元料理人の美味しい家ごはん、53ページ、3日間の夕食

元料理人の美味しい家ごはん、53ページ、3日間の夕食

Day 1, Saikyo-yaki Spanish mackerel, egg and tofu roll, spinach and two-color paprika with sesame ponzu sauce Spanish mackerel (6 slices) Saikyoyaki can be prepared the day before. The miso used is white miso. Saikyo miso has a deep flavor, sweetness, and very low saltiness. Even if you use sweet white miso, do not use salty ones. Mix Saikyo miso (200g) and mirin (50cc) With just Saikyo miso and mirin, it becomes very delicious (^^) I forgot to take a picture, but I sprinkled salt on both sides of the Spanish mackerel and let it sit for 10 minutes. Then wipe off the moisture Use miso once and then throw it away. Fish juices cause odor and spoilage. Apply miso, wrap the Spanish mackerel in gauze, apply miso again, and repeat. Place gauze on the side of the fillet so that the miso gets wet. Since 200g of Saikyo miso is thrown away in one use, I am saving money by doing things like this. Since it is a thick bone-in fillet, it will stay in the refrigerator for 2 days. If it is a boneless (thick) fillet, it will take 1 day. 2 days later Fish juice is coming out, it’s a waste, but it can’t be reused. The miso on the surface will burn, so wipe it off. Spread some oil on the grill that has been air-heated for about 5 minutes, so it won’t stick. Make two incisions in the skin and bake with the skin facing up. If you have boneless fillets, grill them side by side, top to bottom. Miso burns easily, so be sure to use low heat. Add some boiled mirin to it and it will shine and look delicious. than here This looks more delicious Egg tofu roll Mix eggs (3 pieces) well. Tofu (150g) small pack Japanese-style dashi stock (1/2 teaspoon), sugar and soy sauce (2 teaspoons each) If you strain the tofu through a colander, there will be no grains in the tofu, which will prevent it from falling apart when baking and improve the texture. Spinach and two-color paprika with sesame ponzu sauce Thinly slice red and yellow bell peppers (1/2 each) Blanch the washed spinach (200g) for 30 seconds for the stems and 30 seconds for the leaves for a total of 1 minute. Mix sesame oil (2 teaspoons) and ponzu sauce (2 tablespoons) and add. Completion Day 2: Rice cooked with mushrooms, spinach with yuba dressing, stir-fried lotus roots and carrots with black vinegar, salt-grilled chicken thighs, lettuce and light fried soup Mushroom cooked rice Rice (2 cups) Cut and loosen eryngii mushrooms, maitake mushrooms, and shimeji mushrooms (100g each) Mushrooms release a lot of water, so reduce the water by 10% for 2 cups of rice. Add Japanese-style dashi stock (1 teaspoon), mirin and soy sauce (1 teaspoon each) Spinach with Yuba dressing Wash and boil the spinach, soaking the stems for 30 seconds and then the leaves for 30 seconds. Spinach contains oxalic acid, which is not good for the body, so be sure to boil it. If you boil the water too much, a lot of water-soluble nutrients will be washed out, so 1 minute is recommended. By the way, vitamin C decreases by 30% in 1 minute, 40% in 2 minutes, and halved in 3 minutes. Soak in water to cool, then cut, then squeeze by hand to remove moisture. Spinach is available all year round, but its nutritional value is several times higher in winter. I eat a lot in winter The root is thick, so cut it into 2-3 equal parts. Mix with Yuba (1 pack 120g) Add some soy sauce before eating. Stir-fried lotus root and carrot with black vinegar oil (1 tablespoon) Cut the lotus root (200g) into pieces about 5mm thick. If you bake it as is, it will become sticky, so soak it in water to remove the starch from the surface. Nutrients are also lost, so soak for a short time and wipe off the water. Cut carrots (150g) into 5mm thick pieces. Put the lotus roots into a nylon bag Add soft flour Easy black vinegar (100cc) Shake off excess flour and add to the frying pan. When the whole thing is browned, add some easy black vinegar. It is ready when the black vinegar thickens. Salt-grilled chicken, lettuce and thin fried soup Pull out the muscle with a boner and cut out the cartilage with a knife. Sprinkle salt on the body Wash thoroughly with detergent for later use, to prevent campylobacter food poisoning. Water (600cc), consommé (2 pieces), salt (a pinch with 3 fingers), pepper (a little) Soak the usaage in boiling water for 10 seconds to remove the oil. It’s a heaping amount of lettuce (1/2 head), but it’s okay because the bulk will decrease once it’s cooked. Cook from the skin side up (10 minutes on each side), with an oil splash guard. After 10 minutes, turn over and cook for 10 minutes A “scorched” scorch is also formed. Day 3: Caesar salad, stir-fried pork sesame with white onion, chrysanthemum peperoncino Caesar salad Make a hot spring egg using two eggs. Once the boiling water falls, it’s ready. Cut broccoli (250g) Cut large bunches in half Bring to a boil and steam, then steam for 2 minutes. After 2 minutes, soak in water, cool, and drain. Tear the washed lettuce (1/2 head) When serving, top with your favorite dressing and Parmesan cheese. Stir-fried pork and white onion If you add the sugar (1 tablespoon) used for seasoning before adding the liquid, there will be less washing up. Pour sake (2 tablespoons) over pork chops (300g) and mix. The pH of the meat changes, making it more tender. Leave for 10 minutes, set a 5 minute hourglass to mix once every 5 minutes. Combined seasonings: sugar and mirin (1 tablespoon each), soy sauce (2 tablespoons), grated garlic and ginger This part is rich in nutrients and is hard, but becomes soft when stir-fried. Stir after 5 minutes and leave 5 minutes left, the meat will still be tender at this point. After 5 minutes, the hourglass breaks easily, so I store it in a perfectly sized container. Stir-fry the pork while spreading it out.The meat is soft, so it falls apart easily. When the pork turns white, add the white onion. Once the pork is browned, add the seasonings. Stir fry for 1 minute and it’s done. Chrysanthemum (garlic), olio (olive oil), peperoncino (chili pepper) In the frying pan in the back, add the water for boiling the pasta, 1 liter of water, and 1 teaspoon of salt. In the frying pan in front of you, add olive oil (3 tablespoons) Boil pasta for 3 people. Boil for 11 minutes as directed on the package. Chop garlic (20g) Cut the chili pepper (1/2) into rounds. After cutting in half, rub it to remove the seeds. Tear the washed chrysanthemums Discard the water from the cooked pasta (use a colander) and transfer the oil. I do it this way because my oil frying pan is small. Adding Ajinomoto (umami seasoning, glutamic acid) makes it delicious. Salt (a pinch with 3 fingers) Completion Parmesan cheese for Caesar salad Thank you for watching till the end

1日目
0:00 サワラの西京焼き
3:50 玉子豆腐巻き
5:51 ほうれん草と2色パプリカのゴマポン酢

2日目
7:34 きのこの炊き込みごはん
9:38 ほうれん草の湯葉和え
10:57 レンコンと人参の黒酢炒め
13:18 鶏の塩焼き、レタスと薄揚げのスープ

3日目
17:47 シーザーサラダ
20:31 豚こま白葱炒め
23:12 キクナ（春菊）のペペロンチーノ

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分量について
3人家族ですが、3人分ピッタリで作っているわけではありません。
翌日に食べたり、作り置きになることもあります。

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1日目
〇サワラの西京焼き
材料
サワラ（鰆）骨付き6切れ
西京味噌　200ｇ
みりん　50cc

〇玉子豆腐巻き
材料
玉子　3個
豆腐　小パック150ｇ
和風だしの素　小さじ1/2
砂糖　小さじ2
醤油　小さじ2

〇ほうれん草と2色パプリカのゴマポン酢
材料
ほうれん草　200ｇ
赤パプリカ　1/2個
黄パプリカ　1/2個
ポン酢　大さじ2
ごま油　小さじ2

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2日目
〇きのこの炊き込みごはん
材料
エリンギ　100ｇ
マイタケ　100ｇ
シメジ　100ｇ

米　2合
和風だしの素　小さじ1
みりん　小さじ1
醤油　小さじ1

〇ほうれん草の湯葉和え
材料
ほうれん草　200ｇ
湯葉　1Ｐで120ｇ
醤油　適量

〇レンコンと人参の黒酢炒め
材料
レンコン　200ｇ
人参　150ｇ
カンタン黒酢　100cc
薄力粉　適量

〇鶏の塩焼き、レタスと薄揚げのスープ
材料
鶏もも肉　2枚

水　600cc
コンソメ　2個
レタス　1/2個
薄揚げ　1枚

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3日目
〇シーザーサラダ
材料
玉子　2個
ブロッコリー　250ｇ
トマト　1個
レタス　1/2個
パルメザンチーズ　適量
お好みのドレッシング　適量

〇豚こま白葱炒め
材料
豚肉こま切れ　300ｇ
白葱　1本
酒　大さじ2

合わせ調味料
砂糖　大さじ1
みりん　大さじ1
醤油　大さじ2
おろしニンニク　少々
おろし生姜　少々

〇キクナ（春菊）のペペロンチーノ
材料
キクナ（春菊）200ｇ
オリーブオイル　大さじ3
ニンニク　20ｇ
唐辛子　1/2本
パスタ　ママー1.8mm

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最後までご覧下さり、ありがとうございます。
何か少しでも参考にしていただければ幸いです。