# 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vlog】梅仕事: Gentle Summer Days

You can find my channel here ↓    / @nushikitchen   I hope you’ll also enjoy some of my recommended videos ↓    • # 95 おにぎりと焼きたてパンのある穏やかな日常, 夫婦のおうちご飯: Slow ...      • # 103【暮らしと食のvlog】春の直売所を満喫する夫婦の週末, 家庭菜園とおやつ...   [Cold Somen Noodles with Chilled Broth] Somen noodles: 2 bundles Okra: 6 Kinshi Tamago (thinly sliced omelet): From 1 egg *Broth (simmer and chill thoroughly): Dashi stock: 600ml Sugar: 1 tbsp Soy sauce: 4 tbsp Salt: A pinch Onion: 1/2 Carrot: 1/3 Dried shiitake mushrooms: 2 [Ume Jam from Leftover Ume from Ume Syrup] Leftover ume from ume syrup: 1kg (measured before soaking) Water: 300ml Sugar: 100g Raw cane sugar: 50g [Mustard-Dressed Eggplant Skin] Eggplant skin: From 2 eggplants Powdered mustard: 1 tsp Sugar: 1/3 tbsp Soy sauce: 3/4 tbsp [Steamed Eggplant and Pork Shabu-Shabu with Ume Sauce] Eggplant: 2 Thinly sliced pork loin for shabu-shabu: 150g Umeboshi: 1 Sesame: 1 tbsp Sesame oil: 1 tbsp Granulated chicken soup stock: 1 tsp Salt: A pinch [Ginger and Chicken Rice White rice: 2 cups New ginger: 2 pieces Chicken thigh (skinless): 1 Shiso leaves: About 15 Salt: 1 tsp Water: 360ml [Scrambled Eggs with Green Pepper and Shio Koji] Eggs: 3 Green bell pepper: 2 Shio koji: 1 tbsp Rice oil: As needed [Stir-Fried Green Chili Peppers and Pork] Green chili peppers: 3 Garlic: 3 cloves Thinly sliced pork belly: 200g Sake: 1 tbsp Tianmianjiang (sweet bean sauce): 1/2 tsp Doubanjiang: A small amount Soy sauce: 1/2 tbsp Oyster sauce: 1/2 tbsp Salt: A pinch *This dish is very spicy, so it is recommended to wrap it in lettuce before eating. [Ume Jam Dressing] Rice vinegar: 1/2 tbsp Olive oil: 1 tbsp Salt: A pinch Ume jam: 2 tsp [Deep-Fried Winter Melon] Winter melon: 1/6 All-purpose flour: 2 tbsp Water: 2 tbsp Potato starch: As needed Salt: A pinch Oil: As needed [Red Bean Paste from Sarashi An Powder] Sarashi an (dried red bean powder): 150g Raw cane sugar: 200g Salt: a pinch Water: 400ml [Plum-Flavored Red Bean Paste] Above red bean paste: 1/2 portion Plum jam: 4–5 tbsp [Toast with Corn, Aonori, Butter & Soy Sauce] Bread: 2 slices Cheese: as needed Mayonnaise: as needed Corn: 1 ear Butter: 5g Soy sauce: a little Aonori seaweed flakes: as needed [Molokhiya and Dried Tomato Soup] Molokhiya: 1 bunch Cherry tomatoes: 10 Onion: 1/2 Garlic: 1 clove Water: 500ml Chicken bouillon granules: 2/3 tbsp Salt: a little [Stick Chicken] Chicken tenderloin: 5 pieces Salt and pepper: a little Corn grits: 2 tbsp Potato starch: 2 tbsp [Salsa-Style Sauce] Red onion: 1/8 Green chili pepper: 1/2 Tomato ketchup: 2 and 1/2 tbsp [Sasa-Kuzu Manju (Sweet Kuzu Dumplings in Bamboo Leaves)] Bamboo leaves: 6 Plum-flavored red bean paste (from above): 1/3 portion Kuzu starch: 40g Water: 80ml Sugar: 80g [Roasted Onion] Onion (regular size): 1 Olive oil: as needed Salt and pepper: a little [Winter Melon and Chicken Soup with Pickled Plum] Winter melon: 1/12 Chicken thigh: 1 piece Water: 400ml Pickled plum: 1 Salt and pepper: a little [Salt Yakisoba with Eggplant and Shrimp] Eggplant: 3 Shrimp: 100g Thinly sliced pork loin: 100g Yakisoba noodles: 2 servings Chinese soup base (Sōmi Shantan): 1/2 tsp Salt and pepper: a little The season is almost at Tanabata, the Star Festival. 🎋 I wonder if we’ll have clear skies this year. 😌 As we slowly prepare for the full arrival of summer, I’d love to share with you another week of quiet meals and gentle kitchen moments from our home. ✨ 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