【2021年上半期まとめ】この夏作って欲しい！評判の良かった簡単キャンプ飯12選！【レシピ動画ダイジェスト集】

【2021年上半期まとめ】この夏作って欲しい！評判の良かった簡単キャンプ飯12選！【レシピ動画ダイジェスト集】

Excellent response to eating! Shining potatoes. Wash the potatoes with water to remove the sprouts. Make a 3-5 mm wide notch in the potato. By sandwiching potatoes with disposable chopsticks, you can make cuts without cutting to the bottom. Make a cut in the other potato as well. Soak the potatoes in water for about 10 minutes. By exposing it to water to remove starch, the cuts will not stick easily. Cut the bacon into 2 cm wide pieces. Put bacon in the cut of the potato drain. Place the crumpled and lightly spread aluminum foil on the skillet. Arrange the potatoes on it. This will prevent the potatoes from burning. Sprinkle olive oil all over. Make sure to see the salt. Cover with a low medium heat and heat for 25 to 30 minutes. butter. Grated garlic. Melt the butter over low heat. Turn off the heat when the garlic smells good. If you want to serve the potatoes on a plate or eat them as skillet, remove the foil. Sprinkle garlic butter on the side without bacon. We recommend sprinkling plenty of black pepper. parsley. It’s baked over time, so it’s finished in a hook. Just sandwich and bake! Grilled pork roses and vegetables with spices. Cut off the root of the garlic chives and cut into 4-5 cm pieces. Cut the pork belly into pieces about 5 cm long. Spread the bean sprouts to hot sandwich makers. You can also put garlic on it. We use a spice called Maximum, which is so famous in Miyazaki Prefecture that no one knows it. I’ve eaten a lot of spices, but the maximum is the best to match with pork. Sprinkle with sesame oil. Arrange the pork. Please add the maximum if you like. Close the hot sandwich maker. Use chopsticks to push in the protruding ingredients. Heat over medium heat with the meat side down. After heating for about 3 minutes, turn it over. Please prepare a saucer as the water from the gravy and vegetables will drip. If it has a good brown color, heat the vegetable side for about 2 minutes. The meat is fragrant and baked. Be careful not to eat too much! Garlic butter steak bowl. Cook rice with Mestin. Add water to the rice and let it absorb water for 30 minutes. Light the solid fuel and put Mestin on it. Place a weight on it to prevent it from spilling over and removing the lid. Wait 20-23 minutes for the fire to go out. When the fire goes out, wrap it in a towel and steam it for about 15 minutes. Turn it upside down so that the heat turns evenly. Bake the steak while steaming the rice. Garlic is cut off at the base and peeled. Cut into round slices with a width of 1 to 2 mm. Garlic sprouts are easy to burn, so if you can afford it, remove it with a toothpick. Next, the beef is prepared. For meat with many streaks, cut the streaks at 2 cm intervals. Cutting the muscles makes it easier to eat and prevents the meat from shrinking. Sprinkle salt and pepper on one side. Warm the iron plate to melt the beef tallow. Bake the steak with the salt and pepper sprinkled side down. Sprinkle salt and pepper on the top as well. Bake for about one and a half minutes. When it gets a good brown color, return it. Bake the back side for about 1 minute and turn off the heat. Since garlic butter sauce is made on an iron plate, wrap the steak in foil and keep it warm. Put garlic on an iron plate and bake on both sides over low heat. When the garlic is cooked, add butter. Add soy sauce and mix. Remove the sauce immediately so that it does not burn. Take the steak out of the foil and cut it into pieces that are easy to eat. By the time the steak is cooked, it has been steamed, so remove the methine from the towel. Be careful not to get burned because the lid and steam are very hot. Mix the rice lightly. Arrange the steaks. Add chasing butter and sprinkle with garlic. Multiply the whole sauce. Cover and steam a little. By steaming, the butter melts nicely. Sprinkle with black pepper if you like. Please add butter. Melting deliciousness! Whole Camembert. Lightly wipe the mushrooms with kitchen paper. Cut off the hard part of the stone. Cut the large ones in half so that the fire can easily pass through. For the chili pepper, cut off the calyx and take out the seeds. Cut off the roots of garlic. Crush with the belly of the knife. Remove the skin and buds. Garlic can be easily removed from the skin and sprouts by crushing it. Cut Camembert cheese into 6 equal parts. Cut French bread into 2 cm thick pieces. Lightly toast if you like. Put garlic and chili in a small skillet. Pour olive oil enough to soak the garlic. Slowly bring out the scent of garlic over low heat. Add mushrooms and heat for about 3 minutes. Add cherry tomatoes and heat for another 1 minute. Make a space in the center and put Camembert cheese. Heat for about 1 minute. Sprinkle salt and black pepper to finish. It is recommended to eat cheese and tomatoes on bread. Moist and juicy! Mitarashi dumplings wrapped in pork. Take out the mitarashi dango from the package. If you don’t like sweets, please remove the excess sauce. Wrap the pork belly around the mitarashi dango. If there is a gap, the sauce will burn, so wrap it so that it overlaps a little. Heat the frying pan over medium heat and line up the dumplings wrapped with pork roses. Salt and pepper. Bake for about 2 minutes. When it gets a good brown color, return it. Salt and pepper. Bake for about one and a half minutes. When the color is good, bake the sides. If the side is baked quickly, the other side is also baked. When the whole surface is cooked, serve it on a plate. The fragrant scent of sauce stimulates your appetite. Make with one frying pan! Meatball pasta. Clean the mushrooms with kitchen paper. Avoid washing with water as the flavor and umami will escape. Cut off the hard part of the stone and slice it into thin slices. Cut the tomatoes in half and remove the calyx. Cut into bite-sized pieces. Put water and salt in a frying pan. Fold the spaghetti in half and add. Level so that it is soaked in water. Bring to a boil over medium heat with occasional mixing. It is especially effective when cooking in a small frying pan because spaghetti does not stick to each other by heating from water . When it boils, add the meatballs with the sauce. Add the tomatoes and mushrooms you just cut. ketchup. consomme. Grated garlic. Mix and bring to a boil again. When it boils, reduce the heat to low. Heat for 1 minute shorter than the time on the package. Mix appropriately so that the spaghetti does not stick. If you run out of water on the way, add a small amount of water to adjust. Adjust the taste with salt and pepper. Sprinkle with grated cheese if you like. Sprinkle with parsley to finish. Meatballs match the tomato sauce and are delicious. More meat and corn! Cut the green onions into small pieces. Cut the beef into bite-sized pieces. At Pepper Lunch, the amount of meat is usually 80g and the meat is 160g, so this 200g has a lot of meat. We also use domestic Japanese black beef a little luxuriously. Liquor. soy sauce. Grated garlic. Mix well. If you have time, let it acclimatize for 5 to 10 minutes. Warm the skillet over medium heat. Salad oil. rice. I will put the topping on the rice later, so spread it lightly. Spread the meat around the rice. corn. Sprinkle plenty of green onions. butter. Steak sauce. If you want to reproduce Pepper Lunch, sprinkle plenty of black pepper. I had been grinding black pepper for 15 seconds, but it wasn’t too spicy and had a nice tingling sensation. Mix well. Pepper lunch is cooked only with the residual heat of the iron plate, but skillet is not as heat-storing as the iron plate of pepper lunch, so it is safer to mix it while it is still on the fire. It has a rich taste with butter combined with the umami of meat. You can make it without getting your hands dirty! Chicken meatballs. Finely chop the onions. Mix the ingredients for the sugar sake soy sauce sauce. Eggs are divided into yolks and whites. Minced chicken, onion, chopped egg white, potato starch, grated ginger, salt and pepper. Tie the mouth of the bag and knead it until it becomes sticky. Cut off the corner of the bag by about 2 cm. Squeeze the seeds into an oiled frying pan. Shape the edges. Put on low medium heat. Heat for 3-4 minutes and turn over when browned. When the back side is also browned, the sides are also baked. Add sauce when the entire surface is browned. Cover and reduce heat to low heat and steam. Open the lid and entangle the sauce all over. Take it out on a plate and stick it on a skewer. Sprinkle black pepper and green onions with egg yolk. The surface is fragrant and the inside is fluffy. Please enjoy with yolk. Hook-hoku and fragrant! German potatoes. Wash the potatoes thoroughly to remove the sprouts. Cut into 1 cm thick slices. Soak in water for about 5 minutes to drain well. Cut off the root of the onion and cut it into 1.5 cm wide pieces. Cut off the roots of garlic. Crush with the belly of a knife to remove the skin and sprouts. Finely chop. Cut the block bacon into beats. Heat the frying pan over low heat and add olive oil. Fry slowly until the bacon is browned. When it is firmly baked, remove it. Melt the butter and bake the potatoes. Spread the potatoes so that they are browned. Cover and steam for about 3 minutes. Open the lid and turn the potatoes over. Add the onions, cover and heat for another 3 minutes. Open the lid, mix gently, and bring it slightly closer to the edge. Put butter and garlic in the empty space. Tilt the frying pan and fry the garlic slowly in butter. When the garlic smells good, mix it. Put the bacon back and sprinkle with salt and black pepper. Mix and turn off the heat. Sprinkle parsley to finish. The taste of bacon and potatoes with garlic butter are the best. With a hot sandwich maker! American hotdog. First, make the dough for the pancakes. Add eggs and milk to the bowl and mix. Add the hot cake mix and mix gently. Oil both sides of the hot sandwich maker. Oil the grooves with kitchen paper. Pour about 2/3 of the dough into a hot sandwich maker. Arrange the wieners. A gentle-tasting sausage with chicken that is not crispy on the skin goes well with it. Hang the rest of the dough on top of the wiener. Sandwich with a hot sandwich maker. Bake slowly over low heat for 4 minutes on each side. Take it out when it is well baked. Cut into pieces that are easy to eat. The surface is not crispy, but the taste is completely corn dog itself. For an elegant breakfast! English Muffin. Heat the iron plate or frying pan over low medium heat. Divide the English muffin in two by hand. Bake for 2-3 minutes with the outside facing down. If it is browned, remove it. Melt the butter. Bake with the inside of the muffin facing down. Move the muffins to suck the butter. You can eat it without getting your hands dirty by baking only the inside with butter. When it gets a good brown color, take it out. Make a fried egg near the edge. Bake the bacon in the space vacated salt and pepper. Remove the bacon when it’s cooked to your liking. If the yolk is too soft- boiled, it will be sandwiched and difficult to eat, so turn it over when it gets a good brown color. Fried eggs take time, so bake the bacon again. Remove the fried egg in a slightly soft-boiled state before the yolks are completely solidified . Place the ingredients on the sliced ​​cheese muffins. It’s the best breakfast with cheese, bacon and eggs. Super easy! Whole onion soup. Cut off the roots of the onions and peel them. Cut off the brown part at the tip and hollow out the core. Hold the knife short and fix it, then turn the onion to make it easier to cut. Make a 3 cm cut in the cross to make it easier for the fire to pass. Cut the bacon into 1 cm wide pieces. Add onions and other ingredients to Mestin. Mix lightly with water consomme and cover. Light the solid fuel and put Mestin on it. Place a heavy stone to prevent it from spilling over and removing the lid. Leave it until the fire goes out. It’s hot, so be careful of burns and open the lid. Season with salt and pepper. Serve in a bowl. Sprinkle with parsley to finish. You can enjoy the gentle sweetness of onions. Thank you for watching until the end. This channel introduces dishes that can be easily made at the campsite, so please subscribe to the channel.

2021年の1月から6月までに投稿したキャンプ飯動画の中で、評判の良かった12品をダイジェストでお届けします！
この動画を観て作ったことのあるものもあるかと思いますが、どうだったかをコメントに残して頂けると嬉しいです😊

■タイムテーブル・フルバージョン動画リンク・レシピ
概要欄の文字数制限があるためレシピを全て記載することが出来ません。
手順などレシピの詳細はリンク先の各動画の概要欄よりご確認お願いいたします。

00:00 ①ベーコン＆ガーリックバター！2種のハッセルバックポテト

■材料
ジャガイモ　2個
ベーコン　3枚
バター　8g
すりおろしにんにく　小さじ１
オリーブオイル　適量
塩、黒コショウ、パセリ　適量

02:20 ②ホットサンドメーカーで挟んで焼くだけ！豚バラと野菜のスパイス焼き

■材料
豚バラ肉　100g
もやし　1/2袋
ニラ　1/3束
ゴマ油　適量
マキシマム等のスパイス　適量

03:50 ③ガーリックバターステーキ丼

■材料
ステーキ肉　1枚
牛脂　1個
にんにく　1片
バター　4g(ソース用)
バター　4g(トッピング用)
醤油　小さじ1
塩・コショウ　少々
米　1合
水　200ml

06:36 ④とろける美味しさ！カマンベールチーズのアヒージョ

■材料
カマンベールチーズ　1個
ミニトマト　6個
マッシュルーム　3個
ニンニク　3片
唐辛子　1本
オリーブオイル　70cc
塩・黒コショウ　適量
フランスパン　適量

08:00 ⑤食べ応え抜群！みたらし団子の豚巻き

■材料
みたらし団子　3本
豚バラ肉　3枚
塩・胡椒　適量

09:11 ⑥フライパン1つで作る！ミートボールパスタ

■材料
パスタ　100g
水　200ml
ミートボール　1袋(120g)
トマト　1個　トマト缶を遣うなら1/3缶程度
マッシュルーム　2個
ケチャップ　大さじ1
コンソメ　小さじ1
すりおろしニンニク　適量
塩・胡椒・パセリ　適量
(お好みで)粉チーズ　適量

10:58 ⑦肉・コーン増し増し！和牛ペッパーランチ

■材料
ごはん　200g(お茶碗若干大盛)
牛肉　200g（ペッパーランチの通常は80g肉大盛は160gだそうです。）
酒　大さじ１
醤油　大さじ１
すりおろしにんにく　小さじ２
サラダ油　大さじ１
コーン　60g(1/2缶)
青ネギ　2本
バター　10g
ステーキソース(または焼き肉のたれ)　大さじ１
黒コショウ　たっぷり

13:00 ⑧手を汚さず作れる！鶏つくね

■材料
鶏ひき肉　200g
玉ねぎ　1/2個
卵　1個
塩・胡椒　少々
片栗粉　大さじ2
おろしショウガ　小さじ1
サラダ油　適量
青ネギ(小口切り)　適量
[タレ]
醤油　大さじ1
酒　大さじ2
砂糖　小さじ1

15:01 ⑨ビールが進むジャーマンポテト

■材料
ジャガイモ　2個
ブロックベーコン　50g
玉ねぎ　1/4個
ニンニク　1片
バター　10g
オリーブオイル　適量
塩・胡椒　適量
パセリ　適量

17:04 ⑩ホットサンドメーカーを使った簡単アメリカンドッグの作り方

■材料
ホットケーキミックス　50g
卵　1個
牛乳　50ml
ウインナー　4本(皮なし、鶏肉も配合されている優しい味のものがオススメ)
サラダ油　適量

18:15 ⑪優雅な朝食に！ベーコンチーズエッグマフィン

■材料
イングリッシュマフィン　1個
卵　1個
ベーコン　3枚
チーズ　1枚
バター　8g
塩コショウ　適量

19:50 ⑫固形燃料に火を付け放置！丸ごと玉ねぎスープ

■材料
玉ねぎ　小2個
ベーコン　(ハーフ)4枚
水　300ml
コンソメ　1個
塩・胡椒　少々
パセリ　少々

☆★☆ダイジェスト版レシピ動画まとめ☆★☆
各レシピのダイジェスト版をまとめた動画です。
・【2020年総集編】100本から選抜！オススメのキャンプ飯12品

・【2019年総集編】人気のキャンプ飯レシピ12選

・【レシピ動画まとめ】キャンプ飯レシピ集14品2019年秋

・【レシピ動画まとめ】キャンプ飯レシピ11品2020年冬春

☆★☆人気のキャンプ飯動画7選☆★☆
①丸ごと!?カマンベールチーズのアヒージョ

②カマンベールで簡単チーズフォンデュ

③やめられない止まらないガーリックトースト

④スキレットで作る『エビとマッシュルームのアヒージョ』

⑤水戻しパスタでモチモチ！アヒージョオイルのペペロンチーノ

⑥BLTホットサンド

⑦トマトとモッツァレラチーズのカプレーゼ

■よく使うアウトドア用調理器具
・包丁
G・サカイ アウトドアクッキングナイフ 直刃
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・まな板
KEVNHAUN(ケヴンハウン) スクウェアカッティングボード & ランチトレイ
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・trangia(トランギア) メスティン TR-210
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・MiliCampのメスティン
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・大久保鉄工 男爆鉄板フチ有り 4.5mm
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・スキレット
ニトリ スキレット鍋　19cm
ニトリ スキレット鍋　15cm(6インチ)

・ホットサンドメーカー
i-WANO × 燕三条 フッ素樹脂加工　ホットサンドメーカー
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和平フレイズ あつほかダイニング ガス火専用 AM-9867
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・カメラ ソニーα７III / Camera Sony A7 III
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・TASCAM タスカム リニアPCMレコーダー DR-07X
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■自己紹介
簡単ャンプ飯YouTuber『兼業主夫のケン』です。
プログラマーとして働きつつ、主夫として毎日料理をしています。
このチャンネルでは自転車(ランドナー)やバイクで旅しながらひもじい食事をしていた過去の自分に向けて『簡単で美味しい料理』を教えるつもりで動画を作っています。
またキャンプ飯を通じて料理できる男性が増えると嬉しいです。

■Blog
http://working-father.com/

■Twitter
Tweets by working_father

■BGM
https://www.soundcloud.com

Bensound ? Ukulele ? https://youtu.be/w0WBvmcQFPk
http://www.bensound.com/royalty-free-music
Creative Commons ? Attribution 3.0 Unported? CC BY 3.0 https://creativecommons.org/licenses/by/3.0/

#概要欄にタイムテーブルと材料まとめてあります #兼業主夫ケン #ケンのキャンプ飯 #キャンプ飯 #BBQ #キャンプ #ソロキャンプ #レシピ #簡単レシピ #料理 #主夫 #ペッパーランチ #ハッセルバックポテト #アヒージョ #つくね #マフィン #ステーキ丼 #ミートボールパスタ