秋を詰め込んだ晩ごはん/秋の味覚レシピ🍠🍆🍁/せいろで作る満足メニュー/晩御飯vlog

秋を詰め込んだ晩ごはん/秋の味覚レシピ🍠🍆🍁/せいろで作る満足メニュー/晩御飯vlog

Thank you for watching The temperature is dropping There are more and more days when I want
to eat something warm. Today we’re steaming autumn ingredients
in a bamboo steamer. Although the bamboo steamer was a little
subdued during the summer, It feels perfect for the autumn
temperatures. It seems to go very well with autumn
ingredients. I’m thinking about what to put in Because a bamboo steamer makes everything
taste better. The good thing about this is that you
don’t have to think too hard about it. You can add meat and
fish to make a hearty meal. When using the bamboo steamer menu I often steam the portions my dog shares
with me, but when I prepare a bamboo steamer, it really
appeals… I really pay close attention to what you
make lol. I guess it’s like, “Don’t forget my
share too.” Lotus root, eggplant, sweet potato Autumn salmon is delicious now And mushrooms too For the meat menu, we will make
meatballs. Tsukune is difficult to steam if left as
is. Sandwich it with lotus root Today’s meatballs are minced pork Minced chicken is also refreshing and
delicious Finely chop the green onions to put in
the meatballs I’m not adding lotus root today because
I’ll be using it on the outside. I also like to roughly chop it and add it
to seeds. The crunchy texture adds an accent to the
dish. Put the minced pork and green onions in a
bowl Add potato starch, sake, salt, sesame
oil, and grated ginger. Mix thoroughly Cut the lotus root into 5mm thick slices. Set of two similar sized pieces Sprinkle a thin layer of potato starch on
the surface. Place the meatballs on top Place it evenly and flat so that it
doesn’t spill over Place another piece of lotus root between
the two pieces. Press gently to even out the sides for a
neat finish. Filling the gaps will prevent peeling The steamer I use is 19cm in size. It’s made from a combination of cedar and
bamboo (listed on Rakuten ROOM). Now that steamers have
become a part of my daily life, I’m hoping to get one made from
cypress. It’s durable and strong, and with proper care, it can last
10 to 20 years. However, it’s 5 to 10 times more expensive than
cedar or bamboo. First, I’ll make full use of this steamer
I bought. When steaming meat or fish, parchment paper is
essential. I like to pack it all the way to the edges, but if I press too hard
on the corners, it tears. Redoing it 🥺 Now let’s pack it in. I’m planning to make another dish in a
heat-resistant cup today. Set first Eggplant will be the base for the autumn
salmon. Cut to the same thickness and place in
the container. I’m not sure where to put it so I’m lost If there are stems on the maitake
mushrooms, cut them off. Break it by hand and put it in It’s fun to pack a bento box made of bent
wood. I found a tiny amount of leftover cabbage in the corner of the
vegetable compartment. These kinds of vegetables that don’t seem like
they can be used in any other dish. The good thing about it is that it can be
put in When steaming meat or fish Place some leafy greens or vegetables
underneath It absorbs the oil that comes out I feel like the finish is less likely to
be sticky. Layout is in disarray… Be especially careful not to peel off the
meatballs. Place it in a position where it can be
firmly fixed Sweet potatoes change color easily, so
cut them last. Before making the last dish Put water in a pot and put it on the fire The pot should be deep enough This creates a distance to the steamer,
so the food can be steamed without becoming watery. Fill the pot
with water up to about 30-40% of the capacity. It’s not too much, and the
amount won’t disappear while it’s on the stove. Another dish is a simple chawanmushi made
with granulated dashi. This is a recipe that can be made even
when you don’t have white dashi. Put water, Japanese soup stock, soy
sauce, and mirin in a bowl. Dissolve the dashi thoroughly Crack the eggs into another bowl Dissolve thoroughly without creating
bubbles Do not let the whisk hang from the side
of the bowl. Spinning and twisting Once the egg white is completely
dissolved Add the mixed dashi sauce. Try not to create bubbles here as much as
possible. Once mixed, pass it through a tea
strainer Pour into a heat-resistant container
(about 70-80% full). Granulated soup stock tends to settle at
the bottom if left for a while. Make it just before putting it on the
fire The filling is made with finely chopped
chicken thighs and okra. You can also use kamaboko, ginkgo nuts, shiitake
mushrooms, shrimp, or other ingredients of your choice. Be careful when adding maitake
mushrooms to chawanmushi, as they will not solidify easily. Place the chawanmushi on top of each
other and heat it over the fire, being careful not to spill it. It’s packed with ingredients and quite
heavy… Since there is a lot of filling, switch
the top and bottom halfway through. First, this takes 12 to 13 minutes The best thing about it is that you can
just put it on the fire and leave it alone. You can relax and tidy up. I like this time when the smell starts to
get better. Oh, by the way, I forgot to use shimeji
mushrooms… The steamer is made of cedar. When you light it, it gives off a nice
woody scent. I’m glad it’s getting cooler The season to fight dryness is
approaching… Once the fire is started, I’ll wait
nearby. After 13 minutes, switch the top and
bottom shelves. The chawanmushi has not yet completely
solidified, so be careful. I opened the lid and thought it was done
😂 The expectations are high Cook for another 10 minutes while Make the sauce It’s delicious to eat it with ponzu sauce
or sesame sauce, but today I’ll try making a sauce to pour on top. Steaming
in a bamboo steamer is healthy, easy, and the best, but since it doesn’t brown,
it ends up with a whitish finish. A thin sauce will run off, so thicken it.
Teriyaki-style sauce that can be made in the microwave: Mix soy sauce,
mirin, sugar, water, and potato starch. Once the potato starch has
dissolved, immediately put it in the microwave. 600w for 1.5 minutes Mix again immediately after heating It’s ready when it thickens. Those who can’t wait any longer I’ll wait at the nearest location It’s almost finished Both tiers were steamed beautifully. Pour the sauce over the meatballs and
they’re done! Add ponzu sauce to your choice of
vegetables. We apologize for the long wait. Sharing some sweet potatoes 😋 Thank you for the 5th reprint 🙇‍♀️ Recipe
book now on sale

ご視聴ありがとうございます☺️

秋の晩ごはん動画リストはこちらより🍁

レシピ本発売中📕
https://amzn.to/3IQrDKU

使用しているせいろ
https://room.rakuten.co.jp/room_f0cdb970d5/1700281051901924

レシピ👩‍🍳
■豚つくねのれんこんサンド
れんこん 100g程度
豚ひき肉 150g
長ネギ 1/3本
片栗粉 小さじ2
酒 小さじ1
塩 小さじ1/4
ごま油 小さじ1
おろし生姜 小さじ1/2

■照り焼き風タレ
醤油 大さじ1
みりん 大さじ1
砂糖 小さじ1
水 大さじ3
片栗粉 小さじ1

■​茶碗蒸し
卵 2個
水 200ml
和風だし 小さじ1
醤油 小さじ1/2
みりん 小さじ1
オクラ 2本
鶏肉 50g

その他材料
なす 1本
まいたけ 2/3袋
キャベツ 適宜
さつまいも 1本
秋鮭 2切れ

===================================================
＼1週間の晩ごはんレシピ本発売中／重版5刷御礼🙇‍♀️
第1弾📕 定番メニューの全107品
▶︎Amazon https://www.amazon.co.jp/dp/4847071247/
▶︎楽天ブックス http://books.rakuten.co.jp/rb/16933419/

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

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

＼🆕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のレシピ集📗
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
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/
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■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