冷蔵庫の残り物で晩ごはんの日, 二人暮らしの日常料理, お気に入りキッチングッズと材料使い切りレシピ6品

冷蔵庫の残り物で晩ごはんの日, 二人暮らしの日常料理, お気に入りキッチングッズと材料使い切りレシピ6品

Thank you for watching! Today is the day to organize leftovers in the refrigerator 6 recipes that can be made with a few ingredients Today’s leftovers are About 1/2 bag of bean sprouts… halfway through 2 small eggplants Two leftover myoga used for condiments 1/2 onion 1/2 carrot Onions and carrots tend to do this 3 green peppers 2 plants of komatsuna Slightly wilted because I neglected to wrap it in paper: 🙇‍♀️ About 10 mini-tomatoes Meat and fish were used up pretty well, so All that’s left is ground pork and ground beef. Both about 200g Let me just… I’m going to digress for a moment. There was a customer(?) at the dinner diner… I was in a restaurant for dinner… They come with a good smell. I have received a comment before, “Do you have a dog?” I have received a comment Maybe there were footsteps in the video. There are times when sound is inevitably included. This was an abrupt introduction: 🙇‍♀️ Sorry if you hear footsteps 🥺. Basically the whole time I’m standing in the kitchen. I keep getting hot stares… LOL! A little share of komatsuna before the first item 1 plant cut into 1cm width for salad A great way to store salad vegetables is to use Nitori Storage Containers Can be used with a partition in the middle (removable) Mesh inside to cut off water Cut up the salad for morning or when you want to add one more dish to your salad. I’m using Fresh Keeper size S I could open one side at a time. Also has air holes We have sizes from SS to L and recommend them! Now for the first item Cut komatsuna into 3cm pieces Wash bean sprouts quickly and drain. Carrots cut into small pieces When these three colors are available, I often make Namul I wasn’t sure if I should make them one at a time. Three shortcuts are put together in the microwave. Put bean sprouts and komatsuna stems in a container.
Spread carrots on top. Komatsuna leaves at the top Carrots are hard to cook.
If you cook them at the same time, it is better to cut them a little finer. Namul can be made in one type, so Just the right menu for consuming leftover vegetables If you wrap it and heat it at 600w for 3-4 minutes Drain water Mix lightly (add additional heat if there are any hard bits) 2 pinches of salt, 1.5 teaspoons chicken stock, 1 teaspoon grated garlic, 1 tablespoon sesame oil The recipe ingredients are also listed in the summary section. Mix all together (adjust with salt to taste) Sprinkle sesame seeds to complete the three-color namul. Storage containers used for many years are from iwaki Little odor transfer by glass I like it from heating to preservation. Another dish you can make if you have namul About 200g minced pork What did you think… A last-minute sized container… Sad things happen after this… I’ll tell you first. Please be sure to use a container of a generous size: 🙇‍♀️ 1.5 tablespoons sake, 1 tablespoon mirin, 1 tablespoon soy sauce
1 teaspoon gochujang (red pepper paste), 1 teaspoon sugar Mix 1 teaspoon garlic and 1 teaspoon ginger with ground pork. Heat in 600w for 6 minutes with fluffy wrap. On the way… A microwave oven that gives off a disturbing vibe It was erupting… (that’s right) 😇😇😇😇 Inside the miserable range cabinet We’ve done it, haven’t we? Heating is still in progress.
I’ll do some first aid and clean it up at the end… We should have done it this way from the beginning. Fortunately, the contents survive. Added a little more alcohol because of the eruption and the loss of water Recovery succeeded somehow. Korean-style Meat Miso and 3-color Namul Yes, this is a bibimbap set. With this set, I’d like to make another one. hot-spring eggs You can also add kimchi and nori (seaweed) if you like. Then the third item with mini-tomatoes You can use a fitted container this time. Cut in half horizontally Use one myoga Cut myoga from the tip of the ear to prevent it from falling apart. The tips of the ears open up as they lose their freshness. In that case, we can make miso soup or broth. It still looks fresh, so I’m going to use it as a salad ingredient. Spread them on top of the mini-tomatoes. Make ponzu sauce 2 tablespoons ponzu vinegar, 2 teaspoons soy sauce, 2 teaspoons sugar
1 teaspoon sesame oil I’m making more because I’m going to use it in another recipe.
I make a lot of it. Sprinkle 4-5 teaspoons of the sauce mixture over the Sesame seeds are sprinkled on top of the rice. Marinated small tomatoes and myoga in ponzu sauce is ready. I want to keep the crispiness of myoga.
I want to keep the crispiness of myoga, so I only want to preserve the aroma of myoga. Mix when eating 4 items to go 3 green peppers cut lengthwise into small pieces In a heatproof container Wrap in plastic wrap and heat at 600w for 2.5 minutes Drain the oil from one can of tuna. If there’s water, cut it off lightly. Put the tuna in. 2 tablespoons mayonnaise, 1 teaspoon soy sauce, a pinch of salt and pepper A little sesame oil for aroma After shaking the sesame seeds Finished green pepper with tuna mayo Easy to eat recipe for those who don’t like bell peppers. followed by eggplant (eggplant) The halfway leftovers are If you remember a few recipes that can be made in one The process is so much easier! After wondering how to cut it… I cut it into random slices… When you can do it with one vegetable Without thinking about the combination You can make more or less ◎ Cut eggplants are baked in a pan. Heat a little oil. Egg pan, but it’s just right for making side dishes, and it’s working well. Fry while browning. Eggplant is often made in the microwave, too. I think it tastes better when it’s baked. Good for stir-fry cooking The astringency and bitterness is also reduced by frying in oil. If you don’t like the acrid taste of eggplant Once the surface is browned, turn off the heat. Utilizing the ponzu sauce I made earlier in the mini tomato recipe. About 2 tablespoons of ponzu sauce If you want to make only this recipe↑Here is a guide When you’re comfortable with the whole thing, light it on fire. Mix all the ingredients together while skimming off the water. Turn off the heat when just a light moisture remains. Finished roasted eggplant with sweet and sour sauce Riri-sesame as you like There are only a few more vegetables left. The last one is to make one main dish. 1/2 onion chopped The remaining one of myoga is also chopped (Wrong) Last recipe is Japanese style meatballs Finally, a recipe for turning all the leftover ingredients into a meat tenderizer. If you put myoga in it
and myoga makes it easier to eat. I’m going to add myoga, so I’m going to season it Japanese style. Neat and tidy✨ Put chopped onion and myoga in a bowl. 200 g ground beef (ground pork is also OK) 1 egg, 2 tablespoons bread crumbs 1 teaspoon sake, a pinch of sesame oil, a pinch of salt Mix thoroughly until the mixture becomes sticky. Heat a little oil in a frying pan. Rolled into dumpling size and put into frying pan Wet your hands with water to make it easier to roll ◎ When you put it in the pan
Don’t touch it until the bottom is browned and set. ⚠️ Partially saved because it was not burned out subtly. Frozen dumplings that are handy to have when you want to put them in soups and such. In the beginning, it is easy to fall apart, so just keep an eye on it. The fire is about medium low. When browned, reduce heat to low. Gently return the plane Still fragile, so I’ll gently… Making sauce while baking 1 tablespoon soy sauce, 1 tablespoon mirin,
2 tsp sake, 1 tsp sugar Mix thoroughly When all sides are browned, pour the sauce into the pan. Cook it down as you twist and turn it. When the sauce is reduced to about half, turn off the heat. Japanese-style meatballs are easy to eat even in the hot season. So I finished making 6 dishes! Which one shall we eat today🤔? Please take care of yourselves as it is getting hotter. Cleaning up the eruption that I almost forgot all about. Sesqui, the ally of grease stains I’m going to go ahead and clean up the mess. Sesqui cleans even time-worn stains ◎ 👌👌👌👌👌👌👌👌

ご視聴ありがとうございます☺️

夏の晩ごはんシリーズはこちらより🎐

レシピ＆タイムスタンプはこちらよりどうぞ👩‍🍳🎬
■3色ナムル​ 3:08
にんじん1/2本弱（80g程度）
もやし 1/2袋
小松菜 1株
鶏ガラスープの素 小さじ1.5
塩 ふたつまみ〜
ごま油 大さじ1
おろしにんにく 小さじ1

■韓国風肉味噌 4:52​
豚ひき肉 200g
酒 大さじ1.5
みりん 大さじ1
醤油 大さじ1
コチュジャン 小さじ1.5
砂糖 小さじ1
おろしにんにく 小さじ1
おろし生姜 小さじ1

■ミニトマトとみょうがのポン酢マリネ 7:00
ミニトマト10個
みょうが 1本
ポン酢ダレ 大さじ2

※ポン酢ダレ
ポン酢 大さじ2
醤油 小さじ2
砂糖 小さじ2
ごま油 小さじ1.5

■ピーマンのツナマヨ和え 8:22
ピーマン 3個
ツナ缶 1缶
マヨネーズ 大さじ2
醤油 小さじ1
塩こしょう 少々
ごま油 少々
いりごま 適量

■ナスの甘酢焼き 9:42
なす2本（200g）
ポン酢ダレ 大さじ2
いりごま 適量

■和風ミートボール 11:51
合挽き肉 200g
玉ねぎ 小1/2個（80g）
ミョウガ 1本
卵 1個
パン粉 大さじ2
酒 小さじ1
ごま油 少々
塩 ふたつまみ
醤油 大さじ1
みりん 大さじ1
酒 小さじ2
砂糖 小さじ1

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【このチャンネルについて】
中の人👩フードスタイリスト
日々の晩ごはんを記録しています。何かヒントになったり楽しんで頂けたら嬉しいです。

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