夏の疲れた体を労る作り置き８品｜疲労回復&スタミナレシピ｜平日の作り置き晩ごはん

夏の疲れた体を労る作り置き８品｜疲労回復&スタミナレシピ｜平日の作り置き晩ごはん

One morning, while they were playing a mysterious game, I went to the kitchen… and while I was away, the frying pan had deteriorated dramatically! It’s probably time to replace it… Since I’m working alone during the weekday afternoons, pre-prepared meals are a lifesaver. Since I’ve been trying to avoid housework completely since giving birth, it’s been a long time since I’ve had a chance to cook to my heart’s content. I ‘m currently eating more for my health, so I’m making recipes with larger amounts of ingredients than the recipes call for, but I make recipes with easy-to-make portions. September is here before we know it…it’s so fast… It’s still hot, but let’s prepare some food in advance to soothe summer fatigue and gradually get our bodies ready for autumn. I finely chopped three myoga ginger stalks. This year, people are saying September will be a scorching hot month, but lately it feels like the heat is continuing into October… When the seasons are out of sync, lifestyles become unbalanced and many people experience health problems, so please be especially careful this year. When it comes to meals, prioritize nutrition and consider the temperature when deciding what to eat. On the still-hot days of September , summer vegetables, which help dissipate body heat, are recommended over autumn root vegetables and mushrooms . Add hijiki (15g) to sesame oil (2 tablespoons). Stir-frying will remove the hijiki’s fishy smell. Once the water has evaporated, add the seasonings: soy sauce (3 tablespoons), mirin (2 tablespoons), dried small sardines (30g), and bonito flakes (20g) . The hijiki and small sardines bring out their umami, so a simple seasoning of just soy sauce and mirin is sufficient. Since this is a furikake, it’s important to thoroughly evaporate the water. Turn off the heat before adding the myoga to prevent the aroma from escaping. This additive-free, healthy furikake goes perfectly with rice! The myoga aroma fills your mouth with every bite, a unique homemade twist. “Hijiki and Myoga Furikake” Cut 6 shiso leaves in half. Cut 2 tomatoes into 8 equal half-moon slices. What to do with the tomatoes? Turn them into pickles! A novel and delicious way to eat them… sandwich the shiso leaves between the tomatoes. This dish uses minimal heat, making it easy to prepare even in this still-hot weather, and incredibly refreshing. It’s made with 2 tablespoons soy sauce, 2 tablespoons mirin, 1 clove minced garlic, 50ml water, 1/2 tablespoon Korean chili pepper (or 2 shakes of chili pepper). This is just to evaporate the alcohol in the mirin, so turn off the heat once it boils. The tangy dipping sauce is infused with the acidity and umami of the tomatoes, and the more you dine on it, the better it tastes . This refreshing side dish is perfect for the lingering heat of summer, when appetites tend to wane. “Tomato and Shiso Pickles”: When you slice cucumbers , they tend to roll around, which can be quite stressful…lol. Cutting them in half lengthwise and then thinly slicing them diagonally makes them easier to eat, easier to make, and prevents them from rolling around! Rub in 1/2 teaspoon salt and leave for 10 minutes. Onion family. Purple onions, often found in salads, are naturally less spicy, but cutting them across the fibers further reduces the spiciness! Cutting the fibers also allows the nutrients to leach out more easily, so soaking them in water for just 5 minutes is fine. Boil short pasta according to the package directions. My husband loves pasta salad, so he always enjoys it when I make it. lol This recipe was inspired by lemon pasta and adapted from it. He loves it, and I eat about twice as much for breakfast, lunch, and dinner . lol I can’t predict the amount…lol I can’t mix it like this…lol Are you making this for school lunches? lol I brought out a huge bowl that made me want to say, lol. lol Lemon juice (2 tablespoons), mayonnaise (3 tablespoons), and grated cheese (50g). The key is to add plenty of grated cheese! You can even sprinkle some more grated cheese at the end to bring out the rich, cheesy aroma! A rich, flavorful seasoning. Adding some fresh vegetables and lemon makes this dish very refreshing♡︎ “Cucumber and Onion Cheese Pasta Salad” My daughter is in a bad mood every morning… Hang in there, Dad! Cut the onion into 1cm slices. It will be boiled later, so make sure it’s a little thick so it retains its texture. Remove the roots from the radish sprouts. Remove the bases from the shiitake mushrooms and loosen them with your hands. The key to this dish is adding richness with the eggs♡︎ Boil the refrigerated eggs for 10 minutes. The eggs should be close to hard-boiled, but still moist and bright yellow inside! Add the onions and shiitake mushrooms to boiling water and boil for 5 minutes. The key is to preserve the texture of the onions, so be careful not to overcook them. Since you’ll be boiling the meat in the same water, drain the water in a colander without discarding it. The onions are not too mushy, but the seasoning is just right. ♡︎ Salt (1 teaspoon), Sake (50ml). Our secret to delicious shabu-shabu is to season the meat with salt and then use Sake to remove any unpleasant odors. Also, by dipping the meat in water (rather than ice water) and not overcooking it , it cools just enough to prevent the fat from solidifying. Resist the temptation to add everything at once… Spreading each piece out well makes it easier to eat later! I prepared bowls for school lunches from the start. lol Miso (1 tablespoon), mirin (2 tablespoons) boiled in the microwave, mayonnaise (2 tablespoons), ground sesame seeds (4 tablespoons) . Oops… I forgot an important ingredient… This perfect boiling allows the egg to be tasted and the yolk to dissolve and blend throughout. ♡︎ The combination of vitamin B1 from pork and allicin from onions enhances fatigue recovery. A perfect pork shabu-shabu dish, perfect for relieving summer fatigue! “Egg Miso Pork Shabu-Shabu”: When removing the downy hairs from okra, you rub them on a board or roll them around in a net, but don’t you get pricked by the hairs at that point? … Just quickly remove the downy hairs from okra with the back of a knife and you won’t have to worry about getting thorns! Separate the stems and calyx (the ones with and without) → Thanks to this careful preparation of the okra, subsequent cooking becomes much easier! Use plenty of okra (12 stalks) and cut them into 1cm widths. Also use plenty of chopped garlic (4 cloves) ♡︎ Add the garlic and heat over low to medium heat until fragrant. You probably already know what garlic is, but it’s also great for relieving fatigue ♡︎ ​​Today we’re using a total of 9 cloves! Add a little sake (a single shot) and heat until it changes color. A whole load of okra!!! Chicken stock (1 teaspoon), salt and pepper (a little), and lemon juice (2 teaspoons). Adding a little lemon juice gives it a light flavor and eliminates the oiliness, making it easy to eat! It contains a lot of garlic, but since it’s thoroughly fried first, you won’t even notice the smell! ♡︎ “Garlic Okra Minced Meat” : Cut the eggplant into 5 thin slices lengthwise. Imagine wrapping rice around the eggplant and eating it. ♡︎ Rub salt (2 teaspoons) generously on the surface and leave for 10 minutes. Cut the sliced ​​pork belly (300g) into pieces long enough to wrap around the rice and eat it together! Cook over low to medium heat and cook on both sides until the meat changes color. This simple side dish, with just four ingredients and seasonings, goes incredibly well with rice! The secret lies in the cooking method! By removing the ingredients and simmering the seasonings before adding the seasoning, the flavor is more intense and absorbed into the ingredients! Soy sauce (2 tablespoons), mirin (2 tablespoons) The eggplant absorbs the oil just right, creating a melt-in-your-mouth texture! It’s important to recover from fatigue in the summer, but… It’s important to eat well to build stamina.♡︎ Please enjoy the soft, melt-in-your-mouth texture of the thinly sliced ​​eggplant. “Eggplant and Pork Belly Kabayaki” My mother came over to cook for me after I gave birth, so I always have leftover ingredients in the fridge. I wanted to make a dish to use them up! Fry 300g of minced pork over low to medium heat. Once it changes color, add 2 cloves of garlic and a pinch of sake. During morning sickness, I couldn’t eat any meat or fish, and the smell of meat and fish was so bad I couldn’t eat anything… Maybe that’s still bothering me, but after giving birth, I’ve become very sensitive to the smell of fish and meat. So, I made sure to prep it properly… Once the meat changes color , add 3 zucchini, honey plums, 1 tablespoon miso, and 1 tablespoon mirin. I had some honey plums left over, so I wanted to use them! Honey plums have a deep flavor without a sharp sourness, making them perfect for Japanese cuisine! My daughter has returned home to breastfeed. Oops, my husband and I were all lovey-dovey! Lol. Honey plums are also supposed to help you recover from fatigue! ♡︎ “Zucchini and Minced Pork Braised in Honey Plum Miso” I came back after giving my daughter some milk! Parsley will last for 1-2 weeks if you put it in water like this, put it in the refrigerator, and change the water daily! If you buy a lot of parsley and can’t use it all, try using it as a vegetable rather than a garnish! Parsley is rich in vitamins, and the absorption of vitamins A, E, and K is especially enhanced when heated with oil! Getting enough protein is also important for recovering from fatigue! Grill chicken fillets on both sides until they change color. Add a little sake and salt, then cover and cook for 3 minutes. The aroma of parsley has an appetite-stimulating effect, so it’s great to add it to rice on hot days when you don’t have much of an appetite! Adding 1 tablespoon of mayonnaise makes the chicken fillets surprisingly fluffy! Garlic (2 cloves), soy sauce (1 tablespoon), mirin (1 tablespoon), mustard (1/2 tablespoon) – so much nutrition and flavor that it’s almost too good to be used as a decorative topping! It’s stylish as a side dish in a bento! It’s recommended to pair it with alcohol, perhaps wine over beer! Today we’ve introduced eight recipes to help you recover from summer fatigue: “Parsley and Chicken Breast Stir-fried with Mustard”! We’ve made these recipes in advance to help you recover from fatigue and build stamina, focusing on using garlic and acidic seasonings so that you can actively consume green and yellow vegetables, which are common in summer, and meat ! If you know the nutrients that food has on your body, you won’t be able to resist the lingering heat of summer!

〜保存目安について〜
保存目安は、冷蔵庫の環境、季節、によって多少変わります！目安として参考にしてください🫡💕

🍙よくある質問

・キューブタイプのにんにくと生姜はどうやって作っていますか？
A、ニンニクはフードプロセッサーでみじん切りに。生姜は酒（適量）と合わせてフードプロセッサーですりおろしに。
その後シリコン製氷機で凍らせてから冷凍保存しています！

・保存容器は何を使っていますか？
A、IKEAの保存容器を使用しています。

・塩麹、醤油麹は代用できますか？
A、基本的に味付けとしては塩麹（塩+みりん）、醤油麹（醤油+みりん）で代用してください！

・ラップの指示がないですが、電子レンジで加熱するときはラップをしますか？
A、ラップをする場合はレシピには書いていません！ラップをしないイレギュラーな場合のみ記載しています。

🍒レシピ🍒

00:00本日の動画は？
01:51①ひじきとみょうがのふりかけ
分量：６人前
保存目安：冷蔵５日間

・みょうが（３本）
・ひじき（１５g）
・鰹節（２０g）
・ちりめんじゃこ（３０g）

・ごま油（大さじ２）
ーAー
・醤油（大さじ３）
・みりん（大さじ２）

①みょうがはみじん切りにする。ひじきは戻す。
②フライパンにごま油を引き、弱火から中火でひじきを２分炒める。鰹節とちりめんじゃこ、Aを入れ水分が飛ぶまで炒める。火を止めみょうがを入れてさっと混ぜる。

〜ポイント〜

04:14②トマトと大葉の漬物
分量：４人前
保存目安：冷蔵３日間

・トマト（２個）
・大葉（６枚）

ーAー
・醤油（大さじ２）
・みりん（大さじ２）
・韓国唐辛子（大さじ１/２）※または一味唐辛子２振り
・にんにく（１片）
・水（５０ml）

①トマトは８等分に半月切りにする。大葉は半分に切り、にんにくはみじん切りにする。
②トマトに大葉を挟み並べ保存容器に入れる。
③鍋にAを入れ沸騰するまで加熱したら②にかけ、熱が冷めるまで常温に置き冷蔵庫で冷やす。

〜ポイント〜

05:55③きゅうりと玉ねぎのチーズパスタサラダ
分量：６人前
保存目安：冷蔵４日間

・きゅうり（１本）
・紫玉ねぎ（１/２個）
・ショートパスタ（１００g）

・塩（小さじ１/２）
ーAー
・粉チーズ（５０g）
・レモン果汁（大さじ２）
・マヨネーズ（大さじ３）

①きゅうりは縦半分に切り薄く斜め切りにしたら、塩を揉み込んで１０分置き水気を絞る。紫玉ねぎは薄切りにし５分水にさらして水気をよく切る。
②ショートパスタは時間通り茹で①とボウルに合わせる。Aを入れよく混ぜる。

08:20④たまご味噌豚しゃぶ
分量：４人前
保存目安：冷蔵４日間

・玉ねぎ（２個）
・カイワレ大根（１/２）
・しめじ（１株）
・卵（２個）
・薄切り豚ロース肉（３００g）

ーAー
・塩（小さじ１）
・酒（５０ml）ーBー
・味噌（大さじ１）
・みりん（大さじ２
・マヨネーズ（大さじ２）
・すりごま（大さじ４）

①玉ねぎは１cm幅に切り、カイワレ大根は根を落とす。しめじは石突を落とし手でほぐす。
②冷蔵していた卵を１０分茹で殻を剥く。沸騰したお湯に玉ねぎとしめじを入れ５分茹でたら水気をよく切る。野菜を茹でたお湯にAを入れ薄着豚ロース肉を色が変わるまでお湯に通したら、水に入れ冷まし水気をよく切る。
③ボウルに②とB、みりんはレンジで煮切って合わせ、カイワレを入れたらよく混ぜる。

10:58⑤にんにくオクラそぼろ
分量：４人前
保存目安：冷蔵５日間

・オクラ（１２本）
・にんにく（４片）
・鶏ももひき肉（３００g）

・酒（ひとまわし）
ーAー
・鶏ガラ（小さじ１）
・塩胡椒（少々）
・レモン果汁（小さじ２）

①オクラはヘタとがくをとり１cm幅に切る。にんにくはみじん切りにする。
②フライパンにニンニクを入れ弱火から中火でいい香りがするまで加熱したら鶏ももひき肉を入れてさっと炒める。途中酒を入れて色が変わるまで加熱する。オクラとAを入れ２分ほど炒める。

〜ポイント〜

12:38⑥なすと豚バラ肉の蒲焼
分量：４人前
保存目安：冷蔵５日間

・なす（５本）
・薄切り豚バラ肉（３００g）

・塩（小さじ２）
ーAー
・醤油（大さじ２）
・みりん（大さじ２）

①なすは縦５等分に薄切りにし、塩を塗し１０分置いたら水気を切る。薄切り豚バラ肉は食べやすい長さに切る。
②フライパンに油を引き、薄切り豚バラ肉を入れ弱火から中火で加熱し肉の色が変わったら取り出す。油を少し追加し、なすがしんなりするまで両面焼て取り出す。同じフライパンにAを入れ少し煮詰めてから豚バラ肉となすを入れ調味料が少なくなるまで加熱する。

14:40⑦ズッキーニと豚こま肉の蜂蜜梅味噌煮
分量：８人前
保存目安：冷蔵５日間

・ズッキーニ（１本）
・豚こま肉（３００g）

・酒（ひとまわし）
・にんにく（２片）
ーAー
・蜂蜜梅（３個）
・味噌（大さじ１）
・みりん（大さじ１）

①スッキーには１cm幅に半月切りにする。
②フライパンに油を豚肉を入れ、引き弱火から中火で肉の色がある程度変わるまで炒め。途中酒とにんにくを入れて肉の色がしっかり変わるまで炒めたら、ズッキーニとAを入れ５分煮込む。

16:13⑧パセリとささみのマスタード炒め
分量：４人前
保存目安：冷蔵５日間

・パセリ（１束）
・ささみ（８本）

ーAー
・酒（ひとまわし）
・塩（少々）
ーAー
・にんにく（２片）
・マヨネーズ（大さじ１）
・醤油（大さじ１）
・みりん（大さじ１）
・マスタード（大さじ１/２）

①パセリは茎から葉っぱを外し荒いみじん切りにし、にんにくはみじん切りにする。ささみは食べやすい大きさに４等分にする。
②フライパンに油を引き、ささみをいれたら両面色が変わるまで焼く。裏返しAを入れ蓋をして３分蒸す。パセリとを入れたらさっと炒める。

🥕買い物リスト

・みょうが（３本）
・トマト（２個）
・大葉（６枚）
・きゅうり（１本）
・紫玉ねぎ（１/２個）
・ズッキーニ（１本）
・パセリ（１束）
・なす（５本）
・オクラ（１２本）
・玉ねぎ（２個）
・カイワレ大根（１/２）
・しめじ（１株）
・にんにく（９片）

・薄切り豚バラ肉（３００g）
・豚こま肉（３００g）
・ささみ（８本）
・鶏ももひき肉（３００g）
・薄切り豚ロース肉（３００g）

・蜂蜜梅（３個）
・卵（２個）
・ショートパスタ（１００g）
・ひじき（１５g）
・鰹節（２０g）
・ちりめんじゃこ（３０g）

・塩
・胡椒
・酒
・醤油
・みりん
・味噌
・マヨネーズ
・マスタード
・レモン果汁
・鶏ガラ
・すりごま
・粉チーズ
・韓国唐辛子
・ごま油

🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

〜レシピ本発売中！〜
今日からお家ごはんが劇的に変わる！ 脱マンネリごはん 　難しいこと、一切なし！
よかったらご覧ください♡︎
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楽天リンク→https://books.rakuten.co.jp/rb/17240636/?l-id=search-c-item-text-01

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オススメの過去動画

《全10品》慌ただしい平日でもしっかり野菜を摂って食生活を整える。野菜たっぷり平日１週間分の作り置き。

《3日分の夜ご飯献立》食生活を整え家計を助ける一汁一菜の献立。

《全10品》疲れた体を労わる１週間分の作り置き。

《全8品》野菜たっぷりの料理で食生活をリセット。罪悪感のない野菜料理レシピ。

《9品》平日１週間が楽になる、野菜たっぷり和食の作り置き。献立/作り置き/常備菜/和食

🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

#作り置き#野菜不足解消レシピ#今日の晩ごはん