【1週間の夕飯】家族ウケ最強◎食欲の秋的 平日5日間の献立｜秋食材で満足晩御飯｜秋レシピ🍁🎃

【1週間の夕飯】家族ウケ最強◎食欲の秋的 平日5日間の献立｜秋食材で満足晩御飯｜秋レシピ🍁🎃

[Thank you for watching] [This week’s grocery list / 1 lotus root, 4 potatoes, 1 burdock, 2 onions, 3 eggplants, 1 bag of perilla frutescens, 1 bag of cyperaceae]

[400g of minced meat, 300g of pork, 1 large chicken leg, 2 pieces of salmon, 2 bags of Beech mushrooms, 1 bag of Maitake mushrooms, 1 pack of French Horn mushrooms]

[Ingredients in the fridge : cabbage, ginger, canned corn, cheese. / Total price : 3,247 yen] I used a lot of autumn ingredients this week [Sauces and spices are in the description box below] [Day 1: marinated hamburg steak, buttered potato, onion sauce] [Today’s main dish is a basic dish – steamed hamburg steak]

[Ingredients of the day : minced meat, onion, Beech mushrooms, French Horn mushrooms, corn] [Let’s make demi glace sauce with mushrooms in a short period of time] [Steamed hamburg steak ※ Ingredients 400g of minced meat, 1 onion, 2 eggs, 5 tbsp of bread crumbs, 2/3 tsp of salt, a little pepper]

[1/3 of beech mushroom, 1 bag of French horn mushrooms, 10g of butter, 150ml of water, 3 tbsp of oyster sauce, 3 tbsp of ketchup, 1/2 tbsp of consomme, 1.5 tbsp of sugar] [Mince everything to make hamburg steak, then the quality will improve (trading your tears for it)] [Recipe : 1 onion]

[Microwave it for 3 minutes to steam it(600W)] [I used Seria’s wrap cover and silicon] [Stir it slightly so the heat reaches every corner] [Minced meat 400g, 2 eggs / I’m going to make a lot of hamburg steak today and use them for other days]

[Mix the minced meat and egg to coat the meat and seal the scent of the meat] [If you’re done putting the egg, add bread crumbs, milk, salt and pepper] [Mix it well till it becomes glutinous] [Check if the onion is well cooked and add it too] [Keep mixing and you’re done]

[Take a half of it (It was 290g) freeze the rest of it] [Make it round in the size you want] [With this you can make 2 hamburg steak patties that are about 180g each]

[You don’t have to add other ingredients if your minced meat is around 150g, but you may add some to your liking] [Press the center of the hamburg steak slightly and grill it over medium heat] [Water 150ml, oyster sauce 3tbsp, ketchup 3tbsp, consomme 1/2 tsp, soy sauce 1tsp, sugar 1.3 tsp]

[We’ll use the same frying pan to make the sauce so I recommend you mix the sauce before grilling the steak] [I was already grilling the steak so I was a little anxious] [When it’s golden brown, flip it and grill it for another minute over low heat] [Add mushrooms with salt, pepper and butter]

[You have to put the steak in the center of the pan so be careful not to touch it] [When the mushrooms are well cooked with butter, add the sauce] [and simmer it down for 6-7 minutes over low heat]

[Open the cover and simmer it down again over medium heat and the watery sauce will become thicker soon] [Check how it goes for 3-4 minutes and simmer it down] [For the rest of the mushroom, wrap it with a kitchen towel so you can keep it for a longer time]

[Put it in a bag and store it in the veggie section] [You can put it in the freezer but when you’re not sure about what to do with it, this will be more convenient] [When the paper gets soggy, replace it with new one every 1-2 days, then it’ll last for a week]

[Onion sauce – onion 1/2, canned corn 2 tbsp, water 400ml, a pinch of salt, olive oil (or butter) 2 tsp] [Let’s make a simple side dish that goes well with the steak] [Recipe : onion 1/2, olive oil 2tbsp] [Cook the onion with olive oil] [Then it’ll become sweet olive soup]

[When you have time and are in the mood for it, add honey] [But I’ll stop here] [Slightly stir-fry, so it has a nicer scent] [Add water, canned corn, and salt and boil it till all blend in] [Adding corn too] [Parsley, as much as you want]

[Butter potato – potato 2, slice cheese 1-2, butter 20g, a pinch of salt and pepper, dried parsley] [I won’t peel the potatoes] [Rinse them well with water, cover them and microwave them for 5-6 minutes (600W)] [Microwave till your fork goes in smoothly] [Make a cross cut on the potato]

[Be careful, the cut might go too deeper] [It’s hot, be careful] [Make another V cut on the cuts] [Making the butter go down well] [After sprinkling salt and pepper, add butter and cheese] [and put it in the toaster till the cheese melts down] [Oven and grill are okay too]

[Day 2 / Tonkatsu, grilled egg marinate, pickled eggplants, miso soup with cyperaceae and fried tofu] [Ingredients of the day / Pork, perilla frutescens, eggplants, French horn mushrooms, Maitake mushrooms and fried tofu [Let’s start with side dishes] [Grilled mushroom marinade / 200g of mushrooms – Beech mushrooms & French Horn mushrooms]

[Add 1tbsp of olive oil, 2 tsp of soy sauce, 2tsp of vinegar, 1 tsp of consomme, 1/3 tsp of pepper] [Using the frozen mushrooms to make marinade] [Pan-fry the frozen mushroom to remove all the water] [Cook with olive oil] [Add the fresh mushroom now]

[I used beech, French horn, and maitake mushrooms but you can also add others such as shiitake mushroom] [When it starts to smell, add soy sauce, vinegar, sugar, consomme and pepper] [When the mushrooms absorb the spice, then it’s done] [If you let it sit for a while it’ll be more delish]

[Eggplants marinated with soy sauce (using a microwave) – eggplants 2 (200gs), sesame oil 2tbsp, soy sauce (condensed) 2tbsp, water 1tsp, ginger tube 3cm] [Eggplants marinated with soy sauce for the next food] [Mix sesame oil, soy sauce, water and ginger] [Cut the eggplants in half and make cuts on them]

[Halve each piece vertically and also divide them into 3 parts] [Add the sauce right away so it won’t taste bitter] [Mix it well] [When you’re using a microwave, make sure to cut into big chunks] [Cover it, microwave it for 5 minutes 30 seconds (600W)] [Stir it from bottom to top]

[Cover it again and let it cool down] [Tonkatsu / thinly sliced pork 220g, perilla frutescens 8-10, salt and pepper] [egg 1/2, flour 1tbsp, water 1tbsp, bread crumbs, cheese] [Rolled Tonkatsu for today’s main dish] [Season the pork with salt and pepper, add perilla frutescens and cheese and roll them]

[You can use whatever pork cut you want] [Use 2-3 slices of pork] [Sprinkle salt and pepper] [Mix egg, flour, water] [Dip into beaten egg and breadcrumbs] [Coat them with the bread crumbs twice for the tonkatsu with cheese so you can control the deep-frying time]

[If you’d like crispy ones, coat them with breadcrumbs twice] [Dip into beaten egg twice too] [Preheat the oil first (about 1-2cm) and deep-fry the rolled tonkatsu] [Over medium heat] [When they turn golden brown, turn down the heat and cook them] [If they’re well rolled, it won’t take so long]

[Miso soup with fried tofu and cyperaceae/ cyperaceae 1-2, fried tofu 1/2, water 360ml, Japanese style sauce 1tsp 1/2, miso 1tbsp] [Let’s make miso soup with leaves and fried tofu] [Use the beaten egg left] [ Remove oil and arrange the tonkatsu pieces on a platter]

[Day3 – licorice chicken burdock, cyperaceae salads with sesame , lotus root kinpira, mushroom salads] [Ingredients of the day : chicken, burdock, lotus loot, cyperaceae, beech mushrooms, French horn mushrooms, thinly sliced seaweed] [Cyperaceae salads with sesame oil / cyperaceae 5(200g), soy sauce 2tsp, miso 1tbsp, sugar 1tbsp, ground sesame seeds 2tbsp]

[Microwave the stem of cyperaceae for 1 minute 30 seconds (600W)] [1 more minute with leaves] [When it’s cooled down, remove water] [Cut it into 2-3cm long pieces] [Add soy sauce, miso, sugar, ground sesame seeds] [Lastly cyperaceae, it’s done] [Lotus root kinpira / lotus root 7-8cm (160g), pepper 5 or more, sesame oil 2tsp]

[Stir-fried sesame seeds, cooking oil 1tbsp, mirin 1 tbsp, soy sauce 1tbsp, sugar 1tsp / Cut the lotus roots into 5mm pieces] [Stir-fry the pepper with sesame oil over low heat] [When it starts to smell add lotus root and cook over medium heat] [Add cooking oil and stir-fry]

[Add mirin, soy sauce and sugar and stir-fry] [Cover it and cook for 3-4 minutes over low heat] [Remove the moisture] [When it’s golden brown, it’s done] [Stir-fried sesame seeds now] [Licorice chicken burdock / chicken meat 1 (330g), burdock 1 (240g), cooking oil 1tbsp, salt a little]

[Ginger 3cm, starch 4 tbsp, soy sauce 2tbsp, mirin 1.5tbsp, sugar 1tbsp / both the main dish and the side dish] [Cut the burdocks on the diagonal and put them in water] [Cut the meat into bite sized pieces and add cooking oil, salt and ginger] [Drain water from burdock]

[Add starch to meat and burdock] [Pan-fry the chicken meat with oil] [When its surface color changes, add the burdock] [Cook them with oil] [Cover it and cook for 5-6 more minutes] [Add soy sauce, mirin, vinegar, sugar to make sauce] [To the frying pan] [Stir-fry it over medium heat]

[When its color changed and it’s well cooked it’s done] [I used big burdock pieces so I’ll eat the rest tomorrow] [Very convenient] [Marinated mushroom / beech mushroom 1/3 bag/ French horn mushroom 1 bag / water 350g [Japanese style sauce 1tsp, soy sauce 2tsp, spring onion, seaweed and thinly sliced kelp]

[Add miso for marinated stuff, it’ll be much better] [Day 4 autumn salmon and rice with mushroom, omelet, licorice burdock (from yesterday’s), pork soup] [Let’s make rice with mushroom and autumn salmon]

[autumn salmon and rice with mushroom / rice 2 cups, salmon 2 pieces, cooking oil 2tsp, soy sauce 1 tsp, beech mushrooms 1/4 bag, maitake mushroom 1/4 bag, ginger 1 piece] [cooking oil 1tbsp, mirin 1tbsp, Japanese style sauce 1tsp, 2 pinches of salt, perilla frutescens or spring onion for garnish]

[Pour cooking oil and soy sauce on the salmon] [If you’re using marinated salmon then you don’t have to use soy sauce] [Rinse rice and add cooking oil, mirin, soy sauce, Japanese style sauce, and salt] [Add water for 2 cups of rice and mix it all] [Mushrooms and sliced ginger]

[Slightly cook the surface of the salmon] [Cook over high heat and when the color changes, it’s done] [Put it in the rice cooker too] [Cook it] [Omelet – egg 3, onion 1/4, tasty soy sauce 2tsp, soy sauce 1/2 tsp, water 2tbsp, a pinch of salt]

[When I make such rice, I’m not sure what to make for side dish but I’ll use egg and beans] [I’ll make some light side dishes such as pork soup] [When the rice itself is the main dish, I don’t know what I should make] [Slice the onion and cook them all]

[I added a lot of onion so I won’t mix it much and I’ll roll it] [This is the scariest part but use a spatula, it’s easier] [Pork soup / pork 80g, onion 1/4 (50g), lotus root 3cm (80g)]

[Beech mushroom 1/4, water 360ml, Japanese style sauce 1/2 tsp, miso 1.5 tbsp, a bit of sesame oil] [Stir-fry all of the ingredients with sesame oil] [Use leftover veggies in the fridge] [Licorice burdock from yesterday’s] [I also couldn’t finish the lotus root, so I’ll eat with lotus root kinpira too]

[When the rice’s cooked, remove bones from the salmon and mix all slightly] [You might add salmon roe too so it looks fancy] [Today I added perilla frutescens for garnish] [Spring onion or greens are good too]

[Day 5 lotus root, eggplant skewer, potato teriyaki, cyperaceae salads with miso and sesame oil (already made), miso soup with cabbage and fried tofu] [Potato teriyaki / potato 2 (200g), soy sauce 1tbsp, mirin 1tbsp, sugar 1/2 tsp, water 1tsp, pepper] [Cut potatoes into 2cm, stir-fry with oil and cook for 5 more minutes]

[Mix soy sauce, mirin, sugar and water] [When the color of potatoes change] [pour the sauce] [and simmer it down] [You might add pepper too] [Miso soup with cabbage and fried tofu / cabbage 2 slices, fried tofu 1/2, water 340ml, Japanese style sauce 1/2tsp, miso 1.5tbsp] [I’m going to eat all the cabbage left]

[Lotus root, eggplant skewer/ lotus root 5-6cm (120g), eggplant 1 (150g), hamberg steak sauce (300g)] [Starch, soy sauce 2tbsp, mirin 1tbsp, cooking oil 1tbsp, sugar 2tsp] The main dish will be another version with the hamburg steak [1cm thick eggplant, 5mm thick burdock, eggplants get soggy quickly so a little thicker]

[Thaw the hamburg steak in the fridge] [The skewer can be soggy later so add a lot of starch on the parts with meat] [Add starch again on the meat, it looks much better when you add veggies] [Starch again]

[The eggplants can still be a little soggy so be careful not to touch them when cooking] [When the color turns, flip them] [Cook over low heat for 5-6 minutes] [Mix soy sauce, mirin, cooking oil and sugar and pour it] [I used the hamburg steak today so I’ll be able to have meaty ones]

[You can add ginger to the meat if it’s not a skewer] [Cooked well, all done]

//今週のメニュー//
0:05 今週のお買い物リストと金額
0:14​ 1日目『煮込みハンバーグ』の献立
4:49​ 2日目『しそ巻きトンカツ』の献立
8:14​ 3日目『甘酢鶏ごぼう』の献立
11:08​ 4日目『秋鮭ときのこの炊き込みご飯』の献立
14:10​ 5日目『れんこんとなすの挟み焼き』の献立

■各レシピの材料は《概要欄下部☟》の分数をクリックすると飛べます👩‍🍳

レシピ補足：ハンバーグレシピの中濃ソースはウスターソースでもOKです🙆‍♀️
ウスターだとさっぱりめ大人味に、中濃だと少し甘めに仕上がります。甘さは砂糖の量でも調整できるのでどちらでもお家にある方でどうぞ☺️

秋の1週間晩ごはんはこちら🍁
▶︎https://www.youtube.com/playlist?list=PLARyA0PIQNiloRbDQ48ORi2jw0jpNZ3N3

=====================================================
＼レシピ本発売中／重版5刷御礼🙇‍♀️

1週間の晩ごはん 定番メニューの第1弾📕全107品
▶︎Amazon https://www.amazon.co.jp/dp/4847071247/
▶︎楽天ブックス http://books.rakuten.co.jp/rb/16933419/

週2回の買い物にも対応！もっと使いやすくなった第2弾📕全109品
▶︎Amazon https://www.amazon.co.jp/dp/4847072456/
▶︎楽天ブックス https://books.rakuten.co.jp/rb/17294337/

もっとラクうまレシピ！手軽に作れる第3弾📕全101品
▶︎Amazon https://www.amazon.co.jp/dp/4847073703/
▶︎楽天ブックス https://books.rakuten.co.jp/rb/17653678/

🆕2024年 新刊✨
『晩ごはん食堂の無限においしい野菜レシピ』
野菜がたっぷり食べられるおかずをまとめたレシピ集が発売しました📕
あと一品欲しい時のちょこっと副菜から、物足りないときのボリューム副菜、野菜がたっぷり食べられるスープなど全90品収録。
■Amazon https://www.amazon.co.jp/dp/4344042379
■楽天ブックス https://books.rakuten.co.jp/rb/17776196/
=====================================================

【このチャンネルについて】
中の人👩フードスタイリスト
二人暮らし
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。

Instagram▶︎ https://www.instagram.com/bangohan_shokudo/

■使用のキッチングッズや調味料、食器の紹介動画はこちら

使用グッズは楽天ROOMにも随時追加しています🍽
▶︎https://bit.ly/3p81QzN

—-
※動画のレシピは2人分目安ですが必要に応じて増減いただければと思います。
※自宅用なので細かな工程は省いていることもありますがご了承ください。
※まとめ買いの購入品は主に夕食に使用するものをリスト化してます。朝昼のパンや麺類、果物、調味料などを追加すると+1000〜2000円程度のお買い物をしてます。

👩‍🍳今週のレシピ Time List
【1日目】
0:23 煮込みハンバーグ
3:05 オニオンスープ
3:40 じゃがバター

【2日目】
4:58 きのこの焼きマリネ
5:33 なすの即席レンジ煮浸し
6:14 しそ巻きトンカツ
7:26 小松菜と揚げの味噌汁

【3日目】
8:22 小松菜の胡麻味噌和え
8:48 れんこんのきんぴら
9:26 甘酢鶏ごぼう
10:45 きのこのお吸いもの

【4日目】
11:16 鮭ときのこの炊き込みご飯
12:03 だし巻きオムレツ
12:52 豚汁
9:26 甘酢ごぼう（作り置き）

【5日目】
14:18 じゃがいもの照り焼き
14:54 キャベツと油揚げの味噌汁
15:13 れんこんとなすの挟み焼き
8:22 小松菜の胡麻味噌和え（作り置き）

🛍今週のお買い物リスト
合いひき肉　400g
豚薄切り肉　300g
鶏もも肉　大1枚
鮭　2切れ
れんこん 1節（350g程度）
じゃがいも　小4個
ごぼう　大1本
玉ねぎ　2個
なす　3本（小〜中サイズ）
大葉　1袋（10枚程度）
小松菜　1袋
キャベツ　※動画使用は1/4個程度
しめじ　2袋
舞茸　大1袋
エリンギ　1パック（3本）
油揚げ 1袋
コーン　小1缶
スライスチーズ（溶けるタイプ）お好みで
牛乳（ハンバーグタネ用 少量使用）
生姜　小1袋（チューブでも可）

🧂調味料や乾物など
塩、こしょう、味噌、醤油、みりん、酒、砂糖、酢、めんつゆ、和風だし（顆粒）、鶏ガラスープの素（顆粒）、コンソメ（顆粒）、乾燥パセリ、乾燥わかめ、とろろ昆布、すりごま、いりごま、サラダ油、ごま油、オリーブオイル、バター、ケチャップ、ウスターソース（中濃でも可）、薄力粉、片栗粉、パン粉

#晩御飯 #レシピ #献立