# 130 温かいスープと焼きたてパンのある暮らし, 寒い日のほっとする台所時間【暮らしと食のvlog】Bread & Broth

# 130 温かいスープと焼きたてパンのある暮らし, 寒い日のほっとする台所時間【暮らしと食のvlog】Bread & Broth

It’s been a while since the weather was so good where I live. The sun is shining in, so the room is very warm. A day like this is perfect for bread-making, a rare treat in the fall and winter. 350g strong flour, 10g skim milk, 20g sugar, 4g salt, 5g dry yeast, 1 egg, and 200ml lukewarm water. This is the dough for a rich butter roll, perfect for this season. Using lukewarm water ensures smooth fermentation, even in cold weather. Add 40g of butter and knead until it becomes elastic. Cover with a damp cloth for the first rise. Simply leave it at room temperature for the first rise. If you want to speed up the rise, you can also use the rise function on your microwave. I use the microwave today. I let it rise for about 50 minutes at 40°C. Either method works fine as long as you leave it until the dough doubles in size. While I wait for the dough to rise, I prepare today’s filling. I’m making a fluffy dough with lots of eggs and butter. Japanese bakeries often sell savory breads made with this type of dough, often incorporating sausages. It can also be made into a sweet bread, offering a wide variety of flavor options. Today, I’ll be making shrimp gratin bread with onions and spinach. First, fry the ingredients and sprinkle with salt. 30g almond powder and 30g brown sugar. Since I made a lot of dough, I thought I’d make a sweet bread as well. The filling for the almond rolls is complete. The dough has risen beautifully. Dust with flour to release the gas and shape it. First, I’ll make gratin bread with half the dough. Divide the dough into four equal parts and roll them out into round shapes. Cut out the center with a ring mold. Place the cut-out pieces into the paper cups for madeleines. Then, stretch and twist the remaining part to form a double ring. Place the remaining part into the cups. This is Heinz’s small-portion white sauce. I use it often because it’s convenient and fits the amount of the gratin bread. Fill the hollows with white sauce and the fried ingredients. This will allow the dough to begin the second rise. Now, transform the other half of the dough into almond rolls. Pull the corners and stretch them out like this to form a perfect square. Spread 15g of melted butter on the dough. Spread the almond powder and sugar mixture on top. Leave about 4cm of the far end uncovered. Roll from the front to the back and seal tightly. Cut into a trapezoid shape like this. Place the short side facing up and press down with a thin stick, such as a chopstick. This shaping method was inspired by the cinnamon rolls featured in the movie “Kamome Diner.” Today, I also used the microwave for the second rise. Let it rise at 40°C for 20-30 minutes, until it’s 1.5 times its original size. It’s almost time for dinner. While baking, I’m often busy thinking about how to finish other tasks. It feels so good when the bread is perfectly baked and I’m done with work. Brush the risen dough with egg to finish. Fluffy bread must be shiny. Don’t forget to top the gratin bread with plenty of cheese. Garnish the almond roll with sliced ​​almonds. Bake in a preheated oven at 180°C for 14 minutes. Bake until golden brown and ready. The aroma of freshly baked bread fills the room. It’s no exaggeration to say that I always knead bread for this moment. Eat a freshly baked loaf for breakfast. A large gratin bread tastes best when eaten hot. My husband and I shared half of it. There was freshly baked bread lying around on the veranda, too. He seemed to be fast asleep, full to the brim. Autumn is the season for harvest, and home gardening is also busy. Large vegetables are ready for harvest. I gave the leeks their final fertilizer. The Chinese cabbage seems to have started to form heads. Today I’ll harvest peanuts. These are signs of wildlife that were there before me. Many of the berries are still immature, but they were already eaten. Sadly, it seems we have to harvest early. The harvest is much smaller than last year. But I’ll treasure what’s left. It’s another lesson learned. Still, there are plenty of large pods! Because of the small amount this year, I gave up on dried peanuts. Instead, I’m going to boil them all. I put the raw peanuts in a large pot, along with plenty of salt and water. Bring the water to a boil, then simmer for 40-50 minutes. Since I was active this morning, I’ll have a fancy lunch. I’m making my favorite luxurious soup: 1 clove garlic, 1/2 an onion, 30g dried shrimp, sautéed in olive oil, 1 can tomato juice, 200ml water. This is a shrimp bisque soup made with dried shrimp. Simmer over low heat until the onions are soft. Speaking of autumn flavors, persimmons are my favorite. I made an autumn caprese salad with persimmons, mozzarella cheese, and arugula. Serve with olive oil, salt, and pepper. Once boiling, blend the soup with a hand blender. Thicken with 3 tablespoons of breadcrumbs. 5g of butter, a pinch of salt, 1 teaspoon of consommé stock, and 100ml of milk. Heat until just before boiling and it’s ready. The main dish is my favorite autumn salmon. Sprinkle a thin layer of salt, pepper, and flour on top. I feel like sauteing vegetables for a Western-style side dish. I also used autumn vegetables for this dish. Grill the salmon on both sides, skin-side down, until crispy. 2 tablespoons of sake, 1 tablespoon of soy sauce, 1 teaspoon of mustard, 1 teaspoon of honey. Allow the alcohol to evaporate from the sauce, then mix thoroughly. Autumn salmon with honey mustard saute is ready. The rich flavor makes it perfect for a holiday lunch. Pour the hot soup into cups. Feel free to dress up this rich soup with parsley. I’ll also try some freshly dug and boiled peanuts. Served with freshly baked bread, our holiday lunch party begins. This soup is first-rate. Perhaps the best. The almond rolls are best served a little cooler, allowing the flavors to infuse. The persimmon caprese is impeccable. Still, the peanuts were a disappointment. Next time, I’ll have to be extra careful about wild animals. Nanachi was sleeping upstairs, so Torachi was sitting on her lap today. He seemed very pleased. In the evening, I went out to our garden. Here too, fall planting is nearing completion. There’s a lot to do every weekend. But once that’s done, the winter garden will be a relaxing time. I think we’re just one step away from making it through. Today, I sowed broad beans and planted cabbage. Many of these vegetables will survive the winter. So I covered them with cheesecloth to ensure they’re protected from the cold. Today was another productive day. After gardening, I went to the supermarket. Then I got some yellowtail bones that I had just butchered that morning. This is the time to make miso soup, my husband’s favorite. The trick to making a delicious fish bone soup is to simmer it uncovered over very low heat. If the heat is too high, the fish will quickly develop an unpleasant odor. This is a vegetable called stick broccoli. I love the crispy texture of the stems. Today, I’m going to boil peanuts in salt water and make a Japanese dish. I’ll also use the peanuts I boiled for lunch. Peanuts are actually great for Japanese seasonings. 1 teaspoon sugar, 2 teaspoons soy sauce, and 3g of bonito flakes. This is broccoli and peanuts dressed with bonito flakes. I’m going to make a main dish using sturdy winter cabbage. Cabbage these days is so heavy, it makes me want to buy it. 250g ground chicken and 1 piece of grated ginger. I’ll add a block of soaked freeze-dried tofu, torn into pieces. Then, I’ll knead and mix well. Roll the meat mixture into bite-sized balls. I’ll cook it in a frying pan with oil, turning it around as I go. I’ll also stir-fry garlic and chili peppers halfway through. I’ll add 1/4 head of roughly chopped cabbage. I’ve stir-fried this until it’s slightly softened. 1/2 tablespoon sugar, 2 tablespoons sake, and 2/3 tablespoon soy sauce. Add 2 tablespoons of miso paste. Dissolve and mix well, then pour into a frying pan. Simmer over high heat until the alcohol evaporates. When the sauce has reduced to this amount, it’s ready. This is my favorite dish, as I love soft, flavorful cabbage. The miso flavor goes perfectly with it. The fish head soup is simply seasoned with miso. Even though it’s fish head, it’s still full of meat and fat. It’s a worthwhile purchase this season. It’s a delicious, subtly flavorful Japanese dish. My husband has a special fond memory of the fish head soup. The yellowtail finally brought out the perfect flavor. The flavor permeates the koya tofu mixed with the ground meat. It was a delicious miso stir-fry that was so delicious it was practically a meal worth eating. It was a delightful meal in this season of delicious rice. The next day was cloudy and chilly. A warm breakfast is essential on chilly mornings. This is why soups are so popular. I had some leftover meat from yesterday’s stir-fried cabbage. I’m going to add shrimp to this and use it. I’m making wonton soup to reuse leftovers. I know there are many ways to wrap wontons, but the easiest is this triangular shape. 300ml water, 1 tablespoon chicken stock, a little salt, 1 tablespoon sake, a little soy sauce, and a little sesame oil. Boil the wontons in plenty of water. Place them in boiling water for about 2 minutes. Be sure to stir them slightly to prevent them from sticking. Place the drained wontons and soup in a bowl. I recommend preparing the meat filling in advance and finishing it in the morning, as it’s quick and easy. It’s a light and comforting meal. It’s a breakfast I’d like to have every morning. I topped it with plenty of green onions. I’m preparing the sweet potatoes I dug last week for storage. I lightly shake off the soil and wrap them in newspaper like this. I’m going to leave them like this until around February. This will make them perfect for roasting, making them sweet and sticky. Store them in a cool, but not too cold, place. At low temperatures, the sweetness can be lost. That’s why it shouldn’t be refrigerated. It’s a pretty delicate crop, isn’t it? I’m in the mood for a hearty lunch. I’ll start by making a side dish with taro. Peel the skin and slice into 1cm thick pieces. Slowly fry in a frying pan with oil. You can also boil or microwave taro , but I feel like this method evaporates the moisture and concentrates the flavor. That’s why I like to cook it this way when I have time. Sprinkle with salt and pepper, then remove. In the empty frying pan, brown the bacon. 1 tablespoon mayonnaise and a little soy sauce. Mix well while the taro is still hot. The taro is ready, akin to German potatoes. Sprinkling on some green onions adds a nice kick to the flavor. Feeling hungry today, I’ll make fried udon noodles. You can add any vegetables you like , but onions are a must, as they add sweetness. Add the vegetables, excluding the pork belly and onion, in order of firmness. Continue cooking until just before desired doneness. Remove from the heat at this point. Now, fry the onions. Stir-fry them slowly over low heat to bring out their sweetness. Meanwhile, prepare the udon. Microwave the boiled udon for 1 minute. Remove the contents of the mentaiko and remove the skin. Once the onions are soft, add the udon. Add a splash of soy sauce and stir-fry while breaking up the ingredients. Return the vegetables and meat to the frying pan. Add the mentaiko and stir quickly. Your mentaiko yakiudon is ready. Garnish with seaweed and the reserved mentaiko for a beautiful presentation. This filling yakiudon set meal will have you smiling. The broth is chicken broth with daikon radish and wakame seaweed. As the weather gets colder, don’t you start to feel a bit hungrier? On days like these, it’s okay to eat a hearty meal. German-style taro is also delicious. It’s a flavor I can’t stop eating. My taro is almost ready to be harvested. They’re so small, I’m not sure if I’ll be able to harvest them at all. Now, it’s time for my traditional snack. This week, it’s steamed yokan. 300g koshian (smoked bean paste), 40g cane sugar, and a pinch of salt. Mix once to make a smooth mixture. 1 tablespoon rice flour, 1 tablespoon potato starch, and 2 tablespoons plain flour. Mix well to ensure even distribution. 70ml water. Add the mixture in several batches, mixing each time. This makes it easier to mix and prevents lumps. Pour the mixture into an 18cm pound cake mold lined with parchment paper. Pour half the batter into the mold, then add the walnuts. Pour the remaining batter on top. Smooth the surface and top with walnuts for decoration. Place in a steamer oven with steam rising and steam over high heat for 45 minutes. They’re very soft after steaming, so don’t remove them from the mold and don’t touch them. Leave them to cool completely. Sorry to have kept you waiting, Nanachi. It’s finally here. It’s getting quite cold, so the shedding season should be winding down soon. I’m looking forward to the season when their fluffy winter fur feels so good. For dinner, I’ll introduce what I think is the most delicious way to eat raw peanuts. First, peel the boiled peanuts. Add tempura flour and a little less water than the recommended amount. Make it thick enough to stick to your skin. Fry by dropping them into the oil with a spoon. Your boiled peanut tempura is ready. You’ll want to taste them. They’re delicious when they’re freshly fried. Try sprinkling some salt on them and tasting them. I discovered a product I’ve been longing for, danmyeon, at the supermarket. I was looking forward to trying them this weekend. Apparently , you pre- boil them in plenty of water for 20 minutes. When you say danmyeon, you’re probably thinking of spicy soup, right? The tapioca shop near where I used to live made a delicious malatang. It’s made with 1 tablespoon of Somi Shantan, 1 tablespoon of soy sauce , 1 teaspoon of sweet bean paste, and 1/2 teaspoon of chili bean paste. 1 clove of grated ginger, 1 clove of grated garlic, 2 chili peppers, 1 star anise, and 1 teaspoon of Japanese pepper. I seasoned it while recalling the flavors I remember. You can add any ingredients you like, and it also helps organize the vegetables in your refrigerator. You can also add meat, as it helps organize your chilled food. I add anything I want, just like in a hot pot. I also add danmyeon and the tteok sold next to it. Apparently , there are a lot of malatang places now where you can choose your own ingredients. I’d love to go there someday. I’ve created a spicy dinner full of memories and longings. My recommendation this week is fried peanuts. They’re so delicious, you have to be careful not to overeat. The malatang was my husband’s pick this week. It’s as delicious as the restaurant, and the tingling heat gives me energy. Time flies, and December is almost here. I’m hoping to get through this winter without getting sick. Steamed yokan is another one of my favorites. It can be frozen and then thawed naturally for delicious preservation and enjoyment. I’m going to cut it up, freeze it, and enjoy it slowly. I hope you’ll join me on this weekend.

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【冬のたまごロールパンの生地】
　強力粉　350g
　スキムミルク　10g
　砂糖　20g
　塩　4g
　ドライイースト　5g
　卵　1個
　ぬるま湯（40度程度）　200ml
　バター　40g

＊ほうれん草のグラタンパンのトッピング
　ほうれん草　適量
　茹で海老　適量
　ホワイトソース　適量
　溶き卵　適量
　ピザ用チーズ　適量

＊アーモンドロールのトッピング
　アーモンドパウダ　30g
　きび砂糖　30g
　溶かしバター　15g
　溶き卵　適量
　アーモンドスライス　適量

180度に予熱したオーブンで14分焼く

【乾燥小エビで作るビスク】
　乾燥小エビ　30g
　玉ねぎ　1/2個
　ニンニク　1かけ
　トマトジュース　1缶（190g）
　水　200ml
　牛乳　100ml
　パン粉　大さじ3
　バター　5g
　塩　少々
　コンソメスープの素　小さじ1
　オリーブオイル　適量

【柿とモッツァレラチーズのサラダバルサミコソース】
　柿　1個
　モッツァレラチーズ　1個
　クレソン　適量
　オリーブオイル　適量
　塩胡椒　少々

【サーモンのハニーマスタードソテー】
　鮭　3切れ
　塩胡椒　少々
　薄力粉　少々
　蜂蜜　小さじ1
　マスタード 小さじ1
　醤油　大さじ1
酒　大さじ2

【ブロッコリーと茹で落花生のおかか和え】
　ブロッコリー　1個（またはスティックブロッコリー1袋）
　茹で落花生　20粒くらい
　鰹節　3g
　砂糖　小さじ1
　醤油　小さじ2

【高野豆腐の肉団子とキャベツの旨辛味噌炒め】
　鶏ももひき肉　250g
　高野豆腐　1個
　塩胡椒　少々
　おろし生姜　1かけ分

　キャベツ　1/4個
　ニンニク　2かけ
　唐辛子　1本
　酒　大さじ2
　砂糖　大さじ1/2
　味噌　大さじ2
　醤油　大さじ2/3
　糸切り唐辛子　適量

【ワンタンスープ】
　水　300ml
　鶏ガラスープの素　大さじ1
　塩　少々
　酒　大さじ1
　醤油　少々
　ごま油　少々
　ワンタン　好きなだけ
　小ネギ　適量

【里芋のジャーマン風】
　里芋　3～4個
　ベーコン　30g
　米油　適量
　塩胡椒　少々
　マヨネーズ　大さじ1
　醤油　少々

【レンコンとキャベツの明太焼きうどん】
　うどん　2玉
　豚バラ薄切り肉　200g
　レンコン　50g
　キャベツ　1/8個
　玉ねぎ　1/2個
　明太子　2本
　塩胡椒　少々
　醤油　少々
　米油　適量

【くるみ蒸し羊羹】
　こし餡　300g
　きび砂糖　40g
　塩　ひとつまみ
　薄力粉　大さじ2
　米粉　大さじ1
　片栗粉　大さじ1
　水　70ml
　くるみ　適量

【茹で落花生の天ぷら】
　茹で落花生　適量
　天ぷら粉　適量
　水　適量
　揚げ油　適量

【麻辣湯】
　豚バラ薄切り肉　200g
　うずらのたまご　4個
　えび　4尾
　ウィンナー　4本
　もやし　1袋
　レンコン　50g
　マッシュルーム　4個
　チンゲンサイ　1株
　タンミョン　20g
　トック（またはトッポギ）　6個
　生姜　1かけ
　ニンニク　1かけ
　水　700ml
　創味シャンタン　大さじ1
　醤油　大さじ1
　甜麺醤　小さじ1
　豆板醤　小さじ1/2
　唐辛子　2本
　山椒　小さじ1
　八角　1個

温かいパンとスープが嬉しい季節になりました☺️
寒い季節はパン生地の発酵がゆっくりなので、時間をかけた分深みのある味わいに仕上がる気がします🍞
パンが発酵するのを待ちながら、いつもよりのんびり流れる台所時間をお届けします✨
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。

Cozy days call for warm bread and soup. Let’s enjoy the gentle rhythm of winter cooking.

#ぬしキッチン #夫婦の暮らしと菜園 #4K