【1週間の献立】いつもの一汁三菜シンプル和朝食と、食パン×たまごのパン朝食

【1週間の献立】いつもの一汁三菜シンプル和朝食と、食パン×たまごのパン朝食

“Rice cooked with hijiki and mushrooms, boiled eggs and tomatoes with soy sauce and koji, pumpkin salad, marinated purple cabbage, salted mackerel, miso soup with green onions and tofu.” Breakfast at my house is basically Japanese food. Sometimes bread. This week’s menu is a classic one-week menu :). Today’s Japanese breakfast. Let’s start with the side dishes. Mix soy sauce koji and sesame oil in a ratio of about 1:1 with boiled eggs and cherry tomatoes. Since the rice is cooked, the side dishes should be light. Soy sauce koji namul with boiled eggs and tomatoes. Pumpkin grain trout salad. Marinated purple cabbage. The ingredients for the cooked rice are fried tofu and maitake mushrooms. Then, hijiki. Rehydrate the hijiki in water, wash and drain. Remove the seasoning water from the soaked rice, add 1 cup of rice, 1 tablespoon each of sake, mirin, and soy sauce, and a pinch of salt. Top with hijiki, maitake mushrooms, and fried tofu and cook. The smell of cooked rice is delicious, isn’t it? :). I also had a small salted mackerel, so I grilled it. Of course, cooked rice is delicious all year round, but for some reason I feel like I want to eat it the most in autumn 🍁:). “Teritama cheese sandwich, salad, carrot and onion soup, kiwi yogurt.” Today’s breakfast is bread. Add eggs, soy milk, and a little salt. Make scrambled eggs and set aside on a plate. Next, make the chicken teriyaki. Even on bread breakfast days, try to make your menu conscious of proteins that your husband likes. Equal amounts of sake, mirin, and soy sauce, and half the amount of cane sugar. After removing excess fat, add the sauce to make teriyaki. Place eggs, teriyaki, and cheese on thin slices of bread . Melt the butter and bake, being careful not to burn it. Add a little butter when turning over. Press the four sides and use the cheese as glue to stick it on. Kiwi in soy milk yogurt. A little honey. Today I will serve it on one plate :). Looks delicious :)♪. Actually, today is my husband’s birthday🎂. Since it’s a weekday morning, I can’t make a special feast, but I can just say “Happy Birthday” to get in the mood♪ (lol) There’s no doubt about it :)♪. “Stir-fried root vegetables and chicken with sweet and sour vinegar, mizuna and boiled egg salad, simmered hijiki and lentils, and miso soup with shimeji mushrooms and fried tofu.” This morning, I made a Japanese breakfast using the leftover chicken from the Teritama Sandwich. The side dishes were a prepared hijiki and lentil stew, and a mizuna and boiled egg salad. I soaked the sweet potato and lotus root in vinegar water after soaking them in water to remove the scum. Wipe dry and sprinkle with potato starch. Bake the chicken. (There were only a few like this😅). We also roast sweet potatoes and lotus roots. Once the chicken is cooked, set it aside on a plate. 1 tablespoon each of sake, mirin, and soy sauce, and 1/2 tablespoon each of vinegar and cane sugar. When the sweet potatoes are tender and have nice brown marks, add the chicken back in. Add the seasonings, stir-fry, and it’s done :). I also added sesame seeds to finish it off :). Although the amount of chicken is small, the volume increases thanks to the root vegetables. “Mushroom anchovy quiche toast, kiwi.” Quiche toast for the first time in a while. This time, I will make it using leftover anchovies and maitake mushrooms. Mix 1 egg with 1 tablespoon of soy milk, sauteed maitake mushrooms and anchovies, and cheese. If the anchovies and cheese aren’t salty enough, you can add salt. Cut out a thick slice of bread (this time with walnuts in it). Melt the butter, insert a bread frame, and pour the egg batter inside. Cover with a hollowed out bread and bake over low heat. Finish with parsley and black pepper. “Grilled salted salmon, soy sauce koji kinpira burdock, avocado natto, tofu and green onion miso soup.” Making burdock and carrot kinpira using soy sauce koji. Cut the burdock root and carrot into strips. Heat sesame oil and fry. 2 tablespoons of sake, mirin, 1 tablespoon of soy sauce malt. Kinpira burdock is ready, rich in dietary fiber. Also, our favorite morning food: salted salmon and natto. Before you know it, it’s already the second half of October! . Next time, we’re planning a menu video perfect for Halloween 🎃. Thank you for watching until the end :).

炊き込みご飯がおいしき季節の到来ですね🍁

🎥チャプター
オープニング 00:00

Day1 00:20
▼ひじきと舞茸の炊き込みご飯
[乾燥ひじき、舞茸、油揚げ、
酒,みりん,醤油 各大さじ1、塩ひとつまみ]1合分
▼焼き塩鯖
▼トマトとゆで卵の醤油麹ナムル
醤油麹1:1ごま油
▼紫キャベツのマリネ
▼かぼちゃの粒マスサラダ
▼豆腐,ねぎの味噌汁

Day2 04:22
▼てりたまチーズホットサンド
▼紫キャベツのマリネサラダ
▼人参玉ねぎスープ
▼キウイヨーグルト

Day3 10:33
▼根菜と鶏肉の甘酢炒め
[酒,みりん,醤油大さじ1、酢,きび糖大さじ1/2強]
▼ひじきとレンズ豆の煮物
▼ゆで卵と水菜のサラダ
▼きのこと油揚げの味噌汁

Day4 14:17
▼焼き塩鮭
▼アボカド納豆
▼醤油麹きんぴらごぼう
[酒大さじ2、みりん,醤油麹(大さじ1)]
▼豆腐,ねぎの味噌汁

Day5 17:17
▼きのこのアンチョビキッシュトースト
[たまご1つ、豆乳大さじ1、きのこ、アンチョビ、チーズ、パセリ]

#朝ごはん　#献立　#レシピ