寒い日にぴったりな体が温まる体を想う作り置き８品。【温活｜根菜】

寒い日にぴったりな体が温まる体を想う作り置き８品。【温活｜根菜】

Sorry for the long wait to post… Due to my lack of energy (probably the postpartum adrenaline wore off), my husband caught the flu, and my week of self-isolation, I’m finally back…lol. I recently bought a plate! It’s so beautiful it’s mesmerizing…♡︎ I’ve created a personal Instagram account where I’ll be showcasing my dishes! I’d love it if you followed me! (Link in the description) I’m making a refreshing side dish that makes the most of the crunchy texture of lotus root . Drizzle with 1 tablespoon of lemon. Acid tightens the pectin in the cells, which creates the crisp texture. While ginger is often used more as a deodorizer than as the main ingredient, today I’ll use it as the main ingredient. Add oil to a frying pan and fry the lotus root over low to medium heat for about 3 minutes. While ginger has a reputation for being pungent and spicy, the combination of sourness and sweetness makes it easy to eat and addictive. White dashi (2 tablespoons), mirin (4 tablespoons), lemon (2 tablespoons), mustard (1 tablespoon) . Think of the taste of pickled ginger or ginger ale. This lemon-ginger seasoning is similar! The crunchy texture of lotus root and the refreshing flavor that can only be found in fresh ginger. “Ginger Lemon Lotus Root” I’ve made many variations of pumpkin salads before, but I’ve come up with another new pumpkin salad twist! Microwave at 600W for 8 minutes. Microwave the whole pumpkin for the easiest and safest way! Heat until soft, then mash it with the skin on. Mayonnaise (5 tablespoons), curry powder (1 tablespoon) . Mayonnaise is essential for pumpkin salad. Then, add the main ingredient, curry. It looks completely unrecognizable as curry. It’s pungent and spicy, disguised as sweet. It’s like you can taste both the sweet and spicy flavors of curry all at once. “Pumpkin Cheese Curry Salad” – Autumn is all about mushrooms. A classic mushroom dish is marinating them. No matter how long you cook or grill them, mushrooms won’t separate. Break them up thoroughly with your hands before using. Here’s a delicious way to grill mushrooms every year, perfect for enhancing their aroma and flavor . Spread them out in a frying pan and grill them without touching them as much as possible. This simple method enhances the mushrooms’ aroma and flavor. Sprinkle a little salt on top. The irresistible aroma of mushrooms while grilling…♡︎ Once the mushrooms are grilled, store them in a storage container and let them thrive. Yuzu pepper (1 tablespoon), vinegar (1 tablespoon), soy sauce (1 tablespoon), mirin (3 tablespoons), and sake (1 tablespoon) are all part of the recipe. Drizzle the yuzu pepper sauce, with its tangy yuzu aroma, over the grilled mushrooms for a truly unique autumn mushroom marinade. “Grilled Mushrooms with Yuzu Pepper” – Radish season is upon us. When daikon radishes are in season, I crave either soft, flavorful daikon radishes or daikon radish dishes with an addictive crunchy texture. First, let’s make a delicious Japanese daikon radish dish. Slice the daikon radish into thin strips, rub in 1 teaspoon of salt, and leave for 15 minutes. By thoroughly extracting moisture, the texture will be crunchy, not crunchy. Be sure to squeeze out the water from the daikon radish! Ground sesame seeds (6 tablespoons), pepper (1 teaspoon), and shio-koji (1 tablespoon). These days, I don’t have much time to prepare ingredients, so I rely on pre-ground sesame seeds and other convenient ingredients! This is also a way to maintain mental health. The sesame aroma , with its tangy peppery kick, is irresistible. I’ve just returned from teaching “Daikon Radish with Sesame and Pepper Dressing.” Here’s a unique gratin. Cut the turnip root into eight pieces. The turnip greens are the most nutritious part. Cut the leaves into 2cm widths. Grill the thawed frozen shrimp and turnips over low to medium heat. These will be added to the oven later, but the ingredients won’t be fully cooked if you just cook them, so let’s soften them thoroughly here. Add a pinch of sake and steam over medium-low heat for 5 minutes. Stir in 3 tablespoons of rice flour until it’s no longer powdery. Add 300ml of milk and heat until thickened. The white sauce for the gratin works best if it’s thickened! Add 3 cream cheese cubes, 8 tablespoons of grated tomatoes, and 4 tablespoons of oyster sauce. The grated tomatoes are actually the ones you add here. If you want to use tomato sauce in a dish, it’s best to choose grated tomatoes with a low acidity. It’s very difficult to reduce the acidity of canned tomatoes, which can make seasoning difficult . You don’t need to add various ingredients or simmer for a long time, so grated tomatoes are easy to use! I forgot to buy melting cheese, so I used mozzarella, so it didn’t brown as well, but the flavor is guaranteed. “Shrimp and Turnip Tomato Cream Gratin” – Green onions are recommended for preventing colds. I start preparing food early in the morning, so I’m actually making breakfast next to my wife at the same time. lol So, I borrowed some ingredients… Breakfast is simple, but it’s like this! I’ve really realized how difficult it is to catch a cold with kids, so this year I’m going to focus on green onion dishes to prevent any more colds . lol Salt koji (4 tablespoons), chicken bones (1 tablespoon), water (200ml), sake (50ml) . Chicken wings are delicious no matter how you cook them… That’s because they’re a part of the body with such a strong umami flavor! Add milk (100ml) to make a chicken broth-like dish♡︎ The salt koji has a rich umami flavor and a gentle sweetness, and the milk makes it even milder, making it so delicious you’ll want to suck the bone… Pepper adds a spicy accent. “Chicken Wings and Green Onions in Salt Koji White Broth” – Is she starting to breastfeed? … I’m finally finishing up my prep work, which has been slow to progress due to constant calls. As the weather gets colder, I crave spicy food. I used to have a really low tolerance for spicy food, but recently I’ve found myself becoming addicted to it. It feels like I’ve discovered a new world. Make a great broth using the stems too! Here’s how to make a rich, delicious jjigae. First, heat the chili peppers slowly so they don’t burn! Add 3 tablespoons of Korean chili peppers, 3 cloves of garlic, 1 tablespoon of chili bean paste, and 2 tablespoons of miso and cook slowly over low heat for about 2 minutes. Add 2 tablespoons of soy sauce, 50ml of sake, and 300ml of water, in that order, and blend the seasonings until they form a lumpy soup. The spiciness of these Korean chili peppers is perfect for me! It’s a spiciness that spreads gently across the tongue, not a spiciness that attacks only certain parts of the body! Add a delicious seafood broth to make a seafood jjigae! Add the squid, baby scallops, cod, and chopped vegetables… and add the tofu first to let the flavors soak in ♡︎ Bring to a boil and cook for 5 minutes for a body-warming jjigae with a gentle spiciness ♡︎ “Seafood Jjigae” was read aloud by my husband, a songwriter and composer. Lol. Now, let’s get my husband to eat burdock again this week. Burdock is shredded so it falls apart easily, so I prepared thick pork loin for ginger pork! I recommend using tongs with one hand when rolling the meat! You can easily hold ingredients that are difficult to roll together. It’s much easier to work if you don’t have to get one hand dirty! Place the meat with the end of the wrapping facing downwards over low to medium heat, and cook all over until the meat changes color. Add sake, cover, and steam for 5 minutes. Five minutes will ensure the meat is thoroughly cooked through. Cut into bite-sized pieces! The burdock is julienned, so it’s packed with gochujang (1/2 tablespoon), garlic (1 clove), soy sauce (2 tablespoons), mirin (2 tablespoons), and grated tomatoes (5 tablespoons). Refreshing? Spicy? You’ll get addicted to this spicy sauce! It seeps right into the burdock… “Burdock and Meat Rolls in Spicy Tomato Sauce” Today, I’ve introduced a hearty, hearty, and prepared meal perfect for cold days! Let’s get through the cold season together with a dish that warms you from the inside out ! Sorry for the long wait… I’m finally back after a week of self-isolation due to my lack of energy (probably because my postpartum adrenaline wore off) and my husband’s flu-related illness…lol. I recently bought a plate! It’s so beautiful, I can’t stop staring at it…♡︎ I’ve created a personal Instagram account where I’ll be showcasing my plates! I’d love it if you followed me! (Link in the description) I’m making a refreshing side dish that makes the most of the crunchy texture of lotus root . Drizzle with 1 tablespoon of lemon. Acid tightens the pectin in cells, which creates the crisp texture . Ginger is often used more as a deodorizer than as the main ingredient, but today I’m using it as the main ingredient. Add oil to a frying pan and fry the lotus root over low to medium heat for about 3 minutes. Ginger has a reputation for being pungent and spicy, but the combination of sourness and sweetness makes it easy to eat and addictive. White dashi (2 tablespoons), mirin (4 tablespoons), lemon (2 tablespoons), mustard (1 tablespoon) . Think of the taste of pickled ginger or ginger ale. This lemon-ginger seasoning is similar! The crunchy texture of lotus root and the refreshing flavor that can only be found in fresh ginger. “Ginger Lemon Lotus Root” I’ve made many variations of pumpkin salads before, but I’ve come up with another new pumpkin salad twist! Microwave at 600W for 8 minutes. Microwave the whole pumpkin for the easiest and safest way! Heat until soft, then mash it with the skin on. Mayonnaise (5 tablespoons), curry powder (1 tablespoon) . Mayonnaise is essential for pumpkin salad. Then, add the main ingredient, curry. It looks completely unrecognizable as curry. It’s pungent and spicy, disguised as sweet. It’s like you can taste both the sweet and spicy flavors of curry all at once. “Pumpkin Cheese Curry Salad” – Autumn is all about mushrooms. A classic mushroom dish is marinating them. No matter how long you cook or grill them, mushrooms won’t separate. Break them up thoroughly with your hands before using. Here’s a delicious way to grill mushrooms every year, perfect for enhancing their aroma and flavor . Spread them out in a frying pan and grill them without touching them as much as possible. This simple method enhances the mushrooms’ aroma and flavor. Sprinkle a little salt on top. The irresistible aroma of mushrooms while grilling…♡︎ Once the mushrooms are grilled, store them in a storage container and let them thrive. Yuzu pepper (1 tablespoon), vinegar (1 tablespoon), soy sauce (1 tablespoon), mirin (3 tablespoons), and sake (1 tablespoon) are all part of the recipe. Drizzle the yuzu pepper sauce, with its tangy yuzu aroma, over the grilled mushrooms for a truly unique autumn mushroom marinade. “Grilled Mushrooms with Yuzu Pepper” – Radish season is upon us. When daikon radishes are in season, I crave either soft, flavorful daikon radishes or daikon radish dishes with an addictive crunchy texture. First, let’s make a delicious Japanese daikon radish dish. Slice the daikon radish into thin strips, rub in 1 teaspoon of salt, and leave for 15 minutes. By thoroughly extracting moisture, the texture will be crunchy, not crunchy. Be sure to squeeze out the water from the daikon radish! Ground sesame seeds (6 tablespoons), pepper (1 teaspoon), and shio-koji (1 tablespoon). These days, I don’t have much time to prepare ingredients, so I rely on pre-ground sesame seeds and other convenient ingredients! This is also a way to maintain mental health. The sesame aroma , with its tangy peppery kick, is irresistible. I’ve just returned from teaching “Daikon Radish with Sesame and Pepper Dressing.” Here’s a unique gratin. Cut the turnip root into eight pieces. The turnip greens are the most nutritious part. Cut the leaves into 2cm widths. Grill the thawed frozen shrimp and turnips over low to medium heat. These will be added to the oven later, but the ingredients won’t be fully cooked if you just cook them, so let’s soften them thoroughly here. Add a pinch of sake and steam over medium-low heat for 5 minutes. Stir in 3 tablespoons of rice flour until it’s no longer powdery. Add 300ml of milk and heat until thickened. The white sauce for the gratin works best if it’s thickened! Add 3 cream cheese cubes, 8 tablespoons of grated tomatoes, and 4 tablespoons of oyster sauce. The grated tomatoes are actually the ones you add here. If you want to use tomato sauce in a dish, it’s best to choose grated tomatoes with a low acidity. It’s very difficult to reduce the acidity of canned tomatoes, which can make seasoning difficult . You don’t need to add various ingredients or simmer for a long time, so grated tomatoes are easy to use! I forgot to buy melting cheese, so I used mozzarella, so it didn’t brown as well, but the flavor is guaranteed. “Shrimp and Turnip Tomato Cream Gratin” – Green onions are recommended for preventing colds. I start preparing food early in the morning, so I’m actually making breakfast next to my wife at the same time. lol So, I borrowed some ingredients… Breakfast is simple, but it’s like this! I’ve really realized how difficult it is to catch a cold with kids, so this year I’m going to focus on green onion dishes to prevent any more colds . lol Salt koji (4 tablespoons), chicken bones (1 tablespoon), water (200ml), sake (50ml) . Chicken wings are delicious no matter how you cook them… That’s because they’re a part of the body with such a strong umami flavor! Add milk (100ml) to make a chicken broth-like dish♡︎ The salt koji has a rich umami flavor and a gentle sweetness, and the milk makes it even milder, making it so delicious you’ll want to suck the bone… Pepper adds a spicy accent. “Chicken Wings and Green Onions in Salt Koji White Broth” – Is she starting to breastfeed? … I’m finally finishing up my prep work, which has been slow to progress due to constant calls. As the weather gets colder, I crave spicy food. I used to be a big fan of spicy food, but recently I’ve found myself becoming addicted to it. It feels like I’ve discovered a new world. Make a great broth using the stems too! Here ‘s how to make a rich, delicious jjigae. First, heat the chili peppers slowly so they don’t burn! Add 3 tablespoons of Korean chili peppers, 3 cloves of garlic, 1 tablespoon of chili bean paste, and 2 tablespoons of miso and cook slowly over low heat for about 2 minutes. Add soy sauce (2 tablespoons), sake (50ml), and water (300ml) in that order, stirring to combine the seasonings until they form a lumpy soup. The spiciness of these Korean chili peppers is perfect for me! It’s the kind of spiciness that spreads gently across the tongue, not the kind that attacks only certain areas! Add the delicious seafood broth to make a seafood jjigae! Add squid, baby scallops, and cod, followed by chopped vegetables… and tofu first, letting the flavors soak in.♡︎ Bring to a boil, then simmer for 5 minutes for a warming jjigae with a gentle spiciness.♡︎ “Seafood Jjigae” was read aloud by my husband, a songwriter and composer. Lol. Now, let’s get my husband to eat some burdock root this week. Since burdock root is easily shredded, I used thick pork loin specifically for shogayaki! I recommend using tongs when rolling the meat! You can hold even the hard-to-roll ingredients together, and keeping one hand clean makes the process much smoother! Place the meat with the end of the wrapping facing downwards and cook over low to medium heat until the meat changes color. Add sake, cover and steam for 5 minutes. Five minutes of cooking will ensure the meat is thoroughly cooked through. Cut into bite-sized pieces! The burdock is julienned, so it’s packed with gochujang (1/2 tablespoon), garlic (1 clove), soy sauce (2 tablespoons), mirin (2 tablespoons), and grated tomatoes (5 tablespoons). Refreshing? Spicy? You ‘ll get addicted to this spicy sauce! The burdock seeps into the inside… “Burdock and Meat Rolls in Spicy Tomato Sauce” Today, we’ve introduced a hearty, heart-warming prep recipe perfect for cold days! Let’s get through the cold season together with a dish that warms you from the inside !

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〜保存目安について〜
保存目安は、冷蔵庫の環境、季節、によって多少変わります！目安として参考にしてください🫡💕

🍙よくある質問

・キューブタイプのにんにくと生姜はどうやって作っていますか？
A、ニンニクはフードプロセッサーでみじん切りに。生姜は酒（適量）と合わせてフードプロセッサーですりおろしに。
その後シリコン製氷機で凍らせてから冷凍保存しています！

・保存容器は何を使っていますか？
A、IKEAの保存容器を使用しています。

・塩麹、醤油麹は代用できますか？
A、基本的に味付けとしては塩麹（塩+みりん）、醤油麹（醤油+みりん）で代用してください！

・ラップの指示がないですが、電子レンジで加熱するときはラップをしますか？
A、ラップをする場合はレシピには書いていません！ラップをしないイレギュラーな場合のみ記載しています。

🍒レシピ🍒

00:00本日の動画は？
00:57①ジンジャーレモン蓮根
分量：６人前
保存目安：冷蔵４日間

・蓮根（４００g）
・生姜（４片）

・レモン（大さじ１）
ーAー
・白だし（大さじ２）
・みりん（大さじ４）
・レモン（大さじ２）
・マスタード（大さじ１）

①蓮根は薄く銀杏切りにしレモン（大さじ１）を回しかける。生姜は千切りにする。
②フライパンに油を引き弱火から中火で蓮根を３ふほど炒める。Aを入れ水分が飛ぶまで加熱する。

02:13②かぼちゃのチーズカレーサラダ
分量：６人前
保存目安：冷蔵４日間

・かぼちゃ（１/４個）
・ベビーチーズ（４個）

・粉チーズ（適量）
ーAー
・マヨネーズ（大さじ５）
・カレーパウダー（大さじ１）

①かぼちゃはタネをとり丸ごと電子レンジ６００Wで８分加熱する。
②かぼちゃを潰しAとベビーチーズを細かくちぎって入れよく混ぜる。粉チーズをかける。

03:10③焼ききのこのゆず胡椒マリネ
分量：６人前
保存目安：冷蔵４日間

・しめじ（２株）
・えのき（１株）
・舞茸（２パック）

・塩（少々）
ーAー
・ゆずごしょう（大さじ１）
・酢（大さじ１）
・醤油（大さじ１）
・みりん（大さじ３）
・酒（大さじ１）

①しめじとえのきは石突を落としほぐす。舞茸はほぐす。
②フライパンに油を引き弱火から中火で熱したら①のキノコを入れ触らず焼き色がつくまで焼く。キノコをヘラで裏返すようにし、塩を振り全体を混ぜたら保存容器に盛る。同じフライパンにAを入れ沸騰するまで加熱したらきのこにかける。

04:48④大根のごま胡椒和え
分量：6人前
保存目安：冷蔵４日間

・大根（１/２本）

・塩（小さじ１）
ーAー
・すりごま（大さじ６）
・胡椒（小さじ１）
・塩麹（大さじ１）

①大根は細切りにし塩をもみ込み１５分置いたら水気をよく絞る。
②①にAを入れよく和える。

05:53⑤かぶとえびのトマトクリームグラタン
分量：６人前
保存目安：冷蔵３日間

・かぶ（３個）
・冷凍えび（２００g）

・酒（ひとまわし）
・米粉（大さじ３）
・牛乳（３００ml）
・とろけるチーズ（５０g）
ーAー
・あらごしトマト（大さじ８）
・オイスターソース（大さじ４）
・クリームチーズ（３個）
ー冷凍えび解凍用塩水ー
・水（４００ml）
・塩（小さじ２）

①かぶの根は８等分にし、葉っぱは２cm幅に切る。冷凍エビは解凍用塩水で解凍する。
②フライパンに油を引き冷凍エビとかぶを入れ油を回すように弱火から中火で焼く。酒を加え弱火に近い中火で５分蒸す。米粉をふるい入れ粉っぽさがなくなるまで混ぜたら牛乳を入れとろみがつくまで加熱する。Aを入れ味付けをしカブの葉をいれ全体をよく混ぜ耐熱容器に入れる。チーズを乗せ表面こんがりするまでオーブン１８０℃で７分加熱する。

08:32⑥手羽中と長ネギの塩麹白湯風
分量：４人前
保存目安：冷蔵３日間

・長ネギ（３本）
・手羽中（５００g）

・牛乳（１００ml）
・胡椒（適量）
ーAー
・塩麹（大さじ４）
・鶏ガラ（大さじ１）
・水（２００ml）
・酒（５０ml）

①長ネギは斜め切りにする。青い部分は小口切りにする。
②フライパンに手羽中とAを入れ蓋をし弱火から中火で１５分煮込む。牛乳と青ネギを入れ沸騰するまで加熱する。胡椒を振る。

10:27⑦海鮮チゲ
分量：６人前
保存目安：冷蔵４日間

・長ネギ（１本）
・椎茸（５本）
・イカ（１００g）
・ベビーホタテ（８個）
・タラ（３切）
・豆腐（４００g）

・醤油（大さじ２）
・酒（５０ml）
・水（３００ml）
ーAー
・韓国唐辛子（大さじ３）
・にんにく（３片）
・豆板醤（大さじ１）
・味噌（大さじ２）

①長ネギは２cm幅に斜め切りにする。椎茸は笠と軸に分け薄切りにする。にんにくはみじん切りにする。タラは半分に切り、豆腐は食べやすい大きさに切る。
②鍋に油を引きAを入れ弱火で焦げないように２分加熱する。醤油、酒、水の順番にいれ調味料を伸ばしながら塊ができないように混ぜる。食材を全て入れて蓋をして沸騰して５分加熱する。

12:55⑧ピリ辛トマトソースのごぼう肉まき
分量：４人前
保存目安：冷蔵３日間

・ごぼう（１本）
・生姜焼き用豚ロース肉（１０枚）

・酒（ふたまわし）
ーAー
・コチュジャン（大さじ１/２）
・にんにく（１片）
・醤油（大さじ２）
・みりん（大さじ２）
・あらごしトマト（大さじ５）

①ごぼうは千切りにする。にんにくはみじん切りにする。
②豚ロース肉を横に並べごぼうを置いて巻く。
③フライパンを弱火から中火で熱し②の巻き終わりを下にして焼く。酒を入れ蓋をして５分蒸し焼きにする。肉を取り出し食べやすい大きさに切ったら保存容器に入れる。同じフライパンにAを入れ沸騰するまで加熱したら肉巻きにかける。

🥕買い物リスト

・蓮根（４００g）
・かぼちゃ（１/４個）
・しめじ（２株）
・えのき（１株）
・舞茸（２パック）
・大根（１/２本）
・かぶ（３個）
・長ネギ（４本）
・椎茸（５本）
・ごぼう（１本）
・にんにく（４片）
・生姜（４片）

・生姜焼き用豚ロース肉（１０枚）
・手羽中（５００g）

・冷凍えび（２００g）
・イカ（１００g）
・ベビーホタテ（８個）
・タラ（３切）

・豆腐（４００g）
・あらごしトマト（２００g）
・クリームチーズ（３個）
・とろけるチーズ（５０g）
・ベビーチーズ（４個）
・粉チーズ（適量）
・牛乳（４００ml）

・塩
・胡椒
・醤油
・みりん
・酢
・酒
・塩麹
・コチュジャン
・味噌
・豆板醤
・韓国唐辛子
・鶏ガラ
・オイスターソース
・米粉
・ゆずごしょう
・すりごま
・カレーパウダー
・マヨネーズ
・レモン
・白だし
・マスタード

🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

〜レシピ本発売中！〜
今日からお家ごはんが劇的に変わる！ 脱マンネリごはん 　難しいこと、一切なし！
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オススメの過去動画

《全10品》慌ただしい平日でもしっかり野菜を摂って食生活を整える。野菜たっぷり平日１週間分の作り置き。

《3日分の夜ご飯献立》食生活を整え家計を助ける一汁一菜の献立。

《全10品》疲れた体を労わる１週間分の作り置き。

《全8品》野菜たっぷりの料理で食生活をリセット。罪悪感のない野菜料理レシピ。

《9品》平日１週間が楽になる、野菜たっぷり和食の作り置き。献立/作り置き/常備菜/和食

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#作り置き#秋野菜#今日の晩ごはん