1週間夜ごはん献立/秋の和食献立/最後にご報告/What I eat in a week

1週間夜ごはん献立/秋の和食献立/最後にご報告/What I eat in a week

Foods that taste better and better as fall progresses Are you enjoying the flavors of fall? 🍁 With fall in mind, I put together a 5-day weeknight dinner! 360 ml water, salt (a pinch), sake (1 tbsp) Sweet potato rice is cooked later with other dishes Next we’ll make Sawaniwan. Sawaniwan is a soup made with shredded vegetables and ingredients such as pork. No soup stock needed because it can be made with only the flavor of pork and vegetables Dried shiitake mushrooms Sliced pork loin 600 ml of water combined with mashed juice of dried shiitake mushrooms After removing the scum from the meat, add the vegetables Light soy sauce (1 to 1.5 tbsp) Salt(0.5tsp) I’m about to cook rice onions Maitake mushroom Shimeji mushroom Main dish: grilled salmon with foil Butter soy sauce flavor is delicious, but tonight I seasoned it with white miso mayonnaise First we wrap them in aluminum foil and steam them Steamed for 7 to 8 minutes White miso(1 tbsp) Mayonnaise(1 tbsp) White miso mayonnaise just mixed Open aluminum foil and put a generous amount of white miso mayonnaise on top Now don’t wrap it up, just brown the miso and it’s done Rice is ready. Husband, Mr. Orange, toasts with beer Sweet potato rice made with new rice, yummy! My son, Lime, was only looking for sweet potatoes to eat 😂. Another simple Japanese meal tonight! First, we prepare a side dish of stir-fried shirataki and shishito peppers with cod roe. Shishito peppers are cut with a knife to prevent them from bursting during cooking I was about to cut a length of shirataki and it was surprisingly still hot… No other seasoning as it is full of cod roe Pink and green and bright looking The main dish, stir-fried pork and lotus root, is a recipe by Harumi Kurihara I have made this many times with simple ingredients and method Pork belly I’ve put the recipe link in the summary section. Take out the pork once and stir-fry the lotus root Seasoning: soy sauce, mirin, sugar While it’s simmering, I make soup and it’s ready for dinner! My husband, Mr. Orange, is going for a drive tonight, so non-alcoholic beer! We’ll all have a toast to that~ All the dishes are simply seasoned, but perhaps this is the kind of dish that makes you want to eat it again! (Mr. Lime wants to pour a beer these days.) I went shopping today and bought mackerel and squid! I’m happy to say that both were great bargains! Shimeji mushrooms, maitake mushrooms, fried tofu, maybe I added a little too much? 😅 After dissolving miso, miso soup is ready Moroccan beans are boiled in salted water for 3 minutes Cut into 3 equal pieces Main mackerel eggplant is the first one I make this time I’ve been curious about this recipe by cookery researcher Chizuru Ohara, so I’m going to try it tonight! The mackerel that was a bargain today was sesame mackerel I didn’t know this, but there are two kinds of mackerel, “masaba” and “goma saba”. Each has a different season, and “masaba” is in season in autumn. The “sesame mackerel” I bought this time is in season in summer😅. A little disappointed because it had today’s featured product sticker on it…lol The squid was sold as surume-ika (Japanese common squid) and kentei-ika (swordtip squid), but I decided to go with the reasonably priced surume-ika… By the way, squid is in season from summer to autumn 🙌Good news! mackerel is well drained and then dusted with flour before baking! Once the mackerel is removed, the eggplant is baked I thought the mackerel and eggplant were kind of too much…(but as a result, I finished it lol) Dashi, soy sauce, sugar Eggplant, eggplant, pepper, and soy sauce, sugar and soy sauce, sugar and soup stock Lime wants to make a toast! Itadakimasu~ Seafood is still hard to prepare…..whew lol Drain tofu for Kenchin Jiru in microwave for 1 min. Putting a storage container on top and draining further Dashi (soup stock) is also made in a microwave 500W 7 min. How do you cut vegetables for Kenchin Jiru? I used to cut them into ginkgo slices without thinking, but is random slicing the norm? I cut one burdock root because I add it to the beef bowl Konnyaku is pre-boiled and scrubbed I forgot to cut the fried bean curd Sesame oil Sauteed daikon radish, carrot and burdock root After konnyaku is also lightly stir-fried, add 600 ml of soup stock and simmer for less than 10 minutes Meanwhile, prepare beef bowl Beef is quickly passed through hot water to marbleize it After washing the pot, fry burdock and onion 200 ml water, soy sauce (2 tbsp), mirin (2 tbsp), sugar (1.5 tbsp) simmer and it is ready to use For kenchin-jiru, add sake (2 tbsp) and salt (1/3 tsp) Tofu and deep-fried tofu Finally, add soy sauce (1 tbsp) to taste, and the Kenchin Jiru is ready to serve Husband🍊”Beef bowl looks good!” Me🍋”It’s a beef bowl with more burdock because beef is expensive lol” Me 🍋”Lime-kun, you are more into pouring beer than toasting…lol Husband 🍊”Let’s give up on the toast and eat lol” We went out this morning and came home earlier today, so we decided to make a simple casserole! Marbling the pork to remove the smell. After the hot water is renewed, the maitake mushrooms are also quickly blanched Shirataki is removed with the same hot water It’s really easy today because it’s a hot pot that doesn’t require soup stock It’s simple and tasty with a simple seasoning that makes the most of the flavor of the ingredients 800 ml water, light soy sauce (3-4tbsp), sake (1 tbsp) Simmer until it boils and is ready to serve Serve with my mother’s homemade chestnut rice Lime only looked for the chestnuts in the chestnut rice and ate them 😂. Thank you all for watching our videos! On a personal note, I am happy to announce that we are expecting our second new baby. I am happy to report that I am now in the stable period and my hyperemesis gravidarum has calmed down. I am expecting a baby next March, and Lime will be 2 years older. I had heard that the second baby’s belly is more noticeable earlier, but it’s really true, and it’s getting much bigger! I’m sure some of you have noticed this in the videos so far…lol Unlike the first pregnancy, the second pregnancy is difficult because I have to juggle parenting… I want to cherish the time we have left with the three of us and spend each day peacefully. We will continue to upload videos as before. I hope you will keep a warm eye on us. See you again in the next video🍋. Thank you for watching to the end!

月曜から金曜日までの夜ごはん記録🍁
秋の和食献立を考えてみました

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🗒レシピ(2-3人前)
◉さつまいもごはん
　米 2合
　さつまいも 200g
　水 360ml
　塩 少々
　酒 大1
　
◉沢煮椀
　干し椎茸 1枚
　大根 適量
　水菜 適量
　豚ロース薄切り 50g
　水 (もどし汁と合わせて)600ml
　薄口しょうゆ 大1〜1.5
　塩 小0.5
　
◉サケと白味噌マヨ焼き
　玉ねぎ 適量
　しめじ 適量
　舞茸 適量
　秋鮭 2,3切れ
　白味噌 大1
　マヨネーズ 大1

◉白滝としし唐辛子の明太炒め
　白滝 300g
　しし唐辛子 70~100g
　明太子 120g

◉肉とれんこんの炒め煮
https://www.kyounoryouri.jp/recipe/2250_%E8%B1%9A%E8%82%89%E3%81%A8%E3%82%8C%E3%82%93%E3%81%93%E3%82%93%E3%81%AE%E7%82%92%E3%82%81%E7%85%AE.html

◉はんぺんのお吸い物
　はんぺん 1/2枚
　ねぎ 適量
　出汁 600ml
　酒・薄口しょうゆ 各大1
　塩 少々

◉さばなす
https://www.kyounoryouri.jp/recipe/41976_%E3%81%95%E3%81%B0%E3%81%AA%E3%81%99.html

◉牛丼
牛肉薄切り　250g
玉ねぎ　1/2個
ごぼう　1/2本
しょうゆ　大1.5
みりん　大1.5
砂糖　　大1
水　200ml

◉けんちん汁
出汁　600ml
酒　大2
塩　小1/3
しょうゆ　大1
大根 適量
にんじん 適量
こんにゃく 適量
木綿豆腐 適量
ゴボウ　 適量

◉豚肉と白滝のシンプル鍋
豚バラ薄切り　300g
白滝　200g
まいたけ　1パック
万能ネギ　1/2束
水　800ml
薄口しょうゆ　大3,4
酒　大1.5

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🎥Times Stamp
00:00 Intro
00:20 サケの白味噌マヨ焼き
05:19 豚肉とれんこんの炒め煮
08:59 さばなす
13:06 牛丼とけんちん汁
17:51 豚肉と白滝のシンプル鍋
21:04 ご報告

🍋about me
東京のマンションでのんびり家族三人暮らし。
毎日のおうちごはんを楽しく作っておいしく食べる、ということを大切に生活しています。
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#1週間献立 #和食献立 #夜ごはん献立 #japanesehomecooking