【1週間の献立】せいろ蒸しで連休明けの体をリセット！野菜たっぷり和食の蒸籠料理
“Japanese-style salt koji aqua pazza, steamed egg and potato salad, garlic rice.” This week I still feel like I’m on vacation after the long holidays🐾. It was a fun holiday where I was able to recharge my energy. Well, this video is about a steamed dish menu with plenty of vegetables. Steamed dishes are sure to be kind to your body after eating and drinking a lot during the holidays :-). First, prepare the ingredients for the aqua pazza. Spread salt koji on the drained white fish. Broccoli, cherry tomatoes. Chop a large amount of garlic for the rice. Once you are ready, start by making the side dishes. Steam potatoes and eggs for about 8-9 minutes. I want to steam the potatoes a little more, so I soak the eggs in cold water first. 1/2 to 1 tablespoon of vinegar, 1/2 to 1 tablespoon of olive oil, 2 teaspoons of mustard, 1 teaspoon of cane sugar, and a little lime. Mix thoroughly to emulsify. Toss with steamed new potatoes, boiled eggs, Parmigiano-Reggiano, and black pepper. The cheese also has a salty taste, so check the taste and adjust with salt at the end:-). Add cheese and parsley to finish. Finish the aqua pazza. Line a steamer with parchment paper and arrange the white fish marinated in salt koji, vegetables, and clams. Add 2 tablespoons of sake, a little less than 1 teaspoon of salt koji, and garlic. (For 1 person). Drizzle with olive oil. Steam for about 10 minutes. I wasn’t sure whether to go with rice or bread to go with the aqua pazza, but today I decided on garlic rice :-). Heat the garlic in a frying pan with olive oil, add the rice and stir-fry. Finally, add the butter, season with salt and black pepper, and it’s done :-). It’s OK if the clams open up 👌. This soup is delicious with plenty of clam stock. “Steamed salmon with Saikyo miso, marinated purple cabbage, boiled egg, miso soup with radish and wakame.” Today’s dish is the familiar Chan-chan-yaki style, but the miso used is Saikyo miso to make it mellower. The vegetables are spring cabbage, fresh onions, snap peas, and mushrooms. 2 tablespoons of Saikyo miso, less than 1 tablespoon of sake, less than 1 tablespoon of mirin, 1 teaspoon of soy sauce, and 1 teaspoon of cane sugar. Sprinkle some salt and pepper on the raw salmon, remove moisture with paper towels, then place on top of the vegetables. Add seasonings and steam. The side dishes are boiled eggs and marinated purple cabbage. Steam for about 10-15 minutes and it’s ready :-). Be careful of hot steam💦. “Miso soup with steamed tofu, steamed vegetables, enoki mushrooms, and fresh onions.” Today it’s simple steamed vegetables. Use up leftover vegetables. The vegetables are sweet potato, pumpkin, carrot, broccoli, and spring cabbage. Lightly steam vegetables that cook slowly first. And recently, I’ve become addicted to oboro tofu. I’m addicted to simply heating up fluffy tofu and eating it :-). 1 tablespoon ground sesame seeds, 1 tablespoon miso, 1 tablespoon vinegar, 1/2 tablespoon cane sugar, 1 teaspoon dashi soy sauce. Today I made it with sesame miso sauce :-). A little bit of sesame oil too. After steaming for about 5 minutes, add the other ingredients to the steamer. (It’s ok if it’s not completely cooked). Pork belly too. Sprinkle salt lightly on the meat and steam. Steam for another 5 minutes and it’s ready :-). Perfect for when you want to eat something light, such as the day after you’ve eaten too much. “White fish with sweet and sour spring vegetables, avocado and purple cabbage salad, pumpkin sauteed with cumin, tofu and wakame miso soup.” Today’s dish is white fish with sweet and sour sauce. There have been many times when I have made ankake dishes in a steamer, but I used to make the bean paste separately in a small pot and then pour it on. However, I thought it would be possible to make sweet bean paste in a steamer, so I decided to try it this time. Brussels sprouts, snap peas, carrots, and new onions. Serve with ankake sauce filled with spring vegetables. 100cc of water, 1 tablespoon of mirin, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of cane sugar, 2 teaspoons of potato starch. Thoroughly dissolve the potato starch. Add vegetables and mix well. Drain the white fish, sprinkle some sake on it, and steam it. The side dish is a marinated avocado and purple cabbage salad. Cumin sauté made by frying pumpkin with cumin seeds, salt and black pepper. Steamed for about 10 minutes, stirring once halfway through. I used vegetables that were difficult to cook, and I made it in a container, so the cooking time was even slower💦. Miscalculation. I steamed it with an additional layer of ankake. Since it was thick enough, I was successful in making ankake in a steamer. If you cut the vegetables thinner, use parchment paper, or change the ingredients depending on the ingredients, you should be able to make it at just the right time :-). I’m so disappointed that I want to make it again! . However, it was just a matter of steaming time, so I was able to enjoy the ankake with plenty of vegetables ;-). “Shrimp with sweet and sour sauce and egg bowl.” I wanted to do a little more research, so I didn’t do it again today (lol). Today, I’m going to cut the broccoli into small pieces. If the carrot is difficult to cook, cut it into thin pieces so that it cooks faster. To make it easier to understand, I’ll use the same amount of sweet and sour bean paste as yesterday. And today I’m going to use a cookie sheet. Lightly salt and pepper the eggs and make them into scrambled eggs. Add the vegetables, shrimp, and seasonings that have been mixed thoroughly. I’ll check it out in about 5 minutes. Break the eggs into scrambled eggs. Stir the vegetables once. As expected, it will take about 10 minutes. Place the egg on top of the rice. Perfect :-). Pour a generous amount over the eggs and it’s done :-). Now that I’ve mastered making ankake in a steam basket, I think I’ll be able to expand my range of steam basket dishes in the future. Thank you for watching until the end :-).
今回は、魚や野菜をたっぷり使った蒸籠料理です。
大型連休明けの怠けた体を、徐々に日常に戻していかなくては！！💪🏼
🍳動画内で使用している調理道具🍳↓↓
・【照宝】杉上製せいろ24cm
https://shouhounet.jp/item-detail/1215767
https://shouhounet.jp/item-detail/1215768
・【照宝】杉上製せいろ二段18cm
https://www.shouhounet.jp/item-detail/1216022
・【長谷園】みそ汁鍋(小)
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・【華月】大黒ごはん鍋(1合)
大黒ごはん鍋 １合
・【遠藤商事】目盛付き16cm雪平鍋
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・【野田琺瑯】バット キャビネ
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・【下村工業】計量カップ
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・【日々道具】土佐龍 土佐きよらM
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・【下村工業】ヴェルダン 三徳包丁
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・if you care 無漂白クッキングシート
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※蒸し時間は目安ですので、火の通り具合を見ながら調整してください。
🎥チャプター
オープニング 00:00
Day1 00:28
▼塩麹和風アクアパッツァ ⏳10分〜15分
鱈1切れ分調味料…[塩麹小さじ1(鱈下味)、塩麹小さじ1弱、酒大さじ2、にんにく、オリーブオイル少し]
▼ゆで卵と新じゃがのサラダ
[ゆで卵2つ、新じゃが100g、酢大さじ1/2〜1、オリーブオイル大さじ1/2〜1、粒マスタード小さじ2、きび砂糖小さじ1、ひしお少々、ブラックペッパー、パルミジャーノレッジャーノ]
▼ガーリックライス
Day2 06:19
▼西京味噌で鮭のちゃんちゃん蒸し ⏳10分〜15分
[鮭2切、春野菜、西京味噌大さじ2、酒,みりん大さじ1弱、醤油,きび砂糖小さじ1]
▼紫キャベツのマリネ
▼ゆで卵
▼大根とわかめの味噌汁
Day3 09:39
▼蒸しおぼろ豆腐と蒸し野菜 ⏳根菜類5分+他野菜も入れて5分
ごま味噌ダレ…[すりごま大さじ1、味噌大さじ1、酢大さじ1、きび砂糖大さじ1/2、だし醤油小さじ1、ごま油]
▼えのきと新玉ねぎの味噌汁
Day4 13:05
▼鱈の春野菜甘酢あんかけ ⏳10分〜
甘酢あん…[水100cc、みりん,醤油,酢大さじ1、きび糖大さじ1/2、片栗粉小さじ2]
▼アボカド紫キャベツのサラダ
▼かぼちゃのクミンソテー
▼豆腐とわかめの味噌汁
Day5 17:05
▼えびの甘酢あんかけ卵丼 ⏳10分
甘酢あん…[水100cc、みりん,醤油,酢大さじ1、きび糖大さじ1/2、片栗粉小さじ2]
オープニングBGM提供:
若林タカツグ様
#せいろ蒸し #蒸籠 #献立