【朝5分で作る】平日5日分のオートミールスープジャー弁当｜切ってレンチンするだけ

【朝5分で作る】平日5日分のオートミールスープジャー弁当｜切ってレンチンするだけ

Hello, this is ayahare. Today, I’d like to share with you the oatmeal soup jar lunch box for 5 weekdays, which is always requested during this season. This time I use oatmeal which is often seen in supermarkets these days. It is said “Rice” but made from 100% rolled oats, so you can use your favorite oatmeal at home. I also did a oatmeal comparison at the end of the video, please check it out if you’re interested 😆. ▼ (for 1 person)
Oatmeal ………… .30g x 5 days
scraps of pork………….150g
Eggs……………………… 2 pcs
Tofu…………………… 2 packages (300g)
Mustard spinach………………… 1 bag (200g)
Carrot………………. ½
Maitake mushroom……………… 1 pack (200g)
Kanikama……………… 2 pieces Timeline is set in the description. so you can skip to the recipe you want to see. Monday Eggs and Kanikama ＜Ingredients for 1 person＞
Oatmeal……. 30g oatmeal
Egg…………………. 1 pcs.
Tofu………………. .50g
Crab kama…………. 2 pieces
Mustard spinach……………. .40g
Maitake mushrooms…………. .40g
Seasonings
Granulated chicken broth …. ½ teaspoon
Soy sauce………….. ½ teaspoon
Sesame oil…………….. ½ teaspoon The soup jar used is a Thermos soup jar Capacity 400ml Boils plenty of water in a pot To keep the soup jar warm as long as possible, pour in hot water and put the lid on Crack 1 egg in heat-proof dish Beat the egg well Cover with wrap (lid) and heat it in microwave 600W for 1 minute. Mix it lightly so as not to lose shape Pour 150cc of hot water 1 teaspoon granulated chicken broth ½ teaspoon soy sauce Mix them lightly, but do not mash the eggs. Use 1/5 of mustard spinach (about 200g/bag) After rinsing, cut them into 2cm pieces with cooking scissors Tear maitake mushrooms by hand Use 1/5 of a pack of maitake mushrooms, if each pack weighs 200g ☺️ Move the maitake mushrooms to the bottom because I want to cook them thoroughly Cut tofu into bite-size pieces with a spoon. 150g of tofu, so put 1/3 of it The rest is refrigerated in a storage container with water Rip kanikama by hand Cover it with wrap (lid) and microwave 600W for 2 minutes Check it is cooked through Discard hot water in soup jar Prepare oatmeal Put 30 grams of oatmeal in an empty soup jar 4 tablespoons oatmeal, about 30g Put soup first, then lightly mixed with oatmeal Put all the remaining ingredients Lastly, ½ teaspoon sesame oil I recommend Korean seaweed if you have it: ☺️ Done when the lid is tightly covered. When eating, scoop out the oatmeal at the bottom and mix them well We are not basically allowed to put raw things in soup jars, so cook them thoroughly before putting food in. Try to eat it within 6 hours of making it ☺️ Vegetables and mushrooms can be arranged with any ingredients you like☺️ I recommend putting tofu in them to make it more satisfying👌 Leftover mustard spinach is stored standing in the refrigerator tear maitake mushrooms and freeze them Tuesday Korean Style Miso Soup ＜Ingredients for 1 person＞
Oatmeal………… 30g oatmeal
scraps of pork…………50g
Tofu……………………50g
Carrots………………20g
Mustard spinach…………………40g
Maitake mushroom………………40g
Seasonings
Gochujang…………. ½ teaspoon
Miso……………………. ½ teaspoon
White ground sesame ……………. 1 teaspoon Boil plenty of water in a pot Pour in hot water, put the lid on, and keep the soup jar warm Pour 150cc of hot water into heat-proof dish. ½ teaspoon gochujang ½ teaspoon miso 1 teaspoon white ground sesame seeds Mix them well Rinse mustard spinach and cut it into 2cm pieces with cooking scissors. Maitake mushrooms torn by hand and frozen Of course, refrigerated ones are OK too: ☺️ Peel carrots with a peeler The amount is up to you ☺️ I usually put them enough to fill the surface (about 20g) Prepare 50g of tofu and cut it into bite-size pieces Arrange 50g of scraps pork, overlapping as little as possible Cover it with wrap and microwave 600W for 3 minutes Take out and mix it lightly so that all the ingredients are cooked. Heat again in microwave 600W for 1 minute. Check if it is cooked through Especially check the pork is cooked through! Discard hot water in soup jar Put 30g of oatmeal in an empty soup jar Put soup first, mix lightly with oatmeal Put all remaining ingredients in it Chopped green onions if you have White sesame seeds Done when tightly covered When eating, scoop out the oatmeal at the bottom and Mix them well Try to eat within 6 hours of making ☺️ Wednesday Wakame seaweed and egg ＜Ingredients for 1 person＞
Oatmeal……. 30g oatmeal
Egg…………………. 1 pcs.
Tofu………………. 50g
Crab kama…………. 2 pieces
Mustard spinach…………….40g
Maitake mushrooms……….40g
Seasoning
Dried wakame seaweed…….. 1 tbsp.
Granulated fish stock….. ½ teaspoon
Soy sauce……….. ½ teaspoon Boil plenty of water in a pot Pour hot water and put the lid on to keep the soup jar warm Crack 1 egg in heat-proof dish Beat the egg well Cover with wrap (lid) and heat it in microwave 600W for 1 minute Mix it lightly so as not to lose shape Pour 150cc of hot water ½ teaspoon granulated fish stock *The video shows the wrong procedure 🙇. ½ teaspoon soy sauce 1 tablespoon dried wakame Mix them with hot water first 🙇. Rinse mustard spinach and cut it into 2cm width with cooking scissors Maitake mushrooms torn by hand and frozen Peel carrots with peeler Put the shredded mushrooms as far down as possible, and the eggs gently on top Prepare 50g of tofu and cut it into bite size Cover with wrap (lid) and microwave 600W for 2 minutes Check if it is cooked through Discard hot water in soup jar Put 30 grams of oatmeal in an empty soup jar Put soup first, mix lightly with oatmeal Put all the remaining ingredients A few white sesame seeds ☺️ Done when tightly covered When eating, scoop out the oatmeal at the bottom and Mix them well Try to eat within 6 hours of making ☺️ Thursday salted rice malt ＜Ingredients for 1 person＞
Oatmeal…. 30g
scraps of pork….50g
Tofu…………….50g
Carrots………..20g
Mustard spinach………….40g
Maitake mushroom……….40g
Seasonings
Salted malted rice……………. 2 teaspoons
Granulated fish stock…. ½ teaspoon Boil plenty of water in a pot Pour hot water and put the lid on to keep the soup jar warm Pour 150cc of hot water into heat-proof dish. ½ teaspoon granulated fish stock 2 teaspoons salted rice malt Mix them well Rinse mustard spinach and cut into 2cm pieces with cooking scissors. Maitake mushrooms torn by hand and frozen Of course, you can also use refrigerated ones: ☺️ Peel carrots with a peeler Spoon 50g of tofu and cut into bite-size pieces Arrange 50g pork scraps in a row, overlapping as little as possible. Cover with wrap (lid) and microwave 600W for 3 minutes. Take out and mix lightly so that all the ingredients are cooked. Heat again in microwave 600W for 1 minute. Discard hot water in soup jar Put 30g of oatmeal in an empty soup jar Put them soup first, mix lightly with oatmeal Put them with all the remaining ingredients Done when tightly covered When eating, scoop out the oatmeal at the bottom and Mix them well Try to eat within 6 hours of making ☺️ Friday Curry soup ＜Ingredients for 1 person＞
Oatmeal…. 30g
scraps of pork…. .50g
Tofu……………. .50g
Carrots………. .20g
Mustard spinach…………. .40g
Maitake mushroom………. .40g
Seasonings
Curry powder……….. ½ teaspoon
Granule consommé….. ½ teaspoon
Ketchup…….. 1 teaspoon Boil plenty of water in a pot Pour hot water and put the lid on to keep the soup jar warm Pour 150cc of hot water into heat-proof dish ½ teaspoon curry powder ½ teaspoon granule consommé 1 teaspoon ketchup Mix them well Rinse mustard spinach and cut it into 2cm width with cooking scissors. Maitake mushrooms torn by hand and frozen Peel carrots with peeler Prepare 50g of tofu and cut it into bite-size pieces with spoon Arrange 50g pork slices in a row, overlapping as little as possible. Cover with wrap and microwave 600W for 3 minutes. Take out and mix lightly so that all the ingredients are cooked. Heat again in microwave 600W for 1 minute. Discard hot water in soup jar Put 30 grams of oatmeal in an empty soup jar Put soup first, then mix lightly with the oatmeal Put all the remaining ingredients A little pepper ☺️ Done when tightly covered When eating, scoop out the oatmeal at the bottom and mix them well Try to eat within 6 hours of making ☺️ For more variations, please check to other videos: ☺️ If you have a request, please let me know in the comments! Kellogg’s oatmeal rice, which I’ve been seeing a lot in the supermarket lately. As for this recipe, there was little difference in taste between any of the oatmeals we compared. I think it’s a good to have it made with your favorite oatmeal 😆 Kellogg’s and rice oats are rolled oats Nisshoku’s oatmeal is instant oats and the grains are small, so if you want to keep the texture and enjoy it, you can use rolled oats Instant oats are recommended if you want to enjoy the texture of mellow oats The price was the best price for Nisshoku’soatmeal according to my research Nisshoku’s and Kellogg’s are easily available in supermarkets ☺️ Nutritional value is slightly different, but almost the same And what I wanted to verify this time was the texture and taste when “rice-ified” As the name suggests, it is a rice-like oatmeal, so I compared it with 3 different types of oatmeal according to the method of preparation indicated on the back side. ☺️ I’ll go ahead and give you my conclusion: the Kellogg oatmeal rice was indeed delicious, both in texture and taste………………..! However, Kellogg’s and Kometsu’s, both were equally delicious, so the recipe Kellogg’s introduced to us was excellent 😆. The way to make it is 30g oatmeal Pour 60ml water Let stand for 5 minutes Heat in microwave 500W for 1.5 minutes without wrapping Grains have a parapetitive texture…! Leave for 2-3 minutes and take off the heat Done when made into rice balls ☺️ Make Kometatsu in exactly the same way: ☺️ Make the Nisshoku exactly the same way ☺️ This is now a familiar sticky texture 😆. I was impressed when I first ate Kellogg’s..! It tasted like oatmeal, but the grains were so crunchy and tasty…! I was so impressed, but when I ate the other oatmeal, it tasted just as good…! LOL! It turns out that rolled oats and this way of making oatmeal go well together 💡. Nisshoku’s oatmeal is not as grainy, but the soft and sticky texture is what I like about it ☺️ If you are tired of the usual oatmeal, I recommend you to try it. Thank you for watching until the end today! I know it’s the last thing I want to do, but in response to my poor health in the last Morning Routing video, Thank you all so much for your sympathy and advice 🙇. I feel so much better 😭✨ See you in the next video!

▼ 目次
00:42 買い物リスト
00:55 月曜日 カニ玉ぞうすい
04:01 火曜日 韓国風味噌ぞうすい
06:09 水曜日 わかめと卵のぞうすい
08:10 木曜日 塩麹ぞうすい
09:54 金曜日 カレーぞうすい
11:48 オートミールの食べ比べ
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【広告リンクについて】下記の製品URLは一部Amazonアソシエイト・楽天アフィリエイトのリンクを使用しています
▼ 今回使った材料や道具
スープジャー：サーモス 真空断熱スープジャー ホワイト 400ml JBT-400 WH
https://amzn.to/3oOFALE
オートミール：こめたつ オーガニック オートミール ロールドオーツ 800g
https://amzn.to/3P4xjlo
オートミール：日食 プレミアムピュアオートミール
https://amzn.to/3kTp5Nu
耐熱ガラス容器 (正方形・大)：iwaki(イワキ) パック＆レンジ 800ml クリア
https://igc.co.jp/shop/g/gK3247N-CL/
計量カップ：OXO アングルドメジャーカップ 中 500ml
https://amzn.to/3IAhFYk
エプロン：Francfranc（フランフラン）ロング丈ポケット付き
https://amzn.to/3zFQbiT

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▼ 今回紹介した材料一覧・レシピ

■買い物リスト(1人分)
オートミール………….30g×5日分
豚こま切れ肉………….150g
卵……………………….2個
豆腐…………………….2パック(300g)
小松菜………………….1袋(200g)
にんじん……………….½本
まいたけ……………….2パック(200g)
かにかま……………….2本

■月曜日 カニ玉ぞうすい

＜材料(1人分)＞
オートミール……..30g
卵…………………..1個
豆腐………………..50g
かにかま…………..2本
小松菜……………..40g
まいたけ…………..40g

▼調味料
鶏ガラスープの素…小さじ½
しょうゆ…………..小さじ½
ごま油……………..小さじ½

＜作り方＞
①お湯をたっぷりわかしてスープジャーに注ぎ、蓋を乗せておく
②耐熱皿に卵を1つ溶いて、ふんわりラップ(蓋)をしてレンジ600Wで1分加熱
③耐熱皿にお湯150cc、鶏ガラスープの素小さじ½、しょうゆ小さじ½を入れて卵を潰さない程度に混ぜ合わせる
④2cm幅にカットした小松菜、手で裂いたまいたけ、1口サイズにカットした豆腐、裂いたカニカマを入れて、ラップ(蓋)をしてレンジ600Wで2分加熱
⑤スープジャーの中のお湯を捨てる
⑥オートミールを30gとスープを先に入れて軽く混ぜ合わせてから、残りの具材を全て入れて最後にごま油小さじ½をかけたら完成

■火曜日 韓国風味噌ぞうすい

＜材料(1人分)＞
オートミール….30g
豚こま切れ肉….50g
豆腐…………….50g
にんじん……….20g
小松菜………….40g
まいたけ……….40g

▼調味料
コチュジャン………….小さじ½
味噌…………………….小さじ½
白すりごま…………….小さじ1

＜作り方＞
①お湯をたっぷりわかしてスープジャーに注ぎ、蓋を乗せておく
②耐熱皿にお湯150cc、コチュジャン小さじ½、味噌小さじ½、白すりごま小さじ1を入れてよく混ぜ合わせる
③2cm幅にカットした小松菜、手で裂いたまいたけ、ピーラーでむいたにんじん、1口サイズにカットした豆腐、豚こま切肉50gを入れてラップ(蓋)をして、レンジ600Wで3分加熱
④全体火が通るように少し混ぜ合わせてから、再度レンジ600Wで1分加熱
⑤豚肉にしっかり火が通っているか確認する
⑥スープジャーの中のお湯を捨てる
⑦オートミールを30gとスープを先に入れて軽く混ぜ合わせてから、残りの具材を全て入れたら完成

■水曜日 わかめと卵のぞうすい

＜材料(1人分)＞
オートミール…..30g
卵………………..1個
豆腐……………..50g
にんじん………..20g
小松菜…………..40g
まいたけ………..40g

▼調味料
乾燥わかめ……..大さじ1
顆粒和風だし…..小さじ½
しょうゆ………..小さじ½

＜作り方＞
①お湯をたっぷりわかしてスープジャーに注ぎ、蓋を乗せておく
②耐熱皿に卵を1つ溶いて、ふんわりラップ(蓋)をしてレンジ600Wで1分加熱
③耐熱皿にお湯150cc、顆粒和風だし小さじ½、しょうゆ小さじ½、乾燥わかめ大さじ1、を入れてよく混ぜ合わせる
④2cm幅にカットした小松菜、手で裂いたまいたけ、1口サイズにカットした豆腐を入れてレンジ600Wで2分加熱
⑤スープジャーの中のお湯を捨てる
⑥オートミールを30gとスープを先に入れて軽く混ぜ合わせてから、残りの具材を全て入れたら完成

■木曜日 塩麹ぞうすい

＜材料(1人分)＞
オートミール…..30g
豚こま切れ肉…..50g
豆腐……………..50g
にんじん………..20g
小松菜…………..40g
まいたけ………..40g

▼調味料
塩麹…………….小さじ2
顆粒和風だし….小さじ½

＜作り方＞
①お湯をたっぷりわかしてスープジャーに注ぎ、蓋を乗せておく
②耐熱皿にお湯150cc、塩麹小さじ2、顆粒和風だし小さじ½を入れてよく混ぜ合わせる
③2cm幅にカットした小松菜、手で裂いたまいたけ、ピーラーでむいたにんじん、1口サイズにカットした豆腐、豚こま切肉50gを入れてラップ(蓋)をして、レンジ600Wで3分加熱
④全体火が通るように少し混ぜ合わせてから、再度レンジ600Wで1分加熱
⑤豚肉にしっかり火が通っているか確認する
⑥スープジャーの中のお湯を捨てる
⑦オートミールを30gとスープを先に入れて軽く混ぜ合わせてから、残りの具材を全て入れたら完成

■金曜日 カレーぞうすい

＜材料(1人分)＞
オートミール…..30g
豚こま切れ肉…..50g
豆腐……………..50g
にんじん………..20g
小松菜…………..40g
まいたけ………..40g

▼調味料
カレー粉………..小さじ½
顆粒コンソメ…..小さじ½
ケチャップ……..小さじ1

＜作り方＞
①お湯をたっぷりわかしてスープジャーに注ぎ、蓋を乗せておく
②耐熱皿にお湯150cc、カレー粉小さじ½、顆粒コンソメ小さじ½、ケチャップ小さじ1を入れてよく混ぜ合わせる
③2cm幅にカットした小松菜、手で裂いたまいたけ、ピーラーでむいたにんじん、1口サイズにカットした豆腐、豚こま切肉50gを入れてラップ(蓋)をして、レンジ600Wで3分加熱
④全体火が通るように少し混ぜ合わせてから、再度レンジ600Wで1分加熱
⑤豚肉にしっかり火が通っているか確認する
⑥スープジャーの中のお湯を捨てる
⑦オートミールを30gとスープを先に入れて軽く混ぜ合わせてから、残りの具材を全て入れたら完成
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https://amzn.to/3yGCvCO
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