【1週間の献立】季節の変わり目🌱寒暖差に負けない、体の中から温める朝ごはん

【1週間の献立】季節の変わり目🌱寒暖差に負けない、体の中から温める朝ごはん

“Omelette with green onion and ginger sauce, rape blossoms with ohitashi, marinated purple cabbage and avocado, taro simmered in garlic, tofu and maitake mushroom miso soup.” The change of season when the temperature difference between morning and evening is large. I still want to eat warm food in the morning. There are a lot of menus that are easy to prepare and arranged ^^. (See the summary section for the pre-made video). First of all, warm and warm tamagoyaki with ginger and ankake sauce. Lightly season two eggs with 1 teaspoon of mirin and dashi soy sauce. 2 tablespoons water. When the tamagoyaki is perfectly cooked, you will feel good all day in the morning. Next, the ankake. 200cc of water, less than 2 tablespoons of white dashi, 1 tablespoon of mirin, and a little bit of soy sauce. Also add white onion and ginger. By the way, we use Mikawa Shiro Dashi for our white soup stock. When it comes to a boil, add potato starch dissolved in water to thicken it. Pour plenty of it over fried eggs. The side dishes are a collection of things I made when making chirashi sushi^^. Ginger + Ankake makes your body warm ^^. “Grilled cod with garlic herbs, enoki mushrooms and wakame salt malt namul, marinated salad, and miso soup with tofu and onions.” From enoki and wakame salted malt namul. Fry the enoki mushrooms in sesame oil. Even if you stir-fry a lot, they will quickly become soft and small. Add the wakame seaweed cut into bite-sized pieces, mix with salt koji and sesame seeds, and it’s ready ^^. Today’s main dish is an arrangement of the “cod marinated in garlic and herbs” that I made in the fish pre-preparation video. Of course, it’s delicious if you bake it as is, but we also recommend using it like this ^^. Mix Parmigiano Reggiano (or grated cheese) with the breadcrumbs. Just sprinkle this on the cod and bake. It’s OK if you toast it in the oven or toaster! . You can also make ahead of time for the salad to go with it. Having brightly colored pre-made items will brighten up your dining table. It’s already seasoned, so just add the breadcrumbs and leave it to the oven. The elaborate (or seemingly) rice is ready in no time. “Japanese-style taro and mushroom gratin, salad, and bread.” Arranged menu made this morning as well. This is an arrangement using taro simmered in garlic for chirashi sushi. From making the gratin sauce. Fry the onions in a frying pan with olive oil. Once softened, add the mushrooms (maitake) and stir-fry with salt and pepper. Mix 2 tablespoons of rice flour and 200 cc of soy milk well, making sure no lumps remain, then add little by little to the frying pan to make the sauce. Seasoned with onion koji. (Even consomme is ○). I recommend rice flour white sauce, which is easier than wheat flour ^^. Place the taro stewed with garlic in a heat-resistant dish and top with the white sauce. Top with cheese and bread crumbs and put in the oven. The sauce was so light that it almost overflowed. I tend to transform the stews I make in large quantities into Japanese-style gratin. Hot gratin is definitely delicious ^^. “Ginger vermicelli soup, dashimaki egg, and mirin-marinated salmon rice ball.” Today’s vermicelli soup with plenty of vegetables. Chinese cabbage cores and leaves, carrots, and ginger. I would like to make a soup that is rich in ginger and warms the body from the inside out. Fry ginger in sesame oil. Once fragrant, stir-fry the Chinese cabbage core and carrots. 400cc of water, 1 tablespoon of sake, 1-2 tablespoons of Chinese malt (about 1 tablespoon of chicken stock), 1 teaspoon of oyster sauce, 1 teaspoon of soy sauce. Once the vegetables are soft, add the Chinese cabbage leaves and maitake mushrooms. Today’s onigiri topping is a pre-made salmon marinated in mirin. Bake on low heat as it burns easily. Today, I’m going to make it again using the rice ball mold that I’ve been addicted to lately🍙. Sprinkle salt on the rice first. Even after adding the ingredients, I could easily make fluffy rice balls ^^. Finally, adjust the taste and add the vermicelli and it’s done. I was greedy and added too much vermicelli, so there was no more soup (lol). “Steamed vegetables, salt musubi”. When I eat alone in the winter, I only eat boiled and steamed vegetables almost every day. Today we have lotus root, broccoli, enoki mushrooms, and shiitake mushrooms. I also found cherry tomatoes, so I’ll put them in there♪ I’m practicing today too, and I’m in the shape of a rice ball ^^. Once you get hooked, you’ll be hooked (lol). I made a simple salt ball. It’s kind of fun because it’s like crafting♪ The vegetables were also steamed ^^. I mixed soy sauce koji with vinegar and sesame oil to make a sauce for warm vegetables. This week, I tried to make it easier by making it in advance, but sometimes I ran out of soup, or the gratin seemed to be overflowing. It was a real video of our dining table, despite some failures😋. Thank you for watching until the end ^^.

朝晩の寒暖差が大きい今だからこそ、温かい朝食で体の中から温めよう！

過去の作り置きの動画もチェックしていただけたら嬉しいです😊

🎞️｢ちらし寿司の具作り置き｣｢里芋のにんにく煮｣の動画はこちら↓↓↓
【春を心待ちにする食卓🌸🎎鯛の春色ちらし寿司/苺のあんバターホットサンド🍓/モッフル】

🎞️｢鱈のガーリックハーブ漬け｣｢鮭のみりん漬け｣の動画はこちら↓↓↓
【帰宅後すぐ食べられる🍳下味冷凍作り置き3つと、鶏胸肉ミンチレシピ2つ】

🎥チャプター
オープニング 00:00

Day1 00:20
▼ねぎ生姜あんかけ卵焼き
卵焼き[卵2つ、だし醤油,みりん 各小さじ1、水大さじ2]
あんかけ[水200cc、白だし大さじ2弱、みりん1/2、だし醤油少し、生姜すりおろし、白ネギ]
▼菜の花のお浸し
▼紫キャベツとアボカドのマリネ
▼里芋のにんにく煮
▼豆腐と舞茸の味噌汁

Day2 04:17
▼鱈のガーリックハーブグリル
▼マリネサラダ
▼えのきとわかめの塩麹ナムル
▼豆腐と玉ねぎの味噌汁

Day3 08:21
▼里芋ときのこの和風グラタン
米粉ホワイトソース[米粉大さじ2、豆乳200cc〜]
▼サラダ
▼食パン

Day4 12:03
▼生姜たっぷり春雨スープ
[生姜、白菜、人参、舞茸、春雨、水400cc、酒大さじ1、中華麹大さじ1〜2(鶏がらスープ大さじ1)、オイスターソース小さじ1、醤油小さじ1]
▼だし巻き卵
▼味醂漬け鮭おにぎり

Day5 16:55
▼せいろ蒸し野菜
醤油麹たれ[醤油麹大さじ1、酢,ごま油少し]
▼塩むすび

#朝ごはん　#献立　#作り置き