【1週間の献立】入れて蒸すだけ！数品まとめて作れる､時短でおいしい蒸籠料理

【1週間の献立】入れて蒸すだけ！数品まとめて作れる､時短でおいしい蒸籠料理

“Tofu fried tofu and steamed mushrooms, sweet potato with salted malt butter, salted mackerel, marinade, and miso soup with pumpkin and green onion.” This week as well, we have a menu using steamed baskets, which we all know and love. There are many good things about steam baskets, such as being able to cook without cooking, being healthy without using oil, and making it difficult to lose nutrients. Among them, this time we will introduce a time-saving menu that allows you to make several items at once :-). First of all, steamed grated yam with ankake sauce. Grated yam is sprinkled over thick-fried tofu and maitake mushrooms, which are cut into easy-to-eat pieces . Another item all together. Drain the sweet potato that has been cut and soaked in water, and toss with shio-koji. Add butter to this and steam it. By the way, the size of this steamer is 24cm. This is Teruho’s steam basket. The cooking tools used in the video are summarized in the summary section, so please refer to it if you like :-). 100cc of water, 1 tablespoon of white dashi, 1 teaspoon of mirin, and a little soy sauce. While steaming, make the ankake. Once it’s boiled, add potato starch dissolved in water to thicken it to make the bean paste. Steam for about 15 minutes until the sweet potatoes are cooked through, then stir to coat them with the butter. Add the bean paste you made earlier to the steamed grated yam, top with shiso leaves and sesame seeds, and it’s done. While it was steaming, I also grilled the mackerel today. If you make one more dish while steaming two dishes in the steamer, you can easily complete your morning soup and three side dishes :-). It’s the perfect menu for winter, with piping hot tofu wrapped in red bean paste and yam :-). “Steamed chicken with ginger, carrot and green pepper with ohitashi, lemon salad with purple cabbage and avocado, and miso soup with pumpkin and wakame.” Today is a steamed version of ginger grill. Steamed ginger. Lots of grated ginger, 1 tablespoon each of sake, mirin, and soy sauce, and a teaspoon of cane sugar. This time I used chicken thighs instead of pork. Let it soak for a while. Another dish I made at the same time was carrot and green pepper soup. Finely chop carrots and peppers. Steam a few bunches of broccoli for salad. Add equal amounts of white dashi and mirin and stir. This is an 18cm steamer basket. It has two tiers, so it’s easy to use for serving steamed vegetables and shumai, one by one, on the table, and it’s also convenient for stacking and steaming at different times. Put the meat in the bottom layer, and the oatashi and broccoli on the top. During this time, make the salad. Beautiful avocado :-). Today is a good day♪ Cut the purple cabbage and avocado and squeeze the lemon. Olive oil, salt, cane sugar, and black pepper. A refreshing lemon salad is completed. Steam for 4-5 minutes until the carrots are cooked through, then mix everything together. Add the bonito flakes and the ohitashi is ready. Today I served it on one plate. Served with vegetables and rice with mixed grains. Steam the chicken for about 15 minutes and serve when cooked through. It’s very healthy because it’s steamed without using oil, but the ginger seasoning makes it not too light and goes well with the rice :-). “Whitebait shumai plate, mizuna and avocado salad, wakame and egg soup, and multigrain rice.” Today’s dish is steamed shumai, which is easy to make without wrapping. 50g of ground pork, 20g of green onions, 20g of maitake mushrooms, grated garlic. 2 teaspoons of sake, 1 teaspoon of oyster sauce, a little soy sauce, and pepper. Mix well until it becomes sticky, then spread it on a heat-resistant plate. I topped it with plenty of whitebait and made it into shumai. The soup is also made in a steamer. Make Chinese soup with Chinese dashi and soy sauce, and add seaweed and eggs. Add chilled rice, soup, and shumai and steam. Prepare a simple salad. Today’s meal is a simple one-person meal that can be completed with just one steamer. Add the sesame oil, stir in the eggs, and add the sesame seeds to complete the soup. The shumai is also complete with shiso leaves on top! . (I steamed it for about 15 minutes). Wrapped or not, shumai is sure to be delicious :-). “Butter-steamed salted salmon and cabbage, steamed Japanese yam with kimchi cheese, marinade, onion and pumpkin miso soup.” Today’s menu is fish. Place the salted salmon on top of the cabbage, then top with 2 tablespoons of sake and butter. Prepare another side dish. Cut the yam into sticks and place in a heatproof dish. Just add a little soy sauce, kimchi, and cheese. Nagaimo becomes flaky when steamed :-). Once the salmon is cooked through, it’s done. (I steamed it for about 10-15 minutes). The soup is delicious with the sweetness of cabbage and melted butter :-). Depending on the saltiness of the salted salmon, you can also add ponzu sauce or soy sauce to your preference :-). “Shrimp omelet English muffin sandwich.” Add mayonnaise and salt to the eggs and make an omelet. Arrange shrimp to make shrimp omelet :-). Top sliced ​​tomatoes with cheese and steam. I tried using a large amount of glassine cups I had left over :-). Add the bread in the last few minutes and steam it together. Now that you’ve made all the sandwich ingredients in one go, all you have to do is assemble it :-). On top of the bread, I also put lettuce , shrimp omelet , cheese, tomato and the marinade I had made in advance. It looked cute and was a delicious combination. The tomatoes topped with cheese and steamed together are melty, which is the answer :-). Thank you for watching until the end this week! .

🍳動画内で使用している調理道具🍳↓↓

・【照宝】杉上製せいろ24cm
https://shouhounet.jp/item-detail/1215767
https://shouhounet.jp/item-detail/1215768

・【照宝】杉上製せいろ二段18cm
https://www.shouhounet.jp/item-detail/1216022

・【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

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

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

・【下村工業】計量カップ
https://amzn.to/43lziaj

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

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

・if you care 無漂白クッキングシート
https://amzn.to/4hrDKdn

・茶碗蒸しの器
https://amzn.to/4aV1cxQ

🎥チャプター
オープニング 00:00

Day1 00:24
▼厚揚げと舞茸のとろろ蒸しあんかけ
あんかけ…[水100cc、白だし大さじ1、みりん小さじ1、だし醤油少し]
▼さつまいもの塩麹バター蒸し
▼焼き塩鯖、大葉、トマト
▼紫キャベツのマリネ
▼かぼちゃとねぎの味噌
蒸し時間⏳15分前後

Day2 05:13
▼鶏肉の生姜蒸し
[鶏もも肉200g、生姜すりおろし、酒,みりん,醤油 大さじ1、きび糖小さじ1]
▼人参とピーマンのおひたし
[みりん,白だし同量ずつ、鰹節]
▼紫キャベツとアボカドのサラダ
▼かぼちゃとわかめの味噌汁
蒸し時間⏳上段おひたし4〜5分、下段鶏肉15分前後

Day3 11:22
▼しらすの皿蒸し焼売
[豚ひき肉50g、ねぎ20g(5cmくらい)、舞茸20g
酒小さじ2、オイスターソース小さじ1、醤油少々、こしょう]
▼わかめと卵のスープ
▼雑穀ご飯
蒸し時間⏳15分前後

Day4 15:35
▼塩鮭とキャベツのバター酒蒸し
[キャベツ、塩鮭2切、酒大さじ2、バター5〜10g]
▼長芋のキムチチーズ蒸し
▼紫キャベツとトマトのマリネ
▼かぼちゃと玉ねぎの味噌汁
蒸し時間⏳15分前後(長芋は途中で早くおろしても◯)

Day5 18:30
▼えびオムレツのイングリッシュマフィンサンド
えびオムレツ…[卵1つ、マヨ小さじ1、塩ひとつまみ、エビ]
蒸し時間⏳15分前後

#せいろ蒸し　#レシピ　#献立