シンプルでおいしい秋の献立｜40代夫婦の5日間の夕飯

シンプルでおいしい秋の献立｜40代夫婦の5日間の夕飯

Ingredients (listed in the description) 　　　　　　　　　　　　　 Day 1
Chicken thigh with Spicy Sauce
Kinpira-style stir-fried lotus root & carrot
Daikon & mushroom miso soup Hello, I’m Akari ☺️ Thank you always for watching. It’s still humid, but the days are getting shorter, so I’d like to share our early autumn dinners from September. Mizuna lasts longer if you soak it in ice water for about 5 minutes before storing. I picked lotus root this time—perfect for autumn. Polyphenols are mostly in the skin, so I don’t peel it—just wash it well under water. Soak in salted water for 10 minutes to stop the enzyme that causes discoloration. The mushrooms—black maitake and shimeji—were separated and frozen ahead of time. The Daiso container I showed in the last video is really handy 👍️ This way, the mushrooms won’t get crushed ✨️ When you get them, wash and prep, then store in the fridge. Shake off excess water from mizuna and let it air dry. Once mostly dry, wrap in a cloth and store in the fridge. Wipe moisture off the lotus root, cover the cut ends with paper towel, and place in a plastic bag. Ideally, store it in the regular fridge, not the veggie drawer. Sunbathing ☀️ It’s the first time I’ve seen a black dragonfly since moving here 🤔 Walks and green workouts are part of my routine. After that, it’s workout → bath cleaning → dinner prep. Tonight’s miso soup is with daikon radish. And mushrooms too 🍄 I’ll slice the lotus root thin and use it in both main and side dishes. After slicing, I soak it in water just briefly to remove bitterness. Since nutrients also leach out, a short soak is enough. The daikon peels will be stir-fried with carrot and lotus root. I got completely hooked on the ginger sesame oil I made in the last video 😂 Maybe I added too much ginger? 🤔 But it worked out. Wipe the moisture and start stir-frying the lotus root. I’ll save half to use in the main dish. I’ll also save a bit of carrot for the main. For the salad to go with the main, I thinly slice the onion, and soak it in water to reduce its sharpness. Finely chop the white part of a green onion. The green part goes into the miso soup. I’ll add miso now too, letting it soften in advance. Soy sauce & mirin (1 tsp each) Add aonori at the end so its aroma doesn’t fade. Kinpira-style lotus root is one of my favorites—I really wanted it today 😍 Today’s main is chicken and vegetables, but I’ll serve it with fresh veggies, like a salad rice bowl. I recommend shredding the cabbage a bit thicker 👍️ Even my husband, who never touches salad, said it was tasty and ate a lot 🤔 Roughly mix it all and chill it in the fridge. I’m pairing the salad with chicken thighs. To cook evenly, slice the meat on the bias. Season with ginger and salt. Coat with potato starch to seal in the flavor. Getting the skin nice and crispy is the key to flavor 🔑 Place skin-side down and don’t move it while cooking. Vinegar & soy sauce (2 tsp), sugar & water (1 tsp), garlic, ginger, green onion You can make the aromatic sauce easily in the microwave (500W, 1 min). Once fat is released from the chicken skin, let the root veggies absorb it. Just like with tonjiru (pork miso soup). We had tomato tonjiru yesterday. To avoid overcooking the meat, move it to the top or to the side. Finish by adding sesame oil and mixing it in. You can plate it over the vegetables, or like curry rice, placing veggies and meat side by side. My husband said he can’t do “veggie-first” if veggies are underneath 🤔 So for those who eat vegetables first, separating might be better 🤔 It looks like a salad bowl, but it’s actually very filling and delicious. The daikon has turned translucent. Cooking vegetables reduces their volume, so you can eat more of them. Miso soup gives a different charm than a salad. Day 2
Salt-grilled Pacific saury
Simmered Atsuage tofu & mizuna
Chirimen & tomato salad
Miso soup with mushrooms & onion Today’s flower is gentian. The pothos I cut the other day is still breathing and photosynthesizing well. Tonight is salt-grilled Pacific saury. This year is a good year for saury, and my husband loves it—he eats a lot. Whenever I ask what he wants for dinner, he usually says “saury” 😅 To prep and deodorize: coarse salt (0.5g per fish) and sake. Sake is amazing—it removes odor even with a small amount of salt. As the alcohol evaporates, it takes the odor with it. Especially Japanese sake, rich in amino acids, enhances flavor. Let it sit for 10 to 20 minutes. Miso soup today includes mushrooms. Pre-freezing mushrooms in bulk really makes it easier. For soup stock with no added salt, today I’m adding… Butter (3–5g), then simmer slowly. Butter pairs great with onion, so in they go. Let the miso soup simmer slowly on the back burner. Tear the atsuage tofu by hand. Dashi (150 mL), soy sauce & mirin (2 tsp) Wet the wooden drop lid so it won’t retain smell or stains. Using a drop lid lets ingredients absorb flavor with minimal liquid. Especially helpful with voluminous ingredients like atsuage. A little tomato dish for a palate cleanser. Chirimen (tiny dried fish), sesame oil, ginger, vinegar The ginger-sesame oil is super versatile for side dishes too. After washing, wrap mizuna in cloth and store it in a container or plastic bag. If possible, store it in the fridge rather than the veggie drawer. Once the atsuage is flavored (after ~5 minutes), add mizuna and briefly simmer. Mizuna cooks quickly, so I didn’t use a drop lid this time. Add a bit of ginger—just a little, as tube ginger has a strong aroma. Let it cool to help the atsuage absorb more flavor. The onions are turning translucent—looks ready. Turn off the heat and let the miso soften. Let’s get ready to grill the saury. When saury is really fatty, it can cause big flames even with water underneath 💦 Preheat the fish grill. If there’s too much moisture, it won’t get crispy—so pat dry. Sear the surface over high heat to give it a nice char. The inside of the grill is like a sauna—it wraps the fish in hot air, so it cooks evenly and stays juicy without losing umami. While the saury is grilling, I’ll prepare grated daikon. I already froze the skin along with mushrooms 💦 Our grill cooks one side at a time—6 minutes per side. Start on high, then adjust. I used the daikon juice in the miso soup. I’ll reheat the soup to match the saury’s finishing time. Oooh ✨️ I can’t wait to eat! I don’t add soy sauce—it’s already delicious as is, but my husband always pours soy sauce on the grated daikon. Guess our tastes don’t match 🤔 Since it’s been cooled once, the atsuage is soaked full of flavor. Today I added a little ground sansho pepper. Once it’s cooled down a bit, time to wash the grill 💪 It’s such a hassle—I can’t really ask my husband to use the fish grill 💦 …but I personally prefer open-fire grilling, so I end up using the fish grill often when making salt-grilled dishes 🤔 Since I didn’t use much oil or meat this time, I added butter to the miso soup. Even my husband, who usually complains it’s too bland, said it was delicious 😂 Today’s menu is more Japanese-style (maybe?) So we’re pairing it with well-chilled sake 🍶 Day 3
Sweet & sour stir-fried salmon and lotus root
Mizuna and tomato with sesame ponzu
Cabbage miso soup Lately, I’ve been drinking water instead of tea. I love adding dried lemon slices to it. …And last time, I made dried tomatoes—I might be addicted 🤔 I’ll make dashi using the dried shiitake I prepped last time. I let it sit in the fridge overnight or longer. Today’s miso soup is cabbage-based. Cabbage miso soup turns delicious if you slowly draw out the flavor, so I add it in from the beginning. Just a little carrot. Dashi (400–500 mL), sake I add sake to remove any odor—since I use less miso…😅 Also added some (ginger) sesame oil, hoping— like with yesterday’s butter—it would add richness 🤔 Let’s make the salad. Soak the onions to mellow the sharpness. I love how mizuna stays crunchy even raw 👍️ It’s packed with minerals and nutrients ✨️ Squeeze excess water from the onion, then mix with mizuna and tomatoes. Ponzu (2 tsp), sesame oil (1 tsp) Add ground sesame last so the flavor doesn’t get absorbed. I also added mushrooms to the miso soup. …Oh, maybe I should include daikon peel too? This time of year in Japan, autumn salmon is a must-have. Rub with ginger and sake to season and remove odor. Slice the lotus root thinly and soak it in water. This helps prevent discoloration due to polyphenol oxidation. If you soak it too long, too much polyphenol is lost, so just a short soak is enough. With the salmon, I’ll pair lotus root, carrot, (onion), and green onion. Lotus root stays crisp when soaked in vinegar water. But I like it soft and starchy, so I don’t add vinegar. Pat the moisture off the salmon. Coat generously with potato starch. I reuse oil when cooking fish. Sear the skin side like frying to get it crispy. The skin can have a strong odor, so wipe off excess oil and moisture. Then add some fresh oil. Since lotus root takes time to cook, start sautéing it first. …Oops, the salmon absorbed all the oil 💦💦 Hope it still cooks okay… 🤔 Flip the salmon briefly (we’ll simmer it later), then remove. Sauté the onion and carrot. I added a bit more oil. Sauté the green onion last over high heat until lightly charred. Turn off the heat, return the salmon, then add water (2–3 tbsp), sugar, mirin, vinegar, and soy sauce (1 tbsp each) Since there’s plenty of sugar and the salmon is coated in starch, just simmering will give it a nice glossy finish. You can also use black vinegar if you have it. For a Western twist, butter, balsamic vinegar, and garlic also work well. Dissolve the softened miso, reheat the soup, and wash dishes. The sesame oil didn’t add as much richness as butter—maybe too little? 🤔 So I added tenkasu (fried tempura bits) for depth. Miso soup with tenkasu…? 🤔 …Why do we call fried batter bits “tanuki” in Japan? 🤔 Day 4
Easy Milanese-style cutlets
Steamed cabbage with balsamic
Consommé soup with mushroom, onion & daikon Today is a cloudy day. Are these walnuts…? 🤔 On cloudy days, it gets dark faster. Tonight’s dinner is more of a Western-style menu. Daikon soup also tastes great Western-style ✨️ Kind of like pot-au-feu? 🤔 I cut the veggies large. Water (400 mL), consommé (1/2 tsp) Separate cabbage stems from leaves, and tear the leaves into slightly larger pieces. Steam lightly in the microwave. Today’s salad includes sautéed mushrooms and onions. Butter alone is heavy, so I mix in olive oil. Sauté the onions and mushrooms. Season the steamed cabbage with just a pinch of coarse salt. Balsamic vinegar (2 tsp), soy sauce & lemon juice (a little) You can sauté the cabbage together too, but— I didn’t want to lose its beautiful green color, so I steamed it. …He’ll probably say “Salad again?” lol Mizuna, carrot, tomato… Tomato is a must, and I prepare familiar herbs or leafy greens. Salt & pepper, red wine vinegar (about 1 tsp), olive oil (about 2 tsp) Chill it in the refrigerator. Use fine breadcrumbs. If they’re coarse, rub them by hand to make finer crumbs. Mix in grated cheese—adjust the amount based on its saltiness. We use Grana Padano (mild), so I add a generous amount. Slice chicken breast into diagonal pieces about 1 cm thick. Slicing this way keeps the breast meat tender and tasty. Just a small amount of salt for seasoning is enough. Use olive oil as a binder—like a marinade. Coat with breadcrumbs and cheese, then fry in heated olive oil. Since it’s not deep-fried in oil, just coating with oil is fine. Even with plain chicken breast and olive oil, it turns into a very satisfying main dish. Serve the chicken topped with salad. We don’t use thick sauces here—unlike someone else I know. It’s kind of like a salsa topping, I suppose? This is one of my favorite chicken breast recipes. …Now for the miso soup—but wow, what a mess 😅 Soy sauce (1 tsp), dried herbs (just a bit—thyme if available) Thyme and daikon soup is so good, but I didn’t have thyme, so I used mixed herbs (Herbes de Provence). Feels a bit like Western-style simmered daikon, maybe? 🤔 Even my husband—who’s not a fan of daikon in soup—loved it. Even with a Western-style dish, the staple is rice 🍚 That’s the mystery of Japanese home cooking 🤔 Day 5
Simmered ground chicken with lotus root and tofu
Daikon & mizuna salad
Miso soup with cabbage & onion It’s late September—autumn is slowly approaching. This morning felt cool for the first time in a while. Maybe this gentian is the type that doesn’t bloom… 🤔 I bought “Vita Barley”—barley to mix into white rice. It smells nostalgic—like when I had a pet hamster 🤔 White rice alone lacks vitamin B1. Vita Barley is barley enriched with B1. Of course, brown rice would fix this… …but brown rice is harder to store once cooked and less convenient. The shiitake broth I rehydrated two days ago. The umami of dried shiitake comes from enzymes. They say slow heating draws out the best flavor. I’ll slowly heat the cabbage as well. And toss in the onions while I’m at it! Worried I may have added too many veggies, so I poured in a little sake. Cut the lotus root in half and soak to remove bitterness. Add daikon peel to the pot. For today’s daikon salad, I sliced it along the grain so it keeps a nice crunchy texture. Soak for a few minutes to keep it crisp and reduce the sharpness. The aroma from the dried shiitake is amazing 🍄 I hesitated, but ended up adding just a bit of butter. Add mizuna and tomato to the daikon salad. Mince the green onion and reserve a little for garnish. Soy sauce, vinegar, mirin (2 tsp each), sesame oil (1/2 tsp) …Ooooh 😍 the sweet smell of dried shiitake… Add the miso. Heat the (ginger) sesame oil. Stir-fry 100g of ground chicken. Smash the lotus root into chunks. Break large pieces by hand, or— —aim and strike! Go too hard and it turns to powder—so go easy. I like the uneven texture—it gives a nice mouthfeel 👍️ No knife for the atsuage tofu either. Tear it by hand and stir-fry. Try not to move the tofu too much so it can brown nicely. Water (150 ml), soy sauce, mirin, sake (2 tsp each), sugar (2/3 tsp) No need for a drop lid here. You can also use a cut sheet of cooking paper. If uncovered, evaporation is high in frying pans, so add water if the liquid reduces too much. Mix equal parts potato starch and water. Turn off the heat. Starch thickens quickly in frying pans, so gather only the liquid, and stir in little by little while mixing. Once it starts to thicken, stop and mix everything together. Then heat again. Fully cook it to get rid of the powdery taste and stabilize the texture. …Like a low-oil mapo tofu…? 🤔 Ground meat and tofu—always tasty worldwide 👍️ Dried shiitake and butter go incredibly well together. Turned out so delicious—like a luxury miso soup. The Vita Barley rice doesn’t taste much different from regular barley. Today’s drink—my favorite white wine from 7-Eleven 🍷 It’s amazing how fulfilling a meal can be with convenience store wine and everyday ingredients. Truly, we live in a blessed time. I hope this video is helpful to you all. Thanks for watching, and see you next time!

こんにちは、いつもご視聴ありがとうございます。
今回は、旬の秋鮭、秋刀魚に、野菜は蓮根や水菜を取り入れてみました。タンパク源は、お魚、厚揚げ豆腐、鶏肉と健康的に。いつも通り、シンプルで作りやすく、それでいて満足感のある献立です。
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【目次】(616)
00:00 – 購入品(2025/09)

合計：4062円

鶏むね肉（300g）……………………………293円
鶏モモ肉（300g）………………………………377円
生秋鮭 2切（170g）……………………………………500円
鶏ひき肉（150g）………………………253円
☆れんこん……………………………………402円
大根 1/3切……………………………………98円
水菜 ……………………………………276円
厚揚げ………………………128円
人参……………………………………………79円
玉ねぎ（2コ×単59）…………………………118円
トマト（2コ×単158）…………………316円
キャベツ………………………………………198円
長ねぎ………………………………………138円
ぶなしめじ 小M………………………………94円
黒舞茸 小パックM……………………………94円
さんまM（2コ×単200）………………………400円
まとめ値引……………………………………-2円
（まとめ売り 2コデ）………………………398円

合計………………………………………4,062円
(各材料の金額は税抜き)

00:00 – 食材

00:21 – 1日目：鶏もも肉の香辛タレサラダ、れんこんと人参のきんぴら風炒め、大根ときのこの味噌汁

08:55 – 2日目：秋刀魚の塩焼き、厚揚げと水菜のさっと煮、じゃことトマトの和えもの、きのこと玉ねぎのバター味噌汁

16:12 – 3日目：鮭とれんこんの甘酢炒め、水菜とトマトのごまポン酢和え、キャベツの味噌汁

23:54 – 4日目：簡単ミラノ風カツレツ風、蒸しキャベツとバルサミコ炒めきのこ、玉ねぎと大根のコンソメスープ

30:16 – 5日目：厚揚げと蓮根のそぼろあんかけ、大根と水菜のサラダ、キャベツと玉ねぎの味噌汁

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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)
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