簡単すぎる！さっと作れる作り置き｜暑いキッチンに立つのは最短！｜夏野菜たっぷり節約献立が叶うご飯

簡単すぎる！さっと作れる作り置き｜暑いキッチンに立つのは最短！｜夏野菜たっぷり節約献立が叶うご飯

Good evening! This is Abeshi. Today, I’ll introduce 8 dishes that are easy to make and save money! I’ll introduce 8 dishes that are made in advance with seasonal ingredients in mind. Summer peppers are even firmer and more vibrant. In addition, they become quite thick in summer! You can tell they’re fresh the moment you hold them , so if you pay a little attention to the firmness and vividness of the color when you pick them up, you’ll find delicious peppers. Cut the peppers (4 pieces) into 4 equal parts lengthwise. After this, the eggplant will be fried, but it will become quite soft, so if you cut it into large pieces, the eggplant will be delicious when you eat it. If you are using the eggplant immediately, you don’t need to remove the bitterness. When making a prepared dish, it is more efficient to cut the vegetables all at once first, so soak them in water to prevent the bitterness from coming out. Delicious… delicious tuna sauce. White soup stock (3 tablespoons) * 10 times concentrated water (200 ml), bonito flakes (3 g) I forgot to add another important ingredient. Add freshness with three pieces of fresh ginger… Fresh ginger is not very spicy, so add lots of it. The sauces used for deep-fried dishes tend to get a bit repetitive. White dashi… soy sauce and mirin… noodle soup. The classics are reassuring, but today we’re going to prepare a sauce that will expand your repertoire. To preserve the flavor of the vegetables, fry them quickly. Add them skin-first and fry when the skin is soft. After removing the bitterness from the eggplant, wipe off the moisture thoroughly and fry them skin-first until they are soft. The eggplant skin is vibrant and appetizing… After draining some of the oil, add them to the delicious sauce. A new take on the classic deep-fried dish♡︎ The vegetables are juicy and delicious! We used a lot of oil, but the sauce is so refreshing that you can’t stop eating it. “Deep-fried summer vegetables with tuna sauce” During this hot season, you’ll want a refreshing side dish. Let’s make an addictive refreshing salad using bean sprouts that also saves money. Shred a cucumber (1 stalk). Thinly slice garlic (2 cloves). The raw garlic is the key to this addictive dish♡︎Another great thing about this Japanese dish is that it cooks crispy. Heat the bean sprouts in a 600W microwave for 3 minutes. All you have to do is add the seasonings and mix them together! Vinegar (2 tablespoons), soy sauce (1/2 tablespoon), chicken bones (1/2 tablespoon), salt (a little). The garlic punch in the seasonings gets stronger every day, making this a convenient side dish♡︎ “Refreshing cucumber and bean sprout salad” is another snack side dish that also saves money. Finely chop an onion (1/2 an onion). I used some economical ingredients that I had left in the fridge to create a summery look! Heat in a 600W microwave for 5 minutes. I can’t use up a whole stalk of Japanese ginger and it’s always sitting in the fridge. That happens all the time, doesn’t it? If that happens, why not try making a tartar sauce out of it?♡︎It ‘s a delicious combination of Japanese and Western flavors, with a great aroma and a refreshing tartar sauce! A classic money-saving ingredient: deep-fried tofu (300g) I used delicious, chewy, silken tofu deep-fried tofu! Boil an egg (1) until firm for 10 minutes. Bake the deep-fried tofu in a toaster for about 10 minutes until the surface is crispy. Have fun♡︎Let ‘s make a Japanese ginger tartar sauce. The deep- fried tofu is high in protein, so the tartar sauce will be thick! Sometimes it is made with just mayonnaise, but adding eggs makes it a richer finish with double eggs ♡︎Mayonnaise (3 tablespoons), vinegar (1 tablespoon), honey (1/2 tablespoon) This crispy texture is also delicious ♡︎Pour generously with tartar sauce to create a crispy mouthful of sauce and healthy, soft tofu ♡︎This contrasting texture is also the secret to its deliciousness! “Myoga Tartar Fried Tofu Nanban” A side dish that is nice to make crispy on hot days without cooking. Cherry tomatoes (15 pieces) cut in half. My goal next year is to try home gardening. I tried to do home gardening as soon as I moved, but at that time I was a beginner, but I started with seeds and failed every time. So next year I would like to try my best from seedlings. lol I want to try both cherry tomatoes and shiso leaves! Next year, I will dream of picking ingredients from my own garden… Chop shiso leaves (10 pieces). I will make a simple and delicious shiso sauce. Lemon juice (1 tablespoon), lemon peel (a suitable amount) Olive oil (1 tablespoon), salt (2 pinches), pepper (a little) Lemon peel is optional, but adding it makes it very refreshing and much tastier! All you have to do is toss a lot of cherry tomatoes in this sauce ♡︎ A perfect summer marinade that can be made in a short time without using fire! “Cherry Tomatoes Marinated in Salt, Lemon, and Shiso Sauce” is full of protein. A great rice accompaniment that bulks up the rice. Heat the fried tofu in a 600W microwave for 1 minute. Remove the oil from the fried tofu in the microwave. Cut into 2cm cubes that are easy to eat. You will use a lot of fried tofu (5 pieces)! This will bulk up the rice considerably. You will save money! After preparing the okra (10 pieces), cut them into round slices so that they are easy to eat. Okra contains a good balance of insoluble and soluble dietary fiber. The true identity of this stickiness is said to be insoluble dietary fiber, which has the effect of suppressing the rise in blood sugar levels, so it is good for dieting and health! Please actively consume it to maintain your health in the summer. Put a lot of oil and garlic in a frying pan and heat it over low to medium heat until it smells good. First, make the meat miso! Once the meat has changed color, add the seasonings. Miso (1/2 tablespoon), sweet bean paste (1 tablespoon), soy sauce (1 tablespoon), sake (one spoonful) – this is all you need to eat rice. If you use only fried tofu, it will feel rough in your mouth, but by combining it with okra, the sticky effect will blend with the rice and make it easier to eat! The trick to making it delicious is to add plenty of water. Fried tofu absorbs a lot of water, so the guideline is to use 100ml of water, but add enough water until the fried tofu becomes moist. It has a strong punch, but the fried tofu bulks up the dish, so you can save money. It’s also nice that it contains plenty of nutritious okra♡︎ “Okra and fried tofu stir-fried with meat miso” is an incredibly delicious summer stew. Cut 1/4 of a daikon radish into a size that is easy to put in a blender. Cut the eggplants (3 pieces) into random cuts. When cutting, keep your right hand at the same angle and do not move. With your left hand, turn the eggplant half a turn and cut in the same place. I sometimes carefully measure the tablespoons and teaspoons to remind myself of the basics of how to cut vegetables! Rub in salt (1 teaspoon) to remove the bitterness. Today I introduced two ways to remove the bitterness from eggplants, but if you want to cook them while keeping their shape, I recommend soaking them in water to remove the bitterness. If you want to add seasonings so they don’t become watery, this method is recommended! I left the grated daikon to the blender again today. Put the daikon and water (100ml) and mix! It only takes seconds, but it looks just like grated daikon, right? Lol. Add a lot of oil to a frying pan, add the eggplant, and fry over low to medium heat until it becomes soft. Eggplant and oil are the best combination after all! Recently, we’ve been trying to save money in my home, so you might think that we often use the same ingredients in the videos, but I think I’m good at changing the taste and atmosphere so that it doesn’t look like the same ingredients . lol If you imitate my recent recipe for making food in advance, you’ll save money without even realizing it. ♡︎ Sprinkle a little salt on chicken breast (10 pieces) and brown it, then add sake (one turn) and steam for 3 minutes. Plenty of fake grated daikon ♡︎ Soy sauce (2 tablespoons), mirin (2 tablespoons), vinegar (1 tablespoon) Soak the eggplant and remove the moisture from the seasonings so that you can really taste the grated daikon radish, and it’s done! It’s not heavy when you eat it, but it contains eggplant oil, so it’s a great side dish to go with rice! “Chicken fillet and eggplant simmered in miso sauce” Next is a delicious lunch box and snack side dish that doesn’t need seasoning because it uses a lot of fish paste! I’m sure it took a lot of effort to make the chikuwa into a cylindrical shape… I mercilessly opened it. I never thought I’d be able to make cuts in these chikuwa. Thaw the frozen shrimp in salt water (see the recipe in the description) and add seasoning and bulk with hanpen (100g). I’m going to stuff a lot of this shrimp filling into the chikuwa! The shrimp filling tastes better with more, so I had to open the chikuwa…lol Divide the spring roll wrappers (4 pieces) into thirds. Place the shiso leaves and the chikuwa with shrimp filling on the spring roll wrappers and roll them up tightly. There are a few fried foods today, but if you prepare them in advance, you can reuse the oil, which saves money and makes it more efficient. Crispy, plump and fluffy. The aroma is refreshing… It’s so delicious that I can eat it all up, so I regret not making double the amount. “Fluffy fried shrimp and chikuwa” is a summer staple dish that I often make when I want to save money. Cut the onion in half and cut it into 1cm widths. You might say, “Tomatoes again, Abeshi-san?” , but as long as you have tomatoes in the fridge, you can manage summer side dishes. lol And cheap minced pork is also a staple of our stock meat! In the Kanto region, minced pork is considered to be a rather oily meat. But the pork mince at the supermarket near my parents’ house in the Kansai region is packed with light cuts, so I made a new discovery: is there a regional difference in pork mince? Gochujang (1/2 tbsp), garlic (1 clove), soy sauce (2 tbsp), vinegar (1 tbsp), sake (2 tbsp) Actually, the chicken mince at the supermarket near my parents’ house was mixed, not separated into thigh and breast! Cooked tomatoes go well with oil, so try using pork mince that has a lot of oil! I talked about this and that while cooking, so please see the description for detailed recipes… lol A sour and spicy side dish that will whet your appetite , which can be made with leftover ingredients in the refrigerator ! “Spicy pork mince tomato stir fry” Today, it’s easy to make and saves money! I made 8 dishes that are made in advance, with the intention of using seasonal ingredients. The kitchen is so hot in the summer… I’ve collected some easy-to-make dishes so that you don’t have to stand for long periods of time, so they’re also time-saving recipes! Let’s get through the hot summer together with some delicious, nutritious food !

〜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🫡💕

🍙よくある質問

・キューブタイプのにんにくと生姜はどうやって作っていますか？
A、ニンニクはフードプロセッサーでみじん切りに。生姜は酒（適量）と合わせてフードプロセッサーですりおろしに。
その後シリコン製氷機で凍らせてから冷凍保存しています！

・保存容器は何を使っていますか？
A、IKEAの保存容器を使用しています。

・塩麹、醤油麹は代用できますか？
A、基本的に味付けとしては塩麹（塩+みりん）、醤油麹（醤油+みりん）で代用してください！

・ラップの指示がないですが、電子レンジで加熱するときはラップをしますか？
A、ラップをする場合はレシピには書いていません！ラップをしないイレギュラーな場合のみ記載しています。

🍒レシピ🍒

00:00本日の動画は？
00:28①夏野菜のツナダレ揚げ浸し
分量：６人前
保存目安：冷蔵４日間

・ピーマン（４個）
・なす（３本）
・新生姜（３片）

ーAー
・白だし（大さじ３）※１０倍濃縮
・水（２００ml）
・鰹節（３g）
・ツナ缶（１缶）

①ピーマンは縦４等分にし、ナスは縦６等分に櫛形切りにして水に５分ほどつけてあく抜きをする。新生姜は細切りにする。
②フライパンに油をひたひたに入れピーマンとなすをさっと揚げ油を切る。
③Aを保存容器に入れてよく混ぜたら、新生姜と②を入れ浸す。

03:39②きゅうりともやしのさっぱり和え
分量：6人前
保存目安：冷蔵２日間

・きゅうり（１本）
・もやし（１袋）
・にんにく（２片）

ーAー
・酢（大さじ２）
・醤油（大さじ１/２）
・鶏ガラ（大さじ１/２）
・塩（少々）

①きゅうりは千切りにし、にんにくは薄切りにする。もやしは電子レンジ６００Wで３分加熱する。
②きゅうりとにんにく、もやしを合わせAを入れよく和える。

05:02③みょうがタルタルの厚揚げ南蛮
分量：４人前
保存目安：冷蔵４日間

・玉ねぎ（１/２個）
・みょうが（１本）
・厚揚げ（３００g）
・卵（１個）

・胡椒（少々）
ーAー
・マヨネーズ（大さじ３）
・酢（大さじ１）
・はちみつ（大さじ１/２）

①玉ねぎとみょうがはみじん切りにし、電子レンジ６００Wで５分加熱する。厚揚げは２cm幅に切りトースターで表面カリッとするまで１０分程焼く。卵は１０分茹でる。
②玉ねぎとみょうがを合わせAを入れてよく混ぜる。厚揚げの上にたっぷりかけ胡椒を振る。

07:37④ミニトマトの塩レモン大葉ソースマリネ
分量：６人前
保存目安：冷蔵３日間

・ミニトマト（１５個）
・大葉（１０枚）

ーAー
・レモン果汁（大さじ１）
・レモンの皮（適量）
・オリーブオイル（大さじ１）
・塩（２つまみ）
・胡椒（少々）

①ミニトマトは半分に切りにし、大葉はみじん切りにする。
②大葉とAをまぜ、ミニトマトを加えよく和える。

08:44⑤オクラと油揚げの肉味噌炒め
分量：６人前
保存目安：冷蔵５日間

・オクラ（１０本）
・油揚げ（５枚）
・豚ひき肉（２００g）
・にんにく（１片）

・水（１００ml）
ーAー
・味噌（大さじ１/２）
・甜麺醤（大さじ１）
・醤油（大さじ１）
・酒（ひとまわし）

①オクラは輪切りにする。油揚げは電子レンジ６００Wで１分加熱しキッチンペーパーで油を拭き取り２cm角に切る。にんにくはみじん切りにする。
②フライパンに多めの油とにんにくを入れたら弱火から中火で加熱し、いい香りがしてきたら豚ひき肉を入れ色が変わるまで炒める。Aを入れよく炒め肉味噌を作ったら、オクラと油揚げ、水を入れ油揚げがしっとりするまで炒める。

11:22⑥ささみとなすのみぞれ煮
分量：４人前
保存目安：冷蔵４日間

・なす（３本）
・大根（１/４本）
・ささみ（１０本）
・カイワレ大根（適量）

・塩（小さじ１）
・塩（少々）
・酒（ひとまわし）
・水（１００ml）
ーAー
・醤油（大さじ２）
・みりん（大さじ２）
・酢（大さじ１）

①なすは乱切りにし、塩を揉み込んで１０分置く。大根はブレンダーにかけやすい大きさに切って、大根と水を入れてブレンダーですりおろし大根にする。カイワレ大根は根を落とす。
②フライパンに多めの油を引き、キッチンペーパーで水分を拭き取ったなすを入れしんなりするまで弱火から中火で炒める。一度取り出しささみをキッチンバサミでカットして入れ、塩を振って色が変わるまで弱火から中火で炒める。酒を入れ蓋をして３分蒸す。大根おろしとA、ナスを入れ煮詰めて水分を飛ばしカイワレを散らす。

14:11⑦えびとちくわのふわふわ揚げ
分量：１０個分
保存目安：冷蔵４日間

・大葉（１０枚）
・冷凍エビ（１００g）
・ちくわ（５本）
・はんぺん（１００g）
・春巻きの皮（４枚）

ー冷凍エビ解凍用塩水ー
・水（２００ml）
・塩（小さじ１）

①大葉は茎を落とす。冷凍エビは塩水で解凍する。ちくわは半分に切り、中が開くように縦に切り込みを入れる。
②冷凍エビとはんぺんをブレンダーにかけてえびダネを作る。ちくわを開きエビだねをスプーンでたっぷり入れる。春巻きの皮は３等分にし、大葉をのせたらちくわを乗せてきつく巻いていく。
③フライパンひたひたに油を入れ春巻きの皮の色がきつね色になるまで揚げる。

16:08⑧ピリ辛豚こまトマト炒め煮
分量：４人前
保存目安：冷蔵４日間

・玉ねぎ（１個）
・トマト（１個）
・青ネギ（適量）
・豚こま肉（３００g）

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

①玉ねぎは半分に切ったら１cm幅に切る。トマトは８等分にする。青ネギは小口切りにする。にんにくはみじん切りにする。
②フライパンに油を引き、豚こま肉を入れある程度色が変わるまで炒めたら玉ねぎを入れ肉の色が変わるまで炒める。Aを入れ全体をよく混ぜたらトマトを入れ調味料が少なくなるまで煮詰める。

🥕買い物リスト

・ピーマン（４個）
・なす（６本）
・新生姜（３片）
・きゅうり（１本）
・もやし（１袋）
・みょうが（１本）
・ミニトマト（１５個）
・大葉（２０枚）
・オクラ（１０本）
・大根（１/４本）
・カイワレ大根（適量）
・大葉（１０枚）
・玉ねぎ（１個と１/２個）
・トマト（１個）
・青ネギ（適量）
・にんにく（４片）

・卵（１個）
・厚揚げ（３００g）
・油揚げ（５枚）
・鰹節（３g）
・ツナ缶（１缶）
・レモンの皮
・春巻きの皮（４枚）
・ちくわ（５本）
・はんぺん（１００g）

・豚こま肉（３００g）
・豚ひき肉（２００g）
・ささみ（１０本）

・冷凍エビ（１００g）

・塩
・胡椒
・醤油
・みりん
・酢
・酒
・味噌
・白だし
・鶏ガラ
・マヨネーズ
・はちみつ
・レモン果汁
・甜麺
・コチュジャン醤
・オリーブオイル

🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

〜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♡︎
Amazonリンク→https://www.amazon.co.jp/dp/4046058986
楽天リンク→https://books.rakuten.co.jp/rb/17240636/?l-id=search-c-item-text-01

🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

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🍳チャンネル登録よろしくお願いします☺️🤍↓
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お仕事はこちらからご連絡をお願い致します。
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🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

オススメの過去動画

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🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

#作り置き#簡単レシピ#今日の晩ごはん