【作り置き】1週間分の簡単レシピ24品とお弁当を作った1人暮らしの家庭料理記録｜Living Alone in Japan | Meal Prep | VLOG

【作り置き】1週間分の簡単レシピ24品とお弁当を作った1人暮らしの家庭料理記録｜Living Alone in Japan | Meal Prep | VLOG

A rainy holiday morning. A whole week of rainy days lies ahead. To get through the week easier, I plan to make many of my favorite side dishes. To keep things interesting, I’ll make lots of different dishes in small batches. My goal is to make them feel like convenience store cup meals. First, I’ll microwave the bean sprouts. It’s a five-pack of fish cake. I’ll use it for two side dishes. Vinegar, soy sauce, sesame oil… A delicious side dish that just needs mixing. Stir-fry the remaining fish cake in sesame oil. Add sugar, mirin, and soy sauce. Perfect for filling the gaps in your bento box: Chikuwa Teriyaki. Gobo (Burdock Root). Carrot, too. Boil from cold water. Whole grain mustard, mayonnaise, vinegar, sugar, and salt. Gobo Mayo Salad. Since it takes up space in the fridge, I’ll chop the cabbage, too. Seal it in an airtight container. It’ll keep for about 3 days. I boiled the roughly chopped cabbage in salted water to remove its bitterness. Sesame oil and whitebait. It’s just noodle sauce and bonito flakes, but it’s really delicious . In the same frying pan, add sesame oil. For the remaining whitebait, I’ll stir-fry them with soy sauce, mirin, and chili oil for flavor. It keeps refrigerated for 7 days. This is a perfect rice topping. These were three for ¥299. Such a bargain, I just had to buy them. Vinegar, water, sugar, shiro dashi, and herbs. Shiro Dashi Pickles. Since the temperature dropped and I started making bento lunches, I often buy these sausages. I fry them in ketchup to add color. The broccoli goes into two recipes. Since I’ll need ham later as well, I’ll slice it all at once. Sauté the broccoli and ham in olive oil. Add white wine. The other batch is boiled in salted water. Whole grain mustard and soy sauce. Broccoli Sautéed with Whole Grain Mustard. Ground sesame, soy sauce, and sugar. Sesame dressing To reduce the smell, add vinegar and boil. Left: Vinegar, sugar, soy sauce, sesame oil, and toasted sesame seeds. Right: Sesame oil, Chinese soup base, chili bean paste, and toasted sesame seeds. Spicy Bean Sprouts Salad. Chinese Salad The half-used cucumber, is tossed with noodle broth and shredded kelp. I make this again whenever it runs out: Purple Cabbage Recipe. Salt, vinegar, and sugar. It keeps for a month, but I always finish it right away. The perfect “rice thief” combo for the season when rice tastes best. Simmer kelp and cod roe in sugar, mirin, and soy sauce for 30 minutes. Black vinegar, soy sauce, and sugar. You’ll gobble it right up: Vinegar Soy Sauce Quail Eggs. Chili Pepper, Soy Sauce, and Mirin: Spicy Konjac. The sun sets early🍁. Taking a short break. Time for Act 2. Making the main side dish. Since I made a lot of soy sauce-flavored dishes, I decided to go with a tomato flavor today. Tomato puree, milk, consommé, and salt. Microwave the pumpkin Ground meat, sugar, and soy sauce. Since Halloween is coming up, I shaped it like a pumpkin. 🎃? My hands got itchy after all. I’m peeling the yam. Pork, shiso leaves, and yam. Salt and pepper. Just add ponzu sauce. It pairs well with shiso leaves 😋. I pickled the remaining yam in soy sauce, mentsuyu (noodle sauce), water, vinegar, and yuzu peel. Carrot scraps. Pasta salad made with leftover ingredients. Let’s add some cod roe, too. Broccoli stems. Just the right amount of leftover ground meat and tomato puree for meat sauce. To keep the beautiful color, I’ll cut them and quickly toss them into the oil. Soy sauce, vinegar, and sugar. Eggplant Nanban. Chicken breast with cheese and basil sauce. Cake flour, beaten egg, bouillon granules, and water. The climax of cooking is definitely deep-frying (in my opinion). I made only my favorite things. Happy Halloween. Pickled plums, shredded kelp, shiro dashi. This is an instant soup you just pour hot water over. The plating is…😂 After cooking, carbonated drinks taste great. I wish I’d plated it more stylishly. The same regret I feel at buffets is washing over me. It’s fine as long as it tastes good.🤫 Since I have some leftover vegetables,
I’ll make potage for breakfast. Just add the ingredients and press the button. I was thrilled to find two-slice loaves of bread recently. Three-slice loaves tend to leave one slice unused. Green onions with butter. Cheese, Gobo Mayo Salad, and chorizo. For gobo lovers, the combination with bread is also essential🤭. I wrapped the persimmons in plastic wrap to prevent them from touching the air. The bread itself was delicious and had a nice crisp texture.😋 The flavors melded together, making it delicious even on the second day. A morning where I whipped it up quickly and could relax. Looks like it’s about time to put away the air circulator fan. I didn’t think it was that dirty,
but looking closely, it was covered in dust. If only the screw part
had a design like a bento box lid. Before I knew it, the leaves were drooping and it was a mess. Sorry, sorry. Making meals in advance really messes up the kitchen. Next year’s calendar arrived. I bought this one because the illustrations are cute. I like restrooms that have life hacks written on them. 🤭 In the evening, I went to Takanawa Gateway Station. The newly opened shopping mall. Tokyo’s cityscape
keeps changing without stopping. Time for shopping and taking a break. For onigiri (rice balls), I asked how to cook delicious rice. Vinegar, salad oil, shiro dashi, and salt. I saw so many things I don’t even know how to use.😂 Roll-on aromatherapy.
Going to new places stimulates me.🤭 I only went into the store to buy this cleansing oil… They had a trial size of the miso I was out of,
so I bought that too. After seeing so many new things
my brain got tired, so I need to eat. Yamaimo (Japanese mountain yam) pickled in yuzu soy sauce. Ever since I saw this recipe
I’ve been craving rice balls.🍙 This is a lifesaver when I don’t want to use the stove
Katchuu-yu. I tried adding shredded cabbage. Just dissolve bonito flakes and miso in hot water. It gets a little lukewarm, but
it was delicious with cabbage too. Rice balls and small side dishes make a great combo. Mornings when I make lunch with just one frying pan. Lunch with a nori roll and Donbei instant noodles. The day I was saved by emergency pack rice. Meat sauce omelet rice bento
This was my favorite bento of the week. 😋 Lunchbox packed only with frozen side dishes. Kasuzuke salmon and rolled omelet. I made some of the delicious side dishes again.
(though it was a bit too little. 🤫) Thank you for watching until the end!

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🍁
天気予報に雨マークがずらりと並んだ週☔
降ったり止んだり、どんよりとした空模様が続きました。
スーパーやコンビニなど少しのお出かけに傘を持って行くか、いつも迷ってしまいます🤫

何もすることがなかった週末、
食材をたくさん買って、少量ずつたくさんの種類を目標に作り置きおかずを作りました。
野菜やお肉を使いまわしながら、レシピを考える時間も楽しかったです🥰

▶️ **Index**
00:00 雨の休日の午後
00:28 豆苗とちくわの和え物
01:15 ちくわの照り焼き
01:45 ごぼうのマヨサラダ
02:59 キャベツのポン酢炒め
03:30 しらすの香味炒め
03:55 パプリカピクルス
04:42 ウインナーのケチャップ炒め
05:14 ブロッコリーのマスタード炒め
06:02 ブロッコリーのごま和え
06:19 もやし和え２種
07:05 きゅうり浅漬け
07:19 紫キャベツのマリネ
07:44 切り昆布とたらこ
08:09 酢醤油うずら
08:28 ピリ辛こんにゃく
09:00 トマトクリームピーマンの肉詰め
09:34 ハロウィンかぼちゃコロッケ
10:57 山芋肉巻き
11:45 山芋ゆず醤油漬け
12:07 たらこスパゲティサラダ
12:55 ミートソース
13:19 なす南蛮
14:01 ささみフライ
14:51 即席スープ
14:58 夜ごはん
16:29 ゴボウポタージュ
16:54 ごぼうサラダパン
18:39 朝ごはん
19:22 秋の準備
20:20 キッチンリセット
21:17 高輪ゲートウェイにお出かけ
21:20 カフェ
22:10 おにぎり用ごはん
22:38 購入品
23:50 おにぎり
24:31 かちゅー湯
25:01 夜ごはん
25:41 のり巻きお弁当
26:17 オムライスお弁当
27:05 ささみカツお弁当
27:25 粕漬お弁当
27:38 たらこおにぎりお弁当

🍱 **Recipe** 🍱
【ピリ辛もやし】（冷蔵2〜3日）
もやし…1〜2袋
水…1L
酢…大さじ1/4
醤油…大さじ1/4
ごま油…大さじ1/4
中華スープの素…小さじ1/4
豆板醤…小さじ1
いりごま…大さじ1/2

────────────────────

【もやしときゅうりの中華サラダ】（冷蔵2〜3日）
もやし…1/2袋
きゅうり…1/2本
ハム…4枚
酢…大さじ2
砂糖…大さじ1
醤油…大さじ1
ごま油…大さじ1
いりごま…大さじ1

────────────────────

【キャベツのポン酢炒め】（冷蔵3〜4日）
キャベツ…1/4個
塩…適量
しらす…20g
鰹節…5g
ポン酢…大さじ1/2
ごま油…適量

────────────────────

【豆苗とちくわの和え物】（冷蔵3日）
豆苗…1パック
ちくわ…1本（約25g）
酢…小さじ2
醤油…小さじ1/2
ごま油…小さじ1/2
すりごま…適量

────────────────────

【ウインナーのケチャップ炒め】（冷蔵3日・冷凍可）
パプリカ…適量
ウインナー…適量
ケチャップ…大さじ1
塩…小さじ1/3
こしょう…少々

────────────────────

【ハロウィンかぼちゃコロッケ】（冷蔵3日・冷凍可）
かぼちゃ…1/4個
ひき肉…100g
砂糖…大さじ1/2
醤油…小さじ1/2

────────────────────

【きゅうりの浅漬け】（冷蔵3日）
きゅうり…1/2本
めんつゆ・とろろ昆布…適量

────────────────────

【たらこスパゲティサラダ】（冷蔵3日）
マヨネーズ…大さじ3
たらこ…1本
オリーブオイル…大さじ1/2
塩こしょう…少々

────────────────────

【ささみフライ】（冷蔵3日・冷凍可）
ささみ…6本（約360g）
塩・ブラックペッパー…少々
卵…1個
小麦粉…大さじ3
水…大さじ2
顆粒コンソメ…小さじ1
チーズ・大葉・バジルソースなどお好みで
パン粉…適量

────────────────────

【ブロッコリーのごま和え】（冷蔵4日・冷凍可）
ブロッコリー…1/2株
塩（ゆで用）…小さじ1
すりごま…大さじ1
砂糖…小さじ1/2
醤油…小さじ1/2

────────────────────

【酢醤油うずら】（冷蔵4〜5日）
うずらの卵…12個
ししとう…適量
醤油…大さじ2
酢…大さじ1
砂糖…小さじ1

────────────────────

【ごぼうのマヨサラダ】（冷蔵5日）
ごぼう…1本（約150g）
にんじん…1/2本
マヨネーズ…大さじ3
酢…小さじ1
砂糖…小さじ1
粒マスタード…小さじ１
塩…小さじ1/4

────────────────────

【ちくわの照り焼き】（冷蔵5日・冷凍可）
※冷凍後は解凍時に少し食感が変わります
ちくわ…適量
ごま油…小さじ2
みりん…小さじ2
醤油…小さじ2
砂糖…小さじ1
いりごま…小さじ2

────────────────────

【切り昆布とたらこの煮物】（冷蔵5日）
たらこ（甘塩）…1腹（約100g）
切り昆布…約10g
しょうが（千切り）…2かけ
砂糖…大さじ3
みりん…大さじ3
醤油…大さじ1.5
水…100mL

────────────────────

【ミートソース】（冷蔵5日・冷凍可）
にんじん・ブロッコリーの芯・玉ねぎ…各適量
ひき肉…100g
トマトピューレ・水…適量
コンソメ顆粒・塩こしょう…適量

────────────────────

【なす南蛮】（冷蔵5日）
なす…2本
醤油…大さじ1
砂糖…大さじ1
酢…大さじ1

────────────────────

【しらすの香味炒め】（冷蔵7日〜）
しらす干し…100g
輪切り唐辛子…少々
ごま油…大さじ4
醤油…大さじ1/2
みりん…大さじ1/2
ラー油…3プッシュ
いりごま…適量

────────────────────

【ピリ辛こんにゃく】（冷蔵7日〜）
板こんにゃく…1袋
ごま油…大さじ1
醤油…大さじ1.5
みりん…大さじ1
輪切り唐辛子…少々

────────────────────

【パプリカピクルス】（冷蔵7日〜）
パプリカ（赤・黄）…各1個
にんじん…1/3本
酢…100mL
水…50mL
砂糖…大さじ4
白だし…大さじ1
ハーブ…お好みで

────────────────────

【紫キャベツのマリネ】（冷蔵1か月）
紫キャベツ…1/4個
塩…小さじ1
酢…120mL
砂糖…大さじ5

────────────────────

📌 **保存の目安**
保存期間はあくまで目安です。
冷蔵庫の温度や食材の鮮度によって変わりますので、ご自身の判断でお楽しみください🌿

────────────────────

👗 **Item**
・ピンクのルームウェア：SHEIN
・ベージュのワンピース：Mila Owen
・白のニットアンサンブル：GU
・スカート：THE SHOP TK

🛒 楽天ルーム
https://room.rakuten.co.jp/naminokurashi/items

📸 Instagram
https://www.instagram.com/naminokurashi/

🎬 **VIDEOS**
雷の夜のナイトルーティン

1週間のリセットルーティン

小さな習慣で整えるナイトルーティン

▶️ABOUT NAMI NO KURASHI
都内で一人暮らしをしているNamiです。
東京はたくさんのキラキラが溢れているけど、自分らしくマイペースに生きていこう！そんなモットーの「並みのくらし」にかけたNamiのくらしです。
なにか特技があるわけでもない、特別なことができるわけでもない、そんな、なんでもない日常を綴っているvlogです。
ごゆるりと見ていただけると嬉しいです
もしよければベルの通知をONにしておまちください🔔

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