# 127 秋の直売所を楽しむおうちご飯, 元気が出る野菜たっぷりレシピ【暮らしと食のvlog】: Seasonal Table Notes

# 127 秋の直売所を楽しむおうちご飯, 元気が出る野菜たっぷりレシピ【暮らしと食のvlog】: Seasonal Table Notes

It’s a chilly morning. It feels like the seasons have changed suddenly recently. This morning I went to a vegetable store. This is the first time I’ve seen this vegetable. It’s a spicy bell pepper called “Kagura-Garashi.” There was a lot of lettuce and baby leaves, so it was a good deal. I’m happy that lettuce vegetables are fresh at this time of year. Nana-Tora’s is holding a sports day again today. I’ll leave the two of them having fun and go ahead and wash the baby leaves. These lose their freshness quickly, so I wash them as soon as I buy them. Drain the water so that only a few droplets remain. Then I wrap them in kitchen paper and put them in a storage container. This not only keeps the leaves crisp, but also makes them convenient to use whenever I want. Next, I’ll make lunch. I’ll cut out the core of the lettuce and steam it in the microwave. I’ll add 2 teaspoons of chicken stock, a little salt, and 2 teaspoons of sake. Cooking the lettuce a little will reduce its volume, allowing you to eat a lot of it. I’ll wrap it in plastic wrap and microwave it for 2-3 minutes at 600W. I’ll also make some toppings to help me eat more of the lettuce. First, I’ll make garlic chips. I’ll add garlic to sesame oil. The key to not burning the lettuce is to add them while the oil is still cold. When the edges of the lettuce have started to brown a little, I’ll remove them. The garlic aroma will have absorbed the flavor . Stir-fry the dried small sardines in the same oil until crispy. This adds texture, aroma, and flavor, making it a great topping for salads. Cut the steamed lettuce to desired sizes. This allows each person to have half a head. Add garlic, dried small sardines, and the remaining sesame oil, and it’s ready. Today’s farm stand had a wide variety of autumn ingredients. This was one of the most delightful encounters . These are my favorite ginkgo nuts! I look forward to seeing them every year. Fry them until the shells are browned and a few pop . Then, while they’re still hot, remove the insides and peel off the thin skin. Combine 2 cups of rice, 400ml of water, and 1 teaspoon of salt. Add 100g of thinly sliced ​​pork belly, cut into bite-sized pieces. Add a pinch of chopped kelp, cut into short strips. Cook the rice as usual. The rain that’s been falling since morning doesn’t seem to be stopping anytime soon. On days like this, I feel like eating something spicy to cheer me up. Despite its cute appearance, “Kagura-garashi” is said to be quite spicy. The instructions said that the seeds are particularly spicy. Since we’re a couple who love spicy food, we decided to stuff the seeds with meat today. However, I later regretted this decision! At the time, I didn’t realize it would be so spicy. lol If you’re trying it for the first time, I recommend removing the seeds before cooking. Ingredients: 1/2 a caramelized onion, 250g minced pork, 1 egg, 2 tablespoons breadcrumbs, salt, and pepper. The inside of the “Kagura-garashi” is dusted with flour. Stuff the minced meat mixture you just made into it. If you don’t have “Kagura-garashi,” you can of course use mild bell peppers. Fry the meat side first in a frying pan. Once browned, flip it over and add a little water. Then, cover and steam over low heat for about 10 minutes. Check the rice. It seems to be cooked just right. The ginkgo nuts are plump and look delicious. The “Kagura-Garashi” turned out to be very cute. It’s wonderful that they retain their beautiful color even after cooking. The spiciness doesn’t change much between the mature red and green varieties. 1/2 tablespoon sugar, 2 tablespoons sake, 2 tablespoons black vinegar, 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce, water-dissolved potato starch (1 teaspoon potato starch + 3 teaspoons water). I plan to eat the stuffed meat with the black vinegar sauce. I poured the sauce generously over it. I also recommend sprinkling some green onions on top for color. The heat from the kitchen keeps the room warm, so she’s fast asleep. I’ll also be eating it with some lactic acid-fermented pickled red turnips, which I bought at the same farmer’s market as the lol vegetables. I can’t wait to see how it tastes. A lunch full of fresh, fresh flavors is ready. I’m going to get some energy from the vegetables again today. The Kagura-garashi has a refreshing and strong spiciness. The ginkgo rice has a slight bitterness and aroma that is reminiscent of autumn. It seems that I ended up putting only the spicy seeds on my plate. lol It was so spicy that I decided to remove the seeds and cook them next time. It’s time for dinner at Nana-Tora’s too. Torachi seems to be gradually developing his own tastes in food. I can really see the lessons of his gourmet sister Nanachi. Make jam with the pumpkin we bought whole. Steam it once in a bamboo steamer before cooking. Steam it in a steamer for 10-15 minutes over medium heat until steam rises. It’s recommended to make winter green vegetables into pickles. This is beautiful komatsuna. Wash it thoroughly to remove any dirt. Pickle it in salt that is 2% of the weight of the vegetables. Layer the salt at the bottom of the container, the green vegetables on top, and then the salt on top. Add cut kelp and chili peppers. Place a weight on top and let it sit for 1-2 nights. When the water comes out, it’s ready to eat. Remove the weight and put it in the refrigerator. It’s easier to work with a soft pumpkin. So, let it soften a little. Steam until just tender. Remove the skin and strain. Add 200g of strained pumpkin, 100g of sugar and 1/2 teaspoon of cinnamon powder. Mix well and transfer to a small saucepan and heat. Add 1 tablespoon of milk or water. Heat while kneading until the sugar is completely dissolved. Once it becomes smooth, it’s ready. Your cinnamon-scented pumpkin jam is ready. This jam can be used in many ways, including with bread and sweets. The sun sets early and it can get chilly at dusk. On days like these, the warmth of a cat is a welcome treat. During breaks, you can pet your cat to your heart’s content. Before you know it, it’s time for dinner. The new sweet potatoes that are available at this time of year are These are potatoes. They are characterized by their gentle sweetness and fluffy texture. They are also perfect for adding to soups with lots of ingredients. Add carrots and onions to olive oil and fry a little. Add bacon, green beans, abalone mushrooms, and sweet potatoes. If you can’t find abalone mushrooms, you can use king oyster mushrooms or something similar. Melt 15g of butter and mix everything together. Add 1 1/2 tablespoons of plain flour and sprinkle this over the entire dish. 300ml of water, 1 can of boiled clams (60g), 1 tablespoon of sesame paste, and 200ml of soy milk. A rich and delicious sesame soy milk clam chowder is ready. a little salt and 2 teaspoons of chicken stock powder. Simmer, stirring, until the vegetables are cooked through. I’ve previously found that stir-frying kale is delicious. Shiito told me in a comment. Today I’m making a stir-fried salad with kale and pumpkin. It’s hard to eat a lot of raw kale. But when you stir-fry it in olive oil, you can get just a little. Season with a little salt. Grill the pumpkin in the same way and arrange it on a plate. Season with powdered cheese and black pepper and it’s done. In autumn, there are lots of mushrooms on display at farm stores. There were many rare varieties and outdoor-grown mushrooms that are only available at this time of year. I ended up buying some because I wanted to try a variety. Today I’m using shimeji and shiitake mushrooms that have been slowly stir-fried in sesame oil. Mix 100ml of dashi stock, 1/2 tablespoon of sugar, a little salt, 1 tablespoon of sake, 2 tablespoons of soy sauce, Potato starch dissolved in water (2 teaspoons potato starch + 4 teaspoons water). Today, I’m making Japanese-style omelet rice with mushroom sauce. I used leftover ginkgo rice from lunch. Butter rice or garlic rice is also delicious, so please try it. Next, I’ll make an omelet, gently seasoned with sugar and salt. My new 18cm frying pan is just the right size. I’m not very used to this process. I still have a lot of training to do before I can make a perfect omelet. But it turned out just right! I’ll serve it with a generous amount of Japanese-style mushroom sauce. I’ll also reheat the clam chowder and serve it. I added a little dried parsley for garnish. My Japanese-style omelet rice dinner, a remake of takikomi gohan, is ready. I’ve been obsessed with making omelets lately. It’s always exciting when new cookware arrives . Kale is packed with nutrients, and it’s a vegetable I love to eat. The clam chowder was also delicious packed with flavor. The rich sesame flavor was comforting. It was a welcome dinner on a chilly autumn night. The weather was also gloomy the next day. For breakfast, I had the pumpkin jam I made yesterday. I spread it evenly on slices of bread to make roll sandwiches. I rolled it up, wrapped it in plastic wrap, and let it rest for a while. It’s also delicious with cream cheese or other toppings; try it. Cutting it in half reveals a beautiful cross-section. I ate it with the leftover chowder from yesterday. We love mandarin oranges, and we eat a lot of them this time of year. I bought some discounted mandarin oranges from a farmer I found online. Apparently , the mandarins this season are early-season, so they’re this green. The sweetness and tartness were so exquisite it was hard to believe they were discounted. Our cats are entering their shedding season, so we need to brush them thoroughly. Nanachi loves the brush, so that’s a relief. Torachi still seems to prefer being held. I’ll also make lunch using yesterday’s autumn vegetables. Let’s make some protein-enriched tofu minced cutlets. Thoroughly wash the burdock root and shred it, skin and all. Stir-fry with the shiitake mushrooms cut into bite-sized pieces. Heat until slightly softened. Add the soaked dried hijiki seaweed. 1/2 tablespoon sugar and 1 tablespoon soy sauce. Stir-fry until the water evaporates, then transfer to a tray and let cool. This is firm tofu that has been drained overnight . 150g minced chicken breast, 1 tablespoon white miso, 1 tablespoon potato starch, and 1 piece of grated ginger. Mash the tofu and mix well as shown. Then add the stir-fried ingredients and mix again. Roll into bite-sized balls and store in the refrigerator. We’ll coat them in breadcrumbs and fry them later. This is homemade konjac, also sold at a farmer’s market. It’s soft and has a rather cute shape. Cut it into strips and boil it once to remove the bitterness. Today, I’m making my favorite mentaiko and konjac stir-fry. Prepare two pieces of mentaiko, remove the contents, and peel them. Place well-drained konjac in a frying pan with oil. Once the water has evaporated, add the green beans. Add the mentaiko, 2 teaspoons of mirin, and 1 teaspoon of soy sauce. Once the mentaiko is thoroughly cooked, it ‘s ready. The mentaiko is moist and flavorful, making it incredibly delicious. Today’s lettuce will be added to the soup. Add bite-sized pieces of pork belly to 400ml of dashi stock. Add the torn lettuce. Add 2-3 tablespoons of miso (adjust depending on the saltiness of the miso) and dissolve. Add 200ml of soy milk and turn off the heat just before it boils. Be careful not to overcook the soy milk, as it will separate. Now, let’s fry the tofu menchi-katsu we prepared earlier. Coat the cut pieces in flour, egg, and breadcrumbs, in that order. Then, deep-fry them. Set the oil temperature to 180°C. Fry until crispy, lifting occasionally to let air in. Listen carefully to the sound of the frying. When it starts to sound a little dry, it’s done. Serve with lemon, ponzu, or tonkatsu sauce. Serve with miso soup made with soy milk. A drizzle of chili oil is recommended. I chose to pour tonkatsu sauce over the cutlet. Making it with drained tofu gives it a firm texture. This tofu cutlet is both satisfying and healthy. Buying a box of mandarin oranges is a bit of a winter event in Japan. I remember that box always being left in the cold hallway at my parents’ house. Torachi has started grooming Nanachi more often as a token of appreciation. It’s heartwarming to watch them slowly grow up. This week, we’ll be making a snack using buckwheat flour. We’ll be making “Soba-Boro,” a Japanese snack with a nostalgic flavor. Ingredients: 80g buckwheat flour, 20g plain flour, 1/2 teaspoon baking soda, a pinch of salt, 80g cane sugar, and 1 egg. Add 1/2 tablespoon water and mix well. Place the batter into a piping bag fitted with a small round tip. Pipe onto a baking sheet lined with parchment paper. I also wanted to create the familiar flower shape, but it’s quite difficult. Bake in a preheated oven at 180°C for 15 minutes. Check the shape and cover with aluminum foil if it looks like it’s burning. Gradually, familiar bumps began to appear. The hole in the flower shape collapsed during baking. It ended up with this rather unremarkable shape. It’s sad. But the taste and texture are perfect! The buckwheat aroma is delicious, almost chewy. It would be great to bottle it to make it look more authentic. For dinner, I’ll make a hot pot with the remaining mushrooms. While the broth is being prepared, I’ll prepare a side dish to cleanse my palate. I’ll make a sweet simmered dish with the remaining sweet potato. First, parboil the sweet potatoes. Combine 50g sugar, 300ml water, 2 tablespoons brandy, the juice of 1/2 a lemon. Use gardenia for color. Crush them and place them in a tea bag. Parboil until the potatoes are slightly firm, so that a bamboo skewer can be pierced. Then, add the seasonings to the boiling water. Once the rice is cooked to your liking, turn off the heat and let the flavors soak in. Today’s hot pot is “Damako-Nabe,” a stew with plenty of mushrooms. It’s a stew that includes rice dumplings. Use 700ml dashi stock, 1/2 teaspoon salt, 1 tablespoon sake, 2 tablespoons soy sauce. Add the chicken first, as it takes longer to cook. While the rice is simmering, make the main dish: the rice dumplings called “Damako.” Combine two bowls of warm rice with 2 tablespoons of potato starch and a little salt. Knead the rice, mashing the grains, until sticky. Roll into bite-sized balls and it’s done. Once the chicken is cooked, add the ingredients: green onions, maitake mushrooms, shiitake mushrooms, and tofu. Finally, add the “Damako” and simmer again. Since we have a lot of mandarin oranges, we’ll use them as a seasoning. Let’s make mandarin orange ponzu sauce. Simply mix squeezed mandarin oranges and soy sauce in the ratio of your choice. It’s a combination seasoning with just the right amount of sweetness and acidity and a fresh citrus flavor. It’s easy to make and very delicious. Once the mushrooms are cooked through, the hot pot is done. Eating the chewy “Damako” will warm you up. Early mandarin oranges have a strong acidity that makes them perfect for ponzu sauce. The key to making delicious tangerines is to choose the finest green mandarins. This evening, I dozed off. Suddenly, I realized I was surrounded by Nana-Tora’s. It’s the perfect season to become a popular It’s the perfect season to become a popular laughing cat . This week’s husband selection is “Kagura-Garashi” stuffed meat! My favorite was the ginkgo rice. It’s easy to catch a cold during the change of seasons, so make sure you eat nutritious food and stay warm.

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【レタスの丸ごとレンジ蒸し】
　レタス　1玉
　塩　少々
　顆粒鶏ガラスープの素　小さじ2
　酒　小さじ2
　ニンニク　2かけ
　ちりめんじゃこ　大さじ2
　ごま油　適量

【銀杏と豚バラの炊き込みご飯】
　銀杏（殻付き）　150g
　米　2合
　水　400ml
　塩　小さじ1
　豚バラ薄切り肉　100g
　刻み昆布　ひとつまみ

【かぐらがらしの肉詰め黒酢あんかけ】
　かぐらがらし（辛味の苦手な方はピーマンで）　5個
　薄力粉　少々
　玉ねぎ　1/2個
　豚ひき肉　250g
　塩胡椒　少々
　卵　1個
　パン粉　大さじ2

　酒　大さじ2
　砂糖　大さじ1/2
　黒酢　大さじ2
　醤油　大さじ2
　オイスターソース　大さじ1と1/2
　水溶き片栗粉（片栗粉小さじ1＋水小さじ3）
　小ネギ　少々

【小松菜のお漬物】
　小松菜　1袋（250gくらい）
　塩　5g（野菜の重さの2％）
　唐辛子　1本
　昆布　5cmくらい

【カボチャとシナモンのジャム】
　カボチャ　200g（皮なしで裏漉ししたもの）
　砂糖　100g
　シナモンパウダー　小さじ1/2
　牛乳　大さじ1

【ごま豆乳クラムチャウダー】
　さつまいも　1/3本（150gくらい）
　にんじん　1/3本
　玉ねぎ　1/2個
　インゲン　5本
　あわび茸（エリンギでもOK）　適量
　ベーコン　30g
　アサリ缶　1缶（60g）
　オリーブオイル　適量
　バター　15g
　薄力粉　大さじ1と1/2
　水　300ml
　豆乳　200ml
　ねりごま　大さじ1
　塩　少々
　顆粒鶏ガラスープの素　小さじ2

【ケールとカボチャのソテーチーズがけ】
　ケール　5枚
　カボチャ　1/4個
　オリーブオイル　少々
　塩　少々
　ブラックペッパー　少々
　粉チーズ　適量

【銀杏ご飯の和風オムライス】
　銀杏ご飯　適量
　卵　4個

　しめじ　1/2株
　椎茸　3個
　ごま油　適量
　だし汁　100ml
　酒　大さじ1
　砂糖　大さじ1/2
　塩　少々
　醤油　大さじ2
　水溶き片栗粉（片栗粉小さじ2＋水小さじ4）

【豆腐メンチカツ】
　しめじ　1/2株
　ごぼう　50g
　乾燥ひじき　5g
　砂糖　大さじ1/2
　醤油　大さじ1

　木綿豆腐　200g（重石を乗せて1晩以上水切りをする）
　鶏むねひき肉　150g
　おろし生姜　1かけ分
　白味噌　大さじ1
　片栗粉　大さじ1
　薄力粉　少々
　卵　1個
　パン粉　適量

　トンカツソース　適量

【こんにゃくとインゲンの明太子きんぴら】
　こんにゃく　1個
　インゲン　8本
　明太子　2本
　みりん　小さじ2
　醤油　小さじ1
　米油　適量

【レタスの豆乳豚汁】
　レタス　1/2玉
　豚バラ薄切り肉　100g
　だし汁　400ml
　豆乳　200ml
　味噌　大さじ2～3

【そばぼうろ】
　蕎麦粉　80g
　薄力粉　20g
　重曹　小さじ1/2
　きび砂糖　80g
　塩　ひとつまみ
　卵　1個
　水　大さじ1/2

＊180度に予熱したオーブンで15分焼く

【さつまいものブランデーレモン煮】
　さつまいも　1/2個
　水　300ml
　砂糖　50g
　ブランデー　大さじ2
　レモン果汁　1/2個分
　クチナシの実　1個

【鶏とキノコのだまこ鍋】
　だし汁　700ml
　塩　小さじ1/2
　酒　大さじ1
　醤油　大さじ2

　ご飯　2膳
　片栗粉　大さじ2
　塩　少々

　鶏もも肉　1枚
　舞茸　1パック
　椎茸　4個
　長ネギ　2本
　豆腐　1パック（200g）

食欲の秋真っ只中、食材のお買い物が一番楽しい時期です😆
普段のスーパーでもワクワクな毎日ですが、休日に足を伸ばす直売所は格別ですよね✨
秋のお出かけのお供に、ぜひご一緒させていただけましたら嬉しいです🍁
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。

Fall ingredients are the best part of the season. Come along for a warm, seasonal moment.

#ぬしキッチン #夫婦の暮らしと菜園 #4K