北欧食器とストウブと、爽やかなジンジャーシロップの香りと夫婦の晩ごはん｜60代の暮らし

This time, I made ginger syrup using plenty of ginger. I enjoyed it mixed with sparkling water, or used it to season dinner. After straining the syrup, I made tsukudani (a type of preserved food) with the leftover ginger, and enjoyed it to the very last drop. The rainy season has begun in more and more regions. Please take care of yourselves during this change of season. [Today's Menu] Stir-fried pork and onions with ginger teriyaki sauce Bean sprouts and chives with onion koji namul Quickly simmered bell peppers and tuna Homemade ginger syrup Ginger tsukudani This blog documents cooking with Staub cookware, life with Nordic tableware, and the daily life of a couple in their 60s. I hope it will provide some inspiration for tonight's menu or your daily life. Chapter▼ 00:00 Opening 00:13 Making ginger syrup 03:39 Making tsukudani (simmered ginger) with the syrup-making ginger 05:30 Enjoying ginger ale by mixing the syrup with carbonated water 07:08 Bean sprout and chive namul with onion koji 10:58 Quickly simmered bell peppers and tuna 12:45 Stir-fried pork and onions with ginger teriyaki sauce 15:05 Plating and setting 17:21 A couple's dinner table 19:08 Ending #staub #Nordic tableware #couplelivingtogether #gingersyrup #dinner #cookingvlog