# 132 冬に備える暮らしと台所, おうちご飯で風邪をひかない体づくり【暮らしと食のvlog】Winter Wellness

# 132 冬に備える暮らしと台所, おうちご飯で風邪をひかない体づくり【暮らしと食のvlog】Winter Wellness

The morning air is getting quite chilly. The busy end-of-year season is fast approaching. My parents sent me a bunch of beautiful persimmons. They are grown on a persimmon tree planted by my grandfather in his garden. And now my father is taking care of the tree. Compared to last year’s poor harvest, this year’s persimmon harvest is bumper. They’re crisp, fresh, and gently sweet. They’ve always been a favorite of mine. Lately, I’ve been making a hot breakfast. Lemons are an essential source of vitamins. Domestic green lemons are only available in Japan now. 700ml dashi stock, 100g thinly sliced ​​pork belly. 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons sake. 2 tablespoons mirin, 1 tablespoon light soy sauce. Today, I’ve prepared soba noodles with matcha(green tea). They’re called “Cha soba”. Since I don’t eat much in the morning, sharing one serving between two people is just the right amount. Soba noodles are a quick meal, even when you don’t have much of an appetite. It’s a very recommended food for breakfast. Add seasonal toppings of your choice. Today, I topped it with boiled clams and green onions. And don’t forget the lemon slices. Persimmons are also packed with vitamins. This is a great breakfast dish for keeping your body hydrated and resistant to colds. It’s mealtime at Nana-Tore’s, too. Torachi, in particular, is in his prime. The rising sun feels much warmer. Today, I’m adding fertilizer to the garden I planted the other day. He seems to have decided to observe from behind the curtains. The broad beans I planted the other day have slowly sprouted. I’m going to fertilize the cabbage, which has successfully taken root. I’ll be able to enjoy it next spring. The radishes have already grown so large. I’m thinking about what to make with them every day. I’m already looking forward to the harvest. As lunchtime approaches, the room is getting warmer. For meal prep purposes, I plan to make extra of one of the lunch menu items. Simmered dishes taste better when left to sit, allowing the flavors to blend. For this reason, I think it’s better to prepare this dish in advance rather than eat it right away. Today, I’m making a stir-fried garland chrysanthemum and hijiki seaweed dish. Roughly separate the leaves and stems of the garland chrysanthemum and chop them. Cut the fried tofu and konjac into bite-sized pieces. This is hijiki that has been soaked in water and lightly rinsed. First, stir-fry it in oil with the konjac. Then add the garland chrysanthemum stems and fried tofu. Stir-fry until the garland chrysanthemum is half cooked through. Then add the remaining garland chrysanthemum leaves and stir-fry. Add 3g bonito flakes, 1 1/2 tablespoons sugar. 1 tablespoon sake, and 3 tablespoons soy sauce. Stir-fry thoroughly until all the water has evaporated, and it’s done. Even if you plan to eat it the same day, it tastes better if you don’t eat it right away. So, I recommend letting it cool a little. Today, I soaked rice cakes and white rice in a 1:1 ratio. Coarsely grate 4 tablespoons of black sesame seeds. Apparently, in Aomori Prefecture, there’s a dish called “rice with lots of black sesame seeds mixed in.” So, I’m going to try making it myself. Add 380ml of kelp stock to 150g of glutinous rice and 150g of white rice. Add 1 teaspoon of salt, 2 teaspoons of sugar. And the ground black sesame seeds. Then, cook the rice as usual. I’m going to make a warming soy milk miso soup with enoki mushrooms and ginger. I’ll use two generous cloves of ginger, julienned with the skin on. Add the ginger and enoki mushrooms to 500ml of dashi stock. Once the enoki mushrooms are soft, add 2 tablespoons of miso. The soy milk tends to separate, so add it as a finishing touch. Add a little chili oil and heat until just before boiling. This will prevent the soy milk from separating. This is a giant piece of garlic grown by my husband’s mother. The best time to eat garlic is on a day when you’re not going out. That’s exactly what I’m doing today. So, I want to build up my energy with this stamina-boiling meal. Coat the chicken thighs with salt, pepper, and flour. Slowly sear the garlic over low heat. When halfway cooked, add the chicken. Turn the chicken occasionally to brown it. Season with a mouthwatering lemon and honey sauce. Add the juice of 1/2 a lemon, 2 teaspoons of honey. And 1 tablespoon of soy sauce, and mix well. Once the chicken is cooked through, wipe off any excess oil with paper towels. Then pour the sauce over the chicken and mix well. Simmer thoroughly until the sauce thickens and the meat is shiny. This is the ideal amount. This dish pairs perfectly with lettuce and other leafy vegetables. Serve with fresh lemon on the side. It’s recommended to add more lemon when serving. The black sesame rice was cooked just right. It looks pitch black and has a lovely sesame aroma. I made octopus kimchi as a weekend treat. They’re still a little lightly pickled, but I’ll give them a try. I think they’d be delicious with a little sesame oil. The soy milk miso soup is a little dull in color as it is. The bean sprouts I’ve been growing are growing. So I’m going to harvest some and use them. An energizing lunch is ready. Apparently, black sesame rice is supposed to have sugar added. It has a luxurious, slightly sweet flavor. I received a lot of garlic from my mother-in-law. That is an essential part of our family’s health management. It’s time for Super Torachi after dinner. He’s in a good mood. The wind is warm today, and opening the window brings in the scent of autumn. This week’s snack is donuts! 170g strong flour, 50g plain flour. 30g sugar, a pinch of salt, 3g dry yeast. 100ml soy milk (cooked milk is also fine). 1 egg, 2 tablespoons rice oil. Mix thoroughly before adding the water. Today, I’m making the overnight method. So there’s very little difficult kneading. First, mix it around with chopsticks. Once the dough has been roughly combined, switch to a rubber spatula. Fold it about 10 times to combine and the dough is ready. Cover with a wet cloth and leave at room temperature for an hour. Fermentation is slow in winter, so the first rise is done in two stages. While you wait, you can spend some time interacting with your cat. This will also have a chewy texture like bread dough. The dough that was left out looks the same as before. However, when you touch it, you can see that the gluten is starting to form properly. It will become smooth and well-kneaded like this. Cover with plastic wrap and place in the refrigerator for the second rise. Let it ferment slowly overnight or more. Looking forward to tomorrow’s snack, prepare dinner. Carrots are a nutritious winter vegetable. To eat a lot, it is recommended to steam them whole in a steamer. Place them in the steamer with the skin on and steam over medium heat. Make consommé soup with daikon radish. 500ml water, 1/2 tablespoon granulated consommé, a little salt and pepper. And diced daikon radish and simmer until soft. Just mix in 100g of minced pork, a little salt and pepper. A little dried thyme, and a little nutmeg. For a slightly more sophisticated flavor, so be sure to give it a try. This is an easy salsiccia soup. Shape it with a spoon and your hands. Feel free to create a rough shape. Once the daikon is cooked through, it’s done. You can also find salsiccia in places like this. Lol Steamed carrots are made into steaks with a parsley sauce. Chop one bunch of parsley as finely as possible. Slowly steamed carrots are incredibly sweet. I steamed them for about 30 minutes, until a bamboo skewer could be inserted easily. Cut them in half and place them in a frying pan with olive oil. I added a little more oil. Cook over high heat until browned. This adds a touch of fragrant spice to the carrots’ sweetness, making for a truly delicious dish. Remove the browned carrots first. Use the remaining oil to make the sauce. Sauté the chopped parsley until soft, then add 5g of butter. 1 tablespoon sake, 1 tablespoon of soy sauce. Once the alcohol has evaporated, the parsley sauce is ready. Serve generously over the carrots. Today’s main dish is broccoli pasta. Remove the florets and roughly chop them. Add the olive oil, garlic, and chili pepper. while they’re still cold, slowly bringing out the aromas. Add one anchovy and fry, crumbling it as you go. Add chopped broccoli florets. This will become the sauce, and it tastes best when cooked until soft and changes color. Pour in white wine, cover, and steam. Today’s pasta is conchiglie. I discovered it at MUJI the other day and fell in love with it. Add plenty of water and plenty of salt. Then, boil it for 13 minutes, as directed on the pasta package. Its shell-like shape allows the sauce to coat the indentations well. Once the broccoli is tender, add another ladleful of the cooking water. Drain the water thoroughly and add the conchiglie. 3 tablespoons grated cheese. If you like cheese, you can add more. The broccoli conchiglie is ready. Finish with a sprinkle of black pepper. Adding more cheese is also recommended. I also reheated the soup. Garnish with dried parsley for a colorful finish. This is a vegetable-focused dinner. This is the most delicious carrot steak ever. The flavor made me want to bite into it with a big mouthful. It It was my first time buying pasta from MUJI. Discovering new ingredients made cooking even more fun. And dinnertime was full of lively conversation. The autumn/winter cloud patterns were fascinating and never boring to look at. This is the doughnut dough after it had finished fermenting. I let the dough return to room temperature. I dusted it with flour and thoroughly released the gas. I’m going to make smaller donuts for snacks. Divide the dough into 8 equal parts. Then, roll them into balls. Cover with a damp cloth and let them rest for 10 minutes. While they’re resting, prepare the baking paper. Make 8 squares, each about 10cm square, like this. Roll the dough into a neat ball again. Poke a hole in the center with your finger. Then, put your hand through the hole and stretch it out like this. This will create the seamless doughnut shape. It’s okay if the dough is a little irregular at this point, as it will retain its shape when fried. Let it ferment for about 30 minutes without covering it with a cloth. Meanwhile, prepare the seasoning. Mix kinako (roasted soybean flour) and powdered sugar in a 1:1 ratio. A pinch of salt is also recommended for a more intense flavor. There’s nothing more enjoyable than frying the donuts. Heat the oil to 160°C. Place the donuts in their paper wrappers. Remove them when the wrappers peel off naturally. Fry until golden brown on both sides. Frying for about 2-3 minutes per side is ideal. Make half of the donuts with the kinako flavor prepared earlier. Coat them with the powder while still hot to create fluffy kinako donuts. Freshly fried donuts are best, of course. But letting them sit for a while to let them develop a moist texture is also delicious. Make the other half into glazed donuts. Add 50g powdered sugar, 1/2 teaspoon hojicha powder, 2 teaspoons water and mix well. It’s a hojicha glaze with a delightful hojicha aroma. It’s also delicious with matcha powder. You can also prepare a plain glaze. It’s best to work with the donuts while they’re still a little warm. Coat them with a generous amount of glaze, as shown here. Allow to dry at room temperature and wait for it to harden. I found some old, leftover adzuki beans. I’m going to boil them for lunch. Since they’re old, I’ll remove the bitterness first. Boil them in water, then boil over medium heat for about 5 minutes. Discard the water and change it, then start the final boil. Adzuki beans are a nutritious ingredient that helps combat winter ailments. That’s why I try to incorporate them into my meals. Torachi came over asking for food. Their daily routine is very peaceful. I feel a sense of peace flowing here. Their footprints are numerous on the stairs. So I try to wipe them down whenever I notice them. Apparently, he helps me leave footprints wherever I wipe. lol It looks like it’s going to be a beautiful day today. Nanachi is also feeling very warm. I’m going to make a soup with plenty of root vegetables, adding the softly boiled adzuki beans. This is a vegetarian dish called “Itoko-Ni,” which does not contain any animal products. I start by simmering the hardy root vegetables: Daikon radish, carrot, and burdock. Keeping the vegetarian spirit in mind, I decided to use the leftover kelp stock from yesterday. Pour in enough dashi stock to cover the vegetables and simmer over medium heat. The taro, which tends to fall apart easily, is added later. Pre-boil in plenty of water to remove the slime. While pre-boiling the taro, be careful not to let it boil over. Simmer slowly over low heat, checking occasionally. Once the daikon is cooked through, add the remaining ingredients: konjac (no need to remove the bitterness), Fried tofu and parboiled red beans. Taro, drained to remove the slime. 2 tablespoons sake, 2 tablespoons soy sauce, and 1 1/2 tablespoons miso. Once the taro is warm, it’s ready. It’s the season for bargain spinach. Chop it roughly and use it in your favorite stir-fry. Heat oil in a frying pan and add two eggs. Cook until fluffy and half-cooked, then remove from the frying pan. Add two tablespoons of mayonnaise. And stir-fry the spinach, starting with the stems. Once most of the ingredients are cooked, add the leaves. I like to fry them until they still have a bit of a bite. Add the eggs and break them into large pieces. 1/2 teaspoon mustard paste, 2 teaspoons soy sauce Stir-fry quickly to prevent the mustard aroma from escaping. The stir-fried spinach with mustard mayonnaise is ready. Make easy carrot tempura using a peeler. Cut the enoki mushrooms with scissors into bite-sized pieces. Add boneless, salted cod and salted kelp. The ingredients have a rich flavor and saltiness, so this tempura is delicious even without seasoning. Use a little less water to achieve a consistency that allows the batter to coat well. Fry in 180°C oil. Frying larger portions can be a bit more difficult. However, the outside is crispy and the inside is fluffy. Frying them in small pieces makes the whole thing crispy. Pour a little mentsuyu over the white rice. Since the kakiage has a strong flavor, I kept the seasoning light. Once you’ve boldly placed it on top, your winter tempura bowl is complete. This is homemade sansho pepper. Freshly ground it in a mill. Garnish with Itoko-Ni, which has a comforting flavor. The red beans add a nice accent and look beautiful. I enjoyed it with hot roasted green tea. The enoki mushrooms absorbed the flavor of the cod and were delicious. The tempura was truly luxurious. The homemade sansho pepper adds a nice touch. Nana-Tora’s sheds a lot. Cleaning and shedding are a daily battle. This stool bed has become a big hit. That’s why I installed a heated carpet here for the winter. It’s so cozy inside. It’s also perfect for me to put my feet under to keep warm. Let’s stay warm and avoid catching a cold. While I’m cooking dinner, I prepare a little bit in advance. Frozen muscle nuggets for my husband. Put one skinless chicken breast in a food processor. Add three pieces of rehydrated kurumafu (wheat gluten) torn into pieces. A little salt, 1 teaspoon sugar. 1 piece of grated ginger 1 tablespoon potato starch. Stir vigorously until smooth. If it’s like this, it’s OK. Roll into bite-sized ovals. If you have them, sprinkle some corn grits on top for a more authentic flavor. You can also use potato starch or cornstarch. Arrange them in a greased frying pan. They burn easily, so use low to medium heat. Cook until lightly browned on both sides. They’re very juicy when freshly cooked. After freezing, they’re delicious when reheated in the toaster. Cutting root vegetables with a peeler is convenient, so I use it often. I rub peeled daikon radish with salt and make a salad. I make a double daikon radish salad with daikon sprouts. Squeeze the water out of the daikon radish thoroughly to prevent it from becoming watery. 1 teaspoon sugar, 1 tablespoon rice vinegar. 1 tablespoon soy sauce, 1/2 tablespoon sesame oil. This is a Japanese-style radish salad dressing. It’s a staple in our house. Radish sprouts, daikon radish, drained canned tuna It’s a delicious combination that you’re sure to love. I make a flour dumpling soup, which I crave when the weather gets cold. I like to add whole-wheat dumplings. 1/2 cup whole wheat flour, 1/4 cup water, a pinch of salt. Let me quickly summarize. 700ml dashi stock, 1/2 teaspoon salt. 1 tablespoon sake, 2 tablespoons soy sauce. It is a dumpling soup with soy sauce flavored soup. Roll out the whole wheat dough as thinly as possible and add it to the dumplings. Once the dumplings are mostly cooked, add the oysters and nameko mushrooms. I pre-boiled the nameko mushrooms yesterday morning. I was so happy to see this Japanese parsley at the supermarket and bought it. Add a generous amount and quickly cook it through. Your oyster and Japanese parsley dango soup is ready. This is a hearty, winter-friendly dish. I recommend adding a generous amount of Japanese parsley. I used a whole bunch. This is the first oyster recipe for my husband, who loves oysters. I’ve recently begun to discover the deliciousness of Japanese parsley. Its gentle aroma is addictive. The protein-packed nuggets are also delicious. I also recommend adding a little ketchup. As you know, I’m not very fond of oysters. I wonder if I’ll be able to overcome it this year. It seems like I have a long way to go. The mornings and evenings have become completely winter-like temperatures. I really feel how quickly the seasons change. Please stay warm this week and avoid catching a cold. And have a wonderful time in the kitchen. This week my husband’s choice was donuts! I loved the flavor too, so I looked forward to eating them every day.

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【豚肉となめこのレモン茶そば】
　豚バラ薄切り肉　100g
　なめこ　1/2株
　長ネギ　少々
　レモン　2切れ
　だし汁　600ml
　砂糖　大さじ1
　塩　小さじ1/2
　薄口醤油　大さじ1
　酒　大さじ2
　みりん　大さじ2

【ひじきと春菊の炒め煮】
　乾燥ひじき　15g
　春菊　1袋
　こんにゃく（アク抜き不要のもの）　150g
　油揚げ　1枚
　鰹節　3g
　酒　大さじ1
　砂糖　大さじ1と1/2
　醤油　大さじ3
　米油　適量

【ごまご飯】
　餅米　1合
　米　1合
　黒胡麻　大さじ4
　昆布だし　380ml
　塩　小さじ1
　砂糖　小さじ2

【えのきと生姜の豆乳味噌スープ】
　えのき　1/2株
　生姜　1かけ
　だし汁　500ml
　豆乳　200ml
　味噌　大さじ2
　ラー油　少々

【鶏肉とニンニクのレモン蜂蜜和え】
　鶏もも肉　1枚
　塩胡椒　少々
　薄力粉　少々
　ニンニク　5かけ
　レモン果汁　1/2個分
　蜂蜜　小さじ2
　醤油　大さじ1

【オーバーナイトイーストドーナツ】
　強力粉　170g
　薄力粉　50g
　卵　1個
　豆乳　100ml
　米油　大さじ2
　きび砂糖　30g
　塩　ひとつまみ
　ドライイースト　3g

＊きなこ
　きなこ　20g
　粉糖　20g
　塩　ひとつまみ

＊ほうじ茶
　粉糖　50g
　ほうじ茶パウダー　小さじ1/2
　水　小さじ2

【にんじんのパセリステーキ】
　にんじん　1～2本
　パセリ　1束
　オリーブオイル　適量
　バター　5g
　酒　大さじ1
　醤油　大さじ1

【大根と簡単サルシッチャのスープ】
　大根　100g

　豚ひき肉　100g
　塩胡椒　少々
　乾燥タイム　少々
　ナツメグ　少々

　水　500ml
　顆粒コンソメスープの素　大さじ1/2
　塩胡椒　少々

【ブロッコリーソースのパスタ】
　パスタ（コンキリエ）　200g
　ブロッコリー（蕾の部分）　1個分
　アンチョビ　1枚
　ニンニク　2かけ
　唐辛子　1本
　白ワイン　適量
　粉チーズ　大さじ3
　オリーブオイル　適量
　塩　適量

【いとこ汁】
　乾燥小豆　50g
　大根　100g
　にんじん　1/2本
　ごぼう　1/2本
　里芋　1個（大）
　こんにゃく　50g
　油揚げ　1枚
　昆布だし　500ml
　味噌　大さじ1と1/2
　醤油　大さじ2
　酒　大さじ2

【ほうれん草と炒り卵の辛子マヨ和え】
　ほうれん草　6株
　卵　2個
　マヨネーズ　大さじ2
　練りからし　小さじ1/2
　醤油　小さじ2
　米油　適量

【にんじんと鱈と塩昆布のかき揚げ丼】
　ご飯　2膳
　めんつゆ　少々

　にんじん　1/3本
　えのき　1/2株
　鱈（甘塩）　2切れ
　塩昆布　ひとつまみ
　天ぷら粉　適量
　水　適量
　揚げ油　適量

【車麩と鶏胸肉のナゲット】
　鶏胸肉（皮なし）　1枚
　車麩　3枚
　おろし生姜　1かけ分
　片栗粉　大さじ1
　塩　少々
　砂糖　小さじ1
　コーングリッツ（片栗粉やコーンスターチでもOK）　適量
　米油　少々

【ひらひら大根とかいわれの酢の物】
　大根　50g
　かいわれ大根　1パック
　ツナ缶　1缶（70g）
　砂糖　小さじ1
　米酢　大さじ1
　醤油　大さじ1
　ごま油　大さじ1/2

【牡蠣とせりの全粒粉だんご汁】
　全粒粉　1/2カップ
　水　1/4カップ
　塩　少々

　牡蠣　120g
　せり　100g
　なめこ　1/2株
　だし汁　700ml
　醤油　大さじ2
　酒　大さじ1
　塩　小さじ1/2

すっかり季節が変わり、本格的な冬の訪れを感じるこの頃、いかがお過ごしですか？
風邪をひきやすくもなるこの時期、おうちご飯で少しだけ冬に備えておこうと思っています。
体が整うご飯に、心が元気になるお菓子も忘れずに😊今週もお付き合い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。

Warming meals and sweet treats to prepare for winter. Let’s take care of ourselves this season.

#ぬしキッチン #夫婦の暮らしと菜園 #4K