# 126 心落ち着く秋の台所, 寒暖差に備える温かい和食と一汁一飯の朝食【暮らしと食のvlog】: Autumn Delights

# 126 心落ち着く秋の台所, 寒暖差に備える温かい和食と一汁一飯の朝食【暮らしと食のvlog】: Autumn Delights

It’s been raining since this morning. but I’m feeling a little excited. A large bag of rice arrived, freshly harvested and grown by my husband’s aunt. Every year, every time I eat this fresh rice, I’m reminded of how glad I am to be Japanese. The rice is gently washed and soaked for 30 minutes before cooking. Because new-crop rice has a high moisture content, I use about 3-5% less water than regular rice. Using a clay pot (earthenware pot) produces fluffy, sweet rice, so if you have the chance, I highly recommend trying it. This kelp broth was slowly steeped overnight. I was lucky enough to find some salted salmon collars, so I’ll use that too. Today, I’ll use it to make “Sanpei-jiru,” a Hokkaido dish made with salted fish. Apparently, there are no strict rules regarding the vegetables used in this dish. However, root vegetables like daikon radish, potatoes, and green onions are often included. Today, I used turnips, carrots, and potatoes I had in the fridge instead of daikon radish. I added the green onions later, for added texture. Another peaceful day in the kitchen. Gentle steam rises from the cooked rice. I’ve tried various ways to eat new rice, but today I’ll make onigiri with just salt. New rice is especially chewy and soft. It holds its shape without much force. Therefore, gently shaping it into a uniform shape results in fluffy, delicious rice balls. For “Sanpei Soup,” once the ingredients are cooked, lightly skim off any scum. Season with soy sauce and a little salt. Finally, add the green onions and let them soften until they’re ready. Despite the simple ingredients, this soup is incredibly rich and flavorful. The combination of hearty soup and shiny onigiri rice balls is the ultimate Japanese breakfast. Atruly luxurious autumn breakfast. The autumn wind is gradually getting chillier. The Nanatora security team doesn’t seem to mind. Rainy days bring with them various smells, so they look outside even more intently. I’m changing my clothes. I’m sure I cared for these clothes before putting them away last spring. However, as winter approaches and I take it out, the hairballs start to bother me again. Cleaning it up makes it feel so much better. Now I can face winter with peace of mind. Now, it’s time for lunch. I’m using the konbu I used to make soup stock for this morning. I’m going to make tsukudani (simmered food) with it, a side dish to eat with sweet and spicy rice. I’m adding chopped konbu, walnuts, and a can of boiled clams. I’ve got 1 1/2 tablespoons sugar, 2 tablespoons sake, and 3 tablespoons soy sauce. I’ll bring it to a boil. I got some very large maitake mushrooms, so I’ll cook those too. I’ll break them into bite-sized pieces and add them. Simmer over medium heat for 20-30 minutes, evaporating the liquid. I’ll keep cooking until the konbu is cooked to my liking, adding more water if the liquid dries up. Nanachi and Torachi have been keeping a watchful eye on the kitchen lately. Their Their delightful snoring provides background music for cooking. I toasted some fried tofu until golden brown. Then, I combined it with boiled shungiku (garland chrysanthemum) to make a Japanese-style salad. Boil the tofu in salted water and then transfer to cold water. Add a little over 1 tablespoon of unsweetened peanut butter, 1/2 tablespoon of sugar, and 1/2 tablespoon of soy sauce . If you only have sugared peanut butter, you can use that. In that case, make this salad without the sugar. Frying the fried tofu like this will make it crispy. Cut both the fried tofu and shungiku into bite-sized pieces and add them. The distinctive shungiku aroma is complemented by the peanut aroma, making it easier to eat. This dish is delicious from fall to winter. I used the leftover turnip greens from that morning to make miso soup. Finely chopping them reduces the mushy texture of the turnip greens. It also enhances the turnip aroma throughout the soup, so I recommend it. The other day, I asked my husband what goes well with white rice, and he said, “Pork cutlet bowl!” While that’s certainly a delicious way to eat rice, that’s not what I wanted to ask. Lol but inspired by that, I’m going to try making just the ingredients of a katsudon into a side dish. First, layer thinly sliced ​​pork loin to make a katsu. This method results in a more tender cutlet than using thicker cuts. The only problem is that the juices tend to accumulate inside the cutlet. This can cause the cutlet to release moisture and become soggy, so if you’re making it at home, I recommend deep-frying it twice. The first time, deep-fry it at 180°C until it’s lightly golden brown. Next, raise the temperature to 200°C and deep-fry it quickly until crisp and ready. Ingredients : 150ml dashi stock, 1 tablespoon sake 1/2 tablespoon soy sauce, 1/2 tablespoon sugar, water-dissolved potato starch (1 teaspoon potato starch + 2 teaspoons water). Add one beaten egg and gently stir. This way, you can enjoy a runny egg anytime without having to adjust the cooking time. Pour the sauce over the cutlet and it’s ready. I recommend sprinkling some daikon radish sprouts on top for a beautiful color. Today, I’m eating the tsukudani I made earlier with crunchy pickled plums. These “crispy plums” have a different flavor than pickled plums. Their crunchy texture makes them a popular snack among Japanese children. I also made this “tsukudani” at my husband’s request. The maitake mushrooms are fragrant and deeply delicious. I cooked the cutlet the way I remember eating it at the school cafeteria. The cutlets there are a little thinner, but they’re very cheap, which is what makes them so great. Lunchboxes often contain pickled plums, and I love the rice underneath. Because it’s been a while since they were made, the color and flavor of the pickled plum have transferred to the rice. It really captures the aesthetic of bento time. lol As soon as he sensed that we were done eating, he came over. For some reason, in the winter, sitting on my husband’s lap is a big hit. His hands are as good as a drummer’s. Torachi’s delighted face is just adorable. The arrival of the new rice also means that salmon roe season has arrived. I use 150ml of kelp stock, 50ml of sake, and 2 teaspoons of salt. I usually pickle salmon roe in soy sauce, but this year, I wanted to preserve its vibrant color, so I decided to change the cooking method. This year, I’ll try pickling it in the salt and kelp pickling liquid I made earlier. I loosen and wash the salmon roe in 1L of 40°C water with 1 teaspoon of salt. I remove the blood, veins, and skin, changing the water several times. 2 1/2 tablespoons of miso and 1 tablespoon of kelp stock. I’ve been wanting to try pickling salmon roe in miso, so I’ll try it. I spread half of the mixture thinly in the bottom of a container and place a paper towel on top. I add 3 tablespoons of salmon roe, making sure they don’t overlap. I then add another paper towel. I gently spread the remaining miso over the salmon roe and the preparation is complete. I’ll pickle the remaining salmon roe in the well-cooled pickling liquid. I pour in the pickling liquid until the salmon roe are submerged. Place both in the refrigerator and let them marinate overnight or more before they’re ready. Many kitchen tasks in the fall seem to require long periods of time. Looking forward to tomorrow is also wonderful, isn’t it? Here ‘s a trick to enjoying new rice: enjoying it with other foods. So, I’m going to try something a little different this evening. First, I’ll make the main dish: chicken steak. It’ll be served with a spicy onion and garlic sauce. Finely chop one clove of garlic and half an onion. a little salt, 1 tablespoon of olive oil, and one chili pepper. Mix well and cover with plastic wrap or a lid. Microwave at 600W for 1 minute and 30 seconds. Add dried or fresh parsley. Mix well and let cool. Season the chicken with salt, pepper, and a thin layer of flour. Fry the skin-side of the chicken in a frying pan with olive oil until crispy. Once browned, flip it over. While the pasta is cooking, prepare the pasta. Squeeze the juice of three sudachi (a Japanese citrus fruit). You can also use lemon or kabosu. Today’s pasta is sudachi cream pasta. I’ll add maitake mushrooms and bacon to give it an autumnal feel. I’ll pour the sauce over the cooked chicken steak. I’ll then add ponzu sauce later for a refreshing taste. I’ve been searching for pasta that goes well with creamy sauces. I used rigatoni, a pasta I found at the supermarket. It’s larger than penne and has a straight cut. I fell in love with its slightly rugged appearance at first sight. For the sauce, I fry it in butter and bacon fat. Once browned, I add the maitake mushrooms. a little salt and pepper and 200ml of cream. Bring to a gentle boil, reduce, and then add the cooked pasta. The rigatoni will become plump when cooked. Add the sudachi juice and mix quickly. The acid from the citrus will thicken the sauce. This blends with the rigatoni, creating a rich yet light flavor. It’s a slightly dangerous pasta dish, high in calories yet barely noticeable. Finish with a sprinkle of black pepper. I topped the chicken steak with homemade sudachi ponzu sauce. This rich pasta has the power to bring happiness on its own. The slightly spicy sauce on the chicken adds a nice accent. I made this dish based on a dish from my favorite Japanese restaurant, Saizeriya. Fall and winter are filled with events like Christmas and New Year’s, and cooking takes a lot of effort. My husband envisioned mushroom hunting, which seems a bit different. This mushroom-loving couple eats mushrooms almost every day, carefully selecting delicious varieties. The apple I received as a gift had a beautiful color. It’s called “Akibae.” Nanachi always plays with Torachi with his tail like this. It seems he fell asleep. He’s growing at his own pace every day. The rapeseed flowers in our garden were growing well until the other day. But looking at them today, they look pretty pitiful. I’m sure I can still make it, so I’ll sow them again without giving up. There are many times in home gardening when you feel the need to be stubborn and persistent. That’s the case now. Sadly, the turnips were also completely destroyed. So, I’ve decided to switch to growing them in pots. Today’s harvest is thinned daikon radish leaves. They’re small, but still have the shape of a daikon radish. The soil in my garden is such that daikon radishes grow well. Thinned leaves this size are soft and delicious. Simply boiling them in salted water, chopping them, and adding soy sauce and bonito flakes makes a delicious dish. Today, I’ll introduce my favorite way to eat them: a dish called “saihan.” I squeeze out the water from chopped daikon radish leaves and add them to warm rice. Mix in some toasted sesame seeds and a little salt, and it’s ready. It’s also delicious cold, so it’s great for bento lunches or onigiri (rice balls). I also made a slightly sweet side dish with sweet potatoes. I cut them into bite-sized pieces and soaked them in water. Heat half rice oil and half butter in a frying pan. Add the drained sweet potatoes. Fry over medium heat until soft. Transfer the hot mixture to a heat-resistant bowl. 1/2 tablespoon sugar and 1 1/2 tablespoons kinako (roasted soybean flour). Sprinkle thoroughly over the sweet potatoes and let them sit for a while to allow them to blend. As the weather gets chilly, you’ll want a warming soup. First, make meatballs with plenty of ginger using some mochi rice cakes that have been sitting in your pantry. 250g ground chicken breast, 1 piece of grated ginger, and 1 piece of chopped mochi. 1 tablespoon of potato starch and a little salt. Roll into balls with a spoon and place in 700ml of boiling water. Today’s soup is inspired by the “chanko” made by Japanese sumo wrestlers. While the chicken meatballs are cooking, prepare the vegetables. I used enoki mushrooms and leafy greens; today I used bok choy. 1 tablespoon of chicken stock powder, a little salt , 1 tablespoon of sake, and 1 tablespoon of soy sauce . Add the enoki mushrooms first, and once they’ve softened, add the bok choy. Add tofu for extra protein. Serve with plenty of thinly sliced ​​sudachi citrus fruit on top. Kill two birds with one stone by getting plenty of vitamins. I taste some of the miso-marinated salmon roe I made yesterday. To enjoy the beautiful red and white of the dish, I recommend pairing it with turnips. Unlike soy-marinated salmon roe, which are dipped in a marinade, miso-marinated salmon roe is slightly dehydrated. This gives it a rich, sticky flavor. The miso color transfers subtly, creating a deep orange hue. Rub the turnips with salt, squeeze out the excess water, and pour a little of the remaining sudachi over them. Then top with the miso-marinated salmon roe and serve. Add plenty of sudachi fruit to the warm soup. I also eat the tsukudani I made yesterday. The miso-marinated salmon roe has a deliciously sticky, chewy texture. The miso aroma adds a touch of flavor, making it a perfect snack to go with alcohol. The rice cake meatballs are chewy and have a tangy ginger aroma. My husband’s brother’s sudachi citrus fruit has a soft, thin skin that makes it easy to eat as is. It’s a welcome source of vitamins this season. My husband also enjoyed the gentle sweetness of the sweet potato. The ginger and sudachi made for an energizing lunch. There’s another flavor not to be missed in autumn. I got some good chestnuts, so I decided to steam them. I’ll steam them leisurely while my husband does the dishes. I’ll place them in a steamer that’s already steaming and cook them over medium heat for about 40 minutes. While I wait for them to finish steaming, I’ll start preparing the ingredients. 50g joshinko, 50g shiratamako, and 20g sugar. 80-100ml of water in batches. Add the water and knead until the dough is about the consistency of an earlobe. Roll into balls 2.5cm in diameter. Spread the steamed chestnuts on a colander. While they cool to a touch, steam the dumplings you made earlier in a bamboo steamer. This week’s snack is a treat I received a long time ago in Gifu Prefecture. It’s chestnut kinton, made with only chestnuts and sugar. It’s simple ingredients, but unforgettably delicious. Today, I’ll add mochi rice cakes inside to increase the satisfaction. Let the glossy steamed mochi cool. The only ingredients for Gifu’s chestnut kinton are chestnuts and sugar. Mash the removed chestnuts thoroughly in a mortar and pestle or food processor. Add the mashed chestnuts, brown sugar, and water to a small pot. For detailed measurements, see the video description. Heat over very low heat while kneading. When it becomes moist and combined, it’s ready. The ones I had there were shaped like tea towels, so I’ll copy them. Spread a thin layer of chestnut paste on plastic wrap and wrap the mochi in it. The mochi will harden, so store it at room temperature until the day is over. After refrigeration, warm it up in the microwave for about 20 seconds for a delicious meal. Keep it in the refrigerator from the next day onwards. Let’s have some time to spend with Torachi. He’s also practicing touching various parts of his body. Dinner is finally time for salmon roe! Let’s start with a side dish. I grill mushrooms almost every week, and my favorite is grilled shiitake mushrooms. They tend to crumble and are a little difficult to cook, but the flavor is unbeatable. 500ml dashi stock, 1 tablespoon sake, 1 tablespoon mirin, 2 tablespoons soy sauce, a little salt. Potato starch dissolved in water (1 tablespoon potato starch + 2 tablespoons water). Make a thin, thick clear soup. Add fragrant grilled shimeji mushrooms and silken tofu. The resulting thick soup is irresistibly flavorful with the shimeji mushrooms. Today’s dish celebrates the beautiful color of salted salmon roe. We’ll be making chirashi sushi, featuring salmon roe. It’s recommended to make a generous amount of shredded egg, which adds color and flavor. I prefer a slightly sweeter flavor. 1/4 teaspoon salt, 1 tablespoon sugar, and 3 tablespoons rice vinegar are the sushi vinegars we use at home. These are the amounts per cup of rice. To accommodate the vinegar, I reduced the amount of water used for the rice and cooked it firm. Pour the vinegar over the rice while it’s still hot . Once it’s absorbed, fan it with a fan to cool. Serve on a flat plate, bowl, or any other serving dish of your choice. Decorate the shredded egg with boiled shrimp and daikon radish sprouts for a colorful garnish. Finally, we’ll add salted salmon roe that’s been marinated overnight. Enjoy this generous serving of homemade sushi. Don’t forget to top with chopped nori seaweed. Serve with the reheated thick soup and you’re done. The side dishes are boiled bok choy and maitake mushrooms. Salmon roe is not only beautiful in color, but also tastes delicious. This seasoning really brings out the flavor of the salmon roe. It has no odor, and tastes like a rich, fresh egg on rice. Grilling the mushrooms on a grill makes it even more delicious. It almost ate it all in the tasting. Salmon roe is delicious both plain and with a little soy sauce. This week’s husband selections were turnip sanpei soup and sudachi chanko-style soup! Apparently, salmon roe is a hall of fame dish. The chestnut kinton (sweet chestnut paste) is so tasty it makes you want to brag about yourself. Autumn, a seasoning packed with fun, is in full swing in Japan. I’m looking forward to building up my energy with delicious food and enjoying it to the fullest. I look forward to seeing you again in the next video.

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我が家に食欲の秋がやってきました😍
この季節は、手作りしたくなるものが大渋滞…毎週末大忙しの私です😅
お料理三昧でくたくた…そんな日々も愛おしい秋の暮らしの様子をお送りします🍁
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。

Homemade dishes fill our weekends as autumn appetite takes over 🍁 Busy days in the kitchen—tired but grateful.

#ぬしキッチン #夫婦の暮らしと菜園 #4K