コストコ購入品と朝昼晩ごはん／大容量の生エビを美味しく食べる6つのレシピ🦐

コストコ購入品と朝昼晩ごはん／大容量の生エビを美味しく食べる6つのレシピ🦐

Before I go shopping, I check the fridge. Today is my usual shopping day at Costco. I make some hot tea and make a shopping list. What I’m looking forward to this time is seasonal red shrimp. With the list ready, I’m off. Today is a cloudy and slightly chilly day. It’s a weekday afternoon, so I was able to do some leisurely shopping. I arrived home safely. First, I’ll lay out everything I bought and introduce them one by one before putting them away. I put the perishables back in the fridge. My favorite kimchi and pickled plums, which I’ve bought countless times. My favorite extra virgin olive oil from Costco. I love its fruity flavor and clean aftertaste. A surprisingly large pear. It was sweet and juicy. Muscat grapes are in season now. Wrapping them in kitchen paper will help them last longer. To prevent spoilage, I wash them just before eating. Lion Coffee, born in Hawaii. The sweet aroma of vanilla and caramel fills the air. Of the four varieties, my favorite is the vanilla macadamia. I like to drink it with a little milk and sugar. The grape-flavored Haribo was delicious. It has a softer, chewier texture than the usual bears . It comes in three flavors—Concorde, Kyoho, and Muscat—so I never get bored of it :). This is the first time I’ve discovered an Indonesian snack. I was curious to see what it tasted like, so I bought some, and it was delicious, like a pretzels. I was on the fence about buying their new rolls last time, but this time I decided to give it a try . It has the simple flavor I expected, and the fragrant aroma of grains and walnuts fills the mouth with each bite. The chestnut cream, which isn’t often found in Japan, has a gentle sweetness reminiscent of chestnut paste, and I’m so glad I bought it. I finally opened it! It’s made with only chestnuts, sugar, and vanilla flavoring. It’s delicious on its own, but you can also mix it with butter and cream to make Mont Blanc cream in no time. I spread it on rolls for breakfast and froze it. It was absolutely delicious. After freezing, I let it thaw naturally and warm it in the toaster. I couldn’t resist buying these cute mini daikon radishes. They’re small, easy to handle, and sweet and juicy. I’ll freeze one and use it in a simmered dish. I’ll use the other for easy pickles. 500g daikon radish, 100g sugar, 70ml beer, 20cc vinegar, 1.5 tablespoons salt. Leave in the refrigerator for two days and they’ll be ready to eat. My chicken has changed from Sakuradori to Morinodori without me noticing. I didn’t notice a significant difference in taste. For busy days, I’ll freeze three different seasoned versions. The first is plum-flavored teriyaki. Just add pickled plums to your usual teriyaki. 12 chicken wings, 2 tablespoons soy sauce, 2 tablespoons sake, 2 tablespoons mirin, 1-2 pickled plums. The second is yuzu kosho (yuzu pepper). It’s a refreshing flavor perfect as a snack. 12 chicken wings, 2 tablespoons sake, 2 teaspoons yuzu kosho, 1-2 teaspoons soy sauce. The third ingredient is miso. The richness and umami of the miso make it a delicious dish to eat with rice. 12 chicken wings, 3 tablespoons miso, 2 tablespoons sake, 3 tablespoons mirin, 2 teaspoons soy sauce, 1 teaspoon sugar, 1 clove garlic. To eat, thaw and grill in a frying pan or on the grill, or simmer frozen with daikon radish and carrots. Red shrimp are in season now. They are the largest size, known as L1 size. Complete the tedious prep work all at once. Cut off the barbels and legs and clean the vein. Wash in salted water and pat dry. Making the soy sauce sauce. I’ve decided to make this the next time I buy shrimp. 9 ​​red shrimp for sashimi, 2 cloves of garlic, 1 piece of ginger, the green part of 1 long green onion, 1 bird’s eye chili, 120ml soy sauce, 150ml sake, 150ml water, 3 tablespoons sugar . Bring to a boil, then simmer over low heat for 3 minutes. Once cooled, pour over the shrimp and refrigerate overnight. I plan to eat some of them as sashimi for dinner. Microwave the shrimp shells for 3 minutes on each side. Once crisp and dry, crush them into small pieces and use them as a fragrant shrimp furikake. Add salt, bonito flakes, sesame seeds, and green laver. Stir-fry in sesame oil and serve. Store in the refrigerator for up to 1 week. Don’t throw away the flavorful heads either. Pour light sesame oil over the shrimp and simmer over low heat. Sprinkle with salt and enjoy the crispy heads as a snack. Carefully strain the mixture and your shrimp oil is ready. Now I’ve used up all the shrimp. Now that I’ve finally finished cleaning up, I can take a break. I bought some stollen early this year, which I missed out on last year. It was less sweet than I expected, and the chewy texture of the panettone dough is addictive. The nuts were also delicious with yogurt. I’ll probably buy these two again. For dinner, I’m making sweet potato rice. 2 cups of rice, 1 sweet potato, 350ml of water, 2 tablespoons of mirin, 2 tablespoons of sake, 1 teaspoon of salt . Today’s dish is clam miso soup. I’m going to make a sweet and spicy grilled pumpkin from the fridge. I’ll coat it in potato starch and bake until golden brown. 1 tablespoon of sake, 1 teaspoon of sugar, 1 tablespoon of soy sauce. For the main course, I’ll make some pre-seasoned teriyaki plum sauce. All that’s left is to serve the shrimp sashimi. The sauce is wasabi soy sauce and salted lemon. I served sweet potato rice for dinner. Since sashimi might not be a good side dish, I grilled some chicken as well, making for a more luxurious dinner than usual. Sweet and creamy red shrimp. I hadn’t made sweet potato rice because I thought it would be too sweet. When I tried it, it tasted like chestnut rice and was delicious. For breakfast, I had a pear. I had something I wanted, so I cooked rice this morning. I don’t usually eat raw food for breakfast, but this morning I had some soy sauce and ganjangsaew, which I’d been looking forward to. For miso soup, I used the miso balls I made last time, and it was as delicious as I expected. The flavor was a little bland, so I’ll use less water next time. I’m trying a stain remover spray I bought for the first time. It’s chlorine-free, so it can be used on colorful items. The scent is a little stronger than OxiClean. Since I had the chance, I decided to try it with soy sauce, ketchup, and red wine. It cleaned up after just five minutes. I was worried this wouldn’t come off, but it pretty much disappeared except for the red wine (even the red wine was completely clean after washing). A relaxing lunch on my day off work. I made Peking duck-style rotisserie chicken and shrimp fried rice. I spread a sauce made from a mixture of sesame oil, sake, soy sauce, sweet bean paste, and garlic on the chicken and preheated it in a 190°C oven for 30 minutes. While it was cooking, I made the sauce. 3 tablespoons sweet bean paste, 1 teaspoon honey, 1/2 teaspoon soy sauce. I couldn’t resist, so I tasted the pickled radish. It turned out better after all, leaving it for another day. The fried rice filling was simple: green onions and eggs. I used the shrimp oil and furikake seasoning I made yesterday. I used a generous amount of furikake, seasoned with salt and pepper, and it was done. The chicken was also cooked. I used rice paper that can be eaten raw. It has a chewy texture when eaten as is, but becomes crispy when fried or grilled. I like Bamiyan’s Peking duck, Eating out has gotten more expensive recently, so this is a great way to fill up at home. Both the skin and the sauce are delicious. The shrimp fried rice was so tasty, you’d never guess it didn’t contain shrimp. After that, I ate five Peking duck-style chicken dishes. The humidifier and IKEA stool I ordered arrived. I also replaced my old kitchen towels. Thanks to an electric drill, it took less than five minutes to complete. Apparently , it’s best to raise the humidifier slightly rather than placing it directly on the floor. It holds more than I expected. It mists well and humidifies nicely. I used rotisserie chicken bones to make soup stock. For dinner tonight, I decided to make pasta with leftover shrimp, so I prepared the vegetables for the soup. I usually boil them for an hour, but today I only boiled them for 30 minutes. Even so, the flavor was still amazing. I added the chicken and vegetables and seasoned them with consommé, salt, and pepper. I previously made a delicious shrimp bisque soup, so today I’ll try making a bisque-style pasta. Sauté garlic and shrimp heads in olive oil, then add white wine and water and simmer. I tried twisting it as instructed in a comment, but it didn’t work 😅. Mash them and strain them. This time, I made it without using a blender before straining, which made it easier, but I still wanted a slightly thinner result. 8-10 shrimp with shells, 100ml white wine, 50ml water, 100g tomato puree, 100ml cream, 1 teaspoon consommé, 1 garlic clove, olive oil to taste, salt and pepper to taste, a little lemon. The bisque-style pasta is ready. I forgot to make a salad, so I’ll heat it up at the table and eat it. I also added herb-infused oil for a hot caprese salad. I’m so happy I was able to make three shrimp dishes I wanted to try this time. I can’t wait for my next trip to Costco. Have a wonderful week 😊.

コストコで購入した食材と、大容量の生エビを余すことなく使い切る3日間のごはん🦐
生の赤えびを使って、カンジャンセウ、えびのふりかけ、えび油、ビスク風パスタなど、6つの料理を作りました。
温かいお茶を片手に、のんびりお楽しみください🍵

▼タイムスタンプ
00:19 コストコへ買い出し
01:17 帰宅＆購入品紹介
02:23 片づけと小分け保存
07:48 手羽中の下味冷凍3種類
09:35 エビの下処理とカンジャンセウ・殻のふりかけ・エビ油作り
13:15 おやつ：シュトーレン・メープルナッツ
14:11 夕食：えびのお刺身・手羽中の梅照り焼き・かぼちゃ甘辛焼き・さつまいもご飯
16:35 朝食：カンジャンセウ丼
17:53 VANISH 衣料用染み抜きスプレー
18:58 昼食：ロティサリーチキンで北京ダック・エビチャーハン
22:17 加湿器の紹介
23:33 夕食：ビスク風パスタ・野菜チキンスープ・ホットカプレーゼ

▼動画内で紹介している加湿器
ハイブリッド加湿器「フォグミスト」
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▼コストコ購入品
新潟県産 梨（新高） 3kg
ハリボー ハッピーグレープ
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VANISH 衣料用染み抜きスプレー
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紀州南高梅減塩はちみつ梅干
FORMAGGIO フレッシュモッツァレラチーズ ガーリックバジルマリネ
楽天：https://a.r10.to/hNuIZP
山梨県産シャインマスカット
雑穀クルミロール
クーヘンマイスター シュトーレン 2種アソートセット
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ボンヌママン マロンクリーム
楽天：https://a.r10.to/hNWMNx
Siurana Arbequina エクストラバージンオリーブオイル
楽天：https://a.r10.to/hkgS6R
BASSE メープルナッツミックス
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ライオンコーヒー ドリップバッグ4種アソート
楽天：https://a.r10.to/hkXZ00
アーノッツ クリスピーバイツ 20袋×2
楽天：https://a.r10.to/hkEtWZ
お米で作ったシート 6枚×6袋
新潟県産ミニ大根
アルゼンチン産 刺身用天然赤海老
森林どり手羽中 2.5kg
宗家 キャベツキムチ
ロティサリーチキン（冷蔵）

▼レシピ
●手羽中の梅照り焼き
手羽中　12本
醤油　大さじ2
酒　大さじ2
みりん　大さじ2
梅干し　1～2個

●手羽中の柚子胡椒
手羽中　12本
酒　大さじ2
柚子こしょう　小さじ2
しょうゆ　小さじ1～2

●手羽中の味噌
手羽中　12本
みそ　大さじ3
酒　大さじ2
みりん　大さじ3
しょうゆ　小さじ2
砂糖　小さじ1
にんにく　1片
こしょう　適量

●大根のビール漬け
大根 500g
砂糖 100g
ビール　70ml
酢　20cc
塩　大さじ1.5
 
●カンジャンセウ　
刺身用赤海老　9尾
にんにく 2かけ
しょうが 1かけ
長ネギの青い部分 1本分
鷹の爪 1本
しょうゆ 120ml
酒 150ml
水 150ml
砂糖 大さじ3
参考レシピ：https://oceans-nadia.com/user/148150/recipe/464180

●エビの殻のふりかけ
えびの殻　8～10尾
塩　小さじ1/2
かつおぶし　3g
青のり　小さじ1
白いりごま　小さじ1
ごま油　小さじ1
参考レシピ：https://macaro-ni.jp/108016

●さつまいもご飯
米　2合
さつまいも 　1本
水　350ml
みりん　大さじ2
酒　大さじ2
塩　小さじ1
参考レシピ：https://www.kurashiru.com/recipes/fedb3eed-679a-46ce-a3b0-3348c1053af3

●かぼちゃの甘辛焼き
かぼちゃ　1/4個
片栗粉　大さじ2
ごま油　大さじ2
白いりごま　適量
・タレ
酒　大さじ1
砂糖　小さじ1
しょうゆ　大さじ1

●北京ダック風ロティサリーチキン
ごま油　大さじ1
酒　　大さじ1
醤油　小さじ2
甜麺醤　小さじ2
にんにく　少々

●北京ダック風タレ
甜麺醤　大さじ3
はちみつ　小さじ1
しょうゆ　小さじ1/2

●ビスク風パスタ
殻付きエビ 8～10尾
ニンニク １片
白ワイン　100ml
水　50ml
トマトピューレ 100g
生クリーム 100ml
オリーブオイル 適量
塩こしょう 適量
レモン　少々

▼よくご質問をいただく調理器具や食器などは下記にまとめています
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