【献立3品】ネギ塩だれ唐揚げ／マカロニサラダ／揚げなすみそ汁｜作り方｜週末パパごはん

【献立3品】ネギ塩だれ唐揚げ／マカロニサラダ／揚げなすみそ汁｜作り方｜週末パパごはん

Hi, this is Harapeko Kitchen. Today we’re making negi-shio karaage.
Negi-shio karaage—here’s the final look! Let’s get started! Macaroni salad.
We’ll start with the macaroni salad. Cucumber is a must-have. Slice it thinly into rounds. For richness, add a little onion. Massage with salt to draw out moisture. Let it sit like this for a bit. Ham tends to stick, so cut it one slice at a time. For a richer taste, we’re using boiled eggs. For a richer taste, we’re using boiled eggs. Use macaroni-type pasta. Boil for the time on the package. Combine the ingredients. Eggs, macaroni, ham. Squeezed cucumber and onion. Mayonnaise. The jar’s almost empty—squeeze out the rest! Black pepper, sugar, lemon juice, and vinegar. Mix, mix, mix! Not enough mayo—adding more. Ketchup for a bit of sweetness and tang. Mix well so the boiled egg turns into a creamy sauce. Taste test—delicious! Next, shredded cabbage and tomatoes. Fried dishes go great with crisp shredded cabbage. 👍 Shredding cabbage is a pain, right? Roll the leaves and it actually slices well. Don’t waste the core either. In a rush? You can just go at it like this. I’ve cut my fingers many times—please be careful. 😅 Always soak it in water to make it crisp. ✨ Shredded cabbage loves tomatoes. ✨ Red, juicy, and looking great. 👍 Cut into wedges. Looks good already. 😋 Let’s make the negi-shio sauce. (I forgot to film the garlic 💦) Chop the scallions roughly. Make vertical cuts, then slice across. 😄 One more time! More negi makes it tastier, so I’m making plenty. Grate plenty of garlic, too. Combine the sauce ingredients. Scallions and sesame oil. For sweetness I’m using honey instead of sugar. Honey is sweeter—maybe even lower in calories? Go heavy on the garlic! A pinch of salt. White pepper. Mix it up. 💪 Soy sauce. It’s a rich sauce, so a splash of vinegar to lighten it up. 🙏 Always taste and adjust. Hmm, needs more salt and a little heat. Adding more salt and white pepper! Done! ✨ Next up: miso soup. Miso soup made with fresh dashi is unbeatable. The key is soaking thoroughly first. Heat gently and remove right before boiling. Next, add katsuobushi (bonito flakes). My older son getting mad at ChatGPT. 😅 Bring to a medium heat. Strain through a sieve. The aroma of dashi fills the kitchen. 😌 Today’s ingredient is fried eggplant. Score it so it cooks through. Deep-fry at 170°C until just before golden brown. Everyday life with a five-year-old. 😅 Return the dashi to the pot. Add the fried eggplant before the miso. When it comes to a simmer, dissolve in the miso. Turn off the heat right as it starts to simmer. Taste test! The dashi flavor is spot on. 👌 Serve it up—done! Cook plain white rice as usual. Soak the rice so it absorbs water. Then just cook! Fluffy rice is ready. 🍚 Plate it up—done! Finally, the main dish. ✨ Grate plenty of garlic. And lots of ginger, too—even if it’s a bit of work. Since the negi-shio sauce is rich, I’m using chicken breast. If you don’t like the skin, feel free to remove it. 🙆 We usually make extra sides and freeze them. Let’s season the chicken. Ginger. Garlic. Soy sauce. Sake. Salt. Plenty of white pepper. Mix thoroughly. For the coating, I like using potato starch and flour. More potato starch for airy lightness; flour adds a bit of crunch. Coat well. Keep going until every piece is fully covered. Looking good. That’s about right. 👍 First fry at around 160°C. Honestly, I got into cooking because I love deep-fried food. 😅 And because I love beer, I really love karaage. ❤️ Still frying! First fry done! While it finishes with residual heat, slice the kabosu. Kabosu is in season now! Back from a quick bath—time for the second fry. Fry in the 170°C range until crisp and golden. Check with a thermometer so the temp doesn’t climb too high. Perfect golden color. 🤤 Trying not to drool—let’s plate it up. 🫡 Ladle on plenty of my special negi-shio sauce. Let’s eat!
All done! I plated it teishoku-style, like a diner set meal. ✨ Set it on the table and dig in. 😋 Karaage calls for an ice-cold beer. 🍺✨ The visuals are perfect. ✨ Beer goes so well with this. 🥺 I forgot the kabosu! 💦 The citrus makes it a hundred times better! And… another beer. 🍺 The fried eggplant is soaked with flavor—so good! My younger son’s food ranking. ✨ Karaage didn’t take first place… 😂 Thank you for watching to the end. ✨ I’d appreciate your subscription, likes, and comments!

週末のパパごはんを家族に作って、妻と子どもにおいしいと言ってもらえるよう毎週奮闘しています💪今回はおいしそうに食べてもらえたので一安心😅

今日は「ネギ塩だれ唐揚げ」！
カリじゅわ食感のネギ塩だれ唐揚げの作り方。
カリッと仕上げるコツは下味→粉は薄め→二度揚げ→熱々で“追いネギ”。
仕上げは かぼす（すだちでもOK） をぎゅっと🍋

作ったら一言でもOKなので感想をコメントで教えてね☺️
ご飯🍚もビール🍺もすすみます‼️
献立の参考にしていただけると嬉しいです🙇
ぜひ、ご覧ください！

●チャプター
00:00 完成系＆“カリじゅわ”音
00:33 マカロニサラダ
02:27 千切りキャベツとトマト
03:15 ねぎ塩だれ
05:14 揚げなすのみそ汁
06:50 ご飯
07:07 唐揚げ
10:36 いただきます！

#唐揚げ #鶏むね肉 #おうちごはん

からあげ／唐揚げレシピ／ネギ塩だれ／鶏むね肉 唐揚げ しっとり／二度揚げ／薄衣／ネギソース

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