88歳の母が元気で過ごせるように、願いをこめておいしいごはん【シニアの暮らしvlog】認知症予防の食事｜醤油麹と手打ちうどん｜満開の紫陽花

88歳の母が元気で過ごせるように、願いをこめておいしいごはん【シニアの暮らしvlog】認知症予防の食事｜醤油麹と手打ちうどん｜満開の紫陽花

Viola flower season is almost over. I take care of it every day so that beautiful flowers bloom until the end. A flower that will bloom from now on. There is a flower that leaves many seeds after the flowering. Where am I in life now? Where is my 88-year-old mother in life now?…? The hydrangea season has arrived. I’m going to invite my mother over and have lunch together. The day before my mother came. While sharpening the knife, I think about my mother’s favorite food. A knife that cuts well feels good. A seasoning with many uses. Soy sauce koji. Put 100g of rice malt in a sterilized bottle and pour 300g of soy sauce. Fermentation at room temperature takes a week to complete. I want to use it tomorrow, so let it ferment in a yogurt maker. 6 hours at 60°C. Making udon. Add 1 teaspoon of salt to 200ml of water. 500g all purpose flour. This is my town’s specialty flour. Add salt water little by little and mix. Even if you want to add more water, hold back. If you add too much water, the udon will be too soft and tasteless. Put it in a thick plastic bag, cover it with towel, step on it with your feet, and stretch it into a circle. You can make delicious udon by stepping on it. By stepping on it, my body also becomes healthy. Do the same thing again. Step on it twice, stretch it, and you’re done. If you overdo it, the udon will be too hard. Elasticity and stickiness are important for udon. It doesn’t mean stiff. Someone told me so. Let the udon dough rest for 30 minutes. Make simmered sardines with umeboshi. Sardines are rich in DHA, which is good for your brain. This is a memory-enhancing dish I make for my 88-year-old mother. If you cook it in a pressure cooker, you can even eat the sardine bones and get plenty of calcium. 200ml of water, 2 tablespoons of sake, 1 tablespoon of mirin. 2 tablespoons of soy sauce and 2 tablespoons of sugar. 2 or 3 pickled plums. 8 sardines with their heads cut and guts removed. Cook on high pressure for 20 minutes. Finish the udon. Dust generously with cornstarch to prevent the dough from sticking. Put it in the fridge and let it sit overnight and it will be delicious. I sent a message to my mother, but she didn’t read it. I cooked, but will my mother come to eat? Sesame Milk Jelly Grind 20g of black sesame seeds. Put 140g of milk and 15g of sugar in a small pan and heat. Turn off the heat and add sesame seeds. Add 2g of gelatin soaked in 1 tablespoon of water. After that, just cool it in the refrigerator and it’s done. Soy sauce koji was also made. Brew the barley tea as well. Chilled barley tea is indispensable in summer. Make pickled mozuku. Add 3 tablespoons of vinegar to 80ml of water. 3 tablespoons of mirin and 2 tablespoons of soy sauce koji. 200g of Mozuku. Mother read the message. I was relieved to be contacted. Boil udon. Boiling time is about 10 minutes. Rinsing with cold water tightens the noodles. For the noodle soup, use dried shiitake mushroom broth. Mirin, sake, soy sauce koji. Make stir-fried koya tofu. Heat olive oil in a frying pan and stir-fry the chives and Koyadofu. Add dried shrimp that has a strong umami flavor. When seasoned with shio-koji, it has a refreshing taste, making it easy for even the elderly to eat. To finish, add sesame oil and black pepper. My mother tells me stories of her childhood growing up in the countryside. It’s a very interesting story. Once in a while, let’s take a picture with my mother.

庭の紫陽花が満開になったので、母を誘って、一緒にお昼ごはんを食べました。
健康を考えたメニューは－－
・手打ちうどん・イワシの梅煮のせ・無添加めんつゆ
・手作りもずく酢
・高野豆腐とニラと干しエビの炒め物
・ぬか漬け
・黒胡麻のミルクゼリー・抹茶ソース

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0:00 　庭の花
1:54　醤油麹
2:57　手打ちうどん①
5:58　イワシの梅煮
6:53　手打ちうどん②
9:17　胡麻のミルクゼリー
10:58　もずく酢
12:48　高野豆腐とニラと干しエビの炒め物
15:13　母と記念撮影

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Marin’s Single Kitchen（まりんずシングルキッチン）チャンネルをご覧いただき、ありがとうございます。
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