火を使わずに作る 夏のごはん7品 | 7 Summer Recipes Without Cooking

火を使わずに作る 夏のごはん7品 | 7 Summer Recipes Without Cooking

hello everyone. It’s been hot every day. Are you well and doing well? The children’s summer vacation is fast approaching. It feels like some hectic days are about to begin. It looks like the bustling summer will be here soon. On a hot day, just being in the kitchen can be a struggle. Today, I’ve put together some recipes that can be made without using fire. I hope this makes cooking summer meals a little easier. First, let’s talk about ethnic food, which is what you want to eat when it gets hot. This is the Thai dish Khao Man Gai made in a rice cooker. This time, I tried rubbing salt koji into the chicken. This is my first time using Shio Koji. The rice and chicken are simple so that children can eat it too. The sauce for adults has a slightly ethnic flavor. The green parts of the spring onions are cooked together with the rice. Finely chop the white parts to save for the sauce. Thinly slice ginger into about 3 pieces. All that’s left to do is add the seasonings to the rice and cook it, and it’s almost done. For 2 cups of washed rice, add 1 tablespoon of sake and 2 teaspoons of chicken stock. Pour in just a little less water than the 2 cups mark. Place the chicken skin side up. Add the spring onions and ginger and cook on normal mode. While the rice is cooking, prepare the sauce. 1/3 teaspoon sugar, 2 teaspoons each of soy sauce and black vinegar, Mix 1/2 teaspoon of fish sauce and 2 teaspoons of sesame oil. You can also make it delicious using regular vinegar. The rice is cooked and comes out with a wonderful aroma. All that’s left to do is cut up the chicken and serve it. The chicken also appears moist and tender. The rice is infused with the delicious flavor of the chicken, making it so delicious you won’t be able to stop eating it. Maybe it’s because of the salt koji? The chicken was much more tender than I expected. It’s soft enough to fall apart while cutting, It seems easy for children to eat too. I love cilantro, so I put lots of it on. Being able to put as much of what you like on it as you like is That’s the great thing about home cooking 😊 I found this individually packaged sweet chili sauce at Kaldi the other day. Each contains 12g, which is roughly about 2 teaspoons. We only use it occasionally at home, so we tend to have some left over. When you just can’t go wrong with sweet chili sauce… It comes suddenly. That’s why I’m happy to have these small portions. It’s compact, so you don’t have to worry about storage space. Next up is something I crave every year when it gets hot. “Hiyajiru” is a summer staple in our house. Originally, it is a Miyazaki local dish that uses grilled fish. This time we will make it easily using canned goods without using any heat. Slice a cucumber thinly and sprinkle lightly with salt. I’ll make a little extra and save some for my husband’s dinner. Add condiments to taste. This time I used myoga and shiso leaves. Rinse quickly and drain lightly. Cut the shiso leaves into thin strips and quickly rinse them in water to make them crisp. Grind 2 tablespoons of sesame seeds in a mortar and pestle. If you use ground sesame seeds, simply mix them in a bowl. The moment the aroma of sesame rises, you will feel soothed. Add 2 tablespoons of miso and continue grinding. This mortar and pestle belongs to Izumida Yukiya. It can also be used as a container, You can use this to prepare dishes such as sesame dressing and serve them directly at the dinner table. Add 400cc of water little by little while mixing. Use canned boiled mackerel, including the juice. Boiled in miso it becomes too sweet, so I prefer boiled in water. Crush it roughly. Tear open one dashi packet and add the contents as is. 1 block of firm tofu that has been drained beforehand, Tear it up with your hands and add it. Squeeze out the water from the cucumbers thoroughly and add them. Mix lightly and it’s done. Serve the sake into your favorite katakuchi (semi-permanent sake cup) dish. I think I’ll pair it with some cold green tea. To make hiyajiru, add ice to chill it. It’s a light dish that can be enjoyed easily even on a hot summer day. The cold hiyajiru soup will soothe your body when it’s tired from the heat. Actually, I’m not good at drinking enough water frequently. Maybe that’s why I felt a little tired from the summer heat last week. I had been feeling tired for days. I want to take care of my health for my family too. It was a week that made me think again. Everyone, please don’t push yourself too hard on hot days. Please make sure to drink plenty of water. Next, I used the salmon I bought at Costco. I’ll make a poke bowl. 1 tablespoon soy sauce, 1 teaspoon sugar, 1/2 teaspoon vinegar, Mix in 1 teaspoon of sesame oil. Dice the salmon into bite-sized pieces. Add to seasoning and mix well. Cover and chill in the refrigerator until ready to eat. These are the avocados I bought at Costco. Each one is very large and impressive. If they are not ripe, place them with bananas to ripen further. It’s deliciously ripe. Use 1/2 an avocado per serving. Cut into pieces the same size as the salmon. Mix with chilled salmon. Using the small portions of chili sauce that I used for Khao Man Gai, Make salmon snacks. 1 packet of chili sauce, 1 tablespoon of mayonnaise, and the juice of half a sudachi. Mix with salmon and it’s done. I tried adding some grains to the rice. Personally, I really like rice with whole grains. Once the rice has cooled, add the toppings. To finish, sprinkle on some green onions. Top with flying fish roe. The crunchy texture is a nice accent. The soft, runny egg yolk is a must. It is also topped with flaked Korean seaweed. For drinks, make iced tea using frozen lemons. It’s great for iced tea and highballs. It can be used as a substitute for ice and has a refreshing appearance. On busy days, I’ll be a bit lazy. Some days I just make it and eat it straight out of the kitchen. It’s nice to have a day like that every once in a while. Next, we’ll make cold pasta in the microwave. These are cute red and yellow mini tomatoes. Cut the cherry tomatoes in half so that the flavor can be absorbed more easily. Season generously with salt to thoroughly coat. Leave it like this until the tomatoes release their moisture. When the liquid comes out, add the minced garlic. Add the canned tuna with all its juice and mix well. In a heat-resistant container, add 700ml water, 1/2 teaspoon salt, Add 180g of pasta and heat at 600W for 13 minutes. The tomatoes will release moisture which will create a delicious sauce. After cooking, immediately drain the water and cool thoroughly in cold water. Rinse in cold ice water for a smooth texture. So that it doesn’t become watery, The key to cold pasta is to drain the water thoroughly. Remove moisture thoroughly with kitchen paper. Add to the tomato sauce and toss everything together. In my house, we divide it into portions for the children, It is later flavoured for adults. Adults add olive oil and basil. Add black pepper and Parmesan cheese if you like. Cold noodles are perfect for hot days. At certain moments, you may notice your child growing up. The gesture of rolling pasta around with a fork, Holding the cup firmly and drinking the drink. Things that seem obvious but aren’t obvious, It’s something that’s quietly mixed into our daily lives. Overripe tomatoes can be stored in the freezer. When you soak it in water, the skin comes off easily. It is used in meat sauces and curries. Today it’s cold soup. Season with a little salt and sugar. Then just add water and put it in the blender. It’s not really a recipe though. Today, I added soy milk to make it a little different. The kids were planning to have tuna sandwiches for lunch, but Requested an egg sandwich. I bought a big loaf of bread. Even at this size, they disappear quickly. The egg salad was made by the kids, Combine it with the tuna that you have already made to make it a filling dish. I’ll have the arugula and ham sandwich. Tear the mozzarella cheese with your hands. Previously, you asked me a question about prosciutto. It’s not always a set thing, I try to choose foods with simple ingredients. The only ingredients we use today are pork and salt. I accidentally forgot to add mustard. I’ll add it now. The kids sandwiches look delicious too. The fruits today are apples and kiwis. I added a little honey to the kids’ tomato soup. For adults, garnish with olive oil and parsley. For the salad, add cherry tomatoes for color and nuts for texture. I forgot to add the broccoli sprouts. When I’m raising my kids at home on weekdays, I don’t have enough brain capacity (laughs). I feel like I’m always doing something and thinking about something. It’s like a radio playing in my head that never stops. I was told I wanted cheese in my sandwich. Children’s needs are interesting and mysterious. He observes adults so closely that it’s sometimes surprising. That’s why there are times when I can’t help but straighten my back. You can’t let your guard down (laughs) Some leftover aromatic vegetables. A quick snack that can be made without using heat. Thinly slice the myoga and sudachi citrus. Cut the coriander into bite-sized pieces. For scallops to be eaten as sashimi, remove all moisture thoroughly. Cut it in half to make it thinner. All you have to do is mix it with seasonings. This time in an ethnic style, Seasoned with fish sauce and olive oil. Even a simple dish can look magnificent depending on the tableware used. For the salmon I marinated the other day, Again, mix in some leftover flying fish roe. Sprinkle with green onions and it’s done. Thank you everyone for your hard work this week. Whether you were busy or relaxed, I would be happy if there was even one small thing that made me feel good. I hope to see you again in the next video. Have a nice weekend! Thank you for watching this week.

【夏のランチレシピ集】
みなさん、こんにちは😊
梅雨明けも近づき、蒸し暑い日が続いていますが、お変わりなくお過ごしでしょうか🌿
今日は、キッチンで火を使わずに作れるランチレシピを5つご紹介します✨
忙しい日や暑さで料理のモチベーションが下がりがちなときに、少しでもお役に立てれば嬉しいです💐

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🍚メニューリスト🍝
DAY1 カオマンガイ
DAY2 冷や汁風
DAY3 サーモンポキ丼
DAY4 冷製トマトパスタ
DAY5 サンドイッチプレート
おまけ 余り物で冷製おつまみ２種🍻
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📌チャンネル登録していただけたら嬉しいです✨
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⏰ タイムスタンプ

0:00 オープニング
01:58 カオマンガイ
07:33 我が家流冷や汁
14:18サーモンポキ丼
18:57 冷製トマトパスタ
23:12サンドイッチプレート
29:05 余り物で冷製おつまみ２種🍻

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レシピ🍳

【カマンガイ】
鶏もも肉　　　　2枚
ねぎの青い部分
生姜　　　　　　1かけ
お米　　　　　　2合
酒　　　　　　　大さじ1
鶏がら粉末　　　小さじ2
塩こうじ　　　　大さじ1

・タレ
ねぎ　　　　　　10センチ
醤油　　　　　　小さじ2
ナンプラー　　　小さじ1/2
黒酢（or酢）　　 小さじ2
砂糖　　　　　　小さじ1/3
ごま油　　　　　小さじ2
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【冷や汁風】
さば水煮缶　　　1缶
きゅうり　　　　1本
木綿豆腐　　　　1丁
いりごま　　　　大さじ2
味噌　　　　　　大さじ2
水　　　　　　　400ml
大葉　　　　　　2枚
みょうが　　　　1本
ご飯
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【サーモンポキ丼】
サーモン　　　　　1柵
アボカド　　　　　1/2個
卵黄　　　　　　　1個分
とびっこ　　　　　お好みの量
韓国海苔フレーク　お好みの量
小ねぎ　　　　　　お好みの量

・タレ
醤油　　　　　　　大さじ1
ごま油　　　　　　小さじ1
砂糖　　　　　　　小さじ1
酢　　　　　　　　小さじ1/2
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【トマトの冷製パスタ】
パスタ　　　　　　180g
ミニトマト　　　　20個くらい
ツナ　　　　　　　1缶
にんにく　　　　　1/2かけ
塩　　　　　　　　小さじ1/2〜
オリーブオイル　　大さじ1
バジル　　　　　　お好みの量

・パスタを茹でる用
水　　　　　700ml
塩　　　　　小さじ1
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【スイートチリサーモン】
スイートチリソース　　1袋（小さじ2）
マヨネーズ　　　　　　大さじ1
サーモン　　　　　　　1柵
とびっこ　　　　　　　お好みの量
小ねぎ　　　　　　　　お好みの量
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【ホタテのエスニックマリネ】
刺身用ホタテ　　　　4個
すだち　　　　　　　1個
みょうが　　　　　　1本
パクチー　　　　　　お好みの量
ナンプラー　　　　　小さじ1
オリーブオイル　　　大さじ1
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