【計12食分】鶏むね1.5kgで作る！野菜たっぷり万能肉だねの作り置きとアレンジ6選

【計12食分】鶏むね1.5kgで作る！野菜たっぷり万能肉だねの作り置きとアレンジ6選

Hello, this is ayahare Today I’m using two packs of chicken breast, about 1.5kg to show you how to make a versatile meat base and six different ways to use it ■Base Meat Mix
Chicken breast……4 pieces (1.5kg)
Onion……2
Shimeji mushrooms…….1 pack (200g)
Enoki mushrooms…….1 pack (200g) This meat base is full of vegetables so you don’t have to worry about getting vegetables elsewhere—amazing! First, remove any chicken skin that gets caught when mincing If that feels like too much work, you can just buy ground chicken👌 Cut off the tough ends from the shimeji and enoki mushrooms Mushrooms are rich in fiber and vitamins—definitely something to eat often Shimeji and enoki work well with almost any recipe, so I use them a lot If you cut the shimeji in a V shape, you can remove the base without waste ☺️ Onion adds sweetness and keeps the meat juicy, so it’s a must! Blend everything together in a food processor Not essential, but it’s nice to add a few more ingredients: Leek, carrot, and tomato I’ll explain how to use them as we go☺️ First, mince the chicken breast Cut roughly so it blends more easily Then process it in the food processor Transfer to a large bowl I briefly showed this in my last video too, but this food processor is seriously amazing— I use it almost every day It’s just so fast Compact size, doesn’t take up space and being cordless makes it perfect✌️ This gray spatula came with the set …and after buying it, I’ve been using it non-stop And just then, the battery ran out 😂 So I decided to charge it for 10 minutes and let it rest. Thank you as always… In the meantime, I cut the vegetables into pieces that are easy to blend It’s only 4 p.m., but it’s already dark outside…! Autumn is such a pleasant season, I love it but since I live in a snowy area in winter, I’m already dreading the cold 🥺 Roughly chop the garlic chives I wasn’t really thinking and just chopped them up roughly but it ended up being a hassle later, so don’t copy me 🙇‍♀️ After charging for 10 minutes, I resumed the blending process After finishing the chicken breast, blend the enoki then the shimeji mushrooms and finally the onions Blending complete—about 2.2kg total 😆 The shimeji pack was 250g, so I froze the extra 50g Mix everything together roughly—it gets a bit messy, haha From here, I usually season and freeze it, or make patties After seasoning, I freeze them in various ways You can also freeze them as-is, 200g per portion After thawing, you can shape them into tsukune or season them for keema curry It becomes such a convenient base meat mix ◎ Next, I’ll mix the meat base with seasonings to make the bases for Japanese-style keema curry, taco rice, and tomato meat sauce Since the bags might get stained, I’m using disposable Ziploc bags First, I’ll divide the mixture into two portions, 400g each, and put them into bags For keema curry and tomato meat sauce, I want to add carrots If you have it, blend one carrot Leave it roughly chopped so it keeps some texture That’s the end of the food processor’s role for now, so you can wash it Add diced tomatoes for the taco rice Divide the carrots in half ■Japanese-Style Keema Curry
Soy sauce………………2 tsp
Mirin………………..2 tsp
Miso…………………..2 tsp
Beet sugar………….2 tsp
Curry powder…………….2 tsp
Garlic paste…½ tsp
Ginger paste….½ tsp Massage the seasonings thoroughly into the meat This makes two servings, so make a crease with chopsticks If you make creases both vertically and horizontally, it breaks apart easily after freezing👌 By the way, if it’s too hard to break, don’t force it like this (lol) Just wet the surface of the bag with water and it will snap apart easily✌️ If you press both sides, it tends to spring back, but as long as there’s a crease, that’s fine☺️ Keema curry base, done! When you’re ready to eat, place it on a frying pan cover with a lid and cook over medium-low heat for 2 minutes The smaller the frozen block, the quicker it cooks ◎ ~After 2 minutes~ Flip it over and cook again for another 2 minutes with the lid on Since it’s seasoned, it can burn easily, so check it early💡 Once it’s mostly thawed, stir-fry to evaporate moisture Add some mashed pickled plum if you like I’ve been addicted to keema curry with a hint of plum flavor😆 Serve it over rice Keema curry Top it with fluffy scrambled eggs, like at a food stall And it’s done! Next, we’ll prepare the taco rice base for freezing ■Taco Rice
Ketchup………….2 tbsp
Worcestershire sauce……2 tsp
Garlic paste…1 tsp
Chili powder………2 tsp
Granulated consommé………½ tsp Crush the tomatoes a bit and mix everything well Make creases both vertically and horizontally Done! Cooking method is basically the same Cover with a lid and cook over medium-low heat for 2 minutes Flip it over Cook for another 2 minutes Once it’s mostly thawed, stir-fry to evaporate moisture Dice the tomato and avocado Prepare some lettuce Serve rice in a bowl Add the lettuce Then add the taco rice topping Add avocado and tomato Finish with a drizzle of lemon juice And it’s ready! Lastly, the tomato meat sauce ■Tomato Meat Sauce
Tomato paste…….3 tbsp
Ketchup………….2 tbsp
Worcestershire sauce……2 tsp
Granulated consommé……….½ tsp
Beet sugar…………1 tsp
Garlic paste…1 tsp If you use canned tomatoes, it has more liquid and volume but tomato paste is concentrated, so it’s easier to use ◎ Flatten the bag, then write the dish name and date Done! When eating, cover with a lid Cook over medium-low heat for 2 minutes, flip, then another 2 minutes I usually put it over rice and top it with cheese, but this time I tried using brown rice noodles as pasta☺️ I thought adding a bit of water would help it coat the pasta better, but it just made the flavor weaker and the sauce watery—bad idea 😞 I turned up the heat to evaporate the moisture and added more seasoning The noodles only take 1 and a half minutes to cook! To add richness, I mixed in 10g of butter Then plated it up Sprinkle with grated cheese and parsley The brown rice noodles were chewy and satisfying—definitely buying again! That makes six meals secured for now! 👍 Frozen food generally keeps for about a month, but the flavor and texture deteriorate over time, so I recommend eating them within two weeks The remaining base will be used for hamburger patties, tsukune, and dumplings To make it easier to form, add 3 tablespoons of potato starch and a little seasoning ■Seasoning for Hamburger/Tsukune/Dumplings
Potato starch……………..3 tbsp
Soy sauce…………….1 tbsp
Ginger paste…2 tsp Mix everything well Make two hamburger patties, about 200g each Lightly oil your hands so it doesn’t stick Wrap them so they can be steamed directly in the pan Wrap each in parchment paper like candy and freeze I should have packed them in a larger container, but I’ve recently decluttered and got rid of the ones I rarely use So they got a bit misshapen 🥺 When eating, place them directly in a frying pan Add 100ml of water (enough to cover about 1–2cm) Cover and cook over medium-low heat for 5 minutes After 5 minutes, flip them over Steam for another 5 minutes If you poke it with a toothpick and the juice runs clear, it’s done Then cook off any excess moisture and let it brown a little As usual, I’ll make my ketchup sauce 2 tsp ketchup + 1 tsp soy sauce + 1 tsp beet sugar Heat on low until the beet sugar dissolves Topped it with a fried egg to hide the uneven shape of the burger 😂 If you prefer a lighter flavor typical of chicken burgers, grated daikon radish and ponzu sauce are perfect! Look at this ridiculously long piece of garlic chive 😂 What was I doing? I roughly chopped it and just added it in anyway Once mixed well, half will be used for tsukune with chives The chives were so long it was hard to shape them 😂 I forced them into two layers and they lost their shape, but since tsukune are often used in soups, it’s fine ◎ Done! If you’re using them in soup, just add them frozen They cook quickly even from frozen You can also cook them directly in a frying pan Add 100ml of water, cover, and steam over medium heat for 3 minutes Then coat with teriyaki sauce 2 tsp soy sauce + 2 tsp mirin + 1 tsp beet sugar I used a bit more since I’m stir-frying it with taro Add the taro and fry until lightly browned Season with the teriyaki sauce Plate and it’s done Finally, gyoza I tried using a gyoza maker from Daiso to make things easier, but it barely fits any filling 😂 The shape turns out nice though, but it’s going to take forever to use up all the leftover meat mix 😂 For now, I wrapped enough to use up one pack of gyoza wrappers, and turned the rest into tsukune When eating, add 1 tablespoon of sesame oil place the gyoza in the pan, add 50–100ml of water, for smaller ones, 50ml is enough cover and cook on medium heat for 3 minutes then continue cooking until the water evaporates Done! I like to dip mine simply in vinegar ✌️ Another productive day👏 Even if you meal prep just once every two weeks, it’ll save you on days when you can’t think of what to cook So please give it a try! 🙌 Thank you so much for watching until the end See you again in the next video

00:19 ベースの肉だね作り
05:10 和風キーマカレーの下味冷凍
06:05 食べる時は
07:12 タコライスの下味冷凍
07:37 食べる時は
08:32 ミートソースの下味冷凍
09:07 食べる時は
10:30 ハンバーグ・つくね・餃子の下味
10:45 鶏ハンバーグの冷凍
11:18 食べる時は
12:43 ニラ入りつくねの冷凍
13:05 食べる時は
13:57 餃子の冷凍
14:25 食べる時は

■作り方の手順

1. ベースを作る

■ベースの肉だね
鶏むね……4枚(1.5kg)
玉ねぎ……2個
しめじ…….1袋(200g)
えのき…….1袋(200g)

2. 400gずつ取り分けて下味冷凍

■和風キーマカレー
しょうゆ………………小さじ2
みりん………………..小さじ2
味噌…………………..小さじ2
てんさい糖………….小さじ2
カレー粉…………….小さじ2
にんにくチューブ…小さじ½
しょうがチューブ….小さじ½

■タコライス
ケチャップ………….大さじ2
ウスターソース……小さじ2
にんにくチューブ…小さじ1
チリパウダー………小さじ2
顆粒コンソメ………小さじ½

■ミートソース
トマトペースト…….大さじ3
ケチャップ………….大さじ2
ウスターソース……小さじ2
顆粒コンソメ……….小さじ½
にんにくチューブ…小さじ1
てんさい糖…………小さじ1

【食べる時は】
弱めの中火で蓋をして2分蒸し焼き→ひっくり返して再度2分蒸し焼き→水気を飛ばしながら炒める

3. 残ったベースに調味料を加える

■ハンバーグ・つくね・餃子用の下味

片栗粉……………..大さじ3
しょうゆ…………….大さじ1
しょうがチューブ…小さじ2

4. 鶏ハンバーグを冷凍

200g*2つに成形してクッキングシートにキャンディ包みして冷凍

【食べる時は】
クッキングシートのままフライパンに乗せて水100ml入れて弱火で5分→ひっくり返して5分加熱→爪楊枝を刺して透明の肉汁が出たら水分飛ばしながら表面に焦げ目がつける

5. ニラ入りつくねを冷凍
みじん切りしたニラを肉だねに混ぜて丸く成形して冷凍

【食べる時は】
水100ml入れて中火で3分→水分飛ばしながら表面に焦げ目がついたら、照り焼きだれ（しょうゆ小さじ2・みりん小さじ2・砂糖小さじ1）を絡める

6. 餃子を冷凍
皮に包んで冷凍

【食べる時は】
フライパンにごま油大さじ1、冷凍餃子、水を50-100mlを入れて蓋をして3分蒸し焼き→ふたを取って中火で水分が完全に飛ぶまで焼く

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