【ベストレシピ】この夏何度もリピートした作り置き10選 | 大量消費

【ベストレシピ】この夏何度もリピートした作り置き10選 | 大量消費

Versatile Sweet and Sour Sauce with Tomato and Onion ＜Ingredients＞
Cherry tomatoes………………….6
Onion……………………………½
Shiso leaves……………………..5
Optional: chicken thigh, mackerel, tofu
▼Seasonings
Sesame oil………………………1 tbsp
Vinegar…………………………1 tbsp
Soy sauce……………………….1 tbsp
Beet sugar………………………1 tsp
Ginger & garlic paste……………3cm each You can use either regular tomatoes or cherry tomatoes Personally, I recommend sweet cherry tomatoes Prepare the seasonings for the sauce in a storage container beforehand 1 tbsp sesame oil 1 tbsp vinegar 1 tbsp soy sauce 1 tsp beet sugar 3 cm each of ginger and garlic paste Mix together Cut the vegetables Finely chop the onion Add it to the sauce container Roughly chop the cherry tomatoes Roughly chop the shiso leaves as well Mix everything well Done! Store in the fridge and consume within 2–3 days The best recommendation is chicken thigh! Simply grill the chicken thigh And pour plenty of sauce over it This versatile sauce really goes well with anything◎ Definitely try it when you can’t think of a menu! Chinese-style Salad with Tomato, Yam, and Wakame ＜Ingredients＞
Tomato…………….1
Yam……………….½ piece / 7cm
Dried wakame………1 tbsp
▼Seasonings
Vinegar…………….1 tbsp
Sesame oil…………2 tsp
Soy sauce………….2 tsp
Beet sugar…………1 tsp
Chicken bouillon……⅓ tsp Soak 1 tbsp dried wakame in water to rehydrate Cut the tomato into wedges Peel the yam Slice into thin half-moons In a storage container, add 1 tbsp vinegar 2 tsp sesame oil 2 tsp soy sauce 1 tsp beet sugar ⅓ tsp chicken bouillon Mix well Add the yam And the wakame Mix them together once Finally, add the tomato Gently mix, and it’s done Store in the fridge and consume within 2–3 days With both soluble fiber (wakame) and insoluble fiber (yam) You can take them in a balanced way to improve gut health Next, using my favorite okra I’ll introduce 2 dishes Chikuwa Okra ＜Ingredients＞
Okra……….4
Chikuwa (fish cakes)……….4
▼Seasonings
Soy sauce……..tsp 1
Mayonnaise…tsp 1
Bonito flakes……a handful Rub and wash with a net to remove the fuzz Picking okra that fits the size of the chikuwa… Bent ones are hard to insert, so not ideal Rinse the okra with water Microwave at 600W for 30 seconds Okra can burst if heated too quickly So it’s better to cut off the stem end and ridges first Trim off the dirty stem tip And remove the ridges Insert into the chikuwa If it’s too soft to insert, spread the hole with chopsticks or tongs Slice into rounds Looks beautiful! Perfect for bento In a storage container Add 1 tsp soy sauce If for adults as a snack, add ½ tsp wasabi If for both adults and kids, add 1 tsp mayonnaise Mix well to combine Coat generously with bonito flakes and mix Done! Store in the fridge and consume within 2–3 days Mucin in okra helps protect the stomach and intestines weakened by summer fatigue Its rich potassium content helps reduce swelling Shredded Chicken and Okra with Ume & Ponzu ＜Ingredients＞
Chicken tenderloin……..3 pieces
Okra……..1 pack/9 pods
Shiso leaves……….4
Pickled plum (umeboshi)…….2 medium
▼Seasonings
Sake……..tbsp 1
Ponzu…….tbsp 2
Sesame oil…….tsp 2
Bonito flakes…a handful Rub and wash okra with a net to remove fuzz Place chicken tenderloin in a heatproof container Add 1 tbsp sake Coat evenly Cover loosely with plastic wrap and microwave at 600W for 2 minutes Flip them over Microwave again for 2 minutes Let cool until safe to handle Trim off the dirty stem ends Remove the ridges Rinse okra with water Microwave at 600W for 30 seconds Okra can be eaten raw, but heating reduces its grassy smell Slice into rounds Shiso leaves contain more aroma on the back side So cut from the front side Slice into thin strips Chop the umeboshi finely Shred the chicken tenderloin by hand once cooled Combine all the cut ingredients Add 2 tbsp ponzu Add 2 tsp sesame oil Finally add a handful of bonito flakes Mix well Done! Store in the fridge and consume within 2–3 days Great as a main dish Or as a side when you need more protein I often make this for lunch when I don’t want to use the stove ◎ Since my husband doesn’t really like it, I try not to buy too much at once, but I always end up buying it… Even he enjoyed these two dishes I’m about to show you Eggplant with Cheese ＜Ingredients＞
Eggplant………………..2
Cheese………………….20g
▼Seasonings
Soy sauce……………tsp 1
Mirin………………….tsp 1
Granulated consommé…tsp ½
Garlic paste…………..3cm Cut the eggplants in half Score them in a crosshatch pattern so they absorb seasoning better Soak in water for 5 minutes to remove bitterness Since we’ll cook them right away, you can skip this step if you like In a container large enough for the eggplants Add 1 tsp soy sauce 1 tsp mirin 3cm garlic paste ½ tsp granulated consommé Mix well Place the eggplants cut-side down Cover loosely with plastic wrap and microwave at 600W for 2 minutes Check that they’re tender and fully cooked Top with cheese Toast until the cheese is golden brown The juicy flavor that bursts out when you bite in and the melty cheese are irresistible Perfect when you need a quick side dish 👌 Simmered Eggplant and Atsuage in the Microwave ＜Ingredients＞
Eggplant……………3
Atsuage (deep-fried tofu)….1 pack (300g)
▼Seasonings
Water………………100ml
Soy sauce…………..tbsp 2
Beet sugar………….tsp 2
Granulated dashi…….tsp 1
Ginger paste………..tsp ½ Cut the eggplants into chunks It makes quite a lot, so you could also use 2 eggplants and 1 piece of atsuage (200g) Soak in water for about 5 minutes Cut the atsuage into triangles Pour boiling water over to remove excess oil This removes the oil film and helps the seasonings soak in Give it a quick stir, then drain the hot water Add 100ml water 2 tbsp soy sauce 2 tsp beet sugar 1 tsp granulated dashi ½ tsp ginger paste Mix seasonings well Microwave at 600W for 4 minutes Take it out once, give it a light stir Microwave again for 4 minutes Everything has softened nicely Wait until it cools a bit Then chill in the fridge to let the flavors soak in Consume within 3–4 days when stored in the fridge When microwaved together, the eggplant tends to color the atsuage… For color, I topped it with kaiware radish sprouts Pickled-Style Cucumbers and Daikon ＜Ingredients＞
Cucumbers……………2
Daikon radish………..5cm
▼Seasonings
Miso…………………tbsp 2
Plain yogurt…………tbsp 2
Granulated dashi……..tsp 1
Katsuobushi flakes……a handful Cut off both ends of the cucumber, rub the tips together to remove bitterness Slice diagonally If sliced too thin, it loses crunch So slice them a little thicker Cut daikon into half-moon slices Place the daikon into a storage bag Add 2 tbsp plain yogurt Add 2 tbsp miso This combination of fermented foods recreates the flavor of a nukadoko pickling bed Add 1 tsp granulated dashi Add a handful of katsuobushi flakes You can use just katsuobushi as well—it adds umami👌 Mix everything well Massage it in Press out the air completely Refrigerate and marinate for at least 2–3 hours After about 4 hours Taste test I used some slightly old daikon leftover in the fridge, so it turned bitter 😭 Fail But the cucumber turned out refreshing with good flavor! Let it marinate a bit longer for deeper flavor After letting it sit overnight, it tasted just right Remove from the marinade and store in the fridge Consume within 4–5 days The essential amino acids in miso and the protein in yogurt aid recovery from fatigue Fermented foods also help improve gut health Whole Pickled Cucumbers ＜Ingredients＞
Cucumbers…………4
▼Seasonings
Water…………….80ml
Sesame oil………..tbsp 1
Soy sauce…………tsp 2
Mirin…………….tsp 2
Sugar…………….tsp 1
Granulated dashi…..tsp ½
Optional: Garlic paste, dried chili peppers Cut off both ends of the cucumbers and rub the tips together to remove bitterness Peel the skin with a peeler to help the seasonings absorb Prepare a storage bag Add the cucumbers Add 80ml water Add 1 tbsp sesame oil Add 2 tsp soy sauce Add 2 tsp mirin Add 1 tsp sugar Add ½ tsp granulated dashi If only adults will eat, add ½ tsp garlic paste and 4–5 chili peppers for extra kick—it makes a perfect snack👌 Mix the seasonings thoroughly Stasher storage bags are great because they seal tightly Perfect for marinating Press out the air completely and seal the bag Refrigerate overnight After 2 days, they turned out softer than usual Stick them on skewers for a festival vibe—makes me want to go to one this year Even after 2 days, they still had a nice crunch! My husband said he prefers the usual spicy version though (lol) Eating this slowly cools down your body—it’s irresistible Store leftovers in the fridge and consume within 3–4 days Marinated Summer Vegetables and Chicken Nanban ＜Ingredients＞
Chicken breast…….1 piece
Eggplant…………..1
Onion……………..½
Cherry tomatoes……6
Optional: Mizuna greens
▼Seasonings
Water…………….150ml
Vinegar…………..70ml
Soy sauce…………tbsp 2
Sugar…………….tsp 2
Granulated dashi…..tsp 1
Potato starch……..tsp 2 Slice the chicken breast diagonally Coat evenly with potato starch Potato starch locks in moisture It prevents the chicken breast from drying out Lightly oil the pan Cook until both sides are browned Transfer to a tray Cut the eggplant diagonally, soak in water to remove bitterness Slice the onion The vinegar will naturally reduce the onion’s sharpness ½ an onion is enough, but I used the whole thing since I had no other use for it Place on the tray That’s a lot 😂 Pat the eggplant dry after soaking Pan-fry until both sides are browned Halve the cherry tomatoes Add them to the tray Add 150ml water Add 70ml vinegar Add 2 tbsp soy sauce Add 2 tsp sugar Add 1 tsp granulated dashi Heat until the sugar dissolves Pour into the tray If you’ll eat it within 2–3 days, add mizuna for extra freshness! But leafy greens spoil faster, so the shelf life will be shorter Cover with plastic wrap and chill in the fridge for about 1 hour ~~1 hour later~~ The chicken is tender and juicy, the seasonings coat it perfectly—delicious 🤤 Beautiful color, amazing flavor If mizuna is added, eat within 2–3 days Without mizuna, finish within 3–4 days Summer Vegetable Curry Soup ＜Ingredients＞
Onion……………½
Zucchini…………½
Green pepper…….1
Cherry tomatoes….4
Garlic…………..1 clove
Optional: Cheese
▼Seasonings
Water………………500ml
Ketchup…………….tbsp 2
Curry powder……….tbsp 1.5
Potato starch……….tsp 2
Granulated consommé…tsp 2 Slice the onion Cut zucchini into half-moon slices Julienne the green pepper Halve the cherry tomatoes Mince the garlic I added leftover chicken thighs, but it’s also delicious with just vegetables 👌 Add 1 tbsp olive oil to a pot Add garlic Cook until fragrant Add chicken thighs Add onion and zucchini Add 1.5 tbsp curry powder Add 2 tsp potato starch Add curry powder first and sauté to bring out the spice aroma Add green pepper at this stage to keep a crunchy texture Add 500ml water Add 2 tsp granulated consommé The footage didn’t capture it, but I also added 2 tbsp ketchup Once it boils Add the cherry tomatoes Cook for 1–2 minutes Top with cheese and it’s ready Once cooled, refrigerate and consume within 3–4 days This summer, I had one thing I was really looking forward to. Last month, I went to Tokyo. Joe Hisaishi & the Royal Philharmonic Orchestra’s Ghibli concert! My mom often told me, “Whenever you cried, I’d play Totoro and you’d calm down right away.” That’s how much I’ve loved Ghibli films since I was little. Especially the pieces composed and performed on piano by Hisaishi-sensei. There was a time when I couldn’t ride trains at all. But I still had to go to work. So I took the very first trains in the morning when they were less crowded, and even then— When panic started creeping in, I listened to Hisaishi’s music, telling myself, “It’s okay, it’s okay.” That’s how I got through. Back then, his music was a lifeline for me. Even now, it’s like a protective charm that helps me stay calm. I happened to learn that a Ghibli concert would be held in Japan this year. I applied, and was lucky enough to win a ticket! I listened to the live performance at Tokyo Dome. Throughout the concert, I couldn’t stop crying. Memories of Ghibli films and of the music itself came flooding back— I was overwhelmed with gratitude. It was the most amazing time. But being back in Tokyo after so long, I was overwhelmed by the crowds. All I did was attend the concert, return to the hotel, and sleep. Before leaving, I did manage to visit the one bookstore I wanted to see. I went home completely satisfied. A bookstore spanning all 8 floors! I had planned to take the express train straight home— But I got motion sickness and had to get off halfway. I had been too absorbed in the book I’d just bought… And right then, almost as if he knew— My husband texted me: “Should I come pick you up somewhere?” I explained the situation, and he came for me. I made it home safely. In the end, the trip ended up inconveniencing my family. But those three hours at Tokyo Dome were like a dream. It became a memory I’ll treasure for the rest of my life. It just so happens this is Obon holiday season here in Japan. I hope you all make wonderful summer memories too. Thank you so much for watching today. See you again in the next video.

00:13 トマトと玉ねぎの万能甘酢たれ
01:41 トマトと長芋とわかめの中華和え
03:01 ちくわオクラ
04:25 ささみとオクラの梅ポン酢和え
06:21 なすチーズ
07:35 なすと厚揚げのレンジ煮
09:21 きゅうりと大根のぬか漬け風
11:22 きゅうりの1本漬け
13:00 夏野菜と鶏肉の南蛮漬け
15:41 夏野菜のカレースープ

▼レシピ

■トマトと玉ねぎの万能甘酢たれ

＜材料＞
ミニトマト………………….6個
玉ねぎ……………………..½個
大葉………………………..5枚
お好みで：鶏もも、さば、豆腐

▼調味料
ごま油……………………..大さじ1
酢…………………………..大さじ1
しょうゆ…………………….大さじ1
てんさい糖…………………小さじ1
生姜とにんにくチューブ…各3cm

＜作り方＞
①保存容器にすべての調味料を入れて混ぜる
②玉ねぎはみじん切り、ミニトマトと大葉は粗みじん切り
③タレに全ての食材を入れて混ぜ合わせたら、肉・魚、豆腐などに乗せて食べる
※玉ねぎの辛味が気になる場合は水にさらす

＜保存期間＞
冷蔵保存で2-3日以内に食べ切る

■トマトと長芋とわかめの中華和え

＜材料＞
トマト…………1個
長芋………….½本/7cm
乾燥わかめ…大さじ1

▼調味料
酢……………..大さじ1
ごま油………..小さじ2
しょうゆ……….小さじ2
てんさい糖……小さじ1
鶏ガラの素……小さじ⅓

＜作り方＞
①わかめは水で戻して水気をしっかり切る
②トマトはくし切り、長芋は薄めの半月切りする
③保存容器に調味料を入れてよく混ぜたら、全ての食材を入れて和える

＜保存期間＞
冷蔵保存で2-3日以内に食べ切る

■ちくわオクラ

＜材料＞
オクラ……….4本
ちくわ……….4本

▼調味料
しょうゆ……..小さじ1
マヨネーズ…小さじ1
かつお節……ひとつかみ

＜作り方＞
①ネットでこすり洗いして産毛を取ったらふんわりラップしてレンジ600Wで30秒加熱する
②オクラをちくわに詰めて輪切りにする
③保存容器に調味料を混ぜ、ちくわオクラと和える

＜保存期間＞
冷蔵保存で2-3日以内に食べ切る

■ささみとオクラの梅ポン酢和え
＜材料＞
ささみ……..3本
オクラ……..1袋/9本
大葉……….4枚
梅ぼし…….中2個

▼調味料
酒………….大さじ1
ポン酢…….大さじ2
ごま油…….小さじ2
かつお節…ひとつかみ

＜作り方＞
①耐熱容器にささみと酒を入れ、ふんわりラップしてレンジ600Wで2分→ひっくり返して2分加熱。粗熱が取れたらほぐす
②オクラにネットでこすり洗いして産毛を取ったらふんわりラップしてレンジ600Wで30秒加熱して輪切りする
③梅干しは細かく叩き、大葉は細切りする
④保存容器に全ての材料を入れて調味料と和えたら最後にかつお節を散らす

＜保存期間＞
冷蔵保存で2-3日以内に食べ切る

■なすチーズ

＜材料＞
なす………………..2本
チーズ……………..20g

▼調味料
しょうゆ……………小さじ1
みりん……………..小さじ1
顆粒コンソメ……..小さじ½
にんにくチューブ…3cm

＜作り方＞
①なすは縦半分に切って格子状に切り込みを入れる
②耐熱容器に調味料を混ぜ合わなすを入れたら、ふんわりラップしてふんわりラップしてレンジ600Wで2分加熱
③チーズをのせてトースターで焼き色がつくまで焼く

■なすと厚揚げのレンジ煮

＜材料＞
なす…………….3本
厚揚げ…………1袋(300g)

▼調味料
水……………….100ml
しょうゆ…………大さじ2
てんさい糖…….小さじ2
顆粒和風だし…小さじ1
生姜チューブ…小さじ½

＜作り方＞
①なすは乱切りにして水にさらしアクを抜く
②厚揚げは三角形に切った後、熱湯をかけて油抜きする
③耐熱容器になす・厚揚げ・調味料を入れる
④ふんわりラップをして電子ふんわりラップしてレンジ600Wで4分加熱。取り出して全体を混ぜ、さらに4分加熱
⑤粗熱を取り、冷蔵庫で冷やして味をなじませる

＜保存期間＞
冷蔵保存で3-4日以内に食べ切る

■きゅうりと大根のぬか漬け風

＜材料＞
きゅうり……………….2本
大根…………………..5cm

▼調味料
味噌…………………..大さじ2
プレーンヨーグルト…大さじ2
顆粒和風だし………..小さじ1
かつお節……………..ひとつかみ

＜作り方＞
①きゅうりの両端を切り、ヘタをこすり合わせてアク抜きする
②きゅうりは斜め切り、大根は半月切りする
③保存袋に野菜と調味料を入れてよく揉み込む
④冷蔵庫で最低2-3時間漬ける

＜保存期間＞
冷蔵保存で4-5日以内に食べ切る

■きゅうりの1本漬け

＜材料＞
きゅうり…………4本

▼調味料
水……………….80ml
ごま油………….大さじ1
しょうゆ………..小さじ2
みりん………….小さじ2
てんさい糖…….小さじ1
顆粒和風だし…小さじ½
お好みで：にんにくチューブ、鷹の爪

＜作り方＞
①きゅうりの両端を切り、ヘタをこすり合わせてアク抜きする
②ピーラーで縞模様に皮をむき、水気を拭き取る
③保存袋にきゅうりと調味料を入れて袋を閉じ、冷蔵庫で一晩漬ける

＜保存期間＞
冷蔵保存で3-4日以内に食べ切る

■夏野菜と鶏肉の南蛮漬け

＜材料＞
鶏むね肉…….1枚
なす…………..1本
玉ねぎ………..½個
ミニトマト…….6個
お好みで：水菜

▼調味料
水………………..150ml
酢………………..70ml
しょうゆ…………大さじ2
てんさい糖…….小さじ2
顆粒和風だし…小さじ1
片栗粉…………小さじ2

＜作り方＞
①鶏むね肉はそぎ切りして片栗粉をまぶし、フライパンで焼く
②なすは斜め切りにして水にさらし、フライパンで焼く
③玉ねぎはスライス、ミニトマトはくし切りする
④片栗粉以外の調味料を全て混ぜ合わせ、フライパンでてんさい糖が溶けるまで加熱する
⑤バットに全ての具材を並べ、タレをかけて冷蔵庫で冷やして味をなじませる

＜保存期間＞
冷蔵保存で3-4日以内に食べ切る
※水菜を入れたら2-3日

■夏野菜のカレースープ

＜材料＞
玉ねぎ………..½個
ズッキーニ……½本
ピーマン………1個
ミニトマト…….4個
にんにく………1片
あれば：チーズ

▼調味料
水………………500ml
ケチャップ……大さじ2
カレー粉………大さじ1.5
片栗粉………..小さじ2
顆粒コンソメ…小さじ2

＜作り方＞
①玉ねぎはスライス、ズッキーニは半月切り、ピーマンは細切り、ミニトマトは半分にカット、にんにくはみじん切りする
②オリーブオイルとにんにくを鍋に入れて香りが立ったら鶏肉を炒める
④ズッキーニ、パプリカ、ピーマンを加えて軽く炒めたら、カレー粉と片栗粉を加えてさらに炒める
⑤水とケチャップ、顆粒コンソメを加えて煮たったら、トマトを加えて1-2分加熱したら完成

＜保存期間＞
冷蔵保存で3-4日以内に食べ切る

▼材料・道具
シリコーンバッグL：stasher(スタッシャー) EZハーフガロン クリア STHG00
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ガラス容器 (角型M)：iwaki(イワキ) パック＆レンジ 800ml クリア
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書籍「ayahare式やせるつくりおき手帖 季節の味でらくちん夜ごはん」
https://amzn.to/3yGCvCO
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▼ Instagram
https://www.instagram.com/ayahare.log/
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▼Music
Free Music for Videos 👉 Music by You Me And The Piano – My Socks Never Match on Tuesdays – https://thmatc.co/?l=861D0B4D
Free Music for Videos 👉 Music by You Me And The Piano – The Couch Remembered Us Better – https://thmatc.co/?l=7F8E2432
Free Music for Videos 👉 Music by You Me And The Piano – Our Love Mistakes – https://thmatc.co/?l=4FF59626

#ayahare #ダイエット #ダイエットレシピ