【１０品】秋野菜たっぷり！３日間の体にうれしい和食レシピ【主婦の日常】

【１０品】秋野菜たっぷり！３日間の体にうれしい和食レシピ【主婦の日常】

Hello 🍂 Here are the ingredients for tonight’s dinner 😃 It’s still hot, but I’m already in an autumn mood 🍂 Tonight, I’m going to have a dinner menu that feels like autumn 🍂 First, I’ll quickly make some miso soup Autumn is the season when root vegetables are delicious Today we have miso soup with nagaimo and onions♪ Slice the onion thinly and cut the nagaimo into half-moon slices about 1 centimeter thick Nagaimo is delicious raw, but when cooked, it becomes fluffy and has a different kind of deliciousness ☺️ Add the powdered broth and mix Boil the deep-fried tofu for about one minute Excess oil is removed, making it a bit healthier 🙆‍♀️ Wipe off the moisture with a paper towel Cut into strips. Today I’ll use half a sheet, and I’ll use the rest tomorrow Aburaage doesn’t last very long, so it’s also recommended to freeze it Next, ‘Nasu and Piman no Nibitashi’ Delicious eggplants in both summer and autumn 🍆🍆🍆 Autumn eggplants have thin skin, soft flesh, and are even more delicious! 🍆 Cut the eggplant in half lengthwise and make slits in the skin If it’s long, I’ll cut the length in half 🙆‍♀️ Cut all three in the same way Eggplant and bell pepper simmered in broth is a staple dish in our home You can also make it with green beans, okra, or shishito peppers instead of bell peppers. 😊 Cut the bell pepper in half vertically, Remove the seeds Add 1 tablespoon of salad oil to the frying pan Place the eggplants with the skin side down Add the bell peppers with the surface facing down Cook on medium heat for 3 minutes, I will turn it over The key is to cover it after flipping it over It becomes moist and tender even with a small amount of oil! After 3 minutes, remove the lid and add the seasonings 200cc of water, 3 tablespoons of noodle soup base (4 times concentrated), 2 tablespoons of mirin, 1 tablespoon of vinegar, Add grated ginger as well, After simmering for 3 to 4 minutes, it’s ready! If you let it sit for a bit after turning off the heat, the flavors will meld even more, making it delicious! Adding myoga or green onions adds a nice flavor accent and makes it look stylish too Today, I used the myoga that was in the fridge Next, I will make ‘Gobo and Carrot Sesame Mayo Salad’ Cut the burdock root into thin strips! Burdock, rich in dietary fiber, not only helps regulate digestion but also has the effect of reducing cholesterol absorption✨ Burdock is soaked in water If you soak it for too long, the nutrients will leach out, so drain it after about 3 minutes. 😊 I will also cut the carrots into thin strips (I almost overdid it and grated them too much, haha) While burdock is often boiled, I think I’ll make it in the microwave today✨ Place the burdock and carrot in a heat-resistant container and heat in the microwave at 600w for 3 minutes and 30 seconds♪ Using a microwave makes it less likely to lose nutrients, and it’s easy and efficient for getting nutrition, so I recommend it! 🌈 1 can of tuna, 2 to 3 tablespoons of mayonnaise,
ground sesame seeds 1 tablespoon, 2 teaspoons of soy sauce, 1/2 teaspoon of vinegar Add the seasonings and mix well You can store it in the refrigerator for about three days, so it’s recommended to make a lot and prepare it in advance 💡 My daughter, who isn’t fond of burdock, eats a lot of this recipe👧 For adults, adding plenty of coarse black pepper✨ makes it delicious🤤 Finally, I will make the main dish 👩‍🍳 It’s ‘Teriyaki Salmon and Maitake Mushrooms’✨✨ It’s still mostly summer, but let’s get a head start on autumn with our food😌 Cut the salmon into bite-sized pieces and coat them with potato starch The key is to lightly sprinkle using a tea strainer⭐️ What I use is the ‘Marna’ flour sifter spoon It’s very easy to use and I highly recommend it😆 Heat salad oil in a frying pan and add the salmon Tear the maitake mushrooms by hand and add them as well Cook both sides over medium heat ☺️ Salmon is characterized by its content of astaxanthin ✨, which has powerful antioxidant properties and is beneficial for beauty and health, helping to prevent arteriosclerosis and improve spots and wrinkles Add 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of sugar, and simmer while mixing everything together This is delicious on its own, but… let’s add some grated daikon! I think the refreshing grated daikon goes well with the rich teriyaki flavor ☺️👌 Use myoga in simmered dishes Completed~🍚 (My daughter suddenly started practicing the piano) Let’s eat Feeling like autumn 🍂 The next day Good morning Today, I’m a lively wakame seaweed 🦜 Starting to make breakfast ▶️ I’m feeling a bit sleepy today, so I’m keeping breakfast simpler than usual…🙃 I have various leftover root vegetables, so I’m making a hearty miso soup with them, and I plan to have some scrambled eggs and pickled vegetables as well.✏️ Carrots, onions, Daikon, burdock I feel that when you add various ingredients, the flavors of different vegetables come together and somehow become delicious ☺️ Add ‘universal dashi’ and sake lees for calcium supplementation and simmer I also added the shimeji mushrooms and tofu that were left in the refrigerator Tamagoyaki with Tarako Sauce 4 eggs, 1 teaspoon of white dashi, 3 tablespoons of water I get tired of the same old omelet, so today I’m making it with a cod roe sauce✨ I make the omelet with a light flavor Add the seasoning to the frying pan and mix 100cc of water, 30g of cod roe, 1 teaspoon of soy sauce, 1/3 teaspoon of salt, and 1 tablespoon of mirin The cod roe is frozen cod roe bought at Costco 🙂 You can also use regular fresh cod roe Mix 1 teaspoon of potato starch with 1 tablespoon of water well Once the cod roe is well broken apart, gradually add the water-diluted potato starch When it thickens, turn off the heat I made this on a whim, but I think it turned out delicious 🥰 I feel like it might be a bit too thick, but I’ll take this as it is 🙃 Pickled cucumbers 🥒 Let’s eat 🙏 The item I ordered from Amazon has arrived This is a mini trivet and a towel rack The suction cup always came off quickly, which was stressful for me I bought a type of dish towel holder that is attached with screws 😃 I’ve always wanted a mini trivet I’ll use it when making coffee 😀 The dish towel holder is made of stainless steel and looks very sturdy◎ Quickly install 🛠️ Carefully determine the position Drilling a hole in the pillar is a bit painful, but… I’m finally free from the worries of falling 🤗 I bought the mini trivet to place my espresso maker It was too small and unstable at first, but now it can be placed securely✨ The espresso maker is called a ‘moka pot’ You fill the bottom with water, add coffee grounds, and then put it on the heat I’ll mix it with soy milk to make a soy milk latte ^^ Piano practice time 🎹 Today, practicing fingers with Chopin I feel like my mind starts to work all at once after drinking coffee and playing the piano 🙃 Suddenly, the birds started to go wild The electricity is broken I will make dinner The two leftover eggplants will be used for miso soup Remove the stem and cut into half-moons 🔪 Cut the tofu into small pieces To prevent the eggplant from changing the color of the broth, add the eggplant to the pot once it has reached a good boil This way, the broth is less likely to turn black 🙂 Add onions and versatile dashi, simmer for about 3 minutes, then add miso to finish I will make a ‘Carrot and Black Sesame Salad’! Cut the carrots to about the thickness of matchsticks 🔪 Place in a heat-resistant container and microwave at 600w for 3 minutes Place in a heat-resistant container and microwave at 600w for 3 minutes 1/2 teaspoon of sugar, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil The key is to add the seasoning while it’s hot 💡 It absorbs the flavors well 🥰 Add black sesame and mix to complete~ Sesame is rich in unsaturated fatty acids, which can help lower bad cholesterol “Simmered Komatsuna and Aburaage” – For komatsuna, pluck the stems off from the roots This way, there is less waste compared to cutting them with a knife. ✨ Cut into 4 centimeters wide Simmered komatsuna is a classic recipe, but since it’s autumn, today it includes shimeji mushrooms If you pull the shimeji mushrooms gently, they come off cleanly from the base, leaving very little to throw away Cut the deep-fried tofu into bite-sized pieces 200cc of water, 1 tablespoon of powdered dashi
2 tablespoons of soy sauce, 2 tablespoons of mirin Once it comes to a boil, add the fried tofu, shimeji mushrooms, and the stems of the komatsuna After boiling for 2 minutes, push the ingredients to one side and add the bok choy leaves Boil for 1 minute until the leaves are wilted♪ Next is the main course Salted butter chicken and lotus root Cut the lotus root into half-moon slices about 1 cm thick and soak in water for 2 to 3 minutes Cut the chicken into bite-sized pieces To make the cross-section wider, it’s good to cut diagonally with a knife This will help it cook more easily Sprinkle with salt and pepper, then coat with potato starch After thoroughly drying the lotus root, dust it lightly with potato starch Heat the frying pan and melt the butter Add the chicken and lotus root and grill over medium heat♪ If the frying pan is small, there might be some lotus root floating, but it’s okay not to worry too much about it 🙆‍♀️ Once one side is browned, flip it over, cover it, and steam-bake for 3 minutes Steaming and baking ensures it is thoroughly cooked ☺️ Use kitchen paper to absorb excess oil, and add 2/3 teaspoon of salt The amount of salt is just a guideline, so please taste and adjust it accordingly ☺️ Lotus root surprisingly contains a lot of vitamin C✨ It promotes collagen synthesis and is great for skin beauty A key point is that the vitamin C in lotus root is resistant to heat☺️ It’s morning☀️ I thought today was a weekday, but it turns out it’s a holiday Preparation of hijiki to be used later I got carried away and put everything in Starting to make miso soup! Today we have radish miso soup Cut the daikon into thin strips with the skin on Slice the shiitake mushrooms thinly I will also split the axis thinly 🍂 Cut the tofu into small pieces Today’s main dish is ‘Delicious Simmered Atsuage’! The thick fried tofu is boiled to remove excess oil The flavor will soak in easily ☺️ After draining the moisture, cut it into your preferred shape and size 🔪 Today’s mood is a triangle △ Add the ingredients for the broth to the pot 200cc of dashi, 1.5 tablespoons of soy sauce,
1.5 tablespoons of sugar, 1.5 tablespoons of sake, and a pinch of sliced chili I forgot to add chili pepper (It’s delicious even without it 🌱) Once it comes to a boil, add the thick fried tofu, cover it with a drop lid, and simmer on medium heat for 13 minutes While it’s simmering, let’s make a side dish 🫑 ‘Peppers and Myoga with Salted Kombu’ Remove the seeds from the bell pepper and slice it into thin strips Bitter components have the effect of improving blood flow Place it in a heat-resistant container, cover it with wrap, and heat in the microwave for one and a half minutes Myoga is sliced thinly The combination of myoga and bell pepper, Surprisingly delicious 🙆‍♀️ Mix in salted kelp, sesame seeds, and sesame oil The salted kelp softens the bitterness of the green pepper “Hijiki and Lotus Root Sautéed in Salted Koji” I want to eat a lot of lotus root in autumn 🍽️ I will peel it and cut it into thin ginkgo slices Today, along with hijiki, I have a recipe full of dietary fiber that will make your stomach happy! Heat sesame oil in a frying pan and stir-fry the lotus root, julienned carrots, and hijiki Stir-fry until they become tender Add 2 teaspoons of salt koji The seasoning is just salt koji 😌 It’s very convenient because it makes things delicious easily 😊 The thick fried tofu has cooked well✨ If you prepare thick fried tofu in advance and eat it the next day, the flavors will soak in even more, making it really delicious☺️ Today’s pickled vegetables are cucumber and carrot Carrots aren’t very popular with my family… haha I actually quite like them, though…

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