【3日間の夕飯献立】初秋に食べたい！和食でほっこり晩ごはんレシピ

【3日間の夕飯献立】初秋に食べたい！和食でほっこり晩ごはんレシピ

Thank you for watching Today’s theme is Japanese food for early autumn The recipe amounts are listed in the description, so please take a look♪ I’ll show you how to view the screen on your smartphone Day 1: Tsukimi Hamburger, Broccoli with Salted Kelp, Hiya-yakko, Okra and Nagaimo Miso Soup I’m making a Japanese-style hamburger steak topped with a fried egg I’ve been feeling like there’s too much fat in my ground beef lately
so I’m going to make it with ground chicken Japanese-style ground chicken hamburger steaks are also light and delicious ←Please see the description for past chicken hamburger menus! Add the ingredients and mix well This time I didn’t add eggs or tofu, so it has a firm texture I made it larger because I’m going to put a fried egg on top Mix the seasonings Keep the yolk in the middle for a little while (be careful not to burn yourself!) You can move it to the ideal position before the white solidifies If you cook it slowly over low heat without a lid, you can make fried eggs with beautiful yolks Add more oil in the same frying pan and cook Once browned, flip it over Pour sake (not included in the recipe) over the meat and steam it Use low to medium heat Be careful, ground chicken has little fat and burns easily The frying pan looks hot, so turn off the heat Add seasonings Turn the heat back on and mix both sides with the sauce When the sauce thickens, it’s done It’s delicious when you mix it with the soft-boiled yolk! Easy broccoli side dish Cut into small pieces Since the broccoli is small, use the whole stem Prepare boiled cabbage to accompany the hamburger steak When boiling two types of vegetables, I use a pot more often than a microwave After boiling, drain in cold water and squeeze Boil the broccoli in the same water Don’t put it in water, drain it in a colander After draining, put it in a bowl while it’s still hot Season with salted kelp Adjust the amount of salted kelp depending on the size of the broccoli ^ Miso soup with grated yam to warm the body It was a little early, but I recommend it (it’s still hot^^;) Add some okra to make it even more creamy⤴ Sprinkle salt on it and rub it with a board Wash off the salt as you’re going to use it as is The part around the calyx was hard, so I cut it off this time Cut it into small pieces Use half and freeze the rest Boil it in a soup stock pack Add frozen fried tofu and okra Once the fried tofu is warm, add the miso Finally, add the yam and bring to a boil and it’s done I used about 100g of yam for 500ml of broth, but the amount is just right Day 2: Stir-fried salmon and mushrooms with ponzu sauce, salted kelp potatoes, and miso soup with cabbage and chikuwa A Japanese-style autumn dinner using raw salmon Sprinkle salt on salmon cut into bite-sized pieces Leave for about 10 minutes You can use any mushrooms you like This is a staple dish that comes up often in my house I often use maitake mushrooms because they have a nice aroma and texture You don’t need to cut off the roots if they’re not too hard Remove the moisture that comes to the surface Coat the surface with flour and bake Once one side is cooked, flip it over Make space and put the mushrooms in You can also just fry the mushrooms after removing the salmon It’s a little tricky to fry the mushrooms while cooking the salmon^^; If you add sake (not included in the recipe), they will soften faster Season with butter and ponzu sauce Stir with a spatula on the bottom of the pot to keep the salmon from falling apart👍 A deliciously fragrant side dish is ready♪ For the side dish, I used Japanese-style potatoes with salted kelp I had some potatoes left over from the last shepherd’s pie Potatoes are great for both Japanese and Western dishes After soaking in water, I microwaved them for 5 minutes Mash when it’s soft It’s OK if it still has a little bit of shape Season with vinegar and salt while it’s still hot Let it cool Season when it’s completely cooled Add more to taste ^ ^ A simple but delicious dish is ready Miso soup made with leftovers from the fridge The ingredients this time are cabbage and onion I also added some chikuwa that I hadn’t used yet It’s quite filling even with just a small amount of cabbage I’ll add the chikuwa and simmer for a while When the chikuwa starts to expand, move the lid The chikuwa makes it feel like a side dish, which was nice If you don’t know what to do with it, try miso soup Day 3: Simmered chicken and sweet potato, cold tofu with wakame and tomato, lettuce salad, clear soup with okra and shimeji mushrooms With the beginning of autumn, sweet potato sweets are appearing one after another At my house, I eat it as a side dish😊 As it is a main dish, cut it into large chunks Soak it in water for about 5 minutes Adding a little garlic makes it a punchy side dish Slice it thinly (optional) Cut the chicken into bite-sized pieces Add the garlic and oil and place on low heat When the aroma starts to rise, turn up the heat and add the chicken Place the garlic on top of the chicken to prevent it from burning When one side is browned, flip it over Stir-fry the sweet potatoes so that they are coated with oil Add the seasonings and mix well Cover and simmer for 7-8 minutes Turn down the heat a little When the sweet potatoes are soft, Return to medium heat and let the water evaporate Don’t boil it down too much, or it will become too thick! A hearty autumn side dish is ready Soup is quick and easy with frozen stock Clear soup with frozen okra and shimeji mushrooms Very easy, just heat it up♪ Add soy sauce to taste and it’s done As long as the heat is still lingering,
hiyakko is still in season Add wakame seaweed and cherry tomatoes for extra volume Mix the sauce Mix the tomatoes and wakame seaweed Since it’s going to be poured over tofu, it’s a little on the strong side Keep each dish chilled until you are ready to serve them A Japanese menu perfect for early autumn Thank you for watching until the end

ご視聴ありがとうございます😊
まだまだ残暑が続いていますが、朝晩の空気が少し涼しくなってきました🍂
CMも月見バーガーやさつまいもスイーツetc…秋メニューがもりだくさんですね。
ということで今回は秋を先取り！の和食献立を企画してみました。
良かったら献立決めの参考になれば嬉しいです💕

ーーーーーーーーーーーーーーーーーーーーーーーーーー
🎥チャプターリスト
00:00　スタート
00:22　月見ハンバーグ献立
06:26　鮭ときのこのポン酢炒め献立
10:44　鶏とさつまいものうま煮献立　
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🍳献立リスト🍳

▶1日目献立
月見ハンバーグ
ブロッコリーの塩昆布和え
冷奴
おくらと長いもの味噌汁

📹過去の鶏ひき肉のハンバーグ献立はこちら！

▶2日目献立
鮭ときのこのポン酢炒め
塩昆布ポテト
キャベツとちくわの味噌汁

📹過去の献立はこちら！

▶３日目献立
鶏とさつまいものうま煮
わかめトマトの冷奴
レタスサラダ
おくらとしめじのすまし汁
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✍買い物リスト✍
＊個数は目安で多めに買って他の食事で使い回していることもあります。
実際の使用量は下の『🍅材料リスト　🥬』を参考にしてください🙇‍♀

〜肉・魚〜
鶏ひき肉　300g
生鮭　3切れ
鶏もも肉　300g

〜野菜〜
たまねぎ　1袋（3個入り）
ブロッコリー　1株
エリンギ　1パック
まいたけ　1パック
じゃがいも　2個
さつまいも　1本
にんにく　1個
しょうが　1個
ミニトマト　1袋
おくら　1パック
キャベツ　1/2個
しめじ　1パック
長いも　1本

〜その他〜
卵　1パック
塩昆布　1袋
絹豆腐　1個（3連パック）
ちくわ　1袋
わかめ　1袋

ぽん酢、バター、白だし　など
（調味料詳細は材料リスト参照ください）
ーーーーーーーーーーーーーーーーーーーーーーーーーー
🍅材料リスト🥬
分量は基本3人分が目安です。
家庭料理のため大まかな部分もありますが
ボリュームの参考にアレンジして頂ければと思います。

📝1日目献立
【月見ハンバーグ】
鶏ひき肉　300g
たまねぎ　1/2個
片栗粉　大さじ1
酒　大さじ1
塩コショウ　少々
しょうが　小さじ1
醤油　大さじ2
酒　大さじ2
みりん　大さじ2
砂糖　小さじ2
※卵　人数分

【ブロッコリーの塩昆布和え】
ブロッコリー　1株
塩昆布　大さじ1〜
醤油　小さじ2
ゴマ油　小さじ1

📝２日目献立
【鮭ときのこのポン酢炒め】
生鮭　3切れ
┗塩　少々
┗小麦粉　少々
エリンギ　1パック
まいたけ　1パック
バター　10g
ぽん酢　大さじ2
みりん　小さじ2

【和風ポテサラ】
じゃがいも　2個
┗酢　小さじ2
┗塩　少々
塩昆布　大さじ１〜
マヨネーズ　大さじ1〜

📝３日目献立
【鶏とさつまいものうま煮】
鶏もも肉　300g
さつまいも300g（中1本）
にんにく　１かけ
水　150ml
醤油　大さじ2
みりん　大さじ1
砂糖　大さじ1
酒　大さじ1

【わかめトマトの冷奴】
絹豆腐　適量
ミニトマト　6個
生わかめ　10g
酢　小さじ2
醤油　小さじ2
砂糖　小さじ1
鶏ガラスープの素
　　　…小さじ1/2弱
ゴマ油　小さじ1

【おくらのすまし汁】
おくら　1/2パック
しめじ　1/2パック
水　500ml
白だし　大さじ2
酒　大さじ1
醤油　小さじ１/２

＃料理　#献立　#夕飯