# 133 あったかお家ご飯で冬を楽しく, ホッとする汁物と蒸籠とストーブ料理【暮らしと食のvlog】Warm Winter Table

# 133 あったかお家ご飯で冬を楽しく, ホッとする汁物と蒸籠とストーブ料理【暮らしと食のvlog】Warm Winter Table

The weather has become completely winter-like. These days, I’m grateful for the warmth of the stove in the morning. I’m thinking of going to the farm later today. So, I’ll make soup for breakfast to warm my body. I recommend using root vegetables, such as carrots and radishes. Boil it in dashi stock until soft. Thick natto soup is perfect for warming up in the morning. The umami of natto adds to the rich flavor of the soup. Place two packs of natto into a rolling pin. Mash it thoroughly until it loses its shape. Add some Aburaage (deep fried Tofu), and season with miso. I’ll make it a little stronger in taste. Add about a ladleful of broth to the natto. If you dissolve the natto beforehand, it will be less likely to form
lumps. After adding the natto, heat it without boiling. Small rice balls are served with the soup. Natto soup with a simple roasted seaweed rice ball. I like the size because it’s easy to eat. The result is a soup with a gentle thickness and the delicious flavor of natto. Eating it on a cold morning will warm your stomach. Strangely enough, when I eat this, I feel like my body is energized. A generous bowl of winter energy. Nana-Tora’s is in good spirits and has a great appetite today. I hope they eat well and get through this winter in good health. Before going out, I polish the rice for lunch. I’ve recently become addicted to the deliciousness of whole rice and brown rice. My latest hobby is changing the degree of rice polishing to suit my
taste. Today I chose rice that has been polished to about 50% so that it has a well-balanced flavor and is easy to eat. The germ and about half of the bran layer remain, giving it a beautiful golden color. Rice that combines the best of white rice and brown rice. I can also get rice bran to sow in my garden, so it’s a two-for-one deal! It takes a little time for the water to soak in. So I think I’ll put it in water while I’m out. The secret to working hard in the fields in winter: reward strategy. The weeds have settled down and the farm feels a little lonely in
winter. I was worried about the Japanese Taro because it wasn’t growing. Since the time is almost up, I decided to dig it up. The leaves barely grew. As expected, there are only a few small potatoes. Even something with a slightly better shape is a treasure. This is a leek that was in excellent condition. It didn’t work out before, so this was my second attempt. I’m relieved that he’s grown up so well. Store in the fields and eat slowly over the winter. In another ridge where the soil has been prepared, vegetables for next spring will be grown. This is an onion, an important green onion that comes after the green
onion. Speaking of spring fun, we also planted peas. Working in the fields always with a sense of anticipation of the next season. Enjoying the winter harvest is also a pleasant time to think about spring. Once I got home, I immediately held a lunch harvest festival. I collected some green onions and relatively good-sized Japanese Taro. Japanese Taro is best steamed in a bamboo steamer when it’s freshly dug. Make cuts all around the circumference and steam with the skin on. Place in the steamer until steam rises and cook on high heat for about
15 minutes. Cut the white part of the green onion diagonally. I’ll use the green part separately, so cut it into small pieces. Cod is delicious now. I found some fish bones that make a great broth, so I bought some. 250g of cod bones and 500ml of water. Slowly simmer over low heat to extract the broth. Once the bones are cooked, skim off the scum. 1 white part of a leek, sliced diagonally. A delicious winter treat now: Cod milt. 1/4 teaspoon salt, 2 teaspoons light soy sauce. A winter delicacy soup inspired by Tohoku’s local cuisine. Seasoned with the aroma of green onions, salt and soy sauce. Add a handful of dried seaweed and it’s done. Taro is steamed when a bamboo skewer can be easily inserted. Peel the skin while being careful not to burn yourself. It’s sticky and sweet and delicious just as is. Taro can be found in places like this too! This one has grown quite big. lol 1 tablespoon sake, 2 tablespoons mirin. 3 tablespoons white miso. Evaporate the alcohol and knead until shiny. Grate half a yuzu peel for a wintery aroma. Add the juice of 1/2 a yuzu (seeds removed). When it thickens like this, it’s done. Yuzu miso sauce is a refined and delicious addition to Japanese Taro. This miso sauce alone has a wonderful aroma. But adding shaved yuzu peel will enhance the aroma. Put 50% polished rice into a rice pot. The amount of water is the same as for white rice. About 200ml of water for 1 cup of rice And cook as usual. Make another easy side dish. Boiled broccoli and crab sticks sauteed in butter. A splash of soy sauce is the key to the flavor. This is a quick menu that is also recommended as a snack. I’ll make a hot dish using tofu, served in a single-serving clay pot. 3g dried bonito flakes, 200ml water. 1 tablespoon sugar, 3 tablespoons soy sauce. It’s delicious boiled tofu on a cold day. If you cook it in a clay pot, you can eat it while it’s still warm. Once the soup stock is boiling, add the tofu and simmer for about 5
minutes. Once the tofu has taken on a slight color from the sauce, pour in the beaten eggs. Add plenty of green onions. Cover and let stand until the eggs are set. Rice has a gentle color. This goes perfectly with boiled tofu. This is a lunch made with plenty of freshly picked vegetables. After working hard in the fields, a hearty lunch is a welcome treat. Finally, successful green onion cultivation. It’s soft and has a strong fragrance. I’m a little impressed. The taro is also rich and sticky, fresh and delicious. The soup was a hit with my husband, who loves cod and milt. The rich broth and creamy white roe create a luxurious taste The tofu and eggs are soft and fluffy. It’s also great that I can eat it hot thanks to the clay pot effect. Recently, his routine after-meal Torachi time. He looks lile happy today too. I managed to buy some Red Delicious apples just in time. The sweets and jams made with Kogyoku are truly exquisite. Make butter jam with green lemons. 2 peeled red apples Juice of 1/2 lemon. 60g cane sugar. Mix well and let it sit for a while to help release moisture. Put the peel in a tea bag. I recommend simmering them together as it enhances the aroma and color. Start with high heat, then reduce to medium heat once water appears. Simmer slowly until the apples are soft. Apples alone are delicious enough. But adding chopped raisins gives it a more mature flavor. When combined with rum, it will be a jam that has the flavor of rum raisins. 1 tablespoon rum, 10g unsalted butter. Once the water has evaporated and it becomes thick, remove the apple skin and it’s done. Transfer to a storage jar and store in the refrigerator once cooled. Enjoy it by spreading it on bread or putting it on yogurt. Nana-Tora’s is fast asleep… On a calm evening, the wind carries the scent of winter. Instead of the taro that was only harvested in small quantities, I want to eat as much of the large harvest of green onions as I can. Anyway, chop up the green parts that come out in large quantities. Stir-fry slowly in a frying pan with oil. It can be used in place of caramelized onions. I’ll use this to cook the hamburger steak later. Add a little salt and white wine (or sake) to the white part. Microwave for 3-4 minutes until softened. A pinch of salt, 1/3 teaspoon sugar, 1 tablespoon wine vinegar. 1 tablespoon olive oil, 1 teaspoon mustard. If you have it, add a little dill to enhance the flavor. The marinade is now complete. Mix the softened green onions with the marinade while they are still
hot. Let it sit for about 30 minutes for the flavors to blend. 300g ground beef and pork, 2 tablespoons breadcrumbs, a little salt and
pepper. 1 egg, 1 sautéed green part of a spring onion. You can substitute one well-fried onion for the green onion. Knead well until sticky. Just like a regular hamburger. Shape it into a bale shape to make the surface as smooth as possible. Brown in an oiled frying pan. Turn it over, add a little sake and steam it. How to enjoy hamburger steak hot and to the fullest. The trick is to use a gratin dish to make it like hamburger stew. Add broccoli as well. Prepare the demi-glace sauce in the frying pan with the remaining meat
juices. Heinz demi-glace sauce. I added the remaining meat juice, red wine, and ketchup. This simple step will instantly make your sauce taste like restaurant quality. Pour a generous amount of sauce over the hamburger. Sprinkle with cheese and brown in the oven. Bake in a preheated oven at 200°C for 15-20 minutes. Remove from the oven when the cheese has browned. I got some great seasonal celery. Today I’m going to make a refreshing soup using lemon and celery. In a small pan with oil, start with the celery. Add all the leaves and fry until softened. 500ml water, Crab sticks cut into bite-sized pieces. 1/2 tablespoon granulated consommé, a little salt and pepper. Cook until the crab sticks are warm and ready to serve. Enjoy it with a slice of lemon floating on top for a refreshing taste. The hamburger was also cooked hot. Dip the baguette in the sauce and enjoy until the very end. A grilled hamburger dinner that will make the cold season more
enjoyable. The hamburger steak has a slight scent of green onion. The rich flavor and sweetness of green onions has a very rich taste. Celery soup is a winter flavor that will energize my body. It’s crab sticks, but it seems to have crab in it… Lemon refreshes the palate and stimulates the appetite. A satisfying dinner that warms the body from the inside out. Nanachi was on my lap and was also very warm. lol The next day was a beautiful morning with a sunrise. I used the apple butter jam I made yesterday. Enjoy a happy breakfast with hot sweets. Put a small amount of jam on the spring roll skin and roll it up. Secure the end of the roll with flour dissolved in water. This way I can enjoy my favorite McDonald’s apple pie at home. Fry in a little more oil, rolling around. Once both sides are crispy, it’s done. You can eat it hot as it is. Or cut it into pieces and sprinkle with powdered sugar for a stylish look. Enjoy your apple pie with your favorite tea. I also recommend adding more jam to your liking. When the sun comes out it feels warm. But it’s almost winter for the plants. Perennial plants are beginning to prepare for winter. This is chive, a perennial vegetable. Remove the leaves, leaving only a small part above ground. Mix in compost and wait for next spring。 I thought that the chives would be hard by now as winter approaches. Surprisingly, it’s very soft and moist to the touch. Torachi looks happy and in a good mood today. Nanachi spends her time at the top of the warm tower. For lunch, I have some Chinese chives so I’ll have some hot Chinese
food. First, let’s start with a side dish of lotus root. Boiling it in boiling water with a little vinegar will give it a nice
color. Remove from the heat when it still has some texture and place in a
colander. It’s Chinese-style lotus root salad. Radish sprouts, roast ham, wood ear mushrooms. Cut them into thin strips. 1 teaspoon chicken stock powder, a pinch of salt. 1/2 teaspoon sugar, 1 tablespoon rice vinegar. 1 tablespoon soy sauce, 1/2 tablespoon sesame oil. The Chinese dressing is ready. The crispness of lotus root and the spiciness of radish. A perfectly balanced salad to cleanse your palate. Let it sit for a while to let the flavors blend. Today too, I have green onions. Cut the blue parts into smaller pieces by changing the way you cut
them. Stir-fry thoroughly in a small pot before use, hardness is not noticeable. Add the white parts and stir fry briefly. 500ml water, 1 teaspoon Somi Shantung. 2 tablespoons soy sauce, 2 tablespoons rice vinegar, a pinch of salt. Thicken with water-dissolved potato starch. Leftover tofu from yesterday, 1 egg. Finish with a drizzle of chili oil and it’s done. Freshly picked, tender chives are perfect for yakisoba. It’s the season for celery Chinese food, a winter staple in our home. Yakisoba noodles can be easily separated by heating them in the
microwave for 1 minute. I like the noodles to be crispy, so I stir fry them in portions. Place the noodles in a frying pan with sesame oil and loosen them. The key is not to touch it too much after that. Turn over to brown until crispy and then place on a plate. The crispy noodles are delicious as they are mixed well with the thick sauce. Next, make celery yakisoba sauce. Stir-fry the pork belly and brown it. Thinly sliced boiled bamboo shoots and celery. Finally, lightly stir-fry the chives to preserve their texture. A little salt and pepper, 1 teaspoon of Somi Shantung, 1 tablespoon of
sake. 1 tablespoon soy sauce, 1 tablespoon oyster sauce. 400ml water. Once boiling, thicken with water-dissolved potato starch. The amount of potato starch is 1 tablespoon potato starch+ 2
tablespoons water. It’s OK if it thickens like this. Pour plenty of soup on top of the noodles. Please add plenty of mustard paste. A warm Chinese celery set meal is a staple in our house. This year, home-grown chives add a touch of color. Warm, comforting sauce is delicious in winter. Celery and Chinese food actually go very well together. The aroma and texture are both interesting and it’s my favorite
combination. Chives are on a break for the winter. I hope it will sprout again in the spring. I feel like having a slow-cooked meal for dinner. I’ll start preparing the pork spare ribs now. Boil once before stewing. Prepare herbs to remove odors. 2 cloves of ginger, the green part of 1 long green onion. Boil the spare ribs for about 5 minutes after boiling, then drain. Wash away any scum or blood on the surface. Pre-boiled spare ribs in a stew pot. Spring onion and ginger (optional if not available). Add water until it is just a little more than just covered. Long cooking times make effective use of the heat from the stove Be careful not to let it boil over, and remove the lid. All that’s left now is to wait patiently Winter afternoons like this are my favorite time to relax. The meat is slowly cooked for about 4 hours until it falls apart. Shall we have dinner soon? 2 cloves of grated garlic, 1 tablespoon of gochujang. 1 and 1/2 tablespoons miso, 2 tablespoons soy sauce. 1 tablespoon chili powder. Gamjatang, a Korean potato and pork hotpot. Dissolve the seasonings in the pork broth beforehand. Mix the pork stock with water and add 400ml. Apparently it’s made with pork backbone in the original place. Today I made it with spare ribs, which are readily available. Peeled potatoes, cut into large pieces. It’s really delicious, so please add plenty. I forgot to buy onions, so I also bought some green onions. Add the tender parboiled spare ribs. Simmer until potatoes are soft. Two quick side dishes. Lightly pickled kimchi made with soaked dried daikon radish and wakame seaweed. Easy-to-mix kimchi base is convenient. Cut the lotus root into 1cm half-moon slices and soak in water. Saute in butter. Wipe off excess water and add to the pan. Turn it over and brown it on both sides to make it fragrant. Serve the butter-grilled vegetables with grated daikon radish and ponzu sauce. It’s a magical seasoning that will make you eat lots of vegetables Add a little of your favorite ponzu sauce. Herbs are an essential finishing touch to gamjatang. Once the potatoes are cooked through, finish cooking. Add plenty of chives and shiso leaves. If you can’t find perilla, try shiso leaves instead. Cover and cook for a little while with preheated water. Add ground sesame and sesame oil before eating to add the aroma of sesame. A rich, spicy pork broth. Gamjatang was the winner of my husband’s Selection! The meat is really tender… The melt-in-my-mouth texture and fluffy potatoes are irresistible. The side dishes I made were a nice palate cleanser. The combination of lotus root and butter ponzu sauce is especially
excellent. There’s less than a month left until 2025. It’s a busy December, but I hope I don’t leave anything unfinished. I want to get in shape and get through this in good health. I hope you all have a great weekend.

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我が家の愛用の器についてはこちらから↓

【納豆汁】
　納豆　2パック
　にんじん　1/4本
　大根　100g
　油揚げ　1枚
　だし汁　700ml
　味噌　大さじ2～3
　小ネギ　適量

【たらとネギの潮汁】
　鱈のアラ　200g
　鱈の白子　200g
　長ネギの白い部分　1本分
　ばらのり　1つかみ
　水　500ml
　塩　小さじ1/4
　薄口醤油　小さじ2

【里芋のゆず味噌がけ】
　里芋　4個（小芋なら6個）
　酒　大さじ1
　みりん　大さじ2
　白味噌　大さじ3
　ゆず皮　1/2個分
　ゆず果汁　1/2個分

【ブロッコリーとカニカマのバター醤油】
　ブロッコリー　1個
　カニカマ　70g
　バター　10g
　醤油　小さじ1

【煮やっこ】
　豆腐　200g
　卵　2個
　水　200ml
　鰹節　3g
　砂糖　大さじ1
　醤油　大さじ3
　長ネギの青いところ　1本分

【アップルレーズンバタージャム】
　紅玉　2個
　レーズン　30g
　きび砂糖　60g
　レモン果汁　1/2個分
　バター　10g
　ラム酒　大さじ1

【蒸し長ネギのマリネ】
　長ネギの白い部分　2本分
　白ワイン　少々
　塩　少々

　白ワインビネガー　大さじ1
　オリーブオイル　大さじ1
　マスタード　小さじ1
　塩　少々
　砂糖　小さじ1/3
　ディル　適量

【長ネギハンバーグ】
　長ネギの青いところ　1本分
　牛豚合挽き肉　300g
　塩胡椒　少々
　パン粉　大さじ2
　卵　1個
　米油　適量
　デミグラスソース　1缶（290g）
　赤ワイン　大さじ1と1/2
　トマトケチャップ　大さじ1
　醬油　大さじ1

【セロリとカニカマのコンソメレモンスープ】
　セロリ　1本
　カニカマ　50g
　水　500ml
　顆粒コンソメ　大さじ1/2
　塩胡椒　少々
　米油　適量

【レンコンとかいわれの中華サラダ】
　レンコン　120g（一節）
　かいわれ大根　1パック
　ロースハム薄切り　5枚
　顆粒鶏ガラスープの素　小さじ1
　砂糖　小さじ1/2
　塩　少々
　米酢　大さじ1
　醬油　大さじ1
　ごま油　大さじ1/2

【長ネギの酸辣湯】
　長ネギ　1本
　豆腐　1/2個
　卵　1個
　水　500ml
　創味シャンタン　小さじ1
　塩　少々
　米酢　大さじ2
　醬油　大さじ2
　ラー油　少々
　水溶き片栗粉（片栗粉小さじ2＋水小さじ4）

【ニラとセロリのあんかけ焼きそば】
　焼きそば麺　2人前
　豚バラ薄切り肉　150g
　ニラ　6本株くらい
　セロリ　2本
　細切り筍の水煮　50g
　ごま油　適量
　水　400ml
　塩胡椒　少々
　創味シャンタン　小さじ1
　酒　大さじ1
　醬油　大さじ1
　オイスターソース　大さじ1
　水溶き片栗粉（片栗粉大さじ1＋大さじ2）

【スペアリブカムジャタン】
　豚スペアリブ　650g
　じゃがいも
　玉ねぎ（または長ネギ）　1個
　ニラ　1束
　エゴマの葉　6枚程度
　スペアリブの茹で汁と水合わせて　400ml
　おろしニンニク　2かけ分
　コチュジャン　大さじ1
　味噌　大さじ1と1/2
　醬油　大さじ2
　粉唐辛子　大さじ1
　ごま油　少々
　すりごま　少々

【レンコンのおろしバターポン酢】
　レンコン　120g（一節）
　バター　5g
　大根おろし　少々
　ポン酢　少々

温かいものが恋しい季節、皆様いかがお過ごしですか？
寒くなってきて冬ならではのお料理を作るのが一層楽しく、台所に立つ時間がまた待ち遠しくなりました✨
あったかご飯で心も体もほっこり😋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