【1週間の献立】残暑もおいしく乗り切る！夏の疲れを回復させるスタミナご飯🍉

【1週間の献立】残暑もおいしく乗り切る！夏の疲れを回復させるスタミナご飯🍉

“Chicken Kebab Rice Bowl with Mango.” I’ve been craving kebabs lately. (I just had one at a local restaurant the other day 🥙). Today, I’m making a hearty kebab rice bowl :-). The accompanying vegetables are colorful and summery 🌺. Grate one large clove of garlic. Chop the chicken thighs into small pieces and rub them with salt, sake, and about 2/3 of the grated garlic. Use the remaining garlic for the sauce. Add 2 teaspoons each of yogurt, mayonnaise, ketchup, and lemon juice. Adjust to taste. Finish the chicken :-). After browning, cover and cook until cooked through. My relatives in Okinawa sent me some mangoes they grew this year 🌴. They ‘re so sweet and delicious! I’m so happy ♪. Add 2 teaspoons each of cumin powder, paprika powder, and oregano. Add 1 tablespoon or more of Worcestershire sauce. Season with salt and it’s done :-). Now, let’s start plating up. Arrange generously with lettuce, purple cabbage, tomatoes, and meat. Pour the sauce over everything. Garnish with lemon. Finish with black pepper. This dish is so filling♪ Just looking at it will give you energy🤤. It’s also delicious with lemon for a refreshing taste :-). “Salmon Ethnic Fried Rice.” Today’s dish is made with fish sauce. For the vegetables, add red peppers and green peppers for a vibrant look. Heat garlic in a frying pan with sesame oil. Once fragrant, grill the salmon. Once cooked, add the peppers and green peppers and stir-fry briefly. Stir-fry rice (about 200g), then add 1/2 tablespoon of fish sauce, 1 teaspoon of oyster sauce, salt, and black pepper to taste. Add plenty of coriander. The ethnic flavors of fish sauce and lemon are sure to whet your appetite even when you’re feeling a bit exhausted. 🍋 “Stone-grilled bibimbap, mizuna and avocado salad, and egg and wakame seaweed soup.” First, let’s make the bibimbap namul. I usually make seasonal vegetable namul bibimbap, but this time I’ll make the classic carrot, bean sprout, and spinach namul. I start steaming the carrots first, then add the bean sprouts halfway through. I’ll boil the spinach next to them. I’ll add a little shio koji, sesame oil, and soy sauce to make shio koji namul. I’ll let the bean sprouts and carrots cool. I’ll add garlic to this namul. I ‘ll squeeze out the water from the bean sprouts and carrots, add garlic, shio koji, and sesame oil, and the namul is done. For the meat, I’ll rely on the sauce today to make it delicious and easy. I’ll add a little sake to the beef and stir-fry it. This is the yakiniku sauce I used when I had yakiniku at home on a holiday. I always make bibimbap and kimbap to use up the yakiniku sauce that always ends up left over :-). Today’s bibimbap is made like a stone-grilled dish using a tteokbokki (earthenware pot) for jjigae. Just making it like a stone-grilled dish feels twice as delicious :-). I topped rice with grilled meat, two types of namul, kimchi, gochujang (red pepper paste), and sesame seeds. I also made a simple wakame and egg soup. It stayed hot while I was eating it. The tteokbokki even created a scorched texture, allowing me to enjoy a stone-grilled bibimbap-style dish. “Chanpuru with bitter melon and canned mackerel, sesame cucumber salad, marinated tomato and purple cabbage, and miso soup with wakame and onion.” Sprinkle salt on the bitter melon. Let it sit for a while, then rinse and drain. I quickly stir-fry lightly salted beaten eggs and set aside for the time being. Next, stir-fry the bitter melon. Today’s champuru uses canned mackerel, which is easy to make and delicious. Once you’ve added the miso sauce, all the seasoning is gone. Stir-fry until the liquid evaporates, then add the eggs and mix gently. Using canned miso sauce makes this a quick, seasoning-free side dish, yet robustly flavorful and perfect for rice. “Shirasu, Natto, and Kimchi Rice Bowl, Maitake Mushroom and Fried Tofu Miso Soup.” First, make the sauce. 2 teaspoons dashi stock, 2 teaspoons boiled mirin, 2 teaspoons vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 clove garlic. Add plenty of green onions. This classic rice bowl topped with natto and various other ingredients is a favorite of mine. :-). The combination of natto , shirasu, avocado , kimchi , shiso leaves , sesame , onions, and garlic sauce will boost your appetite and make it even more delicious. :-). 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)
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

・【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

・【かもしか道具店】しょうがおろし器(白)
https://amzn.to/43jiC37

・トッペギセット4号
https://a.r10.to/hgRp5F

🎥チャプター
オープニング 00:00

Day1 00:28
▼チキンケバブ丼
・チキンケバブ
…[にんにく1片、鶏もも肉300g、塩麹小さじ2、クミンパウダー,パプリカパウダー,オレガノ小さじ2〜、ウスターソース大さじ1〜、塩]
・ケバブ風ソース
…[にんにくすりおろし1/2片、ヨーグルト,マヨネーズ,ケチャップ,レモン果汁　各小さじ2〜]
▼マンゴー

Day2 04:22
▼鮭のエスニックチャーハン
[生鮭1切、ピーマン、赤パプリカ、ご飯200g、
ナンプラー大さじ1/2、オイスターソース小さじ1、塩、ブラックペッパー、パクチー]

Day3 07:08
▼石焼き風ビビンバ
▼水菜とアボカドのサラダ
▼わかめと卵の中華スープ

Day4 11:45
▼ゴーヤーと鯖缶のチャンプルー
▼きゅうりの胡麻サラダ
▼トマトと紫キャベツのマリネ
▼わかめと玉ねぎの味噌汁

Day5 14:06
▼しらす納豆キムチアボカド丼
・ねぎダレ…[醤油大さじ1、だし汁,煮切りみりん,酢 各小さじ2、ごま油小さじ1、にんにく1/2片、青ネギ]
▼きのこと油揚げの味噌汁

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#昼ごはん #朝ごはん　#献立