【1週間の夕飯】春キャベツ使い切り！春の手抜きに見えない手抜き晩御飯🥬｜平日5日間の献立レシピ

【1週間の夕飯】春キャベツ使い切り！春の手抜きに見えない手抜き晩御飯🥬｜平日5日間の献立レシピ

Now on sale: Weekly Dinner Recipe Book!
The 4th printing!
Please check the summary column for details.
This week, we’re going to use cabbage
to prepare a simple and tasty dinner.
The recipe is for two people.
Please check the shopping list in the summary column.
DAY 1
Simmered cabbage meatballs
Chilled tomato choregi salad
Japanese mustard spinach with oyster and sesame dressing
Today’s ingredients
Minced pork, cabbage, tomato, green onion,
Japanese mustard spinach, perilla, corn
Japanese mustard spinach with oyster and sesame dressing　※Included prepared for other uses

1 bag (200g) Japanese mustard spinach
2 tsp oyster sauce
A little Salt
1 tsp sesame oil
1 tsp ground sesame
First, prepare a quick side dish.
Cut the Japanese mustard spinach into 3 cm-wide pieces,
and put the core part into a heat-resistant container.
Put it in the microwave at 600w for 1 minute.
Add the leaves, then heat it for
1.5 minutes in a 600w microwave.
Remove the remaining water.
The final step is to mix all the ingredients.
It is the recommended dish when you get bored of
standard spinach seasoned with sesame sauce.
Green beans or spinach are also recommended.
A quarter of the total can be made in advance.
We will use it in the following day.
Simmered cabbage meatballs

200g minced pork, 2 pieces cabbages
1/3 spring onion, 1/2 tsp ginger
A little salt and pepper, 1 tsp soy sauce
2 tsp bread crumbs, 1 tsp milk
1/2 tsp sesame oil, 200ml water
1 tsp sake, 1 tsp chicken stock powder
A pinch of salt
Today’s main dish is simmered meat balls.
After putting it on the fire, you may leave it there.
200g minced pork, 2 pieces cabbages
1/3 spring onion, 1/2 tsp ginger
A little salt and pepper, 1 tsp soy sauce
2 tsp bread crumbs, 1 tsp milk
1/2 tsp sesame oil, 200ml water
1 tsp sake, 1 tsp chicken stock powder
A pinch of salt
Chop the green onion.
Spring cabbage
Cut out the core of the cabbage.
You can also make it with the core.
Add the chopped cabbage core to the bowl.
Chop the leaves, then place them aside.
Mix minced pork, green onions, ginger,
salt and pepper, soy sauce, bread crumbs,
milk, sesame oil and the core of the cabbage.
The minced pork has to be
thoroughly crushed until it turns sticky.
The meat is finished.
Add water, sake, chicken stock powder, and salt
to a frying pan and place over low heat.
Stir gently to dissolve the ingredients.
Make the meat into balls
after dividing it into four equal pieces.
Remove the air well to keep it from breaking
because we’re simmering it today.
Place them on the frying pan after giving them a quick fluff.
On low heat, pour the broth
several times over the meatballs.
Cover and simmer for 3–4 minutes on low heat.
Add cabbage in.
Cover and simmer for 5–6 minutes on low heat.
Chilled tomato choregi salad
2 tomatoes (small to medium)
3 pieces of macrophyll, 2 tsp corn
1 tsp soy sauce, 1/4 tsp salt
1.5 tsp sugar, 1 tsp chicken stock powder
1 tsp garlic, 2 tsp sesame oil
1 tsp toasted sesame

Let’s make the easy salad!
Chop tomatoes into bite-sized pieces
and shred shiso leaves.
Mix soy sauce, salt, sugar, chicken stock powder, garlic,
sesame oil and toasted sesame to make the sauce.
I prepare a lot, as I’m going to use
this sauce for the third day’s dish.
If you only make this salad, half the amount is enough.
You can use this choregi salad-style dressing
on any of your favorite vegetables.
Put the tomatoes and corn in a bowl.
Add about 1-2 teaspoons of the sauce for each dish.
Finish with macrophyll on top.
Turn off the fire, and the meatballs are completed.
The recipe for today uses cabbage,
but Chinese cabbage and mizuna are also recommended.
DAY 2
Grilled cod with mayonnaise and cheese
Stir-fried king oyster mushroom and Japanese mustard spinach with sesame and oyster sauce
Sauerkraut soup
Today’s ingredients
Cod
Cabbage
Japanese mustard spinach
Shimeji mushrooms
King oyster mushroom
Bacon
Sauerkraut soup

2 pieces (100g) cabbages
50g bacon
400ml water
A pinch of salt
1 tsp vinegar
1 tsp consomme
1 tsp grainy mustard
Today we will start with a delicious cabbage soup.
Chop the cabbage into 1 cm width.
Cut the bacon into small rectangular strips.
Fry the bacon in a hot pot with a little olive oil.
Thinly sliced bacon is also fine.
Add water once it has slightly browned
and the fat has released.
Add cabbage and consommé.
Cover and simmer for 3–4 minutes on low heat.
Mix in the salt, vinegar, and mustard to finish.
It’s okay to add salt after tasting
as the bacon is already salty.
You can add mustard as a topping if you like.
Stir-fried king oyster mushroom and
Japanese mustard spinach with sesame and oyster sause

Japanese mustard spinach with
oyster and sesame dressing (Pre-made)
1 Large king oyster mushroom
A little sesame oil
A little salt
Using the Japanese mustard spinach with oyster
and sesame dressing that we made yesterday.
Cut the king oyster mushrooms in half and slice thinly.
Stir-fry a large king oyster mushroom in sesame oil.
Cook it until it becomes soft.
Add the sesame dressing and mix them.
Check the taste and add salt if it’s not enough.
Separate the shimeji mushrooms into smaller pieces.
It will be used in the main dish today.
Put the remaining mushrooms in a zip bag
after wrapping them in paper towels.
And also wrap the king oyster mushroom.
They can be stored in the vegetable compartment
for about a week (change the paper towel when it gets wet).
Grilled cod with mayonnaise and cheese

2 slices cod
1/3 bag shimeji mushrooms
2 pinches of salt
A little pepper
1 tsp flour
3 tsp mayonnaise
3 tsp pizza cheese
A little dried parsley
Cod, salt, pepper, and flour
Applying salt and pepper to both sides
of the cod before it is floured.
Mix mayonnaise, cheese, and dried parsley.
Preheat a frying pan over medium-high heat,
and add 1 tablespoon of olive oil.
Add the cods, skin side down,
and cook until lightly browned.
Then, turn it over and cook for about 1 minute.
Lightly stir-fry the shimeji mushrooms.
Place them on top of the cods.
Put the mixed mayonnaise and cheese sauce on top.
Cover and simmer for 5–6 minutes on low heat.
Turn off the heat and sprinkle with parsley to finish.
DAY 3
Sweet and sour green pepper chicken stir fry
Cabbage choregi namul
Pizza style fried tofu
Macrophyll and mushroom miso soup
Today’s ingredients
Chicken thigh
Green pepper
Cabbage
Japanese leek
Macrophyll
Corn
Shimeji mushrooms
Fried tofu
Cabbage choregi namul

3 pieces (150g) cabbage leaves
1.5 tsp choregi sauce (prepared)
Instant namul using the pre-prepared sauce from the first day.
Cut the cabbage and mix with sauce to finish.
If you only want to make this recipe,
just mix these ingredients together.
(soy sauce, salt, sugar, chicken soup stock,
garlic, sesame oil, toasted sesame)
It’s OK to eat it immediately after it’s finished.
Also, you can eat it after the cabbage has softened for a while!
Macrophyll and mushroom miso soup

1/3 bag shimeji mushrooms
2 pieces of macrophyll
350ml water
1/2 tsp Japanese-style dashi stock
2 tsp miso paste
Miso soup with those remaining
macrophylls and mushrooms.
Add the chopped macrophyll in
after the shimeji mushrooms are cooked.
Once it boils, turn off the heat and add miso.
Mushrooms and macrophyll are,
without a doubt, a delicious combination.
Pizza style fried tofu

2 pieces fried tofu
2 tsp corn
20g bacon
A little green onion
4 tsp ketchup
Appropriate amount of pizza cheese
Pour boiling water over fried tofu to remove oil.
Drain well and cut in half.
Place on aluminum foil.
Cut the bacon into small pieces and place it
on top of the fried tofu along with the corn.
Cut the green part of the leek
into small pieces and put it on.
Put about 1 teaspoon of ketchup
on each one and top with cheese.
I will do the final step before eating.
Sweet and sour green pepper chicken stir fry

1 piece chicken thigh, 2 green peppers
1 tsp sake, a little salt and pepper
1 tsp potato starch, 1.5 tsp soy sauce
1 tsp sugar, 1 tsp vinegar
A little sesame oil
Chop the peppers.
Cut the chicken into bite-sized pieces.
Add sake, salt and pepper,
and lightly rub the chicken.
Let it sit for about 10 minutes
(put it in the refrigerator when the weather is hot).
The bat I bought recently is very easy to use.
It has a colander and a lid, so it can be
used like a Tupperware or a bowl.
Mix soy sauce, sugar, and vinegar.
Sprinkle the chicken with potato starch.
Preheat a frying pan and add 2 tablespoons of oil.
Fry over medium heat.
When the surface of the chicken is nicely browned,
add the green peppers and fry lightly.
Cover and simmer for 5 minutes on low heat.
Wipe off excess oil.
Add the seasonings (soy sauce, sugar, vinegar).
When it is glazed, turn off the heat and it’s done.
Lastly, let’s finish the freshly made pizza.
Bake in a toaster for about 3 minutes,
until lightly browned.
Please adjust the baking time while looking at it.
Finished!
DAY 4
Pork with green onion sauce
Tomato and kimchi with sesame sauce
Miso soup with green pepper and fried tofu
Today’s ingredients
Pork
Japanese leek
Macrophyll
Tomato
Cabbage
Green pepper
Fried tofu
Kimchi
Cabbage tossed with spicy sauce

3 pieces (150g) cabbage leaves
1/2 tsp soy sauce
1.5 tsp gochujang
A little salt
1/2 tsp garlic
A little toasted sesame
Microwave easy side dish of cabbage!
Roughly chop the cabbage and heat it at 600w
for 2.5 minutes. Drain the water after that.
Mix cabbage, soy sauce, gochujang,
salt, sesame oil and garlic.
By the way, you can use
this sauce for raw cabbage dressing.
Sprinkle with toasted sesame to finish.
Tomato and kimchi with sesame sauce

1 tomato
80g kimchi
1.5 tsp sesame oil
1 tps ground sesame
Another quick side dish!
Hurray!
Cut the tomato into bite-sized pieces.
Finish by mixing all the ingredients.
The soft tomato crumbles easily,
so it is recommended to mix them lightly.
Miso soup with green pepper and fried tofu

1 green pepper
1/2 piece of fried tofu
350ml water
1/2 tsp Japanese-style soup stock
1 tsp miso
One leftover green pepper is used in miso soup.
Pork with green onion sauce

200g sliced pork, 2/3 spring onions
3 perilla, 1.5 tsp soy sauce
2 tsp vinegar, 1 tsp sugar
1 tsp sesame oil, 1/2 tsp garlic
1/2 tsp ginger
Chop green onions and perilla.
Mix soy sauce, vinegar, sugar, sesame oil, garlic, and ginger.
Add the chopped green onions and perilla.
The sauce is finished.
Cut the pork into bite-sized pieces.
I want to keep the taste and make it crispy,
so I lightly sprinkle potato starch on the surface.
Preheat a frying pan and add 2 teaspoons of oil.
Add the pork to the frying pan and cook.
This time I used thinly sliced pork, but a little thicker is fine.
It tastes good with the sauce.
Cook over medium heat.
When it turns brown,
drain the oil and serve on a plate.
Finish it with pouring the sauce.
DAY 5
Steamed spicy chicken and cabbage
Mushrooms dressed with perilla butter
Teriyaki fried tofu
Today’s ingredients
Chicken thigh
Cabbage
Japanese leek
Macrophyll
Shimeji mushrooms
King oyster mushroom
Kimchi
Fried tofu
Mushrooms dressed with perilla butter

1/3 bag of shimeji mushrooms
1 large king oyster mushroom
3 perilla, 1/2 tsp soy sauce
1/2 tsp Japanese-style soup stock
10g butter

Let’s make a microwave side dish today too!
Separate the shimeji mushrooms into small pieces,
and cut the king oyster mushrooms into thin strips.
Heat in a 600w microwave for 2 minutes.
Drain the water.
Mix butter, Japanese-style dashi,
and soy sauce while the bowl is hot.
Complete the dish by adding chopped perilla.
Teriyaki fried tofu

2 slices of fried tofu
1.5 tsp soy sauce, 1.5 tsp mirin
1 tsp sake, 1/2 tsp sugar
A little green onion
Appropriate amount of corn
Remove the oil from the fried tofu and cut it into quarters.
Heat a frying pan over medium heat and add oil.
Mix soy sauce, mirin, sake, and sugar to make the sauce.
Turn over the fried tofu when it is browned.
Turn off the heat when both sides are browned.
Pour the sauce .
Reduce the heat of the frying pan a little
before adding the sauce because it evaporates rapidly.
Once both sides are well-fed, serve on a plate.
Add the corn (if you have it) and
spring onions to complete the dish.
Steamed spicy chicken and cabbage

1 chicken thigh (320g), 1 tsp gochujang
2 pieces cabbages (100g), 1/2 tsp garlic
1 tsp sake, 2 tsp sesame oil
120 g Chinese cabbage kimchi, 2 tsp water
1.5 tsp soy sauce, 2 tsp sugar
The main dish of today is also easy to make.
After putting it on the fire, you may leave it there.
Cut the chicken into bite-sized pieces
and place it skin side down in the frying pan.
Pour the sake all over (do not turn on the fire yet).
Mix soy sauce, sugar, gochujang,
garlic, and sesame oil.
Pour it over the chicken.
Put the kimchi on top.
Put the chopped cabbage on top.
Pour in the water from the edge of the frying pan.
Cover and simmer for 15 minutes on low heat.
Just leave it there.
Add some water if you hear a loud cracking sound
when cooking to avoid it scorching.
Thank you for your hard work this week.
Thank you for watching.
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//今週のメニュー//
0:22​ 1日目『たっぷりキャベツのつくね煮』の献立
4:35 2日目『タラのマヨチー焼き』の献立
8:09​ 3日目『鶏肉とピーマンの甘酢炒め』の献立
12:04​ 4日目『豚肉の香味ねぎダレ』の献立
14:54​ 5日目『鶏肉とキャベツのピリ辛重ね蒸し』の献立

※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👩‍🍳

春の晩ごはんシリーズはこちら

===================================================
＼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。
※まとめ買いの購入品は主に夕食に使用するものをリスト化してます。朝昼のパンや麺類、果物、調味料などを追加すると+1000〜2000円程度のお買い物をしてます。

👩‍🍳今週のレシピ Time List
【1日目】
1:13 たっぷりキャベツのつくね煮
3:15 冷やしトマトのチョレギサラダ
0:30 小松菜のオイスター胡麻和え

【2日目】
6:42 タラのマヨチー焼き
5:39 エリンギと小松菜のオイごま炒め（作り置きアレンジ）
4:45 ザワークラウト風スープ

【3日目】
9:38 鶏肉とピーマンの甘酢炒め
8:18 キャベツのチョレギナムル（作り置きアレンジ）
9:04 油揚げの即席ピザ風
8:40 大葉ときのこの味噌汁

【4日目】
13:30 豚肉の香味ねぎダレ
12:38 トマトとキムチの胡麻和え
12:13 キャベツの旨辛レンジ和え
13:06 ピーマンと揚げの味噌汁

【5日目】
16:20 鶏肉とキャベツのピリ辛重ね蒸し
15:03 きのこの紫蘇バター和え
15:32 油あげの照り焼き

🛍今週のお買い物リスト
豚ひき肉 200g
鶏もも肉 大2枚（650g程度）
豚薄切り肉 200g
タラ 2切れ
しめじ 1袋
エリンギ 2本
ピーマン 5個
キャベツ 大1/2玉（600g）
トマト（小〜中サイズ）4個
長ネギ 1本
小松菜 1袋（200g）
大葉 1袋（10枚）
油揚げ 3枚
白菜キムチ 1パック（200g）
生姜（チューブでもOK）
ベーコン 70g程度（動画は厚切り使用※薄切りでもOK）
ピザ用チーズ （動画使用は大さじ5程度）
コーン （動画使用は大さじ5程度）

🧂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）、いりごま、すりごま、サラダ油、ごま油、オリーブオイル、マヨネーズ、ケチャップ、コチュジャン、オイスターソース、粒マスタード、薄力粉、片栗粉、ニンニク・生姜チューブ、乾燥パセリ

#晩御飯 #レシピ #献立