【1週間の献立】旬の味覚で栄養たっぷり元気チャージ朝ご飯☀️とうもろこし,トマト,なす,ズッキーニ
It’s the height of summer ☀. This week’s breakfast features seasonal summer vegetables. Today, I’m making meatballs using corn. Finely chop 1/2 chicken breast (about 150g). Transfer frozen chicken to the refrigerator before bed to partially thaw, making it easier to slice. Rub in about 1/2 tablespoon each of shio koji and sake. Add grated ginger, corn, and 1 tablespoon of potato starch. Mix thoroughly. Heat sesame oil in a frying pan and fry. For side dishes, add a salad and a refreshing cucumber and mekabu vinegared dish. After browning both sides, cover and cook until cooked through. I season the meatballs with the classic teriyaki sauce: 1 tablespoon sake, 1 tablespoon mirin, 1 tablespoon soy sauce, and 1/2 tablespoon of brown sugar. Mix until the sauce is glossy and ready to serve:-). The sweet and spicy sauce, which goes perfectly with rice, complements the sweetness and texture of the corn perfectly. It’s been incredibly hot every day, but we’re managing to avoid summer fatigue. ☀ My goal is to eat well in the morning and stay healthy through the scorching heat of August! “Mackerel with myoga and tomato nanban, carrot and edamame stir-fried with salt koji, marinated purple cabbage, and miso soup with shiitake mushrooms and tofu.” First, the side dishes. Lightly salt the eggs and beat them. I used frozen edamame. Stir-fry shredded carrots in sesame oil until soft, then add the edamame. Season with mirin and salt koji. Add the beaten eggs, adjust the seasoning, and you’re done. Today’s main dish is fish. Remove the bones from the mackerel, cut them into bite-sized pieces, and sprinkle with salt. Let’s make the tomato and myoga nanban sauce. In a recent video, I made a side dish of steamed salmon in a bamboo steamer with this nanban sauce. The vibrant colors of the tomatoes, myoga ginger, and shiso leaves are so summery, I’ve been making this combination a lot this year :-). 1 tablespoon each of dashi stock, boiled mirin, soy sauce, and vinegar, plus 1 teaspoon of brown sugar . Sprinkle salt on the mackerel, drain it with paper towels, and then lightly coat it with potato starch. Deep-fry until crispy. Drain lightly and arrange on a plate. It’s also delicious if you marinate it in a generous amount of sauce and chill it in the refrigerator before eating :-). However, I also like to pour the sauce over the fish, leaving it crispy after deep-frying. Top with shiso leaves and sesame seeds, and it’s done :-). The colorful ingredients are sure to cheer you up, even from the outside! “Spicy Gochujang Eggplant Rice Bowl.” Today’s main dish is eggplant! I was thinking of making my summer staple, grilled eggplant, but I wasn’t in the mood for something sweet or spicy, so I went for a spicy version! After soaking the eggplant in water to remove the bitterness, drain it and grill it in sesame oil. While grilling, I realized it was too long and difficult to eat, so I should have cut it in half lengthwise. 😅 Add 1 tablespoon of gochujang, 2 teaspoons of honey, 1 teaspoon of soy sauce, and 1 teaspoon of sake . Mix the seasoning with the browned eggplant. Arrange on top of rice. Top with sesame seeds, shiso leaves, and chili threads. This is a delicious bowl that goes well with rice, even though it’s just eggplant♪. “Zucchini wrapped in meat with plum and shiso, tomato and myoga salad, maitake mushroom and cabbage miso soup, and peach.” Today, the tomato and myoga pairing is back. I made a simple side dish, tossing it with ponzu sauce and sesame. The main dish is zucchini wrapped in meat with plum and shiso. I pounded the pickled plums. The meat wraps are also refreshing and easy to eat with plums and shiso leaves. I cut the zucchini into long, thin strips. I placed shiso leaves and plums on the pork and wrapped it around the zucchini. Starting from the end of the wrapping, I cooked the meat to prevent it from peeling. Brown it and sprinkle a little salt and pepper. Cover and cook until cooked through. You can enjoy two different textures of zucchini: soft and crunchy, depending on how hot you cook it. 🙂 “Meatball and Cucumber Galette.” This week’s galette . This time, I used the corn meatballs and salted cucumber from Day 1. …Actually, this was my first time making a galette dough mistake. I thought I was making it as usual, but at the time, I thought I’d rolled it out nicely. 🤔 The fillings were egg, meatballs, salted cucumber , cheese , salt, and black pepper. This is what it looked like (lol). It ended up being too crispy. Did I spread it too thin? Did I overcook it? Did I get the dough mixture wrong…? I’m still not sure what the cause is 🤔. I was glad that I was able to enjoy the crispier galette than usual ♪ lol.
🍳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26cm
https://amzn.to/3wREC9f
・【ビタクラフト】スーパー鉄フライパン20cm
https://amzn.to/4cgj9qF
・【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
・【ZEOOR】クレープ鉄板 直径35cm厚さ6mm
https://a.r10.to/hkCX3F
🎥チャプター
オープニング 00:00
Day1 00:27
▼とうもろこし鶏むねつくね
・つくね…[鶏胸肉1/2枚(約150g、とうもろこし1/3本、生姜1片、塩麹,酒 各大さじ1/2、片栗粉大さじ1]
・照り焼きタレ…[酒,みりん,醤油大さじ1、きび糖大さじ1/2]
▼レタス、紫キャベツのマリネ
▼きゅうりとめかぶの酢の物
▼舞茸と油揚げの味噌汁
Day2 04:33
▼鯖の茗荷トマト南蛮
・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]
▼人参枝豆の塩麹炒め
▼紫キャベツのマリネ
▼しめじと豆腐の味噌汁
Day3 09:01
▼ピリ辛コチュジャンナス丼
[コチュジャン大さじ1、はちみつ小さじ2、醤油,酒小さじ1]
Day4 11:38
▼ズッキーニの梅しそ肉巻き
▼紫キャベツのマリネ
▼トマトと茗荷のサラダ
▼舞茸とキャベツの味噌汁
▼桃
Day5 15:27
▼とうもろこしつくねときゅうりのガレット
蕎麦粉のガレット生地…[蕎麦粉100g、水130cc、塩1.5]→[翌日:水30cc、炭酸30cc]
オープニングBGM提供:
若林タカツグ様
#朝ごはん #献立 #夏野菜