作り置きの簡単おつまみと、のんびり過ごす休日。cooking,appetizer,dailylife

作り置きの簡単おつまみと、のんびり過ごす休日。cooking,appetizer,dailylife

Easy make-ahead snacks and a leisurely weekend. Hello. I’m Jiro from kikkake. The heat has finally begun to ease, and pleasant autumn days are becoming more frequent. Today, I made four different kinds of appetizers that can be made ahead of time. Boiled dumplings, savory potato salad, marinated mushrooms, stir-fried burdock root and lotus root. When I’m short on time, having pre-made side dishes in the fridge makes me want to give myself a pat on the back. If you found any part of this helpful, I’d be thrilled if you could subscribe to the channel and give it a thumbs up. #preparation
Hard-boiled eggs and steamed potatoes Prepare the boiled eggs and potatoes for the potato salad. Add the eggs after the water comes to a boil, and I prefer them boiled for 7 and a half minutes. Run them under running water, then place them in ice water, and the shells will peel right off. I’ll gently steam the potatoes I washed earlier. Steam in a frying pan, adding water occasionally. #menu1
Pork and Napa Cabbage Dumplings We make dumplings with a well-seasoned filling. I’ll proceed with the Chinese cabbage without squeezing out the water. I chopped plenty of green onions. Season the ground pork with salt and pepper, then knead thoroughly. Add the Chinese cabbage, green onions, ginger, garlic, soy sauce, sake, and sesame oil. Once thoroughly kneaded, you’ll have a simple meat mixture. Thicker dumpling wrappers give a satisfyingly chewy texture. Twist the edges of the wrapper together to form the classic dumpling shape. First, put the portion to be frozen into the Stocker. I put 12 in. Into the freezer for snacks someday. Today’s portion is wrapped up and done. #menu2
Potato Salad with Plenty of Mustard After steaming it thoroughly for 30 minutes, it was hot but the skin came off easily. While it’s still hot, add the vinegar and mix it in. The key to this potato salad is sautéing onions and bacon before adding them. The bacon is thick-cut for a satisfying bite. Sauté the onion and bacon in olive oil. Slowly until a fragrant golden brown color forms. Season with salt and pepper. Lots of mustard. Let it cool slightly, then cover and refrigerate. Add boiled eggs to the potato salad just before serving. Since it was thoroughly chilled, it peeled cleanly. Having hard-boiled eggs on hand is convenient because they can be used in many different ways. #menu3
Assorted Mushrooms in Japanese-Style Marinade King oyster mushrooms, maitake mushrooms, shimeji mushrooms, shiitake mushrooms. A marinade bursting with autumn mushrooms. For color, I added some spring onions. Add garlic and chili peppers for a peperoncino-like flavor. Prepare a marinade using sorghum sugar and rice vinegar. Once you’ve chopped the salted kelp, you’re all set. Lately, I’ve been using rice bran oil as my main cooking oil. It has no strong flavor and is easy to use. Sauté the garlic and chili peppers over low heat. Add plenty of mushrooms. Once the mushrooms have softened, add the soy sauce and green onions. Add the marinade and salted kelp, then adjust the seasoning with salt if needed. All three dishes are ready. They should be delicious once the flavors have melded together. #menu4
Burdock and Lotus Root Stir-Fried in Balsamic Vinegar Finally, a savory appetizer where robust balsamic vinegar takes center stage. Burdock root and lotus root that evoke autumn. Slice them thinly using a peeler or slicer. Soak the burdock root and lotus root in water. For color, red bell peppers. I’ve chopped them into chunks. Slice the garlic thinly to enjoy its texture. Heat the olive oil and stir-fry the burdock root and lotus root. Adding garlic later gives it a fluffy texture and freshness. Quickly stir-fry the red bell peppers to retain their crisp texture. Seasoned with balsamic vinegar, soy sauce, honey, and salt. I love foods with a rich, deep flavor that are best enjoyed cold. Save the pre-made dishes for later and finish up today’s snacks. Add the boiled eggs, season with salt and pepper, and it’s done. I let it sit for a while, so the flavors have blended together nicely. Boil dumplings in boiling water for 4 minutes. Thicker skins will boil up plump and firm, about one size larger. Pour a little boiling water over it to make it shiny. Steamed potatoes and mustard go very well together. Juicy and delicious. Simply dip it in chili oil. I squeezed some kabosu I got from a friend into sparkling wine. This might be good.

時間がない時にあると助かる、
作り置きできるおつまみを作りました。

酢を効かせて持ちを良くしたマリネやサラダ、
冷凍できる白菜たっぷりの水餃子など、
おつまみにも、おかずにもなる４品です。

0:00 オープニング
1:02 ［下準備］ゆで卵と蒸かしじゃが
2:22 ［1品め］白菜と豚肉の水餃子
5:02［2品め］マスタードたっぷりのポテトサラダ
7:56 ［3品め］色々きのこの和風マリネ
10:43［4品め］ごぼうと蓮根のバルサミコ炒め
12:51 ポテトサラダや水餃子の仕上げ〜いただきます

動画に登場する野田琺瑯のストッカーをはじめ、
オイルボトルや包丁、まな板など
kikkakeのオンラインストアで販売していますので、
ぜひ見てみて下さいね。
https://kikkake-store.com/

━━━━━━━━━━━━━━━━━━━━━━
白菜と豚肉の水餃子（20〜24個分）
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白菜‥‥‥‥‥‥‥‥‥‥3〜4枚（150g）
長ネギ‥‥‥‥‥‥‥‥‥1本
豚ひき肉‥‥‥‥‥‥‥‥100g
ごま油‥‥‥‥‥‥‥‥‥大1
醤油‥‥‥‥‥‥‥‥‥‥大1/2〜1
酒‥‥‥‥‥‥‥‥‥‥‥大1/2
しょうが‥‥‥‥‥‥‥‥適量
にんにく‥‥‥‥‥‥‥‥適量
塩こしょう‥‥‥‥‥‥‥適量
餃子の皮‥‥‥‥‥‥‥‥20枚

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マスタードたっぷりのポテトサラダ（2〜3人分）
━━━━━━━━━━━━━━━━━━━━━━
じゃがいも‥‥‥‥‥‥‥4個
玉ねぎ‥‥‥‥‥‥‥‥‥1/2個
ベーコン‥‥‥‥‥‥‥‥100g
半熟卵‥‥‥‥‥‥‥‥‥1個
酢‥‥‥‥‥‥‥‥‥‥‥大1
マスタード‥‥‥‥‥‥‥大1
オリーブオイル‥‥‥‥‥適量
塩こしょう‥‥‥‥‥‥‥適量

━━━━━━━━━━━━━━━━━━━━━━
色々きのこの和風マリネ（2〜3人分）
━━━━━━━━━━━━━━━━━━━━━━
しめじ‥‥‥‥‥‥‥‥‥1/2袋
エリンギ‥‥‥‥‥‥‥‥1本
しいたけ‥‥‥‥‥‥‥‥2個
舞茸‥‥‥‥‥‥‥‥‥‥1株
わけぎ‥‥‥‥‥‥‥‥‥2本
塩昆布‥‥‥‥‥‥‥‥‥2つまみ
にんにく‥‥‥‥‥‥‥‥1片
唐辛子‥‥‥‥‥‥‥‥‥1本
こめ油‥‥‥‥‥‥‥‥‥大2
醤油‥‥‥‥‥‥‥‥‥‥小1
白だし‥‥‥‥‥‥‥‥‥小1〜2
砂糖‥‥‥‥‥‥‥‥‥‥大1
酢‥‥‥‥‥‥‥‥‥‥‥大2
塩‥‥‥‥‥‥‥‥‥‥‥適宜

━━━━━━━━━━━━━━━━━━━━━━
ごぼうと蓮根のバルサミコ炒め（2〜3人分）
━━━━━━━━━━━━━━━━━━━━━━
ごぼう‥‥‥‥‥‥‥‥‥1/2本
れんこん‥‥‥‥‥‥‥‥100g
赤ピーマン‥‥‥‥‥‥‥1個
にんにく‥‥‥‥‥‥‥‥1片
オリーブオイル‥‥‥‥‥大1
バルサミコ酢‥‥‥‥‥‥大1
しょうゆ‥‥‥‥‥‥‥‥大1
はちみつ‥‥‥‥‥‥‥‥大1/2
塩こしょう‥‥‥‥‥‥‥適量

#おつまみ #作りおき #作りおきおかず #おうちごはん
#スパークリングワイン #シャンパン
#キッチングッズ #器のある暮らし

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