# 109 夏野菜とハーブのレシピで梅雨を楽しく, 台所で過ごすおうち時間【暮らしと食のvlog】Herb & Vegetable

# 109 夏野菜とハーブのレシピで梅雨を楽しく, 台所で過ごすおうち時間【暮らしと食のvlog】Herb & Vegetable

It’s a morning with a moist atmosphere. In June, the herbs in the garden grow rapidly. This is a young dill. It’s a new member of our garden. I often make herbal water in the morning these days. I’m not very good at drinking water . So when the humidity is high, I often forget to drink water. That’s why I make water that makes you want to drink it by changing the smell and appearance. This method seems to be very effective in relieving the lack of moisture in gluttons. Lol This morning I’m eating hard bread purchased from a bakery. I’m going to put a lot of cheese on it and bake it in the toaster. This is a fine melon that I fell in love with at first sight at the supermarket the other day and bought. It’s a variety called Ibaraking. This variety is large, juicy, sweet, and has a long shelf life. I was surprised that the deliciousness continued even when I ate it slowly as a couple. Today I made an open sandwich with prosciutto and melon. I’m also topping it with dill from the garden. This was my favorite taste. It was a breakfast that nourished the soul. Nanachi’s morning dessert is cat grass. She loves this plant, so she grows it every day. When I went shopping, the season for green plums had already come. When I looked last week, they weren’t on sale yet, so I was looking forward to when they would be. Then, today, they were already on sale in large quantities! I love working with plums, so I’m looking forward to it. I’ll let them dry a little. Now, I’m going to make lunch. Pour boiling water over the chicken wings to remove the odor. 50ml water 50ml sake 100ml black vinegar 50ml soy sauce 1 tablespoon sugar 1/3 tablespoon chicken stock powder As summer is approaching, I’ve been hooked on refreshing vinegar dishes lately. Today I’m going to simmer chicken wings in black vinegar. Simmer over low heat for about 15 minutes. I’ll add the shishito peppers as a garnish later. I’ll also peel the shells of the essential boiled eggs. I grill the shishito peppers in advance. I recommend this because it concentrates the sweetness and gives them a fragrant aroma. This way, it will be a garnish that will stand up to the aroma of the black vinegar. Once cooked, place in the same pot after turning off the heat. Leave the eggs to soak for about 30 minutes, turning them over halfway through. Rub 2 tablespoons of roasted sesame seeds thoroughly. 1/2 tablespoon sugar 1 tablespoon soy sauce 1 teaspoon sesame oil This sesame dressing has a slightly stronger aroma with sesame oil. Rub the surface of the okra with salt to remove the down and boil in salt water. Then boil the fresh wood ear mushrooms, which are in season now. Cut both into bite-sized pieces. Tear the steamed chicken fillets with your hands and add them. Mix well and it’s done. I like the fact that you can add seasonal vegetables to sesame dressing. For the soup, I’ll copy the one my husband made the other day and it was delicious. For the seasonings, see the egg explanation in the video. The ingredients are halved cherry tomatoes and scrambled eggs. Finally, add a little dried wakame seaweed. The season for ethnic cuisine has arrived, so I’ll make a dish I remembered. This is the menu of a bar I used to frequent. Arrange seasoned bamboo shoots and coriander and pour a little chili oil over them. It’s refreshing and delicious. You can reheat the black vinegar stew, or it’s delicious cold. Choose whichever you prefer. Pour plenty of broth over it. In the coming season, the heat and rain tend to make you feel down. I want to eat well and recharge my energy. Today’s shishito peppers were a hit. It seems to contain something very spicy. This soup, made using my husband’s recipe, is really delicious. Please take a look at the ingredients in the description. We also grow coriander in our garden. When I saw it when it was still small, it looked so delicious that I couldn’t wait and bought it. Since I replaced my egg timer, it’s been comfortable to make boiled eggs. For a while, she was obsessed with playing with peanuts. But today, she suddenly got bored…that’s typical of a cat. It’s quiet and hilarious. The garlic is ready for harvest in the garden. This year, some of it died due to disease. But the ones that grew well have become so big. It’s very exciting to harvest crops that you don’t know until you dig them up. I’ll leave it like this for about a week and then store it. I’ll thin out the wild red shiso a little. It looks like I’ll have enough to make umeboshi this year. I’ll use the thinned shiso, since it would be a waste. I’ll wash it and dry it together with the green plums. The clouds are getting thicker. It looks like I’ll need to put the garlic under the eaves at night. In my house, we always harvest garlic around the rainy season. That’s why I’m a little careful about managing the rain and humidity. I’ll make a side dish salad with macaroni, green beans, and crab sticks. I’ll mix the powdered mustard with a little vinegar. 2 tablespoons of mayonnaise A little salt and pepper I prefer to make the macaroni a little softer, so I boiled it for about 1 minute longer. This way it won’t harden over time and will keep its flavor. This is the Japanese pepper soy sauce I made the other day. The flavors blended together, the aroma of Japanese pepper spread, and it became a very delicious soy sauce. I usually put it on tofu to enjoy the aroma. Today I’ll try using it as an accent in stir-fries. Add the pickled sansho berries as well. Deep-fried tofu and shishito peppers topped with burnt soy sauce. This is a delicious dish even if you use regular soy sauce. The rice ball mold I introduced the other day is really convenient. That’s why I keep using it these days. Today, I made furikake onigiri, which I suddenly had a craving for. This product, “adult furikake,” has a charm that makes you want to buy it. I’m going to try some freshly dug garlic right away. Garlic before drying has this kind of shine and firmness. It’s so beautiful that I can’t help but stare at it. I want to taste the melting texture, so I’m going to deep fry it today. Sardines before the rainy season are plump and fatty. Remove only the large bones. Cut them with your hands and remove the belly bones. I’ll make tempura while I’m frying. Red shiso is usually enjoyed for its extract and aroma, and is not eaten. However, it seems that if you fry it in oil, it can be eaten just like regular shiso. I’d like to try that today. Deep fry the fresh garlic slowly at a low temperature, keeping it at about 160 degrees. When it is soft enough to be crushed when you touch it, remove it from the oven. Sprinkle the sardines with flour and then coat them in a batter made from tempura flour and water. Deep fry in 180 degree oil until the surface is crispy. It is recommended to eat the fresh garlic with salt and the sardines with ponzu sauce. I was thinking about what to drink tonight. Then I remembered that I had a two-year-old plum wine that I had been saving for a long time. I would like to have this to celebrate the green plum season. I like plums, so I like to drink plum wine on the rocks. This plum wine has been aged, so it has a very mellow taste. Sardines in the delicious season are plump and fluffy. The red shiso has almost no taste. I was worried that it would be too bitter, but that was not the case. It’s good, but it’s also a little disappointing. The slightly burnt sansho soy sauce has a very refreshing scent when you bite into it. It’s an addictive taste. Nanachi is leisurely carrying out his security duties today as well. He’s going to work on the plums that he’s been looking forward to. He plans to take it easy today. He rubs dried red shiso with salt to remove the bitterness. When he rubs the shiso with salt, the purple liquid that comes out is discarded. Then rub with salt again and squeeze well to finish. I used to love the pickled plums my grandmother used to make. So this year I’m going to try that too. I ‘ll put the remaining seasoning vinegar in red shiso to make red shiso vinegar. The red shiso vinegar will be ready in a day, and the plums in about a month. This time I’ll make all the remaining green plums into plum syrup. When cooking plums, you have to remove the stems. But I forgot when I made the pickled plums earlier. So I’ll remember to remove the stems properly for the syrup. I’ll layer the plums with rock sugar in an amount equal to their weight. I’ll leave them at room temperature for about two weeks, shaking them every day. On days with high humidity and temperature, I feel like eating ethnic food. I’ll make fresh spring rolls with chopped lettuce, steamed chicken, and green onions. Rice paper can be eaten like this, just by adding a little water. It’s the easiest ingredient to feel ethnic. It looks beautiful when dark-colored vegetables are placed on the outside like this. I added green onions to make it a little more Japanese-style, and I’ll make a sauce for pickled plums. 1/2 tablespoon sugar 1 tablespoon sake 1 teaspoon fish sauce Heat in a 600w microwave for 1 minute. Today I’m going to make a dish inspired by a lunch set at a Thai restaurant. 500ml water 1/2 tablespoon chicken stock powder A little salt 1 tablespoon sake A little fish sauce I’m going to recreate the taste of the soup that often comes with the set. The broth from the deep-fried fish paste is just right. I’m going to recreate a dish I had at a Thai restaurant with my husband the other day. It’s a seafood stir-fry with basil. I’m going to try making it with plenty of summer vegetables. I’m going to add baby corn and colored peppers, which are in season now. In a frying pan with rice oil, fry the garlic and onion. When the oil is evenly distributed, add 150g of shrimp. The one at the restaurant had a lot of seafood, such as squid and scallops. But today I’m going to make it easy with just shrimp. 1 tablespoon sake 1 tablespoon oyster sauce 2 teaspoons fish sauce A little salt and pepper When the whole is warm, add about one cup of basil in each hand. Stir quickly and it’s done. Serve on a plate with rice arranged in a circle like in a restaurant. Fried egg Cilantro Lemon These are the toppings you can’t forget. I went to the restaurant at lunchtime. I think that’s why I saw a lot of fresh spring rolls piled up on the counter. It was a bit exciting. I somehow admire the idea of ​​making a lot of food. I was able to make a pretty good reproduction of the basil stir fry. This really goes well with rice. It’s so delicious that you can’t stop eating it. Until recently, homemade sweets like wrapping ice cream in rice paper were popular in Japan. It’s a little late, but I’m very interested. The coriander in my garden is still young. It will be a while before I can eat it. It would be nice to make pho for breakfast! I’d like to try it when the coriander is ready. He always looks serious when I clean his ears. She’s always a good girl and a great person. After eating her snack, she immediately returns to guard duty. I’m going to make a sweet using melon as a snack for humans. Make a sponge cake that is the size of a single serving and uses one egg. 30g granulated sugar 1 egg Beat thoroughly until you can draw letters with the batter that flows down. Add 30g sifted cake flour and mix lightly. Add 10g melted butter and mix lightly again. Place into an 18cm pound cake mold lined with parchment paper. After pouring, slam it on the counter to remove the air. Bake in a preheated oven at 180 degrees for 20 minutes. It’s a small amount, so it’s very quick to whip. I also like that I can make it with what I have at home whenever I want to eat it. Remove the parchment paper immediately after baking. Then place on a cake cooler to cool. 10g granulated sugar 100ml fresh cream Juice of 1/3 lemon This lemon cream can be whipped in about 1 minute using the coagulation effect of acid. Once the sponge has completely cooled, the finishing process begins. Layer the cream and sponge cake and put them in a cup. Then chill in the refrigerator for more than 3 hours. It seems that dairy products and melon become bitter if left together for a while. So top with the melon just before eating. I thought he was not in his usual cat tower, but he was here today. I bought a great deal pack of colorful peppers. So I’m going to make a soup using them luxuriously. 1/4 onion 1 potato Peel the colorful peppers with a peeler. Then cut them into appropriate sizes. When the onion is soft, put it in a pot. Add 300ml of water and simmer. This is pork thigh meat that has been marinated in salt koji, garlic, and rosemary. This is roast pork, which is convenient to prepare in advance. Brown the surface and place in a heat-resistant ziplock bag or bag. Remove all air and tie the top. Place in a clay pot with boiling water and boil for 15 minutes over very low heat. Then turn off the heat and leave for 30 minutes. When the peppers are soft, blend the soup with a blender. 2/3 tablespoons of granulated consommé A little salt and pepper 3 tablespoons of yogurt Reheat when eating. I’m going to make my favorite cold pasta that I eat every year. These are boiled cherry tomatoes and peeled grapefruit. Sprinkle with salt and leave for a while. While waiting, I’m going to cut the roast pork. The thinner the roast pork thigh, the tastier it is. So I slice it as thin as possible. I ‘m going to use the meat juice left in the bag to adjust the flavor with sugar and soy sauce and make a sauce. I thickened it with water-dissolved potato starch. Boil the pasta in plenty of water. The boiling time will be the finishing touch to the pasta sauce. This is freshly picked new garlic. Mash it raw and add it. Add canned onions and clams. Canned tuna is also delicious. 2 tablespoons olive oil Pasta was boiled for the usual boiling time. Drain the water. Rinse off the slime with water and then put it on ice. Wipe off the moisture thoroughly with kitchen paper. Mix it with the sauce and it’s done. I sprinkled some dill from my garden. Serve the reheated soup and don’t forget to pour the sauce over the roast pork. We who love cold noodles look forward to this season every year. This roast pork has a nostalgic taste. It reminds me of the boiled pork my grandmother used to make. In the rainy season, we tend to feel unwell both mentally and physically. So don’t forget to eat well and replenish your nutrients. And have a wonderful week. For dessert, we have melon trifle. This is a sweet that goes well with refreshing lemon cream and melon. This week’s husband selection was Thai-style basil stir fry!

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【手羽中と焼きししとうの黒酢煮】
　手羽中　13本くらい
　ししとう　
　ゆで卵　2個
　水　50ml
　酒　50ml
　砂糖　大さじ1
　黒酢　100ml
　醤油　50ml
　顆粒鶏ガラスープの素　大さじ1/3

【キクラゲとオクラと蒸し鶏の胡麻和え】
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　キクラゲ　3枚くらい
　蒸しササミ　1本
　ごま　大さじ2
　砂糖　大さじ1/2
　醤油　大さじ1
　ごま油　小さじ1

【ミニトマトとかきたまの貝出汁スープ】
　ミニトマト　6個
　卵　1個
　乾燥わかめ　1つまみ
　水　500ml
　ダシダ（貝出汁）　大さじ1/2
　酒　大さじ1/2
　醤油　大さじ1/2
　小ネギ　少々

【パクチーメンマ】
　メンマ　適量
　パクチー　適量
　ラー油　少々

【インゲンとカニカマのカラシマヨマカロニサラダ】
　インゲン　6本
　カニカマ　4本
　マカロニ　70g
　粉からし　小さじ1
　米酢　少々
　マヨネーズ　大さじ2
　塩胡椒　少々

＊からしは練りからしを使用しても大丈夫です。

【油揚げとししとうの焦がし醤油】
　油揚げ　2枚
　ししとう　1つかみくらい
　醤油　少々（山椒醤油などお好きなお醤油を使ってください）

【赤紫蘇酢と梅酢の漬け酢】
　米酢　500ml
　水150ml
　砂糖　150g
　塩　小さじ4

【小ネギと鶏ささみの生春巻き梅ソース】
　レタス　1/8個くらい
　蒸しささみ　2本
　にんじん　適量
　小ネギ　適量
　ライスペーパー　5枚

＊梅ソース
　梅干し　1個
　酒　大さじ1
　砂糖　大さじ1/2
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【すり身揚げとインゲンのタイ風スープ】
　インゲン　5本
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　パクチー　少々
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　水　500ml
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　酒　大さじ1
　塩　少々
　ナンプラー　少々

【エビとベビーコーンのバジル炒め】
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　カラーピーマン　6個
　ベビーコーン　8本
　玉ねぎ　1/4個
　ニンニク　1かけ
　酒　大さじ1
　塩胡椒　少々
　ナンプラー　小さじ2
　オイスターソース　大さじ1
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【メロンのトライフル】
＊卵1個のスポンジケーキ
　卵　1個
　グラニュー糖　30g
　薄力粉　30g
　溶かしバター　10g

180度に予熱したオーブンで20分焼く

＊すぐに泡立つレモン生クリーム
　生クリーム　100ml
　グラニュー糖　10g
　レモン果汁　1/3個分

＊トッピング
　メロン
　ミントの葉

メロンと生クリームを合わせてしばらくおくと苦味が出てしまうので、メロンは食べる直前に加えてください。

【土鍋ローストポーク】
　豚ももブロック肉　350g
　塩麹　大さじ2
　ローズマリー　1本
　おろしニンニク　1かけ分

＊表面に焼き目をつけたあと、土鍋で沸騰させたお湯に入れ弱火で15分、火を消して30分放置する。

【カラーピーマンとヨーグルトのポタージュ】
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　じゃがいも　1個
　玉ねぎ　1/4個
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【グレープフルーツとミニトマトの冷製パスタ】
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　グレープフルーツ　1個
　ミニトマト　10個（湯むきしたもの）
　新玉ねぎ　1/8個
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　ニンニク　1かけ
　ディル　少々
　塩　適量
　オリーブオイル　大さじ2

雨の多い季節、おうちで過ごす時間が増えるこの頃ですが、いかがお過ごしですか？
台所に入り浸っている私にとっては、いつも通りのことだったりもするのですが…🤫
雨音を聞きながら家事をする時間も悪くないなぁと思うこの頃です。
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。

The rainy season brings more time at home, but for me, the kitchen is just the same. Lately, I’ve been enjoying the quiet sound of rain while doing little chores.

#ぬしキッチン #夫婦の暮らしと菜園 #4K