# 131 体を温める冬支度ごはん, スパイスと根菜で優しい食卓【暮らしと食のvlog】Gentle Warming Meals

# 131 体を温める冬支度ごはん, スパイスと根菜で優しい食卓【暮らしと食のvlog】Gentle Warming Meals

It’s the season for beautiful sunrises. While I’m enjoying autumn, the seasons seem to have passed by in the blink of an eye. So, in my house, we’re a little scrambling to get ready for winter. Today’s breakfast is a homemade baguette. I’m going to make lotus root toast by frying thinly sliced ​​lotus root. I added 1/2 teaspoon sugar and 1 teaspoon soy sauce. I tried a teriyaki-like flavor. This Japanese-style seasoning pairs perfectly with cheese. I’ll also add some Camembert cheese and toast it later. Here’s a spiced ginger cocoa recipe for days when you want to warm up. It’s made with 4 heaping teaspoons of pure cocoa and 4 heaping teaspoons of brown sugar. Add boiling water and mix just the sugar and cocoa. It’s ready when it’s glossy and there are no lumps. Add 400ml of milk. This amount fills exactly two mugs. Stir well to dissolve the cocoa. Add 2 sliced ​​ginger cloves and 1 cinnamon stick. Feel free to add any other spices you like. Today, I added pink pepper, cloves, and cardamom. I placed the prepared baguette in the toaster. It burns easily, so be careful while toasting. When the cheese is melted, I removed it. When pouring the cocoa, I strain it through a tea strainer. This removes the spices, making it easier to drink. Eating warming ingredients also prepares your body for winter. I sprinkle a little black pepper on the lotus root toast. Getting the nutrients you need to stay healthy this winter. Speaking of winter preparations, it’s almost time to bring out the stove again this year. Torachi seems excited to see this new tool for the first time. Nanachi, who loves stoves, looks impatient. I poured in kerosene and waited for the oil to soak in. I’ll give it a test run tomorrow morning. I’ve I’ve recently discovered the deliciousness of brown rice. Since it takes a long time to soak, I often eat it on my days off. This is today’s lunch. All preparations are complete. It’s time for the long-awaited meal at Nana-Tora’s. Lately, we’ve been a little curious about what’s in each other’s bowls. It’s said that borrowing the power of green onions can help you stay cool during the changing seasons. Cutting them to even lengths makes them look beautiful when presented. If you love green onions, try this method. Grilling them slowly on the grill enhances their sweetness and makes them even more delicious. I love grilled green onions so much that I always order yakitori with chicken. Grilling also enhances the onion’s medicinal properties, killing two birds with one stone. Today, I’m dipping them in broth with seasonings to let the flavor soak in. 250ml broth, 1/2 tablespoon sugar, 2 tablespoons soy sauce. Add the grilled green onions and let them soak for a while. It’s recommended to serve them with grated ginger. Burdock is a representative Japanese root vegetable. I like to wash it thoroughly and eat it with the skin on. Today, I’m going to use this to make a slightly different miso soup. I’ll heat oil in a pot and fry the burdock root, cut into bite-sized pieces, as shown here. I’ll also add a can of steamed soybeans (120g). To add the richness and acidity of tomatoes, I’ll use a can of tomato juice (190g) and 300ml of dashi stock. This may seem surprising, but it’s a great combination. To complement the tomatoes, I blended two types of miso: regular miso and white miso in a 1:1 ratio. This soup has a new, delicious Japanese-Western fusion flavor and is packed with nutrients. This is my new single-serving donabe pot. I love it. It’s the perfect size for cooking 1.5 cups of rice like this. I’m addicted to cooking brown rice and germ rice with it. While the rice is cooking, I’ll prepare today’s main dish: 150g ground pork and one piece of hanpen (fish cake) (100g). 1 tablespoon of potato starch and 4 tablespoons of dried shrimp. Mash the hanpen (fish cake) and mix well. Cut the lotus root into 5mm slices. Coat both sides with potato starch. Place the shrimp and the hanpen (fish cake) meat filling between the slices. Make sure to flatten the sides of the meat as much as possible. Sprinkle sesame seeds around the edges like this. This is recommended as it improves both the texture and appearance. Place the pieces in a frying pan with oil and fry. If the lotus root is about to come off, press it down firmly like this. Turn it over, add a little water, and steam. The rice was cooked just right. Brown rice is sweeter the more you chew it, and deeply delicious. Once the lotus root is cooked through, open the lid. Turn the pan over, making sure to evaporate any remaining water from the pan. The hanpen prevents the meat from shrinking, resulting in a fluffy dish. Today, I’ll season it with lemon and yuzu pepper. I’ll also serve the grilled and marinated green onions in my favorite dish. I’ll top it with plenty of grated ginger and bonito flakes. For a slightly Western-style tomato pork soup, I’ll top it with a little green onion. This brings the flavors together. Please give it a try. This dish is packed with ingredients my body is craving right now! Yuzu pepper pairs perfectly with lotus root and meat. Tomato and pork miso soup has an energizing flavor. This healthy flavor goes perfectly with rice cooked in a clay pot. I’ve added another favorite tool to my collection. It’s making kitchen work even more fun. It’s afternoon snooze time at Nana-Tora’s. I have some time, so I’ll start preparing this week’s sweets. Autumn and winter are low humidity seasons, so cookies don’t get damp easily. 160g plain flour, 50g sugar, 40g almond powder, 1 egg yolk. Today I’m making crispy, crumbly Diamant cookies. It’s 100g of butter, a little vanilla extract, a pinch of salt. Blending everything in a food processor makes the dough a breeze. The cookie dough is ready in no time. Form it into a ball and wrap it in plastic wrap. Leave it in the refrigerator for at least an hour. I plan to bake it tomorrow, so I’ll leave it in the fridge overnight. I also got some purple sweet potato flour, which is perfect for autumn. I’ll also use it to make purple sweet potato diamant cookies. I’ll use a different amount of flour: 140g plain flour, 60g purple sweet potato powder. All you have to do is mix the ingredients in the same way (without the vanilla extract). I’ll put these in the fridge with the previous dough and bake them tomorrow. I’ll save the remaining egg whites for another use. Before I knew it, the two cats were snuggled up against each other. It feels like the cat tower is getting quite cramped. Lol. Recently, I’ve been seeing a lot of beautiful broccoli appearing in stores. This makes my husband, who loves broccoli, very happy. It’s a precious winter vegetable that can be used as both a side dish and a snack. Lately, the theme of our dinner table has been cold prevention and muscle training. Therefore, for dinner, I’m planning a slightly higher protein menu. I prepared hard-boiled eggs and broccoli. The ingredients include a pinch of salted kelp, 1/2 tablespoon of toasted sesame seeds, 1/2 tablespoon of sesame oil, 1/2 tablespoon of rice vinegar, and a pinch of salt. This is a protein-rich side dish that’s easy to munch on. It’s low in water, so it’s great for making ahead. If there’s one thing we can only eat now, it’s nameko mushrooms. I’m going to make an autumn soup with them and a pumpkin. I briefly parboil the nameko mushrooms before using them. Once they’re done, drain them thoroughly. Vitamin-rich pork is effective in preventing colds. Today, I’ll use 150g of minced meat. Once the meat is cooked through, add the pumpkin and stir-fry briefly. 600ml of water, 1 tablespoon of chicken stock powder , 1/2 tablespoon of soy sauce, a pinch of salt, and 1 piece of grated ginger. The ginger will warm you up and eliminate the porky smell. Once the pumpkin is cooked, skim off the scum. Add the nameko mushrooms and heat gently until done. Root vegetables are rich in winter nutrients, making them a staple on the dinner table this time of year. Today’s main dish is a deliciously spicy stir-fried yam. Boost your energy with garlic. Grate 1 clove. Add 1 teaspoon of sugar, 1 tablespoon of sake, 1 1/2 tablespoons of soy sauce, 1/2 tablespoon of oyster sauce, and 1 teaspoon of gochujang. This deliciously spicy seasoning enhances any stir-fry. Add 250g of beef belly trimmings. Pork or chicken would also work well. Once the meat is cooked through, add the yam. Nagaimo is delicious whether cooked thoroughly or half-cooked, so cook it however you like. Once it’s cooked to your liking, add the seasonings. Simmer until the liquid has evaporated and it’s ready. This is a deliciously spicy stir-fry of beef and nagaimo. It’s a flavor that will give you energy. Finishing with black pepper adds a spicy kick. Serve with nameko mushroom and pumpkin ginger soup. Garnish with plenty of green onions and shichimi pepper for an extra warming effect. Serve with leftover rice from lunch. Today’s nagaimo is half-cooked. It has a slightly crunchy texture. The seasoning pairs perfectly with the rice and lettuce. This soup has a savory flavor that only nameko mushrooms can deliver. The desire to be sandwiched between sleeping cats is universal, isn’t it? I feel like Torachi is slowly becoming more mature these days. While it’s heartwarming, it’s also a little sad. That said, he’s still a bit mischievous, which can be quite a challenge. Lol. Even so, our home is filled with peace today. The next day was humid and cloudy. This was perfect weather for testing out the stove. Is the distance from the stove okay? Nana seemed to have explained it clearly, so I had no worries. I started shaping the dough I’d left to rest yesterday. You can make the circles any size you like. Today I made them about 2.5cm in diameter. Rolling them like this will make them into perfect cylinders. First, wrap them in parchment paper and put them in the freezer. Freezing them once will give you a nice, clean edge when you cut them. So, after shaping, leave them in the freezer for about an hour. Last year, she was constantly told it was dangerous to get too close to the front of the stove. So she learned to approach from the corners, where the heat doesn’t reach her. Lol. The room was quite warm. For lunch, I wanted something light and warm. So I decided to make some chicken porridge, similar to ginseng chicken soup. I used 0.5 cups of washed and soaked rice and 2 tablespoons of glutinous barley. This porridge has a crunchy texture thanks to the barley, making it satisfying to eat. I use 200g chicken wings, 2 cloves of ginger, and the green part of a long green onion. I add 1L of water and cook it slowly in a clay pot today. Bring it to a boil over medium heat, stirring occasionally from the bottom. Then, remove the lid, reduce the heat to low, and simmer slowly. I’m making a salad with yesterday’s leftover pumpkin. I cut it into bite-sized pieces and microwave it. I add a little water and cover. Microwave it at 600W for 4-5 minutes until soft. I’m in the mood for a sweet side dish today, so I’ll make a salad with chopped raisins. I mash the pumpkin while it’s still warm after cooking, then add 1/2 tablespoon of miso paste and 1 tablespoon of mayonnaise. Mix the seasonings while they’re still hot. Add the steamed bean mix and raisins, and it’s done. A little cinnamon gives it a sweet flavor. Garnish with some par-fried sliced ​​almonds. This topping adds a fragrant flavor, so it’s highly recommended. Adjust the rice’s doneness to your preferred firmness. Remove the condiments and chicken wings just before the porridge is done. Remove the chicken wing meat from the bones. Then, cut it into bite-sized pieces and return it to the pot. The meat makes the porridge more satisfying and flavorful. The main dish is burdock root, so we’ll make it a little more filling. Slice the burdock root and soak it in water to remove the bitterness. Tightly roll the minced pork into chunks to resemble meat. This makes it juicy, tender, and delicious. Thoroughly coat the outside with potato starch. 1 clove of garlic and 1 clove of ginger, 1 teaspoon of sugar 1 tablespoon of sake, 1 tablespoon of mirin, 2 tablespoons of soy sauce, and 1 tablespoon of black vinegar. I seasoned it like ginger pork. Stir-fry the burdock root in oil in a frying pan. Once the porridge has softened a little, add the meat and stir-fry. Roll it with chopsticks to brown it on all sides. Once cooked through, pour in the sauce you prepared. Simmer while mixing with the ingredients. Once the liquid has evaporated and the sauce has thickened, it’s ready. This dish pairs exceptionally well with lettuce and other leafy vegetables, so be sure to serve them together. Finish by sprinkling a few sesame seeds. Serving the porridge in a soup bowl makes it look a little more stylish. It’s also deeply delicious when eaten as is. However, adding sesame oil or squeezed greens makes it feel even more like a feast. Adjust the saltiness to your liking. I used a slightly high-quality salt. This porridge set meal is perfect for any occasion, even when you’re not suffering from a cold. Eating porridge when you’re not suffering from a cold feels a little special. And it’s strange how it tastes even better. This salad reminds me of pumpkin pudding. The gentle sweetness is comforting. Pork mince balls are one of my recent favorite recipes. It has a juicy texture, reminiscent of well-cooked braised pork, so I highly recommend it. It was the perfect lunch menu for a change of pace. In the afternoon, I finished making the cookies I had prepared. I lightly coated the surface of the dough with water and sprinkled it with granulated sugar. This sugar is what makes Diamant cookies so special. After coating the entire surface with sugar, I cut them into 1cm thick pieces and arranged them on a baking sheet lined with parchment paper. I cut the purple sweet potato in the same way and arranged them on the baking sheet. These tend to crumble easily, so cut them gently. Bake in a preheated oven at 170°C for 20 minutes. If they start to burn, cover with aluminum foil. When it got too hot in the afternoon, I turned off the stove, but they still looked like this. lol The cookies looked amazing. The kitchen was filled with a wonderful aroma. I immediately placed the baked cookies in a cooler. They are crispy and delicious when they have cooled completely, so wait a little before eating them. I will make meringue cookies with the remaining egg whites. Add 70g of granulated sugar to two egg whites that have been cut into pieces. Add the sugar in about six batches, mixing well each time to achieve a good foam. Mix until stiff peaks form when you lift the mixture. Add 50g of powdered sugar, 2 teaspoons of potato starch, and 2 teaspoons of matcha powder. Sift these ingredients thoroughly before adding. Mix quickly to avoid crushing the bubbles. Mix until a uniform gloss is achieved. Pipe the mixture into a piping bag fitted with a piping tip of your desired shape. The mindless piping process is quite enjoyable. Bake in a preheated oven at 100°C for 60 minutes. The key to success is to bake slowly at a low temperature. Baking time is reserved for Nana-Tora’s. This is a new cat toy he’s been obsessed with. I baked a bunch of meringue cookies. They’re crispy, fizzy, and melt-in-your-mouth treats. I’m vacuum-sealing half of them and giving them as gifts. I’m planning to send them to my mom and dad, who love cookies. I put ours in a jar with a desiccant. At this time of year, they’ll stay crisp for a week in an airtight jar. For dinner, I’m in the mood for a drink, so I’m making something that can also be used as a snack. The main dish is deep-fried Yagen Cartilage, which I discovered at a yakitori restaurant. It contains one clove of grated ginger, one clove of grated garlic, one tablespoon of sake, one tablespoon of mirin, and one tablespoon of soy sauce. This cartilage is very filling and pairs well with both rice and alcohol. The secret to making them juicy is adding a little shio-koji (salted rice malt). Mix well and let sit in the refrigerator for 30 minutes. I’m also making a bean sprout salad, a popular snack. Cut into bite-sized pieces and rub with a little salt. The remaining roots are used for regrowth cultivation. It grows quickly and is fun. I often make this salad when I have leftover cheese. You can use various cheeses, such as mozzarella and camembert. It’s fun to try different cheeses and enjoy the different flavors. 2g dried bonito flakes, 1/2 tablespoon olive oil, 1/2 tablespoon soy sauce, and the juice of 1/8 lemon. Mix well and let sit for a while. This allows the flavors to blend, making it delicious. I always make okonomiyaki on the day I buy nagaimo. 70g nagaimo, 1/2 cup plain flour, 1/2 cup rice flour, 1 egg, 1 cup water. Quickly mix without kneading the flour. 1 cup green onions, 25g pickled ginger, 2 tablespoons tempura scraps, 1/2 teaspoon granulated dashi. I kept the ingredients small because I’ll be adding vegetables later. The sweetness of the pork belly oil is also an essential seasoning. Pour about two ladles of batter over the top. The star of today’s okonomiyaki is lotus root. Thinly slice it and place it on top of the batter. Flip it over and cook the other side slowly. Your lotus root okonomiyaki is ready. Add the sauce and mayonnaise when ready to serve. If you have any leftover batter, you can cook it and reheat it later. For the Yagen Cartilage Karaage, coat it in potato starch and deep-fry it. Fry it in a frying pan, turning it frequently. This allows plenty of air exposure, making it easier to achieve a crispy finish. The seasoning is well-absorbed, so it’s delicious as is. A squeeze of lemon is recommended for a refreshing taste. Pour your usual spicy okonomiyaki sauce over the okonomiyaki. Try topping it with bonito flakes and green laver, if desired. This easy-to-make fried cartilage dish is perfect for a nightcap at home. It’s filling and inexpensive, making it an excellent side dish. Actually, okonomiyaki is delicious no matter what kind of vegetables you add. Adding rice flour makes it even crispier, so be sure to try it. This week, my husband’s choice was fried cartilage! The cold weather is coming, and it’s easy to get sick. But there are also plenty of delicious foods you can only eat now. So, take care of your body and enjoy this winter.

チャンネルはこちらから↓
https://www.youtube.com/@UCLdtuKLh9xJOAdFoGzDqUqw

過去動画の一部はメンバーシップよりご覧いただけます。ご登録はこちらより↓
https://www.youtube.com/channel/UCLdtuKLh9xJOAdFoGzDqUqw/join

おすすめの動画もぜひご覧ください↓

お気に入りのキッチンツールはこちらの動画にまとめております↓

我が家の愛用の器についてはこちらから↓

【レンコンとカマンベールチーズのトースト】
　バゲット　4切れ
　カマンベールチーズ　1/4個
　レンコン　50g
　砂糖　小さじ1/2
　醤油　小さじ1
　胡椒　少々
　米油　適量

【ジンジャースパイスココア】
　ココア　小さじ山盛り4
　きび砂糖　小さじ山盛り4
　牛乳　400ml
　生姜　2かけ
　シナモンスティック　1本
　ピンクペッパー　小さじ1/2
　クローブ　8粒
　カルダモン　1房

【長ネギの焼き浸し】
　長ネギの白い部分　2本分
　だし汁　250ml
　砂糖　大さじ1/2
　醤油　大さじ2
　おろし生姜　少々
　鰹節　少々

【ごぼうと豚肉のトマト味噌スープ】
　ごぼう　1/2本
　豚バラ薄切り肉　100g
　大豆の水煮　120g
　トマトジュース　1缶（190g）
　だし汁　300ml
　味噌　大さじ1
　白味噌　大さじ1

【レンコンの挟み焼】
　レンコン　100g
　片栗粉　適量

　豚ひき肉　150g
　はんぺん　100g
　乾燥小エビ　大さじ4
　片栗粉　大さじ1

　米油　適量
　塩　少々
　柚子胡椒　適量
　レモン　1/4個

【アーモンドディアマンクッキー】
　薄力粉　160g
　アーモンドパウダー　40g
　グラニュー糖　50g
　塩　ひとつまみ
　バター　100g
　卵黄　1個
　バニラエッセンス　少々
　グラニュー糖（トッピング用）　適量

170度に予熱したオーブンで20分焼く

【紫芋ディアマンクッキー】
　薄力粉　140g
　紫芋パウダー　60g
　グラニュー糖　50g
　バター　100g
　卵黄　1個
　グラニュー糖（トッピング用）　適量

170度に予熱したオーブンで20分焼く

【ブロッコリーとゆで卵の塩昆布和え】
　ブロッコリー　1個
　ゆで卵　3個
　塩昆布　ひとつまみ
　いりごま　大さじ1/2
　塩　少々
　米酢　大さじ1/2
　ごま油　大さじ1/2

【カボチャとなめこの生姜スープ】
　カボチャ　100g
　なめこ　1株
　豚ひき肉　150g
　おろし生姜　1かけ
　水　600ml
　顆粒鶏ガラスープの素　大さじ1
　塩　少々
　醤油　大さじ1/2
　米油　適量
　小ネギ　適量
　七味唐辛子　適量

【長芋と牛肉の旨辛炒め】
　長芋　200g
　牛バラ切り落とし　250g
　ニンニク　1かけ
　酒　大さじ1
　砂糖　小さじ1
　醤油　大さじ1と1/2
　オイスターソース　大さじ1/2
　コチュジャン　小さじ1
　胡椒　少々
　ごま油　適量

【鶏出汁お粥】
　米　0.5合
　もち麦　大さじ2
　手羽中　200g
　水　1L
　生姜　2かけ
　長ネギの青いところ　2本分
　小ネギ　少々
　ザーサイ　適量
　クコの実　少々
　ごま油　少々
　塩　少々（良いお塩を使ってみてください）

【カボチャのシナモン味噌マヨサラダ】
　カボチャ　200g
　蒸し豆ミックス　100g
　レーズン　大さじ1/2
　味噌　大さじ1/2
　マヨネーズ　大さじ1
　シナモンパウダー　少々
　スライスアーモンド　適量

【ごぼうと豚こまの黒酢炒め】
　ごぼう　1/2本
　豚こま肉　250g
　片栗粉　適量
　ニンニク　1かけ
　生姜　1かけ
　酒　大さじ1
　みりん　大さじ1
　砂糖　小さじ1
　黒酢　大さじ1
　醤油　大さじ2

【抹茶のメレンゲクッキー】
　卵白　2個分
　グラニュー糖　70g
　粉糖　50g
　抹茶パウダー　小さじ2
　片栗粉　小さじ2

100度に予熱したオーブンで60分焼き、ドアを開けずに10分予熱で加熱する。

【薬研軟骨の唐揚げ】
　薬研軟骨　400g
　生姜　1かけ
　ニンニク　1かけ
　酒　大さじ1
　みりん　大さじ1
　醤油　大さじ1
　塩麹　大さじ1
　片栗粉　適量
　揚げ油　適量

【豆苗とカマンベールの和風サラダ】
　豆苗　1パック
　塩　少々
　鰹節　2g
　カマンベールチーズ　1/2個
　レモン果汁　1/8個分
　醤油　大さじ1/2
　オリーブオイル　大さじ1/2

【レンコンのお好み焼き】
　レンコン　50g
　豚バラ薄切り肉　4枚
　塩　少々
　小ネギ（刻んだもの）　1カップ
　紅しょうが　25g
　長芋　70g
　天かす　大さじ2
　卵　1個
　薄力粉　1/2カップ
　米粉　1/2カップ
　水　1カップ
　顆粒だしの素　小さじ1/2程度
　米油　適量

　お好みソース　適量
　マヨネーズ　適量
　青のり　適量
　鰹節　適量

朝夕冷え込みを感じるようになり、朝沸かすお湯の湯気が気持ち良く感じられるこの頃です😌
そろそろ体も暮らしも冬支度、我が家も少しずつ暮らしが変わってきました。
体をじんわり温めるレシピと、温かい猫さんで🐈ほっこりしていってください✨
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。

Getting ready for winter, one warm meal at a time. Wishing you cozy days ahead. ❄️

#ぬしキッチン #夫婦の暮らしと菜園 #4K