【1週間の献立】ほかほかあったか蒸籠で作る秋の食卓🍁栗おこわ,鮭とさつま芋のバター蒸し,かぼちゃのあんかけなど

【1週間の献立】ほかほかあったか蒸籠で作る秋の食卓🍁栗おこわ,鮭とさつま芋のバター蒸し,かぼちゃのあんかけなど

“Butter-steamed salmon, sweet potato, and mushrooms, spinach with natto, marinated purple cabbage, and miso soup with Chinese cabbage and fried tofu.” Sprinkle a little salt and sake on the raw salmon and set it aside for a while. Thinly slice the sweet potato and soak it in water. Boil the spinach to be used as a side dish and cut it into bite-sized pieces. Today, we’re making butter-steamed autumn delicacies 🍁. Thoroughly wipe off any moisture released from the salmon with paper towels. Pre-processing (removing odors) is especially important for steamed dishes :-). Arrange the sweet potato and salmon alternately. I also added shimeji mushrooms 🍄. 1/2 tablespoon mirin, 1/2 tablespoon soy sauce, 1 teaspoon oyster sauce, and a little brown sugar. After adding the seasonings, top with butter and wrap. While the salmon is steaming , prepare the side dish. It’s a simple dish that only requires mixing :-). This dish features a salad of boiled spinach, natto, soy sauce, and sesame seeds, along with a classic marinade. Once cooked through, it’s ready (about 10 minutes) . Add black pepper for a finishing touch. It’s the season for steaming rice dishes! ♪ “Chestnut and Mushroom Okowa, Pickled Herring with Rape Blossoms, Kinpira Kinpira with Lotus Root and Burdock, and Miso Soup with Tofu and Wakame.” It’s been a while since I made rice today. I’m going to make a simple recipe using peeled sweet chestnuts. 🌰 This time, I’m adding mushrooms (enoki and maitake). Slowly fry them while browning to bring out the flavor. 200cc water, 2 tablespoons each of sake, mirin, and light soy sauce. Add 2 cups of glutinous rice that’s been soaked for over 3 hours, and stir-fry until the water is absorbed by the rice. Place a coated and wrung-out steaming cloth in the steamer and add the rice. It’s best to make a slight depression in the center, as it’s harder to cook through. Add peeled sweet chestnuts and steam for 20-25 minutes. I received some pickled herring and rape blossoms from Yoneya as a gift. I enjoy eating them here and there as a snack or with rice. I also made some lotus root and burdock stir-fry that I had prepared in advance. My steaming chestnut rice is complete:-). I wrapped the remaining rice in bamboo leaves and froze it like a chimaki, so I have a delicious lunch for the time being. “Pumpkin with minced meat sauce, bok choy and enoki mushroom with shio koji namul, tomato with shiraae sauce, and miso soup with daikon radish and green onions.” Today, I’ll also be making a side dish in the steamer. I ‘ll add shio koji and sesame oil to bok choy and enoki mushrooms to make our classic shio koji namul. I’ll cut the pumpkin into bite-sized pieces. Grated ginger, 100cc water, slightly less than 1 tablespoon sake, slightly less than 1 tablespoon mirin, slightly less than 1 tablespoon soy sauce, 1 teaspoon brown sugar, and 2 teaspoons potato starch. Steam 100g of minced pork with a thickened sauce. Stir once halfway through. The namul was made first, so we’ll serve it. Mix everything together and adjust the seasoning. Once the pumpkin is cooked and soft, serve it. The sauce will also thicken and be ready. Serve the pumpkin with plenty of sauce. “Steamed Autumn Vegetables and Shumai.” Today’s recipe is a simple steamed autumn vegetable dish. Sweet potato, carrot, pumpkin, lotus root, shiitake mushroom , and Chinese cabbage. Place the Chinese cabbage underneath and pack the vegetables tightly. This Tetris game requires a surprising amount of skill (lol). I also added some frozen shumai. It’s all vegetables, but it’s very satisfying, and simple steamed vegetables are often the most delicious. ♪ I served it with ponzu and hishio. “Steamed lotus root meatballs with grated daikon radish sauce, grilled sweet potato with sesame mirin, salad, and miso soup with tofu and wakame seaweed.” Thinly slice the lotus root and soak it in vinegar water. Cut the sweet potato into irregular pieces and soak it in water. Grate about 100g of lotus root. Mix one piece of grated ginger, 100g of minced meat, 1 tablespoon of potato starch, 1-2 teaspoons of shio koji, and pepper . *This time, I used the same amount of grated lotus root as the minced meat, but the mixture was too runny, so half the amount would have been better. It also seems like more potato starch would be good! Add the sliced ​​lotus root, shape it, and steam it. Make the grated daikon radish sauce at the same time. 80g daikon radish, 1 tablespoon mirin, 1 tablespoon soy sauce, 1/2 tablespoon vinegar, 1 teaspoon brown sugar. Steam them together. Next to it, make another dish. Drain the sweet potato thoroughly and coat it with potato starch. Fry in a little more oil until crispy. Once cooked through, add mirin in a ratio of 2 parts to 1 part soy sauce and mix well. Finish with black sesame seeds. Arrange the steamed lotus root on a plate and pour over the mizore sauce. Thank you for watching until the end 🙂

🍳動画内で使用している調理道具🍳↓↓

・【照宝】杉上製せいろ24cm
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・【照宝】杉上製せいろ二段18cm
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・【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

・【グリーンパン】ストゥディオ フライパン 28cm
ストゥディオ フライパン 28cm　IH／ガス火対応

・【柳宗理】ボウル19cm
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・【柳宗理 】ボウル23cm
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・【柳宗理】パンチングストレーナー23cm
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🎥チャプター
オープニング 00:00

Day1 00:25
▼鮭とさつまいもときのこのバター蒸し
[鮭2切、さつまいも、しめじ、みりん,醤油大さじ1/2、オイスターソース小さじ1、きび糖少々、バター]
▼ほうれん草納豆和え
▼紫キャベツのマリネ
▼白菜と油揚げの味噌汁

Day2 03:57
▼栗ときのこのおこわ
[もち米2合、きのこ、むき甘栗、水200cc、酒,みりん,薄口醤油 各大さじ2]
▼”よねや”にしんの菜の花漬け
▼蓮根とごぼうのきんぴら
▼トマト
▼豆腐とわかめとねぎの味噌汁

Day3 08:03
▼かぼちゃの蒸しそぼろあんかけ
・ひき肉あんかけ…[ひき肉100g、生姜1片、水100cc、酒,みりん,醤油 各大さじ1弱、きび糖小さじ1、片栗粉小さじ2]
▼青梗菜とえのきの塩麹ナムル
▼トマトのひしお昆布白和え
▼大根とねぎの味噌汁

Day4 12:38
▼秋野菜とシュウマイの蒸籠蒸し

Day5 15:17
▼蒸し蓮根つくねのおろしソース
・蓮根つくね…[蓮根(薄切り)、蓮根(すりおろし)100g、挽肉100g、片栗粉大さじ1〜、塩麹小さじ1〜2、こしょう]
※すりおろし100gにしたけど、ゆるいタネになったので半分くらいでいいかも！そして片栗粉を多めに入れてもよさそう！
・おろしソース…[大根80g、みりん,醤油大さじ1、お酢大さじ1/2、きび糖小さじ1]
▼トマトレタスサラダ
▼さつまいものごまみりん焼き
▼わかめと豆腐の味噌汁

#せいろ蒸し　#献立　#蒸籠