# 115 スタミナ和食ご飯で夏を元気に【暮らしと食のvlog】野菜の収穫と手作りおやつ: Summer Energy Meals

You can find my channel here ↓    / @nushikitchen   I hope you’ll also enjoy some of my recommended videos ↓    • # 114  おにぎりと夏野菜の和定食, 冷たいおうちご飯で心地よく【暮らしと食のv...      • # 112 夏を涼しくする冷たいおうちご飯, 野菜たっぷりレシピ【暮らしと食のvlo...   [Peach Earl Grey Marinade] Peach: 1 Lemon juice: from 1/4 lemon Honey: 2 tsp Earl Grey tea (from tea bag): 1–2 tsp [Whole Fried Peppers and Arare Tofu] Green peppers: 5 Firm tofu (drained overnight): 1 block Frying oil: as needed Mentsuyu (Japanese noodle soup base): as needed (Diluted to specified amount) [Summer Stamina Beef Sukiyaki] Thinly sliced beef loin: as needed Eggplant: 1 Tomato: 1 (or 2 medium-sized) Garlic: 4 cloves Sake: 50ml Mirin: 100ml Soy sauce: 100ml Sugar: 3 tbsp [Goya Champuru-Style Miso Soup] Dashi broth: 500ml Goya (bitter melon): 1/2 Spam: 100g Egg: 1 Miso: 2–3 tbsp [Banana Coconut Cake] Coconut oil: 60g Brown sugar: 70g Eggs: 2 Bananas: 3 Cake flour: 150g Baking powder: 5g *Bake at 180°C for 40 minutes (preheated oven). [Shrimp and Edamame Tofu Mochi] Vannamei shrimp: 6 Boiled edamame (with pods): 100g Shiratamako (glutinous rice flour): 100g Silken tofu: 150g Sesame oil: a little Grated daikon radish: as needed Ponzu sauce: as needed [Clear Soup with Shijimi Clams, Mekabu, and Myoga] Shijimi clams: 200g Mekabu (unseasoned): 2 packs Myoga: 1 Water: 300ml Sake: 1 tbsp Salt: a little Light soy sauce: 2 tsp [Chirashi Sushi with Dried Horse Mackerel and Pickled Ginger] Seasoned sushi rice: for 1 cup of rice Dried horse mackerel (himono): 2 fillets Pickled ginger (sushi gari): as needed Shiso leaves: as needed Cucumber: 1/2 [Chilled Soup Rice with Chicken Tender and Pickled Plum] Steamed chicken tender: 1 Pickled plum (umeboshi): 1 Cucumber: 1/2 Myoga: 1 Shiso leaves: 4 Chilled miso soup (slightly stronger, without ingredients): as needed Cooked rice: as much as you like Ice: as desired [Red Shiso Agar Jelly] Red shiso leaves: 80g Water: 240ml Sugar: 60g Citric acid: 6g Water: 100ml Powdered agar: 2–3g [Lightly Pickled Goya and Lettuce] Goya (bitter melon): 1/2 Lettuce: about 5 leaves Salt: 2% of total weight Shredded kelp: a pinch Dried tiny shrimp: 2 tbsp [Eggplant with Moromi Miso Butter] Eggplant: 1 Butter: 10g Rice oil: as needed Moromi miso: as needed Shiso leaves: as needed [Pork and Egg Rice Rolls] Nori seaweed: 2 sheets Cooked rice (vinegared rice recommended): 2 servings Cucumber: 1/2 Eggs: 2 Spam: 1/4 block [Tandoori Spice Mix] Cumin seeds: 2 tsp Coriander seeds: 2 tsp Mustard seeds: 1 tsp Cardamom pods: 1 Turmeric powder: 2 tsp Paprika powder: 2 tsp Thyme powder: 1 tsp Bay leaf powder: 1 tsp Oregano powder: 1 tsp Cayenne pepper: 1/2 tsp Chili powder: 1/2 tsp [Tandoori Pork] Pork loin block: 300g Garlic: 2 cloves Ginger: 1 piece Yogurt: 2 tbsp Salt: 1/2 tsp Sugar: 1/2 tsp Olive oil: 1 tbsp Tandoori spice mix (or store-bought garam masala): 2 tbsp [Garlic Shrimp] Peeled shrimp: 150g Garlic: 2 cloves Tandoori spice mix (or store-bought garam masala): 1 tbsp Olive oil: 1 tbsp The summer heat continues every day—how have you been holding up? There’s still a long season ahead, and I hope to stay energized and well with nourishing meals ☀️ This week, I’m sharing recipes for dishes that help keep the body feeling strong, along with some fun and comforting treats 😊 Below are the approximate recipes featured in this video. As many of them were made by feel, please adjust the seasonings to your taste while cooking. #japanvlog #japanesecuisine #nushikitchen #4K