【時短】さっと作れる時間をかけない作り置き８品｜フライパン１つで一気に３品作る調理法｜簡単で美味しいおかず

【時短】さっと作れる時間をかけない作り置き８品｜フライパン１つで一気に３品作る調理法｜簡単で美味しいおかず

Today, we will introduce 8 dishes that can be made quickly and in a short time. First, we will prepare three dishes at the same time! Remove the base of one shimeji mushroom and loosen one pack of maitake mushrooms. Prepare plenty of mushrooms because they will become small when steamed! This is where the cooking sheet comes in! You can separate the ingredients well and steam them all at the same time! It is easier to wrap if you roll them up once! Tightly roll the edges like a candy to lock in the flavor and nutrients . You can also steam one egg at the same time! For the next dish, thinly slice one onion into 0.5 cm widths. Steaming onions slowly makes them sweeter than using a microwave oven. Place the onion and…10 cherry tomatoes on a cooking sheet! Make sure to close it tightly so that no moisture gets in from the sides or top! Before you know it, the second dish is ready. Next is a spinach recipe full of iron! Since there is no pre-boiling, soak in water to remove the bitterness! Wash the root part that has a lot of sand well… Leave it for 10 minutes and the bitterness will be removed. It is a great way to remove bitterness without any effort as it thoroughly removes bitterness and dirt . The stickiness of nameko mushrooms is a water-soluble dietary fiber called pectin. Pectin has the effect of suppressing the absorption of cholesterol and sugar. Wrap these healthy ingredients and pack them tightly in a frying pan. Add water (100ml) and steam over low to medium heat with a lid. Be careful not to let the water evaporate as if you are steaming slowly. While steaming, gather all the seasonings for all three items… minced garlic (1 clove), soy sauce (1 tablespoon), vinegar (1 tablespoon), gochujang (1/2 tablespoon), and plenty of natto (2 packs) that you eat every day ♡︎ First, boil the spinach and nameko mushrooms for 4 minutes. All you have to do is put them in the seasonings you mixed earlier. Both natto and spinach contain iron, so they are good for your body and perfect for summer fatigue , so if you keep them in the refrigerator, they will be a great ally in the summer. “Spicy natto with mushrooms and spinach” Sticky and refreshing, the best ally for your body in the summer. Is the next one too easy to explain… lol Soy sauce koji (1 tablespoon), vinegar (1 tablespoon), onion and cherry tomatoes are raised after 7 minutes. The heated tomatoes and sweet onions give off a umami flavor, so there are no extra seasonings or steps, and it’s at a level where I wonder if it’s okay to introduce it as a dish. lol “Cherry tomatoes and onions marinated in soy sauce koji” I was surprised at how easy it was to make, but it was full of umami and seemed like a lot of effort. The last mushrooms and eggs are raised for 10 minutes. This steamed dish doesn’t have much power when made as a single dish, so by making several at once and finishing them at different times, you can save time and make them crispy. Use the minimum amount of cooking utensils. Crush the eggs with your grip. Mustard (1 tablespoon), mayonnaise (2 tablespoons), pepper (a little) I don’t have time to cook today! This is a great way to cook, so please try it on busy days! “Mushroom Mustard Egg Salad” It’s packed with the deliciousness of mushrooms. After all, it’s easy to clean up afterwards. This simultaneous steaming cooking! Since it doesn’t use oil, you just wash it quickly and it’s done. Lol It’s the best. After removing the stems of the green beans (1 pack), they are at a length that is easy to eat. Mushrooms are the only mushrooms that can be eaten raw if they are fresh. That ‘s what they should be, but the other day I was watching a Korean variety show where they were comparing the taste of various mushrooms raw and I couldn’t help but wonder what was going on… I want to solve the mystery of whether the variety is special or whether they were actually cooked…lol Fry the green beans and mushrooms at the same time over low to medium heat! If you cook green vegetables too much, they will gradually fade, but green beans are a vegetable that doesn’t fade easily even when cooked! So you can cook it early without worrying about the color! Add soy sauce (1/2 tablespoon) just enough to make it fragrant, and grated cheese (2 tablespoons). The fragrant aroma spreads as you fry it, making it irresistible… It can be made in no time, so it’s perfect for a bento side dish! “Stir-fried mushrooms and green beans with cheese” A seasonal side dish with an irresistible aroma that you can make even on busy mornings! This year, I ended up not using raw bamboo shoots, but if you use boiled bamboo shoots, you can enjoy them for a long time! Thinly slice the boiled bamboo shoots (150g). It’s easier to handle if you cut the limp parts first! Cut a bunch of mitsuba (Japanese parsley) into bite-sized pieces. I didn’t want to spend a lot of time cooking today, so I chose ingredients that cook quickly but also require less seasoning to add a strong accent to the dish ! Prepare large frozen shrimp (6 pieces). I went to Costco recently, so these are Costco shrimp! They don’t have much of a smell and don’t shrink easily! I love them because they’re sweet and delicious. Cook on low to medium heat until both sides change color! See! They haven’t shrunk even after cooking! Both shrimp and bamboo shoots contain a lot of moisture, so stir fry them to remove the moisture so that the flavor doesn’t become dull. Chicken bones (1/2 tablespoon), soy sauce (1/2 tablespoon) A little moisture will come out at this point. By absorbing the moisture with eggs, it will last longer as a prepared dish and the eggs will absorb the seasonings and become delicious and soft! The key is to wait a little while and mix everything together when they start to harden! The eggs are not seasoned, but they absorb the seasonings and moisture properly, and the eggs will be fluffy♡︎ The mitsuba will soften with the preheating, but the crunchy texture will remain. “Mitsuba Chanpuru with Bamboo Shoots and Shrimp” Fluffy? Crunchy? Crunchy? A champuru with a fun texture. I used one fresh lemon, but you can also use lemon juice! Slice two pieces for decoration so that they can be presented colorfully. Cut the chicken fillets (10 pieces) in half lengthwise with kitchen scissors. They are easy to handle with kitchen scissors and cook quickly, so they are a great time-saving ingredient! The fibers are also short, so they are less likely to dry out and do not require as much pre-processing as chicken breast meat, resulting in a fluffy and soft finish! Add potato starch (2 tablespoons) and sake (1 tablespoon) and a generous amount of oil to prevent the potato starch from sticking to the frying pan, and fry on both sides until they change color. Turn the heat to low to medium. If you cover the pan with a lid from the beginning, it will cook faster! Add the sake (one turn), then cover and steam for 2 minutes until the inside is completely cooked. It is ready if there is still a little moisture left and the surface of the chicken fillets is smooth. Grated ginger (1 piece), lemon juice (about 1 lemon), soy sauce (2 tablespoons), mirin (2 tablespoons) Using fresh raw ingredients will give it a better aroma♡︎ Thanks to the potato starch sprinkled on the chicken fillet, the seasoning becomes more and more glossy, making it look delicious, and the chicken fillet juices are not lost, so it ends up being soft! If you keep the key points in mind, you can make it quickly, but it will have a taste and texture that seems like it took a long time to make…♡︎ “Teriyaki Chicken Fillet with Ginger and Lemon” It’s also perfect for a late-night dinner when you get home tired! It’s the season for delicious, plump, thick peppers. Cut the peppers (3 pieces) into thin strips. My knife is getting a little dull…lol But even with such a knife, if you cut from the inside, you can cut it cleanly and cut it into thin strips as you intended, so try it! Add minced pork (300g) and fry over low to medium heat. If you fry it thoroughly, the meat will harden, so fry it until the color of the meat changes to a certain extent! After adding the sake (a little at a time), the meat will cook well from the steam, so cook it thoroughly until the color changes! Be careful, as it will be hard to notice the raw meat after adding the seasonings! Ketchup (4 tablespoons), curry powder (1/2 tablespoon), oyster sauce (1 tablespoon), minced garlic (1 clove) Many people like curry and ketchup, so The most appetizing combination♡︎ Turn off the heat while leaving the peppers crisp. Curry powder and ketchup are often standard seasonings in the home, so it’s easy to make and goes well with rice! “Stir-fried minced pork and peppers with curry ketchup” The visuals are so good that I’m drooling even while editing… lol Finely chop the onion (1/2). It’s a cute amount, but the crunchy texture will make a great presence later. Cut the tomato (1 piece) into 1 cm cubes. When heated, it becomes a sauce full of flavor, and it’s easy to clean up the tomato cans, so I often use fresh tomatoes to season tomatoes these days . Peel off the leaves of the cabbage (1/2 piece). Even when making half the amount, it’s easier to work with if you use 1/2 a cabbage! Minced pork (300g), Shio Koji (1 tablespoon) I’ve been using Shio Koji recently to season the meat, it makes the meat soft and has a nice flavor, so this is all you need. It doesn’t have a strange taste, so it goes well with both Japanese and Western food! I got the idea from rolled cabbage and made it layered to save time, but I spent a lot of time thinking of a name for this dish, thinking that layered rolled cabbage isn’t rolled. lol And it turned out to be a name that made me want to make a comment. lol Spread the meat thinly on the cabbage and layer the cabbage. Just repeat this twice! It uses raw tomatoes, so it’s light and fresh! Consomme (1 tablespoon), medium-thick sauce (1 tablespoon) Water (100ml) Cover and cook on low to medium heat for 10 minutes. It takes all the effort out of making regular rolled cabbage , but the taste is still like rolled cabbage…♡︎ And it’s even easier to eat. Lol “Fresh Layered Cabbage Rolls” Cabbage rolls are easy to make and eat. Today, I’ve introduced 8 dishes that you can prepare quickly and don’t take much time. As always, I’ve tried to use a lot of vegetables and made a balanced side dish, so please try to get through next week with these side dishes! See you in the next video!

〜保存目安について〜
保存目安は、冷蔵庫の環境、季節、によって多少変わります！目安として参考にしてください🫡💕

〜使用している保存容器〜
IKEA保存容器

🍒レシピ🍒
🍒レシピ

00:00本日の動画は？

00:34（下準備）きのこのマスタード卵サラダ
01:38（下準備）ミニトマトと玉ねぎの醤油麹のマリネ
02:17（下準備）なめことほうれん草のピリ辛納豆和え

03:38①なめことほうれん草のピリ辛納豆和え
分量：６人前
保存目安：冷蔵３日間

・ほうれん草（１/２束）
・なめこ（１袋）
・納豆（２パック）

・水（１００ml）
ーAー
・にんにく（１片）
・醤油（大さじ１）
・酢（大さじ１）
・コチュジャン（大さじ１/２）

①ほうれん草は食べやすい長さに切りよく洗って水に１０分置いてアクを抜く。
②ほうれん草となめこをクッキングシートに包みフライパンに入れ水を入れ蓋をして４分蒸す。
③Aを合わせてよく混ぜたら②を入れ和える。

04:38②ミニトマトと玉ねぎの醤油麹のマリネ
分量：４人前
保存目安：冷蔵４日間

・ミニトマト（１０個）
・玉ねぎ（１個）

・水（１００ml）
・鰹節（適量）
ーAー
・醤油麹（大さじ１）
・酢（大さじ１）

①玉ねぎは0.5cm幅に薄切りにする。
②玉ねぎとミニトマトをクッキングシートに包みフライパンに入れ水を入れ蓋をして７分蒸す。
③Aを合わせてよく混ぜたら②を入れ和える。

05:13③きのこのマスタード卵サラダ
分量：４人前
保存目安：冷蔵３日間

・舞茸（１パック）
・しめじ（１個）
・卵（１個）

・水（１００ml）
ーAー
・マスタード（大さじ１）
・マヨネーズ（大さじ２）

①舞茸は手でよくほぐし、しめじは石突を落としよくほぐす。
②舞茸としめじをクッキングシートに包み、卵は別でクッキングシートに包んだらフライパンに入れ水を入れ蓋をして１０分蒸す。
③舞茸としめじ、卵は手で割り入れAを入れたらよく混ぜる。

06:12④マッシュルームとインゲン豆のチーズ炒め
分量：４人前
保存目安：冷蔵３日間

・インゲン豆（１パック）
・マッシュルーム（５個）

ーAー
・醤油（大さじ１/２）
・粉チーズ（大さじ２）

①インゲン豆はへたを落とし食べやすい長さに切る。マッシュルームは薄切りにする。
②フライパンに油を引き、インゲン豆とマッシュルームを入れ弱火から中火で炒める。マッシュルームがしんなりしてきたらAを入れさっと炒める。

07:15⑤筍とエビの三つ葉チャンプル
分量：６人前
保存目安：冷蔵５日間

・筍の水煮（１５０g）
・三つ葉（１束）
・冷凍エビ（６尾）
・卵（２個）

ーAー
・鶏ガラ（大さじ１/２）
・醤油（大さじ１/２）
ー冷凍エビ解凍用塩水ー
・水（２００ml）
・塩（小さじ２）

①筍の水煮は薄切りにする。三つ葉は食べやすい長さに切る。エビは解凍する。
②フライパンに油を引きエビの水気をよく拭き取り両面色が変わるまで弱火から中火で焼く。筍を入れ焼き色がつくよう炒めたらAを入れ加熱する。卵を入れ少し焼き固まったら全体を混ぜるように炒める。三つ葉を入れたらさっと炒めすぐ火を止める。

10:00⑥生姜レモンの照り焼きささみ
分量：４人前
保存目安：冷蔵５日間

・ささみ（１０本）

・酒（ひとまわし）
ーAー
・片栗粉（大さじ２）
・酒（大さじ１）
ーBー
・生姜（１片）
・レモン果汁（約１個分）
・醤油（大さじ２）
・みりん（大さじ２）

①ささみは縦半分にキッチンバサミで切りAをまぶしておく。生姜はすりおろし、レモンは輪切りスライスお好みで２枚用意する。
②フライパンに多めの油を引き、ささみをいれ弱火から中火で蓋をして３分加熱する。裏返し酒をいれ蓋をして２分蒸し焼きにする。Bをいれ照りが出るまで加熱する。

12:54⑦豚こま肉とピーマンのカレーケチャップ炒め
分量：８人前
保存目安：冷蔵６日間

・ピーマン（３個）
・豚こま肉（３００g）

・酒（ひとまわし）
ーAー
・にんにく（１片）
・ケチャップ（大さじ４）
・カレー粉（大さじ１/２）
・オイスターソース（大さじ１）

①ピーマンは細切りにする。にんにくはみじん切りにする。
②フライパンに油を引き、豚こま肉をいれ肉の色がある程度変わるまで弱火から中火で炒める。酒を入れ肉の色が変わるまで炒めたらAとピーマンを入れピーマンが少ししんなりするまで炒める。

14:30⑧重ねフレッシュロールキャベツ
分量：４人前
保存目安：冷蔵５日間

・玉ねぎ（１/２個）
・トマト（１個）
・キャベツ（１/２個）
・豚ひき肉（３００g）

・塩麹（大さじ１）
ーAー
・コンソメ（大さじ１）
・中濃ソース（大さじ１）
・水（１００ml）

①玉ねぎはみじん切りにし、トマトは１cm幅の角切りにする。キャベツは１枚ずつ剥いでおく。
②豚ひき肉に塩麹を入れ肉だねがまとまるまで混ぜたら、キャベツに肉だねを薄く伸ばしキャベツを重ねる。これを２回繰り返したら食べやすい大きさに切る。
③②をフライパンに入れAを入れたらトマトとAを入れ蓋をして弱火から中火で１０分加熱する。

🥕買い物リスト

・ほうれん草（１/２束）
・ミニトマト（１０個）
・玉ねぎ（１個）
・インゲン豆（１パック）
・マッシュルーム（５個）
・筍の水煮（１５０g）
・三つ葉（１束）
・ピーマン（３個）
・玉ねぎ（１/２個）
・トマト（１個）
・キャベツ（１/２個）
・舞茸（１パック）
・しめじ（１個）
・なめこ（１袋）
・にんにく（２片）
・生姜（１片）

・豚こま肉（３００g）
・豚ひき肉（３００g）
・ささみ（１０本）
・冷凍エビ（６尾）

・卵（３個）
・納豆（２パック）
・鰹節（適量）

・塩
・醤油
・みりん
・酒
・酢
・塩麹
・醤油麹
・鶏ガラ
・カレー粉
・ケチャップ
・コンソメ
・中濃ソース
・オイスターソース
・レモン果汁
・片栗粉
・粉チーズ
・マヨネーズ
・マスタード
・コチュジャン

🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

〜レシピ本発売中！〜
今日からお家ごはんが劇的に変わる！ 脱マンネリごはん 　難しいこと、一切なし！
よかったらご覧ください♡︎
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#作り置き#レシピ#今日の晩ごはん