【1週間の夕飯】定番食材で平日5日間のゆる節約晩御飯｜コスパ◎野菜で年中作れる簡単レシピ🧅🥕🥦🥔

【1週間の夕飯】定番食材で平日5日間のゆる節約晩御飯｜コスパ◎野菜で年中作れる簡単レシピ🧅🥕🥦🥔

[‘Dinner at a Restaurant has been released today]
[Thanks to those who preordered it]
[It contains all 107 recipes for dinner for a week]
[It also has shopping lists & storage methods]
[You can buy it from a bookstore starting today]
[Please look for it]
[Check it out~]
[Today’s shopping list / 2 onions / 1/2 cabbage / 1 carrot / 1 pocket of mustard spinach / 1 broccoli / 1 pocket of simeji mushroom / pork belly 200g / chicken leg 2 pieces / minced meat 250g / 1 mackerel / 1 tofu / 1 tuna can / bacon / ‘what’s left in the fridge’ / garlic / total of 2937 yen
For this week, a dinner menu you can make with steady seller ingredients]
[A detailed list including the spices is in the description]
[Unfried meatball / cabbage sesame coleslaw salad / baked garlic potato / onion and simeji mushroom soup]
[Today’s ingredients / minced meat / onion / cabbage / carrot / potato / simeji mushroom / garlic]
[Cabbage sesame coleslaw / 3~4 pieces of cabbage (150g) / 1/4 carrot (50g) / a pinch of salt / mayo 1.5 tbsp / perilla 1 tbsp / vinegar 1 tsp / sugar 1 tsp / soy sauce 1/2 tsp / Japanese broth 1/2 tsp / sesame oil 1 tsp]
[Jullien the cabbage, sprinkle the salt, and mix them]
[Let it sit for 10 minutes]
[Slice the carrot too]
[Squeeze out the liquid from the cabbage]
[Add carrot, a pinch of salt, mayo 1.5 tbsp, perilla 1 tbsp, vinegar 1 tsp, sugar 1 tsp, soy sauce 1/2 tsp, and Japanese broth 1/2 tsp to finish it!]
[If you don’t like the raw carrot, microwave it for 1~2 minutes]
[Unfried meatball / minced meat 250g / 1/4 onion (50g) / breadcrumbs 3 tbsp / milk 2 tbsp / 2 pinches of salt / a bit of pepper / water 100ml / ketchup 2 tbsp / Worcestershire sauce 1 tbsp / sugar 1 tsp / soy sauce 1/2 tsp / consomme 1/2 tsp
today’s main is a meatball you can make simply and quickly]
[To the minced onion, add minced meat 250g, 1/4 onion (50g), breadcrumbs 3 tbsp, milk 2 tbsp, 2 pinches of salt, and a bit of pepper and mix them]
[Minced pork is okay for the minced meat]
[Make sure to mix it until it’s crumbed well]
[To a frying pan, add water 100ml, ketchup 2 tbsp, Worcestershire sauce 1 tbsp, sugar 1 tsp, soy sauce 1/2 tsp, and consomme 1/2 tsp and mix them]
[Make it into a size you like and put it in the frying pan]
[With this amount, you can make 14~15 balls of 3cm]
[(Haven’t turned on the fire yet)]
[After putting them all in, turn the fire on]
[Over a low medium heat, cook it for 3~4 minutes without touching them]
[When the bottom half’s hardened, flip them]
[The top part is still soft, so grab the bottom to flip it]
[Keep them like this for 3 minutes without touching them]
[When they’re all cooked, roll them around once]
[Boil it down until the sauce becomes half]
[Onion and simeji mushroom consomme soup / 1/4 onion / 1/4 pocket of simeji mushroom / water 400ml / consomme 2 tbsp / a bit of salt and pepper]
[When having a hearty menu]
[I balance it out with a neat soup]
[When onion and simeji mushroom are cooked, season it with consomme, salt, and pepper to finish it]
[Baked garlic potato / 1 potato (150g) / 1 carrot / olive oil 2 tbsp / more than 2 pinches of salt / a bit of pepper / a bit of dry parsley]
[Gotta use the potato with the peel, so wash it clean]
[Cut it into 8 pieces vertically]
[Put it in a bowl, wrap it, and microwave it for 1 minute and 30 seconds at 600w]
[Put olive oil in a frying pan, add thinly sliced garlic, and cook it over low heat]
[When it starts to smell good, add the microwaved potato and cook it]
[When garlic’s color seems good, take it out]
[Flip them to see how well they’re cooked]
[Cook the outside to make it crunchy]
[Turn the heat off and add salt and pepper to your likings to finish]
[Mackerel nanbanzuke / Cabbage and tuna / mustard spinach salad / broccoli and potato doenjang soup]
[Today’s ingredients / mackerel / onion / cabbage / potato / broccoli / mustard spinach / tofu / tuna]
[Mackerel nanbanzuke / 1 mackerel / 1/2 onion (100g) / 1/4 carrot (50g) / a bit of salt / more than 1 tbsp of corn starch / vinegar 3 tbsp / water 1 tbsp / soy sauce 1 tbsp / sugar 1.5 tbsp / 2 pinches of salt]
[Cut the mackerel into bite size, sprinkle the salt, and leave it for 5 minutes]
[Wipe the outer part with a piece of paper and sprinkle the corn starch]
[Add vinegar 3 tbsp, water 1 tbsp, soy sauce 1 tbsp, sugar 1.5 tbsp, and 2 pinches of salt and mix them to make nanbancho]
[It’s good to mix them on a flat spot to make the ingredients sip well]
[I forgot to put it this time, but you can add chili peppers if you like it]
[Add thinly sliced onion and carrot]
[Put some oil and stir-fry it on a frying pan over medium heat]
[When onions turn half transparent]
[Put it in the nanbancho]
[If you add it while it’s hot, it soaks better]
[Put a bit of oil and cook the mackerel from the skin]
[When it’s adequately cooked, flip it]
[Close the lid and cook it over low heat for 6~7 minutes]
[When it’s cooked inside, soak it in the nanbancho]
[Leave it for 20 minutes, and it’s done!]
[It’s good to cover it with the vegetables that were already in it]
[Cabbage and tuna salad ※including the one that was already made / about 5 pieces of cabbage (200g) / 1 tuna can (70g) / garlic (minced or tube) 1 tsp / chicken stock 1 tsp / more than a pinch of salt / sesame oil 1 tbsp / sugar 1/2 tbsp]
[Julienn the cabbage, sprinkle 2 pinches of salt, and leave it for 10 minutes]
[Squeeze out the liquid well]
[Add 1 tuna can, garlic 1 tsp, chicken stock 1 tsp, more than a pinch of salt, sesame oil 1 tbsp, and sugar 1/2 tbsp to finish it]
[I removed the oil from the tuna before adding it]
[Leave the half]
[Broccoli and potato miso doenjang soup / 1 potato (120g) / 1/4 broccoli / water 350ml / Japanese broth 1/2 tbsp / more than 1 tbsp of miso soup]
[Cut the potatoes into small cubes and heat them up for 3 minutes]
[Japanese broth, broccoli]
[Turn off the heat and add the miso to finish it]
[Mustard spinach salad / 2 mustard spinach (100g) / 1/2 tofu (150g) / perilla 1 tbsp / Japanese broth 1/2 tsp / soy sauce 2 tsp / sugar 1 tsp]
[Cut the mustard spinach into 3cm, close the lid, and microwave it for 1 minute at 600w]
[Add the leaves and heat it for 1 minute and 30 seconds more]
[Remove the liquid from the tofu, add perilla 1 tbsp, Japanese broth 1/2 tsp, soy sauce 2 tsp, and sugar 1 tsp, and mix them]
[Add the mustard spinach whose liquid’s been removed and mix it to finish]
[I added some sesame to make it look better]
[Chicken karaage teriyaki sauce / bacon potato salad / mustard spinach, carrot, and sesame salad / Cabbage and tofu miso doenjang soup]
[Today’s ingredients / chicken leg meat / potato / mustard spinach / onion / carrot / cabbage / bacon/ tofu]
Cabbage and tofu miso doenjang soup / 1~2 leaves of cabbage (60g) / 1/2 tofu (150g) / water 350ml / Japanese broth 1/2 tsp / miso 1 tbsp]
[Today, I included 2 side dishes I made in advance]
[Making side dishes to relax on Thursday and Friday]
[It feels durable if I can relax during the latter half of a week]
[Bacon potato salad ※including the one that was already made / 3 potatoes (400g) / 1/4 onion (50g) / 2 bacon slices (40g) / vinegar 1 tsp / sugar 1.5 tsp / more than 5 tbsp of mayo / a bit of salt and pepper]
[Peel the potatoes and cut them small]
[Wrap them and microwave it for 6 minutes at 600w]
[Slice the onion thin]
[Put it in the water]
[Mash the potato while it’s hot, add vinegar 1 tsp and sugar 1.5 tsp, and mix them]
[Add mayo, salt, and pepper, and mix them]
[Add the onion whose liquid has been completely removed]
[Mix them]
[Thinly slice the bacon and cook it]
[I sliced them thin today. So cook it until it becomes crunchy]
[If you cut it thick, it becomes more like bacon. So do it as you prefer]
[Mustard spinach, onion, and sesame salad ※including the one that was already made / 2 mustard spinach (100g) / 1/2 carrot (100g) / perilla 3 tbsp / soy sauce 1 tbsp / sugar 1 tsp / a bit of salt / sesame oil 2 tsp]
[Cut the carrot thin and microwave it for 1 minute at 600w]
[Cut the mustard spinach 3cm long]
[Put it on the heated carrot and microwave it for 1 minute at 600w]
[Mix them together]
[Add the leaves and microwave it for 1 minute and 30 seconds]
[Make sure to remove the liquid]
[Add perilla 3 tbsp, soy sauce 1 tbsp, sugar 1 tsp, a bit of salt and sesame oil 2 tsp and mix them to finish it]
[Chicken karaage teriyaki sauce / 1 big chicken leg meat (350g) / cooking wine 1 tbsp / a bit of salt and pepper / corn starch 2 tbsp / oil 2 tbsp / soy sauce 1.5 tbsp / mirin 1.5 tbsp / sugar 1.5 tsp / water 1 tbsp]
[Cut the chicken into bite size, add cooking wine and pepper, and mix them]
[Sprinkle the corn starch]
[Put the oil in the frying pan and add the chicken]
[Cook it from outside first]
[The menu’s name is karaage, but it’s not fried]
[Flip them when they’re moderately cooked]
[Close the lid and cook it over low heat for 5~6 minutes]
[Mix soy sauce 1.5 tbsp, mirin 1.5 tbsp, sugar 1.5 tsp, and water 1 tbsp to make the sauce]
[Cook the outside over medium heat lightly]
[Flip them for 2~3 minutes until it’s crunchy]
[Turn off the heat and wipe off the oil]
[Add the sauce and heat it over low medium heat]
[Boil it down while mixing them to finish]
[Grilled doenjang ginger pork / mustard spinach, carrot, and sesame salad (made in advance) / cabbage and tuna salad (made in advance) / simeji mushroom and kelp broth]
[Today’s ingredients / pork / onion / simeji mushroom / ginger / kelp]
[Simeji mushroom and kelp broth / 1/4 pocket of simeji mushroom / 2 pinches of kelp / water 350 ml / Japanese broth 1 tsp / soy sauce 2 tsp]
[I’m using the ones made in advance today, so I’ll do the main and the broth quickly!]
[Grilled doenjang ginger pork / thinly sliced pork 200g / 1/2 onion (100g) / doenjang 1 tbsp / soy sauce 2 tsp / mirin 1 tbsp / sugar 2 tbsp / perilla 2 tsp / ginger (minced or tube) 2 tbsp]
[Sliced the half onion]
[Cut the pork into bite size and stir-fry it]
[I used pork belly. You can use the part you like]
[Once the color of the meat changes, add the onion and stir-fry it]
[Add soy sauce 2 tsp, mirin 1 tbsp, sugar 2 tbsp, perilla 2 tsp, and ginger (minced or tube) 2 tbsp and mix them (It’s good to mix them before cooking it]
[It’s clumped a little]
[Once the onion loses its crispness, add the sauce]
[Stir-fry it for 1~2 minutes lightly to finish it]
[If there’s too much doenjang, it becomes thick. So be careful]
[Sprinkle the sesame and finish it to your liking]
[Braised tomato chicken / bacon potato salad (made in advance) / cabbage and egg soup]
[Today’s ingredients / chicken leg meat / onion / broccoli / cabbage / simeji mushroom / tomato can / egg]
[The western main dish we can make yearly today]
[[Braised tomato chicken / 1 chicken leg meat (300g) / 1/2 pocket of simeji mushroom / 1/3 broccoli (100g) / 1/4 onion (50g) / 1/2 cutting tomato can / consomme 1.5 tsp / cooking wine 1 tbsp / water 50ml / soy sauce 1 tsp / sugar 1 tbsp / a bit of salt and pepper / pizza cheese 30g]
[Cut the chicken into bite size and stir-fry it. Sprinkle the salt and pepper outside lightly]
[The scissors I bought recently and I like (It’s on Rakuten ROOM)]
[If the outside color’s changed, stir-fry the onion too]
[I added the leftover onion, so you can add 1/2 onion more]
[Add the cooking wine and stir-fry it]
[Over low heat, add 1/2 tomato can, consomme 1.5 tsp, water 50ml, soy sauce 1 tsp, and sugar 1 tbsp and mix them]
[Add simeji mushroom and broccoli]
[Cover the lid and boil it down over low heat for 10 minutes]
[You can freeze the leftover tomato can. You can use the frozen one]
[Mix it and boil it down lightly for 2~3 minutes]
[Add the cheese lastly and mix them to finish]
[Cheese has salt, so adjust the amount of salt and pepper lastly]
[Cabbage and egg soup / 2 leaves of cabbage (80g) / 1 egg / water 400ml / consomme 2 tsp / a bit of salt and pepper]
[Lastly, cook the soup fast]
[When the cabbage is cooked, add consomme, salt, and pepper]
[Add the egg and mix them lightly to finish]
[Good job this week]
[Subscribe to the channel here]

//今週のメニュー//
0:00 お知らせ
0:27 お買い物リストと金額
0:35​ 1日目『揚げないミートボール』の献立
4:38​ 2日目『鯖の南蛮漬け』の献立
8:02​ 3日目『鶏肉の唐揚げ照り焼きソース』の献立
12:01​ 4日目『豚肉の味噌生姜焼き』の献立
13:47​ 5日目『鶏肉のトマト煮込み』の献立
16:14 Thank you for watching
※各レシピの材料は《概要欄下部☟》の分数をクリックすると飛べます👩‍🍳

=====================================================
＼レシピ本発売中／重版5刷御礼🙇‍♀️

1週間の晩ごはん 定番メニューの第1弾📕全107品
▶︎Amazon https://www.amazon.co.jp/dp/4847071247/
▶︎楽天ブックス http://books.rakuten.co.jp/rb/16933419/

週2回の買い物にも対応！もっと使いやすくなった第2弾📕全109品
▶︎Amazon https://www.amazon.co.jp/dp/4847072456/
▶︎楽天ブックス https://books.rakuten.co.jp/rb/17294337/

もっとラクうまレシピ！手軽に作れる第3弾📕全101品
▶︎Amazon https://www.amazon.co.jp/dp/4847073703/
▶︎楽天ブックス https://books.rakuten.co.jp/rb/17653678/

🆕2024年 新刊✨
『晩ごはん食堂の無限においしい野菜レシピ』
野菜がたっぷり食べられるおかずをまとめたレシピ集が発売しました📕
あと一品欲しい時のちょこっと副菜から、物足りないときのボリューム副菜、野菜がたっぷり食べられるスープなど全90品収録。
■Amazon https://www.amazon.co.jp/dp/4344042379
■楽天ブックス https://books.rakuten.co.jp/rb/17776196/

=====================================================

【このチャンネルについて】
中の人👩フードスタイリスト
二人暮らし
日々の晩ごはんを記録しています。何かヒントになったり楽しんで頂けたら嬉しいです。

Instagram▶︎ https://www.instagram.com/bangohan_shokudo/

■使用のキッチングッズや調味料、食器の紹介動画はこちら

使用グッズは楽天ROOMにも随時追加しています🍽
▶︎https://bit.ly/3p81QzN

—-
※動画のレシピは2人分目安ですが必要に応じて増減いただければと思います。
※自宅用なので細かな工程は省いていることもありますがご了承ください。

👩‍🍳今週のレシピ Time List
【1日目】
0:44 キャベツのごまコールスローサラダ
1:34 揚げないミートボール
2:54 玉ねぎとしめじのスープ
3:20 ベイクドガーリックポテト

【2日目】
4:47 鯖の南蛮漬け
6:06 キャベツとツナのナムル
6:42 ブロッコリーとじゃがいもの味噌汁
7:11 小松菜の白和え

【3日目】
8:11 キャベツと豆腐の味噌汁
8:38 ベーコンポテトサラダ
9:43 小松菜とにんじんの胡麻和え
10:28 鶏肉の唐揚げ照り焼きソース

【4日目】
12:11 しめじととろろ昆布のおすいもの
12:34 豚肉の味噌生姜焼き
6:06 キャベツとツナのナムル（作り置き）
9:43 小松菜とにんじんの胡麻和え（作り置き）

【5日目】
13:56 鶏肉のトマト煮込み
15:32 キャベツと卵のスープ
8:38 ベーコンポテトサラダ（作り置き）

🛍今週のお買い物リスト
豚薄切り肉 200g（お好み部位でOK）
鶏もも肉 2枚
ひき肉 250g（豚でも合挽きでもOK）
サバ 半身1枚
玉ねぎ 2個
にんじん 1本
じゃがいも 5個
キャベツ 1/2玉
小松菜 1袋
しめじ 1袋
ブロッコリー小1本
豆腐 1丁（300g）
ツナ 1缶
カットトマト缶 1缶
ベーコン ※動画使用は40g程度
卵 ※動画使用は1個
にんにく ※動画使用は1かけ
生姜（チューブ使用）
チーズ（ピザ用やシートなどとけるタイプのもの）

🧂調味料や乾物など
塩、こしょう、味噌、醤油、みりん、酒、砂糖、酢、和風だし（顆粒）、鶏ガラスープの素（顆粒）、コンソメ（顆粒）、とろろ昆布、すりごま、いりごま、乾燥パセリ、サラダ油、ごま油、オリーブオイル、ケチャップ、ウスターソース、片栗粉

#晩御飯 #レシピ #献立