40代主婦の秋の簡単レシピ｜鮭グラタン・かぼちゃケーキ・お昼ご飯【料理Vlog】

40代主婦の秋の簡単レシピ｜鮭グラタン・かぼちゃケーキ・お昼ご飯【料理Vlog】

It’s gradually starting to feel like autumn. I can no longer hear the cicadas, and I feel the end of summer. Hello, this is Akari. Thank you for always watching. Today, I’d like to share a simple dish using autumn ingredients. For lunch, I usually just make something with what I have. I’ll use burdock root, onion, and maybe green onion or mitsuba. I store washed burdock root wrapped in a damp paper towel in the vegetable drawer. As for mitsuba, I wrap a wet paper towel around the roots and store it upright. Ah, and tomatoes too! Since I’m filming today, I’m being a little fancy! This burdock is already scrubbed clean, so a light rinse is enough. Near the skin, burdock has chlorogenic acid with antioxidant properties. So I recommend eating it with the skin on. The tomato is more of a palate cleanser. You can use long green onion instead of regular onion, or green onion instead of mitsuba. In home cooking, it doesn’t have to be exactly the right vegetable. All the prep work is done. Now we just simmer it. Add equal amounts of water and sake. About 50 mL each. Simmer pork (60–70g) as if you were boiling it. Simmering in sake keeps the meat from becoming tough. Once the pork is cooked through, push it to the side so it doesn’t overcook. Add soy sauce and mirin (2 tsp each), sugar (1/2 tsp), and water (60 mL). When the broth starts boiling, add burdock and onion. Simmer it together with the pork to reduce the sauce. While that simmers, I’ll do the dishes and make sauce for the tomatoes. Pickled plum paste, fish sauce, sesame oil, mitsuba, lemon juice (just a little of each). Since the main dish has a mild flavor, I made the sauce bold. Fish sauce, vinegar, and sesame oil is a great combination 👍️ When the vegetables soak up the broth and become tender, it’s ready. Finally, add the egg. Cook it on low heat and stop while it’s still half-cooked. If there’s still some broth left when you add the egg, it will gently cook and become soft and creamy. Finally, sprinkle some mitsuba. With burdock, this feels like Yanagawa-style. Since it’s lunch for one, I keep it simple. I plate it with the rice. It’s more like oyakodon than Yanagawa-style… but wait, with egg 🥚 and pork 🐷, it’s not “parent-child” donburi… it’s “stranger” donburi 🤔 Sprinkle sansho pepper to finish. I made a bit too much. The leftover portion, I ate for breakfast the next day. Even simple dishes can look fancy when served in nice bowls 🤔 Today’s dishes are both from Mahoro in Yokohama. Ahh~ I’m so hungry now~ 🥱
Even without dashi, the pork umami, burdock aroma, and onion sweetness— Yeah, it’s a gentle and delicious taste! It’s a natural kind of deliciousness 👍️ At my usual supermarket, I found this little guy 🎃 This is a mini pumpkin called “Pucchini” 🎃 It was so cute, I couldn’t resist buying it… After looking it up, I found out it’s edible, so I decided to try making pumpkin cheesecake with it. For each Pucchini, microwave at 600W for 3 minutes. If a skewer goes through, it’s done. The glass bowl gets very hot. Transfer the pumpkin carefully, Add cream cheese and let it soften from the residual heat. The pumpkin is also extremely hot, so don’t touch it directly. Cut off the top. If you press too hard, the skin may tear, so it’s better to insert the knife gently, bit by bit. First, scoop out the seeds. Next, scrape out the flesh. If you scrape too hard, the skin can tear. Use a knife to remove the top part. Just the flesh alone already looks delicious 🥰 Also scoop out the flesh from under the lid, if possible. A crack formed on the bottom and it tore… but that’s okay 👍️ Just patch the gap with some pumpkin flesh. Mash the flesh with a fork. If there are hard lumps, microwave a bit more to smooth it out. Prepare about the same amount of cream cheese as the pumpkin (60–80g). The cream cheese had already softened quite a bit. …Maybe because I don’t use it often—it splattered everywhere! 💦 Sugar (1.5 tbsp), cream cheese (80g) The pumpkin flesh was just under 70g, so the cheese is slightly more. This time, I pulsed it gently so it wouldn’t splatter. You control the strength with how hard you press this button, which is actually pretty tricky… 🤔 I’m using just half an egg. …About 60 mL maybe? That’s 2 tablespoons. Then add milk (2 tbsp) and flour (1/2 tbsp). You can also use heavy cream instead of milk—it’ll be richer. For a couple in their 40s, we can’t use up cream, so milk it is. Preheat the oven to 170°C. We’ll use the Pucchini 🎃 as the container. Brush the inside of the Pucchini with butter. You can eat it whole, skin and all. A little salt is good too 👍️ Bake for 30–40 minutes. Tidy up while it bakes. Loosen the seeds while soaking them in water. But since Pucchini is so small, maybe I didn’t need to bother 🤔 Wipe off the moisture and bake them in the oven. They only need 20–30 minutes to bake, so I’ll add them in later. Since I had leftover butter, I scattered it around. You don’t need butter or oil, but too much can cause burning, so be careful. I’ll put them in the oven with 25 minutes remaining on the timer. Looks like it baked well 😆 I hope it turned out okay… If nothing sticks to a skewer, it’s ready. It kind of looks like a sweet potato treat! ✨️ You can eat the whole Pucchini, skin and all. Regular pumpkin seeds are hard to eat unless you peel them, but Pucchini seeds are small and cute—you can eat them whole 🥰 Once it cools, store it in the fridge and ideally let it sit overnight. After cleaning up, I played a boxing game for exercise, then went shopping. It’s almost 5 p.m. It used to be brighter during summer 😢 I love summer, so I’m sad to see it go. I wonder where the ducks go home to… 🤔 The sun has set. It’s time to start dinner prep. Choosing which dishes to use might be the most fun part 🥰 It’s kind of like a solo fashion show for dishes 👗 Yep! Perfect ✨️👍️ I usually use pre-washed rice, but today it’s new harvest rice ✨️ My aunt, who’s been close to me since childhood, sent it to us. …New rice is so delicious… it’s on a whole other level! Haha Today I’m making mushroom rice 🍄 You can use any kind of mushrooms, but three types or more is ideal. This time I used oyster mushrooms, maitake, king trumpet, and shiitake. Try not to use a knife—tear mushrooms by hand when possible. Since mushrooms don’t like moisture, wrap them in paper for storage. This time, I’m pan-roasting the mushrooms before adding them to the rice cooker. That way, the roasted mushroom aroma is really rich and delicious! For shiitake, twist off the stem and tear the cap by hand. You can just tear the cap too, but I decided to slice it thin this time 🤔 When I think of shiitake, this sliced shape comes to mind. Heat the pan without oil and sprinkle in some salt. …Looks like I need to buy more salt 💦 (Only coarse salt left, making noise) Steam the mushrooms in their own moisture to concentrate the umami. You don’t need to stir too much—just turn them once they’re browned. Now I’ll prep the soup. Finely chop the long green onion. The kitchen is filled with the savory aroma of roasted mushrooms 🍄 Grate about half of the lotus root. No dashi this time—just about 1 tablespoon of sake and some water. Start cooking the rice. Now let’s prepare the soup. Sauté ginger with sesame oil, Add the chopped long green onion, and ground chicken (50–100g). Cook the ground chicken while adding water. That helps break up the meat and makes it easier to stir-fry. Finely chop the remaining lotus root. It’s easier to cut if you smash it first. Today’s soup highlights the chunky and thick texture of lotus root. The way you cut it really changes the character of the soup. It’s still a little early, but I’m using napa cabbage. The napa cabbage is for the gratin. But cabbage alone isn’t sweet enough, so I’ll add onion too. For the lotus root, just a quick sauté is enough—add 400 mL of water. Add dashi powder and 1 tsp soy sauce. The soup is almost done. Once it starts boiling, add the grated lotus root. Move the soup pot to the back burner and let it simmer a bit. The main dish is gratin with autumn salmon and napa cabbage. Since it’s gratin, I already removed the bones from the salmon. Cut the salmon into smaller pieces—it’s easier to eat that way. Sprinkle some salt on the skin. Sear the skin thoroughly. You can remove the skin before searing, but— if you sear it well, it tastes great even with the skin on. Once it starts to thicken, turn off the heat. Add garlic for aroma and to mask any fishy smell. I often use garlic especially when making fish gratin… 🤔 Once the skin is nicely seared, flip the salmon and lightly sear the other side. Wipe the pan quickly and make the white sauce. Sauté the onion and napa cabbage. No butter here—olive oil or something similar is fine. Warm 10g of butter slightly in the microwave. Once softened, add dashi (water + dashi powder, 100 mL) Cover and simmer on low for about 10 minutes, until the napa stems are tender. Add 1 tbsp flour to the softened butter and mix well. Just by adding this, you can easily make white sauce. I’ll add some mitsuba to the mushroom rice. This is arugula 🥰 I really love arugula! The salad is simple—lettuce, arugula, and tomato. …Oops, I forgot to wash the lettuce 💦💦 It’s important to let the napa cabbage absorb the dashi thoroughly. Cabbage doesn’t get tender enough in just milk—use water to make it soft. Add 200 mL of milk. Preheat the oven to 200°C. You can also use consomme or chicken stock instead of dashi. Once the milk boils, add the butter-flour mix and melt it in. Be sure to dissolve it completely. Once it’s melted, heat thoroughly to remove the raw flour taste and add thickness. I added about 1/4 tsp of salt, but adjust to taste. Once it thickens, return the salmon to the pan and heat briefly. As long as you have onion, you can use other veggies besides napa cabbage, and you can swap salmon for other white fish or chicken—it’ll still be delicious. Since it’s a Western-style dish today, I’ll face the salmon side up. This is shredded cheese for pizza. Freezing it makes it easy to store. Put it in a container, freeze it, and shake it up after 2–3 hours so it doesn’t clump. Bake for 10–15 minutes until it’s nicely browned.
Bake for 10–15 minutes until it’s nicely browned. While the gratin is baking, I’ll wash up and finish the salad.
While the gratin is baking, I’ll wash up and finish the salad. The rice is cooked, so give it a stir once.
The rice is cooked, so give it a stir once. Add the mitsuba and let it steam.
Add the mitsuba and let it steam. Tear the lettuce by hand so the dressing blends better.
Tear the lettuce by hand so the dressing blends better. Ideally, use a spinner to dry the lettuce… but oh well 💦
Ideally, use a spinner to dry the lettuce… but oh well 💦 Add arugula and tomato, then mix gently.
Add arugula and tomato, then mix gently. These are the seeds from the Pucchini I roasted earlier 🎃
These are the seeds from the Pucchini I roasted earlier 🎃 They make a delicious, toasty accent ✨️
They make a delicious, toasty accent ✨️ The dressing uses berry jam as a base.
The dressing uses berry jam as a base. Berry jam (1+ tsp), salt & pepper (a pinch), vinegar (1 tbsp), lemon juice (1 tsp), olive oil (1.5 tbsp)
Berry jam (1+ tsp), salt & pepper (a pinch), vinegar (1 tbsp), lemon juice (1 tsp), olive oil (1.5 tbsp) I used a raspberry dressing as a reference.
I used a raspberry dressing as a reference. When using sweet jam-based dressings,
When using sweet jam-based dressings, bitter greens like arugula pair really well.
bitter greens like arugula pair really well. If you have leftover jam, this is a great way to use it.
If you have leftover jam, this is a great way to use it. Looks like it baked beautifully 👍️
Looks like it baked beautifully 👍️ Thick soup warms you up—perfect for chilly days.
Thick soup warms you up—perfect for chilly days. Maybe I made it a little early…? Well, it’s almost October.
Maybe I made it a little early…? Well, it’s almost October. …This warm weather is kind of unsettling…
…This warm weather is kind of unsettling… I thought white rice might not go well with gratin, so I made mushroom rice instead.
I thought white rice might not go well with gratin, so I made mushroom rice instead. I used to cook mushrooms raw with dashi, but as someone who loves roasted mushrooms, this rice was a total win! 😆 My husband is swamped with work and staying in his room. So in the end, we ate dinner in his room 😂 Well, I guess some days are like that. Since it’s half pumpkin, the cheesecake isn’t too heavy. It actually turned out pretty good 👍️✨️ The lid? Yes, you can eat that too. …The skin might be too tough for a fork to cut through though… It’s surprisingly not that sweet—homemade desserts are healthier, I guess. …But I’m still not good at making sweets. The process is too delicate… 🙄 Now to clean up the kitchen—my usual routine. …Well, mostly just wiping things down, boiling cloths, and washing small miscellaneous items? When we first moved in, I used to wipe the microwave and fridge every day, but now I only do it on heavy-use days. Wash the sink, change the drain net, and clean the drain area. The person who cooks is in charge of cleaning the kitchen. So since I cooked tonight, it’s my job. When my husband cooks, he cleans up. He doesn’t like messy sinks or counters, but I hate when he throws away trays without washing them. Everyone has different things they’re particular about 🤔 And that’s what makes it interesting. …I wonder what I should make tomorrow~ If you’re ever stuck, I hope these videos help. May you enjoy cooking with the changing seasons 🙏 Thank you so much for watching. Thanks for watching, and see you next time!

こんにちは、いつもご視聴ありがとうございます。
今回は、秋の簡単にできるレシピを紹介しています。お昼ご飯に手軽に作れるゴボウと豚肉の卵とじ、ミニかぼちゃのチーズケーキを作りました。夕飯は秋鮭のグラタンに焼きキノコのご飯、蓮根のスープ。どれも簡単にできるものばかりです。ぜひお試しください。

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【Akari】
1985年生まれ
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