【1週間の献立】ご飯もビールも進む♪食欲をそそる夏のおかずメニュー🍚🍺

【1週間の献立】ご飯もビールも進む♪食欲をそそる夏のおかずメニュー🍚🍺

“Summer Vegetable Jeon, Tuna and Avocado with Kimchi, and Cucumber and Lettuce Salad.” Today, we’ll be making a Korean-style dish called “jeon” using summer vegetables. Prepare the vegetables: eggplant, zucchini, peppers, and pumpkin. First, a simple side dish. Cut the avocado and tuna into bite-sized pieces. This video is a perfect snack that pairs well with rice and beer. Ingredients : 1 teaspoon gochujang, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and 2 teaspoons simmered mirin . Add the kimchi and spicy sauce and mix. Season to taste and refrigerate until ready to serve. Now, let’s finish the jeon. Sprinkle salt on the vegetables and lightly coat them in rice flour. Mix with beaten egg and fry in a frying pan with sesame oil. While the vegetables are frying, make the sauce: grated garlic, 1 teaspoon gochujang, 2 tablespoons soy sauce, and 1 tablespoon vinegar. The vegetables were grilled to a delicious golden brown! This salad features salted cucumbers tossed in shio koji and sesame oil, piled on top of lettuce. Arrange on a plate and you’re done. Don’t forget the tuna and avocado kimchi salad you’ve been storing in the fridge. This is the perfect pairing for a cold beer! 🍺 This video is a five-day collection of side dishes perfect for beer snacks and rice. Since we’re in the middle of the Obon holiday, I hope it helps you plan your evening drinks. :-). By the way, my husband, who doesn’t drink alcohol, ate this kimchi salad on rice like a bowl of rice. “Cucumber Spring Rolls.” Today, I’m trying to make cucumber spring rolls, something I’ve always wanted to try. The filling is simply thinly sliced cucumber tossed with salt and cheese! It’s a dish I saw on TV at a Chinese restaurant sometime around spring. I’m a bit hazy, but I think it was cucumber, salt, and cheese. I was planning to make this in the summer 🥒. I don’t usually cook cucumbers, so I’m looking forward to seeing how it turns out ♪. I recommend sprinkling a generous amount of salt on them :-). Today is practice, so I’m cooking for myself. The sound of frying is the sound of happiness ♪. The cheese looks delicious melted :-). It looks perfect! . I’ll taste it with a beer…♡. By the way, this goblet is made by my favorite Miyagi Pottery. It’s delicious!! The cucumber has some parts that are still crisp and some that are juicy, and the texture is great◎! It’s easy to make with just a few steps, so it’s definitely joining our spring roll menu 😋. “Ethnic fried mackerel, tomato and egg salad with sesame ponzu sauce, marinated carrot and purple cabbage, and miso soup with onion and wakame seaweed.” 1 tablespoon fish sauce, 1 tablespoon sake, 1 teaspoon soy sauce, 1 teaspoon brown sugar, and grated garlic. Marinate boneless, cut-to-size mackerel. Cilantro is essential for an ethnic flavor. Eggs and tomatoes are mixed with sesame paste and ponzu sauce to make a salad. Coat the marinated mackerel in potato starch and fry it in a little more oil. I’ve noticed that when I try to make side dishes to go with alcohol, I end up making a lot of fried foods. Be careful not to overeat, but fried food and beer are a perfect match! 🥺♪. It’s crispy :-). Serve with coriander. Garnish with lemon. The fish sauce is well-seasoned, so this goes well with rice and beer. 😋 “Goya Chanpuru, Tomato with Green Onion and Shio Koji Sauce, Grilled Eggplant.” Make the sauce with finely chopped green onions and garlic. Ingredients : 1/2 green onion, 1 or more garlic cloves, 1 tablespoon shio-koji, 1/2 tablespoon ponzu sauce, 1/2 tablespoon sesame oil, 1 teaspoon brown sugar. Slice the tomatoes. Chill thoroughly and serve later with the green onion and shio-koji sauce. Another easy, classic side dish: grilled eggplant. Make slits in the eggplant to make it easier to peel, then grill. The main dish is goya chanpuru, a must-have in summer :-). I received some freshly picked bitter melon as a gift. It’s gorgeous. Sprinkle a little salt on it to neutralize the bitterness (then rinse with water after a while). Slice the onion into wedges, and cut the tofu, which has been thoroughly drained, into bite-sized pieces. Marinate the pork with shio-koji. Coat the tofu in potato starch and grill it in sesame oil. Brown it. The eggplant turned out just right :-). Peel the skin, cut into bite-sized pieces, and arrange on a plate. Top with bonito flakes and shiso leaves, and drizzle with dashi soy sauce :-). Once the tofu has browned, set it aside for now. Stir-fry the pork, then add the onion and bitter melon and continue frying. Beat two eggs. Once the vegetables have softened, add the tofu back in. Add 2 tablespoons of sake, 1-2 tablespoons of oyster sauce, and 1-2 tablespoons of dashi soy sauce. Season with salt and pepper. Add the beaten eggs, wait a while, and once they have solidified a little, mix and it’s done. Let the bonito flakes dance 💃. Pour the chilled tomatoes with the green onion, salt koji sauce, and black pepper. I still have some bitter melon left, so I wonder what I should make next :-). “Fresh spring rolls with minced dumplings and zucchini dressed in yangnyeom sauce.” Let’s start with a salad. I fry zucchini in a frying pan with sesame oil. Add 2 teaspoons of gochujang, 1 teaspoon of brown sugar, and a little soy sauce. I toss the zucchini in a yangnyeom-style sauce for a spicy snack. I also add a little sesame :-). And today, I’m making fresh spring rolls. The filling is minced gyoza. I’ve loved gyoza since I was a child. I love anything that tastes like gyoza, like gyoza dogs and festival shapin 🥟. So, I thought I’d add it to my fresh spring rolls ✌. After frying chopped garlic and ginger, I stir-fry 100g of ground pork and 100g of cabbage. Add 1 tablespoon of sake, 1 tablespoon of oyster sauce, 1/2 tablespoon of soy sauce, and 1/2 tablespoon of brown sugar. Season with salt and pepper. Once cooled, I wrap the zucchini in rice paper and serve with plenty of lettuce :-). Both minced dumplings and yangnyeom-flavored dumplings go well with beer♪. Summer is the season when cold beer tastes the best🌻. This video was like a reward for me🍺♪. 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)
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・【華月】大黒ごはん鍋(1合)
大黒ごはん鍋 1合

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・【バッラリーニ】ローマフライパン26cm
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・【サミット工業】深型揚げ鍋20cm
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・【下村工業】計量カップ
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・【下村工業】ヴェルダン 三徳包丁
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・【下村工業】ヴェルダン キッチンハサミ
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・【日々道具】土佐龍　土佐きよらM
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🎥チャプター
オープニング 00:00

Day1 00:26
▼夏野菜のジョン
・付けタレ…[にんにく1片、醤油大さじ2、酢大さじ1、コチュジャン小さじ1]
▼マグロとアボカドのキムチ和え
[コチュジャン･醤油･ごま油 各小さじ1、煮切りみりん小さじ2]
▼きゅうりとレタスのサラダ

Day2 05:38
▼きゅうり春巻き🍺

Day3 09:23
▼鯖のエスニック揚げ
[ナンプラー･酒 各大さじ1、醤油･きび砂糖 各小さじ1、すりおろしニンニク]
▼人参と紫キャベツのマリネ
▼トマトと卵のごまポン酢サラダ
▼玉ねぎとわかめの味噌汁

Day4 12:22
▼ゴーヤチャンプルー
[豚肉150g、豆腐300g、ゴーヤ1/2本、玉ねぎ1/2、卵2つ、酒大さじ2、だし醤油･オイスターソース 各大さじ1〜、塩、胡椒]
▼トマトのねぎ塩麹ポン酢ダレ
・ねぎ塩麹ポン酢ダレ…[ねぎ1/2本、にんにく1片〜、塩麹大さじ1、ポン酢･ごま油 各大さじ1/2、きび糖小さじ1]
▼焼きなす

Day5 18:29
▼餃子そぼろの生春巻き
[豚ひき肉100g、キャベツ100g、ねぎ、にんにく、生姜、酒･オイスターソース 各大さじ1、醤油･きび糖 各大さじ1/2、塩、胡椒]
▼ヤンニョムズッキーニ和え
[コチュジャン小さじ2、きび糖小さじ1、醤油少し、ごま]

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