# 129 おうちご飯で季節の変わり目を穏やかに, 蒸籠レシピと愛用の器【暮らしと食のvlog】Slow Table Life

# 129 おうちご飯で季節の変わり目を穏やかに, 蒸籠レシピと愛用の器【暮らしと食のvlog】Slow Table Life

It’s a cloudy, chilly morning. The temperature has recently become a bit of a drag, making it a bit of a hassle to get out of bed. It’ll soon be time to bring out the stove. Winter is the season for delicious root vegetables in Japan. I recommend microwaving winter carrots with the skin on for two minutes, then sautéing them. Today, following on from last week’s tool introduction, I’d like to make a video to help you with your shopping. So, following on from last week’s tool introduction, I’d like to share a little about the tableware in my home. I enjoy finding tableware while traveling and at antique markets. For example, the blue, high-footed dish I get asked about the most often. This is called a “Haisen” and was discovered in the town surrounding Zenkoji Temple in Nagano Prefecture. It was originally a vessel used to hold water for rinsing sake cups. 1 tablespoon mayonnaise, 1/2 tablespoon of ground sesame seeds, a little yuzu pepper, and a little soy sauce. The carrot sauté with sesame mayonnaise sauce is ready. The fine roots of the nagaimo yam are grilled and eaten with the skin on. It gives off a fragrant aroma and improves the texture. Today, I’ll use this to make takikomi gohan (rice seasoned with rice). I prepared 300g of rice and soaked it. Add 300ml of dashi stock made by refrigerating kelp and water overnight. 2 tablespoons of sake and 2 tablespoons of Add 200g of chopped nagaimo yam. Cook as usual. For the soup, I’ll make a ginger-flavored one, perfect for the change of seasons. Add 2 cloves of grated ginger, 1 tablespoon of shio koji, and a little soy sauce. Add tofu cut into bite-sized pieces. The power of ginger and fermented foods will prepare you for the cold. Thicken with water-dissolved potato starch. Add the beaten egg as shown and it’s done. Before I knew it, Nana-Tora’s was behind me. The directors were fast asleep again today, probably because they were tired. I’ll steam roughly shredded cabbage in a bamboo steamer. I used an 18cm bamboo steamer. I sliced ​​the green onions diagonally. Alternately layer the yellowtail and green onions. This winter delicacy, steamed in a bamboo steamer, is now ready. Steam over medium heat for about 10 minutes. Switching the upper and lower layers midway ensures even cooking. While steaming, prepare the condiments. Today, I prepared yuzu and grated daikon radish, which have a wonderful aroma. Two fish came, attracted by the delicious aroma of steaming fish. I I can’t give them away. Once the yellowtail is cooked through, it’s ready. The bamboo steamer is the perfect size to serve on the dinner table. Add the grated daikon radish and yuzu you prepared. Serve with a drizzle of soy sauce later. The rice bowl was purchased at Kasama Gallery Road in Ibaraki Prefecture. It’s 12cm in diameter and 6cm high, and is a Kasama ware piece. The nagaimo rice turned out fluffy and steaming. The nagaimo rice, with its skin still on, has a wonderful aroma. It has a fragrant, floral flavor. I love small plates and have several. I think I use this 10cm diameter one the most. I also bought it at Gallery Road in Kasama. The wooden soup bowl is also something I found on a trip. It’s 11cm in diameter, 6cm deep, and urethane-coated. I’ve finished a steamer lunch, perfect for my body during the changing seasons. The yellowtail is so fresh that even the cats are interested. It’s moist and tender, packed with flavor. Winter carrots have a soft, gentle sweetness. Sesame mayonnaise goes perfectly with it. Many winter ingredients are best prepared with simple methods, as many have a strong umami flavor . It’s mealtime, and Nana-Tora’s is eagerly awaiting it. It seems like people get hungrier than usual in autumn. I’m going to start this week’s baking. I found quince and ginger at the supermarket. I’m going to make a special set to protect my throat from the dry winter air. I sliced ​​the ginger and soaked it in water. I cut the quince into quarters, removed the seeds and pulp, and cut it into ginkgo-like slices. I plan to make two types of quince syrup today. We’ll also use the pulp and seeds in one of the halves, so don’t throw these away. First, make a syrup using the quince pulp. Layer equal amounts of quince pulp and brown sugar in a jar. Leave at room temperature for 2-3 months, shaking the jar daily until the liquid releases. This will ensure the quince extracts its full flavor. We’ll also make a ready-to-drink syrup using the remaining quince. Place the seeds and pulp in water and bring to a boil. Boil like this until it thickens. Strain through a colander and remove the liquid. Return the mixture to the small pot and add the remaining quince pulp. See the video description for the ingredients. Add the sugar and water and bring to a boil. Simmer until the liquid is reduced by about half. Drain the ginger that was left in the water and turn it into ginger sugar. Place the pulp and sugar in boiling water and parboil for 5 minutes. If you don’t like spicy food, repeat this process 2-3 times. This will soften the spiciness and make it easier to eat. Put 200g of ginger and 150g of brown sugar into a frying pan. While stirring, the sugar will melt. It will then crystallize again, as shown here. Spread on a baking sheet and let cool. It’s ready when the sugar is crisp. I arrived at the farm in the evening. These are sweet potatoes whose vines I cut a week ago. I’ve been looking forward to digging them up since spring, and now I’m finally digging them up. Some of them seem a little overgrown, but they seem to be doing pretty well for my first time. The peanuts are lush and will soon be ready for harvest. The green onions are already edible. The Chinese cabbage isn’t ready yet, but it’s growing at a leisurely pace. The harvested potatoes will be dried in the shade for about a week. Then, they’ll be wrapped in paper and left to mature until around February. Clouds appeared in the evening. It’s supposed to rain tomorrow. Here is the finished quince syrup, which has cooled slightly. Apparently, the components of the quince change when heated slowly, resulting in this beautiful red color. Once cooled, I also put the thoroughly cooled ginger sugar into a storage container. This is a spicy, thirsty snack that’s truly soothing. With just these ingredients, I’m completely at peace during the winter. For dinner, I’ll be making a dish I’ve been interested in. I often use peanut butter in my cooking, so I’ve been researching it to broaden my culinary horizons. Today, I’m going to try making an African dish called mafe. It’s a peanut butter stew. I’ll use two cloves of garlic and one onion. I’ll sauté them in oil in a frying pan until soft. Apparently, the ingredients vary from household to household. Today, I’ll be using Japanese winter ingredients. I’ll be adding daikon radish and chicken, cumin, pepper, chili powder, and a bay leaf. I’ve listed the spice amounts in the description. One can (400g) of canned tomatoes, 400ml of water, two tablespoons of granulated consommé soup base, 100g of unsweetened peanut butter, and a pinch of salt. Mix well and simmer until the daikon radish is soft. While I’m waiting, I’ll prepare the salad. The white plate is a Mino ware piece. I bought this at Oribe Street in Honmachi, Gifu Prefecture. It’s 20cm in diameter, with a serving area of ​​about 14cm. It’s the perfect size for a single serving of salad. Apple season is also the season for delicious dressing. The sweetness of the apples pairs perfectly with the generous amount of aromatic vegetables. It’s a satisfying, sugar-free dressing, so please give it a try. The seasonings are kept to a minimum, so it feels more like a dressing to eat. The white-rimmed soup plate is a Mashiko ware from Tochigi Prefecture. I bought it at the Mashiko City Autumn Pottery Market some time ago. The serving area is 15cm and about 4cm deep. I sprinkle a little dried parsley over the mafe. Apparently, the local way to eat this dish is with rice. The peanuts add a fragrant yet rich flavor, creating a fresh and delicious taste. It’s rich and pairs perfectly with rice. The apple and carrot dressing is refreshing and delicious. This was the perfect addition to today’s menu. At dinner, everyone was talking about sweet potatoes. I plan to age them and turn them into sticky, sweet roasted sweet potatoes. Another winter treat has been added. After dinner, I enjoyed some freshly made quince syrup. The beautiful red color of cooked quince is the true essence of its flavor. The taste is similar to the quince throat lozenges, which are well-known in Japan. It’s a comforting, nostalgic flavor. As predicted, it rained the next day. Farm work will have to wait. The cats love scraps of cat litter bags. It’s a chilly morning, so I’m going to make a warm meal. My new shallow noodle bowl is a Tawami Bowl from Wakasama Pottery. It comes in two sizes, and I bought the larger one. I’m going to pour this thick soup over the yam rice I made yesterday. Stir-fry your favorite vegetables in sesame oil. I’ll also add some frozen baby scallops. Once the vegetables are soft, add 300ml of water, a little salt and pepper, and 1 teaspoon of dashida . Potato starch dissolved in water (2 teaspoons potato starch + 4 teaspoons water). Once thickened, it’s ready. I’ll pour this piping hot soup over rice. You can add any vegetables or meat to this soup. That’s why I often make it on cold mornings to clean out the fridge. It’s a very comforting breakfast I highly recommend. Today’s Nana-Tora’s is packed with delicious food. Torachi is clinging closely to Nana-nee-san. Lately, they’re always with me wherever I go. I bought a new scratching post that they’ve been using for ages. First, they played with the tape. It’s a product where you can replace just the scratching part inside. However, today, the outside has deteriorated from sun exposure, so I replaced the whole thing. They seem very happy with it. Since it’s a new potato, I tasted a little. It hasn’t ripened yet, but it’s fine. Today’s main dish is root vegetables. I’m enjoying plenty of autumn flavors. It’s rainy and chilly, so I decided to make a gratin. I used lotus root, carrot, and sweet potato. I slowly cooked them in a frying pan to bring out the sweetness. I cooked them until they were slightly browned. I like to eat root vegetables with the skin on. It’s nutritious and delicious, so it kills two birds with one stone. I sprinkle a little salt on the cooked vegetables. I easily made a cream sauce in the microwave. I thinly slice half an onion microwave for about 4 minutes. Once the onion is soft, I remove it. 2 tablespoons of plain flour and 15g of butter. Mix well and add 1 can (55g) of boiled crab. Add 300ml of milk. Mix thoroughly and microwave at 600W for 3 minutes. Remove and mix well again. Return to the microwave and microwave at 600W for about 2 minutes. Remove and mix well again. Season with salt and pepper and the sauce is ready. The gratin dish is from TAMAKI’s HINATA series. It has a capacity of 510ml. Spread the sauce you made earlier into the dish. Add as many sautéed root vegetables as you like. Top with plenty of pizza cheese and bake in the oven later. This is Torachi’s famous dynamic sleeping pose. Haha, Nanachi is always so ladylike. I made a salad with the leftover yam and broccoli. Boiled vegetable salads are a delight this coming season. I boiled the yam until it was just half-cooked. I used yesterday’s apple and carrot dressing for the seasoning. Adding salted kelp gives it a slightly Japanese flavor, making it delicious. This is a Bizen ware dish I made during a sightseeing trip to Okayama. I love its rugged, handmade feel. I placed the gratin in a preheated oven at 230°C. Heat until golden brown. This black plate, also purchased at Olive Street. 24cm in diameter, allowing for ample serving. Today, I placed the piping hot gratin dish directly on it. I sprinkled some black pepper on top. The soup cups are from Kamome Seisakusho. They retain heat well and are my favorite because they hold a lot of food. Today’s soup is a leek and minced meat consommé soup. It made for a comforting, warm lunch. The sweet potatoes are still incredibly sweet at this point. The flavor is sure to raise expectations. Sweet potatoes are a crop that requires almost no care, so I was able to grow them with confidence. I checked the quince syrup I made yesterday. It had already released a lot of water. I gave it a good shake. I can’t wait for it to be ready. Enjoying afternoon Nana-Tora time. It’s chewy, fluffy, and perfectly soothing. This rainbow-colored string is something Nanachi had grown tired of, but now it’s Torachi’s favorite. Lately, though, she’s been playing with it, too. It’s been raining even tonight. These are broccoli stalks I left over from lunch. At this time of year, the stalks are thick and have a lot of edible parts. Today, I’m making chijimi with carrots. 2 tablespoons all-purpose flour, 2 tablespoons rice flour, 1 bunch parsley, 50ml water. Mix lightly and place in a frying pan with sesame oil. Press down to flatten and cook. It’s important to make both sides crispy and lemony. This blue plate is also Kasama ware. It’s 15cm in diameter, perfect for small side dishes. The chijimi will be drizzled with ponzu sauce later. For the main course, I’ll use a thick, substantial swordfish. Sprinkle a little salt on top to remove any unpleasant odors. Let’s make tartar sauce with pickled radishes. Today’s swordfish will be seasoned with tartar sauce and sweet and sour sauce. Mash two boiled eggs thoroughly. Add a little salt, pepper, and 2 tablespoons of mayonnaise. Mix in the chopped pickled radishes. This creates a tartar sauce with a slightly Japanese feel that pairs well with fish. The sweet and sour sauce is made with pickled radish vinegar and soy sauce. Wipe off any moisture from the swordfish. Cut into bite-sized pieces. Today, we’ll make it simple with tempura flour. Dust the fish with flour and then dip it in the batter. Deep-fry in 180°C oil until crispy. When the oil sounds dry, it’s done. My favorite fish plate is 12 x 21 cm. I also have a longer one with the same pattern for pacific saury, which I also purchased at Gallery Road in Kasama. Pour generous amounts of sweet and sour sauce and tartar sauce over the dish. Garnish with green onions for garnish. This Kasama ware is often used for pickles. It is 15cm in diameter and is perfect for serving small portions. I had it with miso soup with daikon radish and wakame seaweed. My husband’s choice today is Mafe! I was knocked out by the rich flavor. Today I introduced the tableware in my home. But there are many things I couldn’t introduce. If there is anything you’re interested in, please feel free to comment. I will try to answer as many as I can. These days, we can feel that winter is approaching in earnest. Please stay warm. I hope to see you again in the next video.

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【にんじんのソテーごまマヨネーズソース】
　にんじん　1本
　米油　適量
　マヨネーズ　大さじ1
　ねりごま　大さじ1/2
　柚子胡椒　少々
　醤油　少々

【長芋の炊き込みご飯】
　米　2合
　長芋　200g
　昆布だし　300ml
　酒　大さじ2
　醤油　大さじ2

【生姜と塩麹の卵スープ】
　だし汁　600ml
　絹ごし豆腐　1個
　卵　1個
　おろし生姜　1かけ分
　塩麹　大さじ1弱
　醤油　少々
　青ネギ　少々

【鰤と長ネギの蒸籠蒸し】
　鰤のお刺身　250g
　キャベツ　1/4個
　長ネギ（白い部分）　1本
　大根おろし　適量
　ゆず　1/2個
　醤油　少々

【かりんの生シロップ】
　かりん　500g
　きび砂糖　500g

【かりんの赤いシロップ】
　かりん　500g
　グラニュー糖　400g
　水　1L

【生姜糖】
　生姜　200g
　きび砂糖　150g

【鶏肉と大根のマフェ風煮込み】
　鶏もも肉　1枚
　大根　5cmくらい
　玉ねぎ　1個
　ニンニク　2かけ
　トマト缶　1缶（400g）
　無糖ピーナッツバター　100g
　水　400ml
　顆粒コンソメスープの素　大さじ2
　塩　少々
　ブラックペッパー　少々
　チリパウダー　小さじ1
　クミン　小さじ2
　ローリエ　2枚
　米油　適量

【にんじんとりんごのドレッシング】
　にんじん　1/6本
　りんご　1/4個
　玉ねぎ　1/4個
　ニンニク　1かけ
　オリーブオイル　大さじ3
　白ワインビネガー　大さじ1と1/2
　塩　小さじ1/2
　ディジョンマスタード　小さじ1

【ホタテとキャベツのあんかけご飯】
　ベビーホタテ　100g
　キャベツ　1/6個
　にんじん　1/3本
　ごま油　少々
　水　300ml
　ダシダ（貝出汁）　小さじ1
　塩胡椒　少々
　水溶き片栗粉（片栗粉小さじ2＋水小さじ4）

【カニクリームソースの根菜グラタン】
　さつまいも　150g
　レンコン　100g
　にんじん　1/2本
　塩　少々
　米油　適量
　ピザ用チーズ　適量

　玉ねぎ　1/2個
　カニ水煮缶　1缶（55g）
　バター　15g
　薄力粉　大さじ2
　牛乳　300ml
　塩胡椒　少々

【ブロッコリーの茎とにんじんのチヂミ】
　ブロッコリーの茎　1本分
　にんじん　1/3本
　パセリ　1束（両手に1杯くらい）
　中力粉　大さじ2
　米粉　大さじ2
　水　50ml
　いりごま　少々
　ポン酢　適量

【メカジキ南蛮】
　メカジキ　4切れ
　塩　少々
　天ぷら粉　適量
　水　適量
　揚げ油　適量

＊和風タルタルソース
　らっきょう　4個
　卵　2個
　マヨネーズ　大さじ2
　塩胡椒　少々

＊甘酢タレ
　らっきょう酢：醤油=3:1

だんだんと冬が近づき、朝はお布団から出るのが億劫になりつつあります🫣
紅葉にグルメに、秋のお出かけも一層楽しい季節、皆様いかがお過ごしですか？
体調を崩しがちなこの時期におすすめなレシピたちと、我が家の食卓の様子を今週もお届けします☺️
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。

Gentle meals for a seasonal shift. Wishing you calm and cozy days from our kitchen.

#ぬしキッチン #夫婦の暮らしと菜園 #4K