilling, prepare the pickles. This is lightly pickled bok choy that I made in a Ziploc bag. It has a mild flavor and an interesting crispy texture. I soaked 2 cups of rice for the rice dish in advance and prepared it. Add 330ml of water, 2 tablespoons of sake, and 2 tablespoons of soy sauce . Thinly slice the grilled shiitake mushrooms. Don’t forget to add the stems, as they have a strong flavor. Add 2 tablespoons of dried shrimp and mix lightly. Then, cook the rice as usual. Lately, I’ve been obsessed with tamagoyaki (rolled omelet) with hanpen (fish cake). Simply mash the hanpen (fish cake) lightly, mix it into the eggs, and bake. It results in a fluffy, flavorful tamagoyaki (rolled omelet). Adjust the seasoning to your liking. I like to add a little more sugar for a sweeter flavor. It stays fluffy even when cooled, so it’s great for putting in a bento lunchbox. Today, I’m going to eat it with mentaiko (spicy cod roe) on top. I’ll also be checking out the steamed takikomi gohan (rice cooked with spiced cod roe). The grilled shiitake mushrooms have a fragrant aroma. This rice is delicious both as is and as onigiri (rice balls). Today, I added some sudachi (citrus fruit), which really brings out the aroma. Turnip stew is especially delicious once the flavors have soaked in . So, I recommend making a large batch and storing it in the fridge. Today’s meal was filled with the scent of autumn. This is a great meal for a sleepy body. My husband also loves mushroom soup. He’s especially partial to nameko mushrooms. The hanpen omelet was a great success, with a slightly sweet flavor that I like. My husband used to dislike sweet things, but recently he seems to have gotten over his sweet omelet and says it’s delicious. When autumn arrives, he says it’s the best season. But this cycle repeats with each passing season. It’s also one of the wonderful and rich aspects of Japanese food. Nanachi came over, drawn by the smell of tuna. Let’s have a snack later. Torachi’s special skill is stretching while lying down. He’s already as big as Nanachi, but he’s still quite clingy. At times like these, the two of them work perfectly together. It seems he came because he sensed something delicious. His ability to sense it seems to be improving every day. They look like real siblings. Perhaps thanks to Nanachi’s guidance, even their behavior has become quite similar. Now, I’m going to clean up the sansho peppers I harvested last week. All the berries have popped and turned a beautiful brown. Remove the seeds and place in a mill so you can enjoy freshly grated sansho anytime. With this much, I’m sure I won’t run out of sansho until next year. I’m making a fall staple dish using the nameko and enoki mushrooms I prepared that morning. This is a slightly spicy mushroom stew that goes well with rice. Fry garlic and chili peppers in sesame oil to bring out the aroma. Add the enoki mushrooms, cut into bite-sized pieces, and the pre-boiled nameko mushrooms. Fry until the enoki mushrooms are soft. Add 1 1/2 tablespoons sugar, 3 tablespoons soy sauce, and a little chili bean paste. Add the sansho pepper to finish and it’s done. If you like the aroma and spiciness of sansho pepper, feel free to add lots. Transfer to a storage container and, once cooled, refrigerate. Try to consume it within a week. My husband’s brother also sent us a lot of sudachi citrus fruits this year. Apparently, these are from a tree growing in his garden. I love these because they’re so big and full of juice. You can store them in the vegetable drawer as is, but there’s a way to enjoy them for a longer period of time: squeeze the juice and freeze them. Wash the sudachi citrus thoroughly, dry them, and place them in a juicer. Be sure to apply your weight as shown. Because they’re squeezed with the skin, they have a wonderful aroma. What a beautiful golden color! This is a precious juice made from 100% sudachi juice. Bottle the amount you’ll use immediately and store it in the refrigerator. For freezing, I use ice cube packs I found at a 100-yen shop. Simply pour the ice cubes into the bag, and you’ll have small chunks of ice. They’re incredibly convenient, since you can separate just the amount you need. Place them on a tray and freeze on a flat surface. Before I knew it, Torachi had arrived. For this week’s dessert, I’ll make something I’ve always wanted to make: 200ml heavy cream (40% or more fat) and 50g sugar. Once boiling, immediately turn off the heat and add 2 tablespoons of sudachi juice. This is a dessert called posset, made by thickening cream using only the acidity of lemon. Today, I tried making it with sudachi. Because it’s so rich, I recommend using a small container like a sake cup. Let it harden in the refrigerator and it’s ready. The seeds I planted last week are sprouting rapidly. They ‘re growing so quickly, I decided to thin them out quickly. This year’s fall and winter crops are doing very well. I’m really looking forward to harvesting them. They seem to be chasing something. I wonder what they can see. Lately, morning and evening temperatures have dropped significantly. Maybe that’s why I’ve been craving warm foods more often. Azuki beans are a great choice for this time of year when our health is unstable as the seasons change. Roasting them makes them easy to add to dishes. Gently wash and dry the azuki beans, then place them in a cast iron frying pan. Cook slowly without oil. When they start to pop and release a delicious aroma, try one. It’s ready when you can eat it like roasted soybeans. Spread it out on a colander, let it cool thoroughly, then store it in a jar. Today, I’m making minestrone soup with these roasted red beans. I recommend it because just adding beans makes it more satisfying. You can use any vegetables you like, so think of it as an opportunity to clean out your vegetable drawer. Olive oil, garlic, and bacon. These are the three you want to include if possible, right? Add any leftover onions and carrots. 1 can of tomato juice (190g), 300ml of water, 1 tablespoon of granulated chicken stock, and a little salt and pepper. Add the leftover cabbage and about 4 tablespoons of the roasted red beans. Simmer over low heat for about 15 minutes. Today’s main dish is shepherd’s pie. It’s a British dish made with meat sauce and mashed potatoes. Microwave the potatoes until soft. I decided to add maitake mushrooms to the meat sauce to give it a slightly Japanese flavor. Fry the garlic and onions until transparent. Apparently , lamb is used in this dish in the original, but today I’m using ground beef and pork, which is more readily available in Japan. Add the maitake mushrooms and fry until soft. Add a little salt and pepper, 1 tablespoon soy sauce, 2 tablespoons tonkatsu sauce, and 2 tablespoons tomato ketchup. I made a simple meat sauce using readily available seasonings. Mash the softened potatoes. Add 15g butter, 5 tablespoons milk, and a pinch of salt. Blend until smooth and your mashed potatoes are ready. Place the mixture in a baking dish and brown. Make sure to pack the mashed potatoes evenly. I recommend scraping the surface with a fork to create a pattern. These grooves make the potatoes crispy and delicious, so I highly recommend trying it. Brown them in the oven or toaster and they’re ready. Finish with black pepper and parsley. This Western-style dinner is perfect for chilly autumn days. The chair Nanachi was sitting in is so warm. Shepherd’s pie is a surefire combination, and it tastes delightful. The potatoes on top are crispy and have a delightful texture. Adding red beans to the soup adds a fragrant flavor and richness. It’s a satisfying, nutritious, and delightful soup. I used sudachi citrus fruit for the French dressing. The juice is squeezed with the skin on, giving it a rich aroma and a rich flavor. The warmth of a cat is one of the defining features of winter, isn’t it? I’m looking forward to my first winter with Torachi. The next day was also beautiful. Nanatora’s had a big sports day this morning. My sister was exhausted and went back to sleep. Thank you for your hard work. For breakfast today, I had miso soup and rice. I had the spicy nametake mushrooms I made yesterday. I put a generous amount on top of warm rice like this. They have an energizing flavor and are packed with fiber, which is great. It also helps with intestinal health, so it was a two-for-one breakfast. I added tempura flakes and green laver to the eggplant miso soup. I’ll have it with the red bean tea I made yesterday with roasted red beans. Eating something like this makes me feel like my body is in perfect condition. Before I knew it, we were both fast asleep. They ran a lot, so I think they’ll sleep well. They don’t seem to be waking up for a while, so I’ll prepare lunch. 100g plain flour, 100g bread flour, 20g sugar, 5g salt, 3g dry yeast, 15g rice oil. Add 150ml of water and mix thoroughly with chopsticks. Now, let’s make delicious homemade steamed bun skins. Place on a kneading board and knead thoroughly. Once the gluten has reached this level of firmness, it’s time to ferment. Cover with a damp cloth and leave at room temperature for 1-2 hours. While you wait, relax and do some cleaning. He seems a little afraid of these cleaning tools. He ‘s a total idiot when it comes to the vacuum cleaner, though. In fact, he ‘s more than willing to fight it. Once the fermentation is finished, we’ll prepare some side dishes to go with it. Actually, I love just the skin of steamed buns. So I’m going to make a Chinese steamed bun called mantou, which is similar to the skin. Apparently, this bun is often eaten with Chinese-style stews. Today, I’m going to try that. Parboil the pork and radish for the stew. Meanwhile, I’ll also prepare the turnip greens I left over from yesterday. Rinse off any dirt and quickly boil them in salted water. First, boil the roots, then blanch the tips of the leaves. Turnip leaves can be used like any other leafy vegetable. I love the subtle turnip aroma. Here ‘s the pork and radish, parboiled. I added ginger and the green parts of the green onions and boiled them. Add 2 tablespoons of brown sugar to rice oil. This is the key to Chinese stews: frying the sugar in oil. Brown it until it starts to bubble. Pour in water until it’s just covering the ingredients. Add 1 tablespoon of granulated chicken stock, 1 tablespoon of mirin , 3 tablespoons of soy sauce, and 1 tablespoon of oyster sauce. The rich flavor of the browned sugar creates a fragrant, appetizing taste. Add star anise and bay leaves and simmer until the water evaporates. I’ll use the turnip leaves in my favorite vermicelli salad. Check the video description for the ingredients. Today, I added sliced ​​almonds to add texture and a fragrant flavor. Vermicelli salad is a great side dish to have on hand, so I made a little extra today to keep ahead. The mantou dough is ready to rise when it roughly doubles in size. Dust with flour and punch down the dough. Release the gas completely. Apparently, this type of bread comes in many shapes. Today, I’ll use the easiest and quickest. Roll it into a long oval and cut it into bite-sized pieces. Simply place it in a steamer lined with a baking cloth or parchment paper. Place it in the steamer and steam over high heat for about 15 minutes. The Chinese-style stew has also evaporated nicely. Reduce the heat until only a little liquid remains. It’s glistening, creating a stunning visual. Serve the fluffy steamed mantou right in the steamer. This lunch set is a must-try for meat bun lovers. The mantou is delicious on its own. When topped with stew, it tastes like a steamed bun. It seems like it would pair well with various Chinese side dishes. But I prefer to eat it just as is. Lol. Today, I fulfilled my dream of eating just the steamed bun skin. Let’s enjoy some ventilation time again today. It’s shedding season, so brushing is essential. Nanachi also enjoys some time to spend with her. The sun is setting earlier and earlier. For dinner, I’ll make a dish I’ve been thinking about using taro. Peel the taro and boil it until soft. While it’s boiling, prepare the ingredients. Soak the wood ear mushrooms in water. 150g minced chicken breast, 1 clove grated ginger , 1/2 tablespoon sugar, 1 tablespoon soy sauce . Mix well and microwave for 1 minute at 600W. Remove, stir, and return to the microwave. Microwave for 1 minute at 600W and it’s ready. Mix again to loosen any clumps. Finely chop the soaked wood ear mushrooms. I also prepared pouched ginkgo nuts. Drain the boiled taro and rinse off the slime. Then mash well in a mortar and pestle until smooth. Add a little salt and 3 tablespoons of potato starch . Add the prepared chicken, wood ear mushrooms, and ginkgo nuts. Roll into bite-sized balls like this. Deep-fry in oil preheated to 180°C until crispy on the outside . Fry until golden brown . These taro dumplings, filled with autumn ingredients, are ready. Add 300ml of dashi stock, 1/2 tablespoon of sugar, a little salt, and 2 tablespoons of soy sauce . This Japanese-style sauce is thickened with water-dissolved potato starch. Pour this sauce over the taro dumplings. Today’s main dish is an autumn fish, saury. This fish appears frequently on our dinner table. Pacific saury seems to be delicious this year, so we’ve been eating it again and again. I also served it with vinegared bok choy made with sudachi citrus. Pacific saury, my favorite , is so exciting. The taro dumplings taste like chewy takoyaki. The ginkgo nuts inside add a nice accent. This week, my husband’s selection was grilled shiitake mushroom rice! Please try various dishes this week as well. The temperature is starting to drop sharply. It’s a time when it’s easy to get sick, so please take care of yourself. For dessert, we had posset. It was another two days of enjoying autumn.

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朝夕が少し肌寒く感じるようになりましたね😌
お出かけにもおうち時間にもぴったりな秋、あっという間に過ぎてゆく季節をしっかり楽しんでおきたいこの頃です。
季節の移ろいを感じながら過ごした休日の食卓と、快適に過ごすための作り置き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。

A calm autumn weekend with seasonal meals and prep for the week. Savoring every moment of this fleeting season. 🍂

#ぬしキッチン #夫婦の暮らしと菜園 #4K