【1週間の献立】これだけで栄養たっぷり｡一汁一菜の朝ごはん/うちのお出汁事情

【1週間の献立】これだけで栄養たっぷり｡一汁一菜の朝ごはん/うちのお出汁事情

“Mekabu natto rice, pork soup with lots of ingredients.” A one-soup, one-dish menu that I’ve always wanted to try. I decided to give it a try because I wanted to rest my stomach and intestines after eating out on the weekend. If you make your favorite natto rice and miso soup with lots of ingredients, it should be perfectly nutritious👌. When it comes to miso soup with lots of ingredients, pork soup is the standard at my house. The ingredients can be any vegetables you have in the fridge! . Ginger is indispensable for my pork soup. It’s totally different with and without ginger. Nagaten’s miso soup hot pot is a great dish that can also be stir-fried. Continue to stir-fry the vegetables. Once the vegetables are coated with oil, add water. This time, I had leftover stock from the day before, so I added some stock, but when making a soup with a lot of ingredients, like pork soup, you can make a good stock from vegetables and meat, so you can also make it with water. There are many. Once the vegetables are soft, remove the scum from time to time, then add the meat, fried tofu, and green onions. We don’t like the meat to be tough, so we prefer to add it later. Dissolve the miso and it’s done ^^. Today’s natto rice is with mekabu. This week I’ll be trying various ways to make natto rice, so stay tuned. Mekabu and natto, seasoned with soy sauce. Top with marinated purple cabbage. The rule is that vinegar goes well with natto and turnips, so marinades would go well with it as well (lol). This pork soup with lots of ingredients is probably the best in the miso world😏♪. “Seasoned egg whitebait natto rice, pumpkin miso soup.” Today, I would like to introduce a little bit about my family’s style of making dashi soup. Soak the kelp and dried sardines in water the day before, then boil the dashi stock from the refrigerator. This kombu and dried sardines can be used to make a second soup stock, so store them in the refrigerator and use them within 1 to 2 days. Once it boils, turn off the heat and add the bonito flakes. After about 3 to 4 minutes, remove the bonito flakes and the soup stock is ready. Since you’ll be making two batches of miso soup at once, store the unused portion in a jar and refrigerate. (Use it up in a day or two). After making the second stock, you can freeze the stock until it has accumulated to a certain extent and use it evenly by making tsukudani or furikake. In the previous video, I made kelp tsukudani, so if you don’t mind, please take a look at the summary section ^^. My husband likes a strong flavor, so we usually use three ingredients: kelp, dried sardines, and bonito flakes. There are days when I make my own dashi soup, but when I don’t have time, I use dashi packs, and it’s about 50/50. When making miso soup with few ingredients, I use a dashi pack because the flavor is stronger and my husband prefers it. I use them depending on the occasion. Just like that, the miso soup with onions, pumpkin, and deep-fried tofu is ready ^^. Today’s natto rice is topped with a seasoned egg. Since it was pickled two days ago, the flavor is well absorbed. In addition to cooking, it’s also the season when the steam is beautiful. Pile the shirasu on top of the natto rice. Add flavored eggs and perilla leaves. Pour the flavored egg soup over it and it’s done. The way I make dashi is my own, so it may be different from the norm, but at my house, I can easily make dashi and make delicious miso soup. The mild sweetness of pumpkin is delicious, and I love miso soup with pumpkin in it ^^. “Tororo natto rice, red sea bream soup.” When I thought about miso soup with a lot of ingredients, the next thing that came to mind after pork soup was arajiru. Today I tried ara soup for the first time. (*The cuffs are frayed, but please don’t worry about it (lol)). I bought some red sea bream. Sprinkle salt on the ara and let it sit for a while. I rarely buy raw fish, but it seems like you can marble it to get rid of the smell, just like you would prepare yellowtail. Put it in boiling water, and as soon as the surface turns white, remove it and remove any dirt such as blood or scales. Add sake to the water in which the dashi kelp has been rehydrated and heat it. Simmer uncovered over high heat for about 30 minutes, removing the scum from time to time. It seems that you can get rid of the smell by boiling it over high heat, so I tried that. Prepare radish and carrot for vegetables. After simmering for 30 minutes, add the vegetables and simmer until tender. Today’s arrangement of natto rice is grated yam. Finally, add the green onions and dissolve the miso to make the soup. Once the rice is cooked, add the final touches. Top with grated yam, natto, shiso leaves, and soy sauce koji. This was my first time making ara soup, and the rich fish soup was very delicious! ! . Best of all, my husband enjoyed eating it and said it was delicious, so he made it again! I was very happy to hear that ^^. “Hot spring egg kimchi natto rice, grilled salmon miso soup.” Today’s fish miso soup is made with autumn salmon. Other ingredients are frozen mushrooms (maitake and shimeji) and daikon radish. Cut green onions into large pieces for miso soup and natto. Prepare hot spring eggs for natto rice. Add 100cc of water to 500cc of boiling water and turn off the heat. Just add the eggs, cover and leave for about 15 minutes. Salmon is cut into bite-sized pieces and grilled in sesame oil. It’s OK as you’re just browning the surface, so it won’t be cooked all the way through. When the daikon radish becomes soft, add the salmon and bring to a boil, then heat until medium. Finally, dissolve the miso and it’s done. Today’s natto rice is kimchi and hot spring eggs. I wanted to make a hollow in the center and place the hot spring egg on it… I played with the egg and ended up breaking it (lol). I baked it once in sesame oil, which adds a nice aroma and makes it very delicious ^^. “Nukazuke natto rice, ochi tamago miso soup”. Today’s natto rice is fermented and fermented by mixing pickled rice bran. Rescued radish and over-pickled cucumber. Cut into small pieces and combine with natto. To make the miso soup, mix the onion, wakame seaweed, and miso, then crack in the egg, cover, and cook over low heat for 2 to 3 minutes. If you add plenty of vegetables, meat, fish, or eggs to miso soup, you’ll feel satisfied, and natto rice can also be made with just a few tweaks to make it nutritious. There’s less dishes to wash, and it’s so much easier to not have to think about the number of items. I think I’ll continue to incorporate one soup and one dish ^^.

“一汁一菜”

＊字幕のON/OFFはCCボタンで＊

動画をご覧いただきありがとうございます😊

一度やってみたかった一汁一菜の献立。
お味噌汁には野菜をたっぷり入れて、魚・肉・卵なども加えたら満足感も十分。
納豆ご飯にもアレンジを加えて栄養価もアップ！
おかずをたくさん作らなくても十分な食卓になりました😊

🎞️↓昆布の佃煮はこの動画のDay5へ↓🎞️
【1週間の献立】ご飯が進む秋の和食でいつもの平日朝ごはん🌾

🎥チャプター
オープニング 00:00

Day1 00:18
▼めかぶ納豆ご飯
▼具だくさん豚汁

Day2 05:48
▼しらす味玉納豆ご飯
▼かぼちゃ,玉ねぎ,厚揚げ豆腐の味噌汁

Day3 11:28
▼とろろ納豆ご飯
▼あら汁
▼糠漬け、酢れんこん

Day4 17:09
▼温泉卵キムチ納豆ご飯
▼秋鮭,大根,きのこの味噌汁

Day5 22:45
▼糠漬け納豆ご飯
▼落とし卵,わかめ,玉ねぎの味噌汁
▼モッツァレラと紫キャベツのマリネ

#朝ごはん　#献立　#和食