【1週間の献立】夏のほったらかし蒸籠料理/メインも副菜も,お魚もお肉も,入れて蒸すだけ👌🏼

【1週間の献立】夏のほったらかし蒸籠料理/メインも副菜も,お魚もお肉も,入れて蒸すだけ👌🏼

“Steamed chicken with lemon, gochujang enoki mushrooms, sweet and sour purple onions, miso soup with daikon and wakame seaweed.” First, prepare the side dishes. Equal amounts of gochujang, soy sauce, and sesame oil, and half the amount of brown sugar. Add enoki mushrooms cut into bite-sized pieces and mix. In summer, people tend to crave sour foods. Today’s dish is steamed chicken with lemon. Remove excess skin and fat from chicken thighs and cut them into bite-sized pieces. 300g chicken thighs, 1-1.5 tablespoons of sake, 1-1.5 tablespoons of shio koji, and the juice of 1/2 a lemon. Sprinkle with black pepper and rub in. Spread out a sheet of cooking paper, then place lemon slices on top. Add the enoki mushrooms and steam. Leave it until cooked through. Add the purple onions that you pickled the day before. Check after 10 minutes. The chicken looks a little longer, so I’ll put the enoki mushrooms on the side first. Mix well. Finish with sesame seeds. Once the chicken is cooked through, I’ll serve it on the side. Shiso leaves and black pepper. Once you put it in the steamer, you can leave it alone until it’s cooked through, so you don’t have to be in front of the stove all the time. Steamers are actually perfect for hot seasons. “Steamed salmon with myoga and tomato nanban, steamed eggs, cucumber with salt koji and sesame, and miso soup with wakame and fried tofu.” Rub the thinly sliced ​​cucumber with salt. 1 tablespoon of ground sesame seeds, 1 teaspoon of salt koji, 1 teaspoon of boiled mirin . Add the squeezed cucumber and mix. Cucumber with salt koji and sesame is complete. Sprinkle the salt on the salmon and use paper to remove the moisture, then arrange it in the steamer. Add about 1 tablespoon of sake and steam the eggs together. While steaming, prepare the nanban sauce. For today’s Nanban sauce, I’ll use tomatoes and myoga. In a bowl with tomatoes and myoga, add 1 tablespoon of dashi stock, 1 tablespoon of boiled mirin, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 1 teaspoon of cane sugar . Add the seasonings and let them blend. Remove the boiled eggs from the bowl in cold water after about 8 to 9 minutes. You can soak the fish in the Nanban sauce and let it blend in the refrigerator, but I like to pour the sauce over hot salmon and eat it right away. I actually didn’t time the steamed eggs properly and took them out too early 😅. The colors of tomatoes, myoga, and shiso leaves are really nice :-). “Steamed zucchini and pork, pumpkin and tomato salad, sweet and sour purple onions, and Rodev.” Season the pork with shio koji and sake. Cut the zucchini into ribbons with a peeler. Layer the zucchini, pork, and zucchini in that order. Layer in several layers in a mille-feuille style. Cut the pumpkin for the side dish into thin slices that are easy to eat. Steam it together with the zucchini and pork. Prepare the salad to mix with the pumpkin. Cut the tomatoes into small pieces and mince the garlic. Mix with olive oil, salt, and black pepper. For the sauce for the layered steaming, use 2 teaspoons of sesame paste, 2 teaspoons of balsamic vinegar, 1 teaspoon of soy sauce, and 1 teaspoon of cane sugar . Arrange the simple salad on top and use your favorite hard bread (Rodev). Toss the steamed pumpkin with the tomatoes. The garlicky salad is complete :-). Cut the layered steaming in half and arrange on a plate. Add the balsamic sauce and it’s done :-). I thought about using a Japanese sauce like sesame sauce to go with rice, but I used balsamic vinegar, and it turned out to be a dish that goes well with bread :-). “Steamed mapo eggplant, paprika with sesame ponzu sauce, lightly pickled cucumber, and miso soup with tofu and wakame seaweed.” Cut the paprika into thin strips and place in a steamer. Cut the eggplant into small irregular pieces and soak in water. Finely chop the green onions and garlic. 1 tablespoon sweet bean sauce, 1/2 teaspoon doubanjiang, 1 tablespoon sake, 1 teaspoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon cane sugar, and 1/2 teaspoon Chinese soup stock. Add ground pork and garlic and mix well. When laying cooking paper over the entire surface of the steamer, stand the sides up to create a small gap so that steam can pass through to the top. In an old steamer video, I used to make it by putting the edge of the sheet outside the steamer and putting the lid on, but please make sure to make a way for the steam to pass through and steam it🙇. (It still steamed, but the way the heat passes is different). Drain the eggplant and spread it out, then put the minced meat on top. Spread the green onions on top and steam. Prepare the seasoning for the ponzu sesame dressing. 1 tablespoon of ground sesame seeds, 1 tablespoon of ponzu, 1 teaspoon of brown sugar. Remove the paprika first after about 5 to 6 minutes and mix it with the seasoning. The paprika with ponzu sesame dressing is complete. Instant pickled cucumbers that have been soaked in white dashi for about 30 minutes. It’s OK if the eggplant is soft and the meat is cooked through. Mix well and it’s done:-). You can also add potato starch to thicken it👌. Finish with green onions and chili threads. “Steamed summer vegetables shakshuka style, rye bread”. This is a shakshuka style soup that I made in the steamer soup video the other day. This time I’m making a summer vegetable version. Sprinkle salt on the onion and steam it first. Rub the okra on a board and cut it. Slice the kernels off the corn. When the onion is soft, season with canned tomatoes, okra, corn, cumin seeds, nutmeg powder, and salt. Steam for about 10 minutes. Make a well and drop the egg in, then steam until the egg is moderately set and it’s done. Parsley and black pepper. I’m quite addicted to steamed shakshuka because you can change the vegetables to make it more interesting and it’s very satisfying :-).

※時間は目安です。
容器や、蒸籠の大きさ、火力などでも変わりますので、火の通り具合を確認して作ってください😊

🎥チャプター
オープニング 00:00

Day1 00:28
▼鶏レモン蒸し　(蒸し時間⏳15分)
[鶏もも肉300g、酒大さじ1〜1.5、塩麹大さじ1〜1.5、レモン汁1/2個分、スライスレモン、ブラックペッパー、大葉]
▼コチュジャンえのき
[えのき40g、コチュジャン,醤油,ごま油 各小さじ1、きび糖小さじ1/2]
▼紫玉ねぎの甘酢漬け
▼大根とわかめの味噌汁

Day2 04:30
▼蒸し鮭の茗荷トマト南蛮　(蒸し時間⏳10分)
南蛮ダレ…[だし汁,煮切りみりん,醤油,酢 各大さじ1、きび砂糖小さじ1]
▼蒸したまご　
▼きゅうりの塩麹胡麻和え
[すりごま大さじ1、塩麹小さじ1、煮切りみりん小さじ1]
▼わかめと厚揚げの味噌汁

Day3 08:51
▼ズッキーニと豚肉の重ね蒸し　(蒸し時間⏳10〜15分)
ごまバルサミコソース…[ねりごま小さじ2、バルサミコ酢小さじ2、醤油小さじ1、きび糖小さじ1]
▼かぼちゃとトマトのにんにくダレサラダ
▼紫玉ねぎの甘酢漬け
▼ロデヴ

Day4 13:49
▼蒸し麻婆茄子　(蒸し時間⏳10〜15分)
[ひき肉130g、にんにく、長ネギ、酒大さじ1、甜麺醤大さじ1、豆板醤小さじ1/2、オイスターソース小さじ1、醤油小さじ1、砂糖小さじ1、中華だし小さじ1/2]
▼パプリカのポン酢胡麻和え
[パプリカ赤,黄色1/2ずつ、すりごま大さじ1、ポン酢大さじ1、きび糖小さじ1]
▼きゅうりの浅漬け
▼豆腐とわかめの味噌汁

Day5 18:45
▼夏野菜の蒸しシャクシュカ(蒸し時間⏳15分)
▼ライ麦パン

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#せいろ蒸し　#朝ごはん　#献立