【秋の献立5日分】40代夫婦の美味しくて簡単に作れる夕飯5日分｜旬野菜と肉、魚

【秋の献立5日分】40代夫婦の美味しくて簡単に作れる夕飯5日分｜旬野菜と肉、魚

Hello, this is Akari. This time, I’d like to share 5 simple October dinner recipes. Please check the description box for ingredient details. As soon as I get home, I take the meat and fish out of the trays. If you’re using them right away, it’s not necessary, but for keeping a few days, this step is essential. Especially fish and chicken contain a lot of moisture, so this helps preserve them. I also remove any sinew or fat from the thigh meat. It’s convenient to divide portions with paper in between. I store them in the chiller compartment—specifically, Mitsubishi’s super-cool freezing section. Wash the tray and the sink, and dry the tray in a laundry net before discarding it. Next, I wash all the vegetables together. For basic veggie washing and storage methods, please check a previous video. Once again, lotus root makes an appearance this time. Scrub the skin well and place in a strainer for now. Now for the nagaimo. Scrub it gently, without applying too much force. The hairs are edible, but I pull off the more noticeable ones. Finally, remove the bitterness from the lotus root by soaking it in salt water for about 10 minutes. Doing this helps prevent discoloration even after cooking. Separate and freeze mushrooms after breaking them up. I use my favorite flat mushrooms and affordable shimeji. Compared to summer, the sun sets much earlier now. Day 1: Chicken & lotus root patties, nagaimo and komatsuna ohitashi, napa cabbage miso soup Today’s flowers are extravagant ✨ My husband received them from a doctor client. Starting in October, my husband was transferred from sales to headquarters. So our daily bento and breakfast lifestyle has begun 💦 It’s surprisingly fun to make, though it’s nothing like in the videos. Haha. Today’s soup is napa cabbage miso soup. Separate leaves and stems, and cut stems thinly along the grain. I think this is the tastiest way to prepare napa cabbage. Tear the leaves by hand. Cut komatsuna to fit into the container. Cut slightly larger since we’ll cool it in water later. Add mushrooms too, and heat it in the microwave. Nagaimo skin is edible, but I peel it for raw dishes. Let’s add it to the miso soup. After peeling, cut it into thin strips. It’s slippery, so use your fingertips to lightly hold it instead of the pads. Rescue the komatsuna, and add the nagaimo. Water (3 tbsp), dashi powder (a pinch), soy sauce & mirin (1.5 tsp each) Chill in the fridge. The nagaimo will release liquid and become jelly-like ✨ Tomato is just a side garnish today. Today we’re making lotus root hamburg steak—or maybe tsukune? 🤔 Grating the lotus root into the meat makes it soft and fluffy, not firm. Leftover chunks can be finely chopped. I put this patty in my husband’s bento, and he loved it! Seems like he likes lotus root. A bit of chopped onion also adds nice flavor. Sprinkle about 3 tablespoons of breadcrumbs over the grated lotus root. The cabbage is nicely wilted. Add the miso now. To cook right away, preheat the oil. Ground chicken (200g), a pinch of salt, ginger, Let the breadcrumbs absorb the moisture from the grated lotus root, Then mix with the meat, salt, and ginger. Finally, mix until it becomes pale in color. A dough scraper, usually used for baking, is handy for cooking too. The amount of vegetables and meat can be approximate. Maybe I added a bit too much minced vegetables today? While the chicken burgers are cooking, I’ll plate the side dishes. This is super simple and delicious! It’s nutritionally balanced, easy to digest—I’d eat it every day! LOL Once both sides are browned, add water, cover, and steam on low for 5–6 minutes. The hamburger patties are almost done. I dissolved the miso and added ground sesame. Also, added a tiny dab of butter—barely a drop. For seasoning, just ponzu (3–4 tsp)! Lotus root goes well with vinegar, soy sauce, and sweet seasonings 🤔 If it reduces too much, just add water as needed. Thanks to the grated lotus root, it has a very fluffy texture. It’s tasty even when cold—perfect for lunchboxes. Personally, I highly recommend yuzu pepper with this. But my husband doesn’t like it, so I didn’t mix it into the sauce. The cabbage miso soup also turned out soft and tender ✨️ Since I started cutting it this way, I think I’ve come to like cabbage 🤔 Day 2: Deep-fried Buri, Pork & Cabbage Salad, Miso Soup with Chinese Yam It’s been a habit since I started Instagram—setting out the dishes before cooking. The frequently used ones go in front. The flower-shaped bowl and rice bowl are by Naoko Murakami. Her tableware is very practical, yet beautiful, And makes the food look three times more delicious 👍️ Today’s main is yellowtail. Farmed ones aren’t in season yet, So this is wild-caught. It’s the back part, so I’ll do tatsuta-age to mask the odor. For tatsuta-age, I always slice it on the bias. It increases surface area, absorbs flavor well, and can be cooked with less oil. Ginger, garlic, sake and soy sauce (1/2 tbsp each) Massage in the seasonings and let it sit for over 10 minutes. Next, I’ll prep the miso soup. Today’s main ingredient is Chinese yam. It turns gooey—perfect for chilly days. …Though it’s not quite cold yet 🤔 I’m thinking of grilling the skin before adding it today. For the salad, I’ll massage the pork with sake. Today I’ll microwave it. Let it sit for a while. I already removed bitterness from the lotus root just in case, But I think it’s not needed since I did that when washing before storing. For my husband’s bento, I use it as is and it doesn’t turn black. I also use the green part of the scallion. The white part is used to make shredded scallions for the tatsuta-age. Oh! There’s a puddle here! Carrots go into the salad. Since it’s eaten raw, I slice it extra thin. Since it’s October, I’ll use Chinese cabbage. Even when using cabbage in a salad, Thinly slice the stems along the grain—highly recommended. Soaking in sake softens meat thanks to the organic acids. Heat it in the microwave. Lightly heat it for now and check the condition. Since I’ll use the lotus root and scallion greens together, I group them. There are still some red parts, so I’ll mix and heat them a bit more. Since Chinese yam doesn’t need long cooking, I’ll add the miso now. Looks good. Rinse with cold water, To stop it from overcooking and to remove any odor. For the dressing, I’ll use grated onion. What I couldn’t grate, I’ll just put into the miso soup. Grated onion, vinegar, olive oil (1/2 tbsp), ground sesame (1 tbsp), soy sauce (1 tsp) Oops, I forgot the ground sesame 💦 It’s totally fine without it—but it might taste even better with it! I think this dressing would go well with beef too. My husband also likes this salad 🥗 Now I just have to grill the yellowtail and I’m done. First, I fry the lotus root. Simply frying lotus root in oil is delicious ✨️ While doing that, I coat the yellowtail with potato starch. Wipe off any excess marinade. Then I grill the yam skin with a time gap. Dust with potato starch. Since my right hand is clean, It’s useful to have a container that lets you shake flour with one hand. Before the yam skin burns, toss it into the miso soup. Just yam alone is a bit light—adding something fried like aburaage helps balance it. Fried, plant-based foods go well to round it out. Once the lotus root is done, grill the yellowtail. There’s a lot of oil, so be careful—grill the skin side first if possible. Grill for 3 minutes, flip, and grill for another 3 minutes. Once the yellowtail is mostly done, add the scallions. Fish grease can smell, but scallions overpower it nicely. If you stir-fry scallions like frying, they become sweet and delicious ✨️ But I don’t want to use oil just for scallions… So I cooked them along with the yellowtail 😂 It’s best when the green turns glossy and some char forms. My husband prefers ikijime or farmed yellowtail, But he really enjoyed this tatsuta-age. He did say it would’ve been even better with grated daikon 🤔 Though he says grated daikon is unnecessary with grilled salmon for breakfast—how odd 🤔 For breakfast, I soaked too much wakame 💦 Oh! I see—just soak a batch of cut wakame ahead of time! 💡 I actually wanted to add aburaage too… Does it kind of look like it? 🤔 Day 3: Simmered Chicken and Yam, Cabbage & Tomato in Sesame Vinegar, Carrot & Onion Miso Soup Today’s miso soup will be a vegetable one. Ginger and sesame oil are super useful. For veggies, I’m using onion and— Carrot… I’m not a fan of its unique smell 🤔 Maybe because it’s in the parsley family? But I like celery, parsley, and cilantro— So the real reason is unclear. I still don’t find it tasty as an adult. If you sauté it in oil, it becomes easier to eat. I want to give it a kinpira-style touch, so I’ll add a bit of chili pepper. I’ll microwave the komatsuna. It’s for color and to serve alongside the main dish. The tomato will go in the salad. Tomatoes feel more like a seasoning than a vegetable. Let the komatsuna rest in water. Meanwhile, I’ll cut the cabbage. This cutting method is also great for hotpots, and easier for cabbage-haters to eat. I want to use the bowl, so let’s remove the komatsuna now. Today’s cabbage salad will be steamed. Steaming reduces volume so you can eat a lot of it ✨️ The carrots seem just about ready. Add water, dashi granules, and sake, then simmer. Sake is also effective in masking carrot odor. Since the komatsuna will be added last, I mustn’t forget it. I’ll use the Chinese yam with skin on. Unlike other root vegetables, it cooks quickly, so I cut it larger. The miso soup is probably good now—turn off the heat and add miso. With prep mostly done, let’s move on to the main dish. Today’s main is simmered chicken and yam. While cutting the chicken, I’ll heat the oil. Since there’ll be little broth, I slice the chicken diagonally. This way it cooks through quickly and absorbs flavor well. If the skin is soggy, it ruins the taste, so I sear it thoroughly. On gas stoves, the outer edge of the pan is hotter—place the skin there. Skinless or smaller pieces go toward the cooler center. Sear the skin a bit longer, but don’t use too much heat— Low to medium heat is ideal to draw out the fat. Once the chicken fat comes out, grill the vegetables. Add the frozen mushrooms, And the pre-cut Chinese yam. Add garlic. Since it’s from a tube, I add it later. I want to grill the yam with its skin on. Once the chicken skin is browned, flip it over. Time to start on the salad. Once the cabbage has cooled a bit, squeeze out the water well. If water remains, the flavor becomes diluted. Water (100mL), strong vinegar (1 tbsp+), soy sauce, oyster sauce, sugar (each 1/2 tbsp) After adding seasonings, place a drop-lid and simmer on low for 10 minutes. If you don’t have a drop-lid, a regular lid is fine—just stir occasionally. Ground sesame (1 tbsp), soy sauce, vinegar, sesame oil (1 tsp each), sugar (a pinch) The oil in ground sesame mellows out the sharpness of vinegar. Even those who dislike vinegar might find this easier to eat. The liquid has reduced, looks good now. To finish, raise the heat and simmer while coating everything. Let’s start reheating the miso soup too. I also added ground sesame to this one. Thanks to the vinegar, the meat stays tender even with short cooking time. Replacing part of the soy sauce with oyster sauce is a simple and tasty tweak. Adding some green makes it pop—this was my husband’s request 🤔 There were too many vegetables—it was easier to scoop with chopsticks than a ladle… I always end up adding too many vegetables… 🤔 Day 3: Balsamic Soy Grilled Salmon, Komatsuna & Carrot Namul, Cabbage & Pork Sesame Milk Soup Today we’re having autumn salmon. Sprinkle a little salt on the skin and pour sake over it. Leave it at room temperature so it can be grilled without a lid. Since fish is light, I’ll make the soup more like a side dish. Add ginger and sesame oil, then heat the pot. For the side dish, it’s komatsuna and carrot namul. Just steam them in the microwave for easy prep. Once the pot is hot, stir-fry the pork. I slice the carrots thinly and finely. Roughly chop the cabbage. Stir-fry it together with the pork. Save some of the cabbage leaves—the stems go in for stir-frying. Add the mushrooms and stir-fry together. The komatsuna and carrots look good. Let them cool down a bit. Today’s tomato is just for garnish. The saved cabbage leaves will be torn and used as lettuce substitute. I’ll serve it with the salmon meunière. Once the veggies are wilted, add water (250mL) and chicken stock powder (1 tsp). To store the yam, cover the cut surface with paper. The yam will act like a tofu substitute… sort of. Let’s go ahead and finish up the namul. Squeeze out the moisture well. Separate the komatsuna that got clumped up into a ball 💦 Sesame oil (1 tsp), soy sauce (just under 1 tsp), chicken stock powder & white sesame (a pinch each) Once it comes to a boil— Milk (150mL), tahini (1 tbsp), soy sauce (1/2 tsp) Oh—I almost forgot! Add the yam. Since I’ll reheat it just before eating, I’ll keep it warm as is. Now I just need to grill the salmon and I’m done. Wipe off moisture and lightly coat with flour. Grill with the skin side down. Press down slightly while grilling to crisp the skin. Add a little garlic. Tube garlic is hard to use… 🤔 Tilt the pan and grill the sides too. Once the salmon is mostly cooked, add butter (10g). When the butter starts browning, add white wine (50mL). Let it reduce and cook off the alcohol thoroughly. Balsamic vinegar (1.5 tbsp), soy sauce & mirin (1/2 tbsp each), grain mustard (a small amount) Since it’s quite sweet, it’s more like teriyaki than meunière 🤔 So I guess this is more like teriyaki 🤔 This is a super easy and tasty salmon recipe. Balsamic butter sauce also goes well with cabbage. While warming the soup, I clean up the kitchen. Using tahini in soup makes it really delicious! I based it on a tantanmen-style soup, And since it works with most veggies, it’s worth remembering. Day 5: Stir-fried Lotus Root & Scallion (Chinjao Rosu style), Cabbage & Kelp Salad, Miso Soup with Onion & Mushrooms The flowers have started to wilt a little. Still, it’s amazing they’ve stayed this beautiful for over 10 days 👏 If your table is messy, ants will come. My pothos plant is a dirt sensor 🌿💦 Today, I’m starting with miso soup. Use dashi granules with no added salt. Japanese food tends to be too salty. Ingredients today are mushrooms and onion. It’s a basic, humble soup, but these are the kinds you can eat forever. Soak the whole lotus root in water. Since I already removed bitterness when washing, just a short soak is enough. Soak the shredded kelp for the salad in water ahead of time. Might be easier to cut with scissors before soaking? 🤔 For the kelp salad, I’ll use carrot, cabbage, and tomato. It’s the same veggies as usual, but since the main dish is different, I don’t mind. My husband probably doesn’t even remember what we had for dinner yesterday 🤔 Well, he always says everything is delicious, so— It’s better than having someone who nags. Ponzu (1/2 tbsp), olive oil (1 tbsp) Ponzu contains sugars and amino acids, so— Just mixing it with olive oil makes a quick dressing. Oops! I forgot the most important thing—the kelp 💦 Shredded kelp and cabbage salad is one of my favorites. It’s also great with some pickled plum added 👍️ This looks good too, so I’ll add the miso now. Slice the lotus root along the grain. The texture of lotus root changes with the way you cut it—what an interesting veggie. If it’s hard to slice, try microwaving it for 1 minute. It softens and becomes easier to cut. Since I already removed bitterness, it won’t discolor. Chinjao Rosu usually uses bell peppers, But my husband doesn’t like them, so I’ll substitute with scallions. Replacing bamboo with lotus root and bell pepper with scallion… It’s no longer Chinjao Rosu 🤔 Pork (150g), cut thinly—just roughly is fine. Season with soy sauce and sake (1/2 tsp each) After rubbing that in, add potato starch and mix again. Oh no… I ran out 😞💦 Well, I guess this much will have to do. Heat ginger and sesame oil. Cook the pork—don’t break it up too much, keep it in chunks. That way it browns on the outside and keeps the juices inside. If you have it, adding beaten egg to the marinade makes it even more tender. Once it starts browning and releasing fat, stir-fry the lotus root. Once the pork is cooked through, add the scallions. Soy sauce (1.5 tsp), oyster sauce (1 tsp), sake (1 tbsp), sugar (1/2 tsp) You don’t have to use scallions—bell peppers taste great too. If you dislike bell peppers, using scallions works well. And maybe… lotus root is even tastier than bamboo shoots? 👍️ That wraps up another 5 days of simple meals. But for us as a couple, it was more than enough. We’re truly lucky to enjoy such variety with everyday ingredients. It may seem hard to plan meals, But I hope these videos give you some inspiration. Let’s enjoy cooking without overdoing it. Thank you for watching. 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、旬の蓮根や長芋、白菜を使った夕食です。お肉に混ぜてボリュームアップ⇧家計にも優しく、それでいて美味しく、栄養バランスも整います。どれもとても簡単で、オススメのレシピです。
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【目次】(618)
購入品(2025/10)

豚小間切（300g）…………………325円
豚小間切……………………………161円
鶏モモ挽肉（250g）……………420円
鶏モモ肉（300g）…………………295円
ぶり 2切………………………………………378円
生秋鮭 2切……………………………………488円
白菜 1/6切（900g）…………………………216円
人参………………………………………………79円
れんこん（300g）……………………………300円
長芋（500g）…………………………………350円
小松菜………………………………………128円
トマト（2コ×単158）…………………316円
ぶなしめじ 小…………………………………99円
霜降りひらたけ………………………………158円
長ねぎ……………………………………138円
玉ねぎ（2コ×単55）………………………110円

まとめ値引……………………………………-11円
まとめ売り（2コデ）…………………………99円

外税 8％（対象）……………………………3,950円
合計……………………………………………4,266円
（本体 8％対象）……………………………3,950円
（消費税 8％）…………………………………316円

(各材料の金額は税抜き)

00:00 – イントロ

00:22 – 材料下準備
野菜の保存法：https://youtu.be/L7yL-zJ_W1s

02:38 – 1日目：蓮根鶏ハンバーグ、長芋と小松菜のお浸し、白菜の味噌汁

09:02 – 2日目：ブリの竜田揚げ、豚肉と白菜のサラダ、長芋の味噌汁

17:39 – 3日目：鶏肉と長芋の煮物,白菜とトマトのごま酢あえ,人参と玉ねぎの味噌汁

25:08 – 4日目：鮭のバルサミコ醤油焼き,小松菜と人参のナムル,白菜と豚こまの胡麻牛乳スープ

31:39 – 5日目:蓮根と長ネギの青椒肉絲風、白菜と昆布のサラダ、玉ねぎとキノコの味噌汁

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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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