【1週間の献立】旬を感じる秋色の食卓🌾秋の味覚でつくる和食の朝ごはん

【1週間の献立】旬を感じる秋色の食卓🌾秋の味覚でつくる和食の朝ごはん

“Salted salmon, pumpkin, and pea sprouts stir-fried with whole grain mustard, avocado kimchi, marinated purple cabbage, and tofu and shimeji mushroom miso soup.” As autumn deepens with each passing day, our dining table is taking on a more autumnal color palette. 🍂 This video is a Japanese breakfast I recently had at home:-). Since the only salmon I had in the fridge was salted, I decided to rinse it and lightly remove the salt before using it. I’m going to grill the pumpkin and salmon in a frying pan. My husband and I both love pumpkin, so it’s a vegetable that’s often in our fridge. Fall and winter pumpkins are especially delicious, with their soft, fluffy texture. 😋 After browning, I’ll cover the pan and cook through. Avocado sashimi is a simple dish, simply drizzled with delicious sesame oil and salt. It’s a favorite way to eat avocado. (Today, it’s served with kimchi.) I like SOLSOLSEOUL sesame oil and Guérande salt. 1/2 tablespoon whole grain mustard, 1/2 tablespoon mirin, 1 teaspoon soy sauce. Since I used salted salmon this time, I added the seasonings as if I were seasoning the pumpkin, and stir-fry to prevent it from becoming too salty. Adjust the amount of seasonings depending on the salt concentration of the salted salmon. Finally, add the pea sprouts and quickly mix to finish. Adding greenery adds a beautiful color. It also helps to adjust the saltiness :-). “Mushroom and beef simmered in soy sauce, pumpkin and broccoli kinpira with white dashi, marinated purple cabbage, and miso soup with onions and wakame seaweed.” First, the side dishes. Use the stalks of the broccoli, which are the most delicious. Once the pumpkin is cooked to a certain extent, add the broccoli, sprinkle lightly with salt, stir-fry, then cover and steam. 1/2 tablespoon mirin, 1/2 tablespoon white dashi (1:1 ratio). Add black sesame seeds to finish off the white dashi kinpira, and you’re done. Next, make beef shigureni. Thinly slice the ginger generously. This time, I’m making shigureni with lots of mushrooms. 🍄 I used 100g of beef and about 150g of enoki and maitake mushrooms in total. Add 2 tablespoons each of water, sake, mirin, and soy sauce, and 1-3 tablespoons of brown sugar. (Sweeter is also delicious.) Add the ginger and bring to a boil, then add the beef. Add the mushrooms and simmer. The mushrooms will release their delicious, savory moisture and become soft . Simmer until the water is reduced and it’s done. I didn’t want the flavor to be too strong this time, so I didn’t simmer it too much. “Burdock rice, grilled mackerel, komatsuna and egg stir-fried with butter and ponzu sauce, and miso soup with Chinese cabbage and wakame seaweed.” Today’s dish is takikomi gohan (rice seasoned with burdock root, grilled mackerel, komatsuna and egg stir-fried with butter and ponzu sauce, and miso soup with Chinese cabbage and wakame seaweed.” Shred the burdock root and lightly remove any scum, thinly slice the carrots and fried tofu, and chop the maitake mushrooms. Remove the water needed for the seasonings from the soaked rice and add 1 tablespoon each of sake, mirin, and light soy sauce to 1 cup of rice. Add the burdock root, carrots, fried tofu, and maitake mushrooms . When making vegetable-only rice, I like to add fried tofu for a rich flavor. Here’s a side dish with komatsuna. Mix roughly chopped komatsuna and an egg. In a frying pan with melted salted butter, quickly fry the egg and set it aside. Next, add the komatsuna. Add a little ponzu sauce and fry, then return the egg to the frying pan. Adjust the seasoning and the butter and ponzu stir-fry is complete. The rice turned out delicious! ♪ The mornings and evenings are getting a little chillier, and the steaming steam is finally here. “Chicken breast and mushroom stir-fried with oyster sauce, simmered pumpkin, salad, and miso soup with cabbage and fried tofu.” Slice half a chicken breast and season with sake and shio koji until tender. Today’s pumpkin is prepared in a classic stew. Peel the skin in places and cut into bite-sized pieces. Combine 200cc of water with 1.5 tablespoons each of sake, mirin, soy sauce, and brown sugar. Add the pumpkin, bring to a boil, then cover with a drop lid and simmer over low heat. And for today’s main dish, mushrooms. I eat mushrooms almost every day, but autumn brings even more mushroom dishes! 🍄 Today, I’m using enoki and maitake mushrooms. Once the pumpkin is completely soft, turn off the heat, cover, and leave it to infuse with the flavors. Rub the chicken breast with a little sake and shio koji, then coat it in potato starch. Grill the chicken breast and mushrooms. Once the meat is thoroughly cooked, add 1 tablespoon of sake, 1/2 tablespoon of oyster sauce, 1/2 tablespoon of soy sauce, and 1 teaspoon of brown sugar. Stir-fry and it’s done. The simmered pumpkin, which is also well-seasoned, is also delicious. “Nira Sauce Eggplant Rice Bowl.” Today’s rice bowl features eggplant as the main ingredient. Due to a dentist appointment and other scheduling conflicts, I kept missing out on eating chives. I finally managed to rescue them just before they went bad :-). Grill the eggplant in a generous amount of sesame oil. 1 1/2 tablespoons of ponzu sauce, 1 tablespoon of mirin, 1/2 or more tablespoons of oyster sauce, 1 teaspoon of brown sugar, and a little Chinese soup stock. Add plenty of chives to create a chive sauce-like flavor. Serve the eggplant on hot rice :-). Thank you for watching until the end :-).

🍳動画内で使用している調理道具🍳↓↓
・【長谷園】みそ汁鍋(小)
https://a.r10.to/hUmeaO

・【華月】大黒ごはん鍋(1合)
大黒ごはん鍋 1合

・【ビタクラフト】スーパー鉄フライパン26cm
https://amzn.to/3wREC9f

・【ビタクラフト】スーパー鉄フライパン20cm
https://amzn.to/4cgj9qF

・【グリーンパン】ストゥディオ ミルクパン 14cm
ストゥディオ ミルクパン 14cm　IH／ガス火対応

・【下村工業】ヴェルダン 三徳包丁
https://amzn.to/3TfJVaa

・【日々道具】土佐龍　土佐きよらM
https://amzn.to/3TB8Bvd

🎥チャプター
オープニング 00:00

Day1 00:26
▼塩鮭とかぼちゃと豆苗の粒マスタード炒め
粒マスタード調味料…[粒マスタード大さじ1/2、みりん大さじ1/2、醤油小さじ1]
▼アボカドキムチ
▼紫キャベツのマリネ
▼豆腐としめじの味噌汁

Day2 04:21
▼きのこたっぷり牛肉のしぐれ煮
[牛肉100g、きのこ類(舞茸えのき)150g、生姜20g、水,酒,みりん,醤油大さじ2、きび糖大さじ1(〜3)]
▼かぼちゃとブロッコリーの白だしきんぴら
白だしきんぴら調味料…[白だし大さじ1/2、みりん大さじ1/2、黒ゴマ]
▼紫キャベツのマリネ
▼玉ねぎとわかめの味噌汁

Day3 08:40
▼ごぼうときのこの炊き込みご飯
米1合分調味料…[酒,みりん,薄口醤油 各大さじ1]
▼焼き鯖
▼紫キャベツのマリネ
▼小松菜のバターポン酢卵炒め
▼わかめと白菜の味噌汁

Day4 13:00
▼鶏胸肉ときのこのオイスターソース炒め
[鶏胸肉150g(塩麹、酒、片栗粉)、きのこ100g、
酒大さじ1、オイスターソース,醤油大さじ1/2、きび糖小さじ1]
▼かぼちゃの煮付け
[水200、酒,みりん,醤油,きび糖 大さじ1.5]
▼サラダ(レタス、トマト
▼キャベツと油揚げの味噌汁

Day5 17:35
▼ニラだれ茄子丼
[ポン酢大さじ1と1/2、みりん大さじ1、オイスターソース大さじ1/2〜、きび糖小さじ1、中華だし少々]
すりおろしニンニク入れても👌🏼

#朝ごはん　#和食　#献立