【1週間の献立】暑い夏はさっぱりメニューの和朝食or夏こそこってり濃厚チーズのパン朝食🥢🥪

【1週間の献立】暑い夏はさっぱりメニューの和朝食or夏こそこってり濃厚チーズのパン朝食🥢🥪

“Grilled mackerel sushi, carrot and egg stir-fry, zucchini namul, purple onion pickled in sweet vinegar, tofu and shimeji miso soup”. This video is a summer menu with Japanese food and bread, which are polar opposites:-). On the Japanese food day, we have a refreshing menu that you will want to eat on a hot day. On the other hand, on the bread menu day, we have made a rich menu that is filling. First, we have a refreshing Japanese menu. Thinly slice the zucchini and rub it with salt. Today, we have a standard menu that we want to eat in the summer. Grilled mackerel sushi. This time, we will make a more refreshing vinegared rice with shiso leaves and plums. Mix 2 tablespoons of vinegar, 1.5 tablespoons of brown sugar, 2 pounded plums, and 1 cup of freshly cooked rice. Add shiso leaves and sesame seeds and leave to cool. While the rice and grilled salted mackerel are cooling, we will prepare the side dishes. Salted zucchini is then mixed with salt koji and sesame oil to make namul. The side dishes are namul, fried carrots with eggs, and pickled purple onions in sweet vinegar. Three beautifully colored dishes. Place rice on the grilled salted mackerel and use plastic wrap to make a tight shape. It’s easier to cut if you chill it a little in the refrigerator, but I didn’t have time today, so I let it sit for about 5 minutes and then cut it immediately. Remove the plastic wrap to prevent it from falling apart and serve it on a plate:-). I don’t remember this in the winter, but for some reason I always want to make it every summer. It’s strange 🤔 “Grilled eggplant and pork shabu-shabu with sesame ponzu sauce, kimchi natto, paprika saute, and miso soup with wakame and green onions.” First, prepare the grilled eggplant. After removing the calyx, make a cut to make it easier to peel, and grill until the skin is completely black. The side dishes are sauteed paprika and natto. For the natto, add kimchi, sesame, vinegar, and hishio. Next, add salt and sake to boiling water and boil the pork. Drain the boiled meat in a colander and let it cool. Peel the grilled eggplant while it is still hot, break it into several pieces, and let it cool. 2 teaspoons of sesame paste, 2 tablespoons of ponzu sauce, and 1/2 tablespoon of sesame oil. Mix well to make the sesame ponzu sauce. Plate the grilled eggplant and pork shabu-shabu and pour the sauce over them. The myoga ginger and shiso leaves make it even more refreshing and easy to eat:-). “Prosciutto Croque Madame”. Mix 2 tablespoons of rice flour and 200g of soy milk thoroughly with a whisk. Make the white sauce in a frying pan with melted butter. Rice flour is less likely to form lumps, so if you mix it well with the soy milk before heating, you won’t fail. If you heat it while stirring well with a spatula, you can make white sauce easier than with wheat flour. Add salt, pepper, and European-style stock to taste and it’s done. Place generously on bread. I made the sauce a little thick so it wouldn’t get soggy. I also put plenty of cheese on top and bake. I’m going to make it like a croque madame, so I’ll also prepare a fried egg. I topped it with fried egg and prosciutto this time. Parsley and black pepper. Today’s reward menu is rich sauce and cheese. Rich bread and hot coffee to eat in a cool air-conditioned room. This is also great♪. It was a happy reward menu :-). “Crispy Cheese BLT Sandwich”. Continuing with a hearty bread menu using cheese today. Melt cheese in a frying pan and place bread on top. In the remaining space, fry the pork belly until it’s crispy. When the cheese is fragrant, flip it over and fry the other side. Season the meat with salt and oregano. I tried making it like bacon :-). Place lettuce, tomato, and pork belly on top. It’s a sandwich of crispy grilled cheese and pork belly :-). “Mixed rice with plum and shiso leaves, grilled salted salmon, avocado, potato salad with plum and cucumber, and miso soup with deep-fried tofu and green onion.” Finally, Japanese food. Avocado sprinkled with sesame oil and salt. The potato salad is the same as the potato salad with plum and cucumber I made for my holiday meal (the video two videos ago). Today, I’m making a slight variation on the plum and vinegar rice from Day 1’s grilled mackerel sushi. I’m making mixed rice using white dashi. I mix the rice with plum, shiso leaves, sesame seeds, and white dashi. When it’s this hot, I seem to unconsciously use plums and vinegar more often 🌻. Thank you for watching until the end :-).

🍳動画内で使用している調理道具🍳↓↓
・【長谷園】みそ汁鍋(小)
https://a.r10.to/hUmeaO

・【華月】大黒ごはん鍋(1合)
大黒ごはん鍋　１合

・【ビタクラフト】スーパー鉄フライパン20cm
https://amzn.to/4cgj9qF

・【バッラリーニ】ローマフライパン26cm
https://amzn.to/4a7tNhE

・【遠藤商事】目盛付き16cm雪平鍋
https://amzn.to/3Vh3oKj

・【グリーンパン】ストゥディオ ミルクパン 14cm
ストゥディオ ミルクパン 14cm　IH／ガス火対応

・【下村工業】計量カップ
https://amzn.to/43lziaj

・【下村工業】ヴェルダン 三徳包丁
https://amzn.to/3TfJVaa

・【日々道具】土佐龍　土佐きよらM
https://amzn.to/3TB8Bvd

・【リンナイ】魚とって
https://amzn.to/4eSyoIf

🎥チャプター
オープニング 00:00

Day1 00:26
▼梅しそ焼き鯖寿司
・梅酢飯1合…[酢大さじ2、きび糖大さじ1.5、梅干し2つ、大葉3枚、炒りごま]
▼人参卵炒め
▼ズッキーニの塩麹ナムル
▼紫玉ねぎの甘酢漬け
▼豆腐としめじの味噌汁

Day2 04:36
▼焼きなすと豚しゃぶのごまポン酢かけ
・ごまポン酢…[ねりごま小さじ2、ポン酢大さじ2、ごま油大さじ1/2]
▼キムチ納豆
▼パプリカソテー
▼ねぎとわかめしめじの味噌汁

Day3 08:46
▼生ハムクロックマダム
・米粉ホワイトソース…[米粉大さじ2、豆乳200g、塩、こしょう、欧風だし]

Day4 12:27
▼カリカリチーズのBLTサンドイッチ

Day5 14:40
▼梅と大葉の混ぜご飯
[ご飯250g、梅干し1つ、大葉3枚、ごま、白だし大さじ1〜]
▼焼き塩鮭
▼アボカド
▼梅ときゅうりのポテトサラダ
▼厚揚げ豆腐とねぎの味噌汁

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#朝ごはん　#献立　#夏レシピ