【5日間の夕飯の献立】40代夫婦2人のシンプルで美味しい晩ごはん

【5日間の夕飯の献立】40代夫婦2人のシンプルで美味しい晩ごはん

This week’s ingredients (listed in the summary section) Day 1: Teriyaki Chicken with Egg Sauce, Salad with Daikon Radish and Okra, Miso Soup . Good evening, this is Akari. I’ll be sharing my dinners for five days in the second half of August. First, miso soup. Dissolve the dashi granules to make the broth. The vegetables are daikon radish and okra. The daikon radish needs to cool after cooking, so add it to the pot early. Rub the okra with salt, remove the downy hairs, and then chop it. It will be added at the end, so keep it in a bowl. Soak the onion and carrot in water. Toss with cucumber and lettuce. This is a basic salad. It’s also delicious with just mildly sliced ​​onions. Simply toss with salt and olive oil, but it’s best to eat it just before serving, so keep them in the refrigerator. I also added tomatoes to the salad. When the daikon radish becomes translucent, add the miso and turn off the heat. Since I’m afraid I’ll forget, I’ll add the okra too. 😅 I’ll steam the komatsuna in the microwave. I plan to serve it with the chicken. Cut the chicken thighs in half and fry them skin-side down. Heat a frying pan and press down on the skin for about 30 seconds to prevent it from shrinking. Use low heat to avoid burning yourself. Season with salt, pepper, lemon juice, and olive oil. Add the salt first and the oil last. This is my favorite salad seasoning, so I use slightly better quality salt and oil. The trick to frying the chicken skin is to cook it until it’s almost cooked through! 💡 After flipping, add water and steam over low heat (about 3 minutes). Turn off the heat and let it sit for a while (about 3 minutes). Serve the chicken with an egg. I usually use a soft-boiled egg, but today I’m doing something a little different. Reserve the juices. Bring the sauce of soy sauce, mirin, sake (2.5 teaspoons), and sugar (1 teaspoon) to a quick boil. Empty the frying pan with dashi (200ml meat juice + water + dashi granules), soy sauce, mirin, sake, and sugar (1/2 teaspoon) . The flavor of chicken is concentrated when cooked in chunks, making it truly delicious! Prepare the water-dissolved potato starch (mix equal parts potato starch and water). Once boiling, turn off the heat and add the water-dissolved potato starch while stirring. Once fully dissolved, turn the heat on to remove the powdery texture and stabilize the thickness. Fluffy eggs ☺️ Cook to your liking 👍️ Is it like an egg sauce? It goes perfectly with chicken ✨️ Dissolve the miso and heat. The soup is thick and has the consistency of okra. Grating the daikon radish might have been good too. Cheers with the glasses I bought in Matsushima 🍶 Day 2: Grilled Yellowtail Head, Pork Salad, and Vegetable Miso Soup. Today, we’re going to grill yellowtail head. Remove the blood thoroughly, add 2g of salt, and pour over sake. Let it sit for 20 minutes. Yellowtail is a member of the yellowtail family. The head is fatty and delicious. Pour plenty of sake over it. Important! This will reduce the fishy smell and allow you to use less salt. Also, add sake to the water used to boil the pork. Since I didn’t have any green onions, I used daikon radish peel to remove the fishy odor . After peeling the skin, I grated it. Using a circular motion makes a less spicy grated daikon radish. Boil the pork over low heat. Don’t add the pork in balls; crumble it . Make miso soup using the pork broth. Use the carrots in the salad and miso soup. Add some dashi granules. Add komatsuna and simmer over low heat. Gently squeeze the grated onion. If I eat too much, I get an upset stomach…😢 It’s about time to prepare the fish collar for grilling. Always lay water on the grill to prevent the fat from catching fire. Wipe off all moisture thoroughly to ensure a crispy finish. Sake is rich in amino acids, so grilling it as is is delicious. We grill it on one side. Place the skin side up for 12 minutes. It depends on the performance of your grill, but we usually use high heat. While the fish collar is grilling, make the salad. This dressing is made with 1-2 tablespoons of grated onion, vinegar, soy sauce, and olive oil, and a little sugar. My husband loves this dressing. He always complains if there are too many vegetables, but he loves this one. 😅 The aroma is fragrant!😍 Turn it over and cook for 5 minutes. Let’s also make miso soup. Today’s the day for sake! 🍶 Garnish with grated daikon radish. Transparent daikon radish soaks up the flavor of the dashi, making it one of his favorite vegetable dishes. It was a luxurious dinner of fish and meat. Day 3: Autumn salmon with mushroom sauce, carrot and daikon radish salad, and tofu miso soup. Boil the tofu for the miso soup. Simmering the tofu in dashi stock for a long time allows the flavors to soak in, making it delicious. ☺️ Soak the dried wakame seaweed in water. Slice the daikon radish very thinly with a slicer, then slice into strips. Do the same with the carrots. I prefer the very thin, well-absorbed flavor. Soak in salted water (2/3 teaspoon salt per 200 mL of water) for 10 minutes or more. This will soften the vegetables and add just the right amount of saltiness. Add the wakame seaweed and miso, turn off the heat, and set aside. Slice into rounds, rounds, and you won’t need a colander. For the salad, I wanted to use fish sauce, but I didn’t have any, so I used soy sauce. A sweet chili sauce-based seasoning would also be delicious 👍️ Vinegar (1.5 tablespoons), sugar (1/2 teaspoon), soy sauce (2/3 teaspoon), sesame oil (1.5 teaspoons), chili pepper, garlic, lemon juice … I’d like to add some cilantro… 🤔 Today’s main dish is autumn salmon. It’s already autumn salmon season… summer is almost over… 😢 Salt on one side is enough. Coat with potato starch. Fry in plenty of oil, as if deep-frying the skin. Unlike direct heat, a frying pan does not get very hot, so oil is necessary. Steam the komatsuna (Japanese mustard greens) to accompany the fish in the microwave. Pour a mushroom filling over the salmon. Any mushrooms will do, but using two or more types makes it much more delicious 👍️ Chop some onion as well. Fry the skin thoroughly , as they have a strong odor. It’s better to tilt the thicker parts when frying. Wipe off the oil and make the filling. Bring dashi (150mL water + dashi granules), soy sauce, mirin, sake (2 teaspoons), and sugar (1/2 teaspoon) to a boil, then add the mushrooms and onions. Towards the end of cooking, dissolve the miso and heat. Prepare the water-dissolved potato starch (approximately 1 teaspoon each of water and potato starch) . Be sure to turn off the heat and add the mixture little by little, stirring. The frying pan heats up easily, so be careful not to create lumps. Once the powder is completely dissolved, reheat. Thicken until the powder is no longer powdery. Garnish with grated daikon radish and komatsuna, and it’s done! 👍️ I also added a little lettuce to the miso soup. Miso soup is very useful because it holds together well no matter what vegetables you add. Day 4: Pork and potato stir-fry, egg and lettuce salad, mushroom miso soup , and prepare hot water to make soft-boiled eggs. Today, we’re making stir-fried potatoes and pork. Slice them thinly and steam them in the microwave (600W, 1-1 minute 30 seconds/100g). Boil gently so they don’t break. Boil for 7-8 minutes. Soak the onions for the salad in water and transfer the onions for the pork and stir-fry to a tray. Steaming the potatoes will make them faster. Cool the eggs. Now that the pot is empty, let’s prepare the miso soup. I froze the mushrooms. While they enhance the flavor, they spoil easily, so freezing them is a good idea. Using a slicer gives the illusion of improved knife skills…😅 Onions, carrots, and tomatoes make a salad. The lettuce looks lifeless in the heat.😢 I don’t usually use the air conditioner, after all… The eggs… are just regular boiled eggs… I was taking photos, so if I took too long, they’d just be boiled eggs… After peeling them, I grated them again today. This is mushroom miso soup! In winter, I like to thicken it with potato starch. Let’s grill some pork. While it’s frying, I’ll make the salad. Mayonnaise (1 tablespoon), vinegar and sugar (1/2 teaspoon), chili bean paste and lemon juice (1/4 teaspoon), garlic, pepper, and salt (0.5g) . Once the pork is cooked through, add the potatoes. Stir-fry potatoes with dashi (50ml water + dashi granules), soy sauce, mirin, sake (2 teaspoons), and sugar (1 teaspoon) until they absorb the dashi. A mayonnaise-based dressing goes well with boiled eggs. Soft-boiled eggs make it even more delicious! 😢 It’s about time to heat up the miso soup. It’s delicious as is, but this time I’ll add a little extra: fry butter (~5g). Once the butter starts to brown, add a small amount of soy sauce and lemon juice and mix immediately. Stir- fried meat and potatoes is also delicious! Mushrooms and grated daikon radish are my husband’s favorite miso soup. Mushrooms and daikon radish are low in calories! I want him to eat lots of them. Day 5: Okra meatballs, cucumber, and onion vinegared dish, daikon radish miso soup. Today, I’m making soft-boiled eggs. I’m using daikon radish for the miso soup . I’m going to steam the komatsuna in the microwave. Once it boils, I’ll turn off the heat and add the eggs. The eggs are fine even if they’re cold; I’ll leave them like this for 15 minutes. Today’s salad is onion, carrot, and cucumber. I’ll remove the seeds so they don’t get watery. I’m going to soak them in salted water (2/3 teaspoon salt per 200ml of water) for 10 minutes or so. I’m going to garnish the komatsuna and tomatoes with the meatballs. I’m going to rub the okra with salt, remove the downy hairs, and then slice it. Today, I’m going to try adding okra to meatballs. A small amount of onion is fine, but it’s better to chop it finely. I’m also going to use tofu to prevent the meat from getting tough. I’m going to add the leftover tofu to the miso soup. I’m going to wrap the tofu in a cloth to remove the moisture. Let’s finish the salad first. Spread a thin layer of vinegar (1.5 tablespoons), sugar, soy sauce (just under 1 teaspoon), and sesame oil on top. Add ground chicken (150g), tofu (100g), okra, onion, potato starch (1 tablespoon), salt, ginger, and a small amount of soy sauce, and mix well until pale. Finish with a scraper. Once both sides are cooked, add water and simmer over low heat (about 6 minutes). Dissolve the miso and warm the miso soup. Add soy sauce, mirin, sake (2 teaspoons), and sugar (1.5 teaspoons) . Add more water if it begins to thicken. The flavor of the okra complements the chicken perfectly! The egg yolk is exquisitely done. ✨️ My husband says dinner is his favorite part of the day. That said, I can’t always prepare his favorite foods, but I try to cook healthy meals that will create a fun and enjoyable meal. Thank you for spending time with me today. May you be happy♪

こんにちは、いつもご視聴ありがとうございます。
今回は、晩ごはんが楽しみになる5日間献立です。魚は、秋鮭に、ヒラマサのカマが手に入ったので塩焼きに。野菜もうまく使って、価格を抑えつつ無駄ない料理で、満足度の高い夕飯献立になりました。
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【目次】(614)
00:00 – 購入品(2025/08)

合計：4161円

鶏もも肉（320g）…………………408円
豚こま切れ（220g）………………310円
鶏むねひき肉（150g）……………189円
生秋鮭（2切・175g）……………630円
ひらまさ（2切）…………………498円
卵……………………………………205円
豆腐………………………………… 89円
大根（1/2切）……………………108円
小松菜………………………………158円
オクラ………………………………203円
きゅうり（2本）…………………158円
トマト………………………………128円
人参………………………………… 79円
じゃが芋（2コ）…………………118円
玉ねぎ（2コ）……………………158円
ぶなしめじ（小）………………… 99円
ひらたけ……………………………158円
リーフレタス………………………158円
(各材料の金額は税抜き)

00:00 – 購入品

00:24 – 1日目：テリヤキチキン卵餡かけ、サラダ、大根とオクラの味噌汁

07:21 – 2日目：ヒラマサのカマ塩焼き、豚肉サラダ、野菜の味噌汁

13:08 – 3日目：秋鮭のキノコあんかけ、人参と大根のサラダ、豆腐の味噌汁

19:38 – 4日目：豚肉とジャガイモの炒め物、卵とレタスのサラダ、キノコのみぞれ味噌汁

26:22 – 5日目：オクラつくね、きゅうりと玉ねぎの酢の物、大根の味噌汁

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【Akari】
1985年生まれ
💊薬剤師
🍅野菜ソムリエ
レシピ本📕包丁もまな板もいらない 10分弁当(KADOKAWA)
レシピ本📕材料同じでも 毎日違っておいしい 1週間1000円 10分弁当(KADOKAWA)
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【使用している調理器具】

◎ステンレス鍋
商品名：宮崎製作所 ジオ 片手鍋 18cm
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商品名：宮崎製作所 ジオ 行平鍋 18cm
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◎ステンレスバットセット
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◎片栗粉の容器
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◎おろし金
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◎猫の鍋敷き
商品名：猫の鍋敷き（瞳はグレーです）
詳細：https://www.creema.jp/item/12253887/detail

◎檜のまな板
商品名：ダイワ産業 まな板 食洗機対応 木製 ひのき 軽量 日本製
詳細：https://amzn.to/43H7ays

◎フライパン
商品名：パール金属 フライパン 26cm IH対応 ブルーダイヤモンドコート HB-1210
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【使用している器について】
オンラインのうつわ専門店で購入しております。
よく利用するのは、うつわやまほろさんですが、特にここで買うというお店は決まっていません(Google検索で探して、よかったのがあったら買っている)。

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🏠Amazonページ(※ほとんどAmazonで購入しているのでこちらの方がまとまっています)
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【楽曲提供】
効果音：オトロジック(CC BY 4.0)
【株式会社Pinguino】

🍅イラスト
なおちゃん@スマイルクリエイター
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#晩ごはん #献立 #料理