【1週間の夕飯】白菜をおいしく使う5日間の晩ごはん｜冬野菜使い切り献立🥬｜冬の時短レシピ

【1週間の夕飯】白菜をおいしく使う5日間の晩ごはん｜冬野菜使い切り献立🥬｜冬の時短レシピ

[Recipe book being sold at all local bookstores and online bookstores!]
[I’ve published a reprint]
[Chinese cabbage, onion, radish, green onion, spinach,
carrot, shiitake mushroom, beef, pork]
This week, it’s the ingredients that taste good in the winter.
[Chicken breast, cod, tofu, egg, Chinese cabbage, potato, garlic, 3,121 yen in total]
See description box for detailed information like condiments.
[Braised beef and Chinese cabbage, braised soy sauce egg,
Japanese style carrot side dish, spinach and onion miso soup]
[Ingredients – beef, Chinese cabbage, green onion,
carrot, spinach, shiitake mushroom, egg]
This week, I will use up an entire half of a Chinese cabbage!
[Braised soy sauce egg – 4 eggs, 3 tbsp of soy sauce,
2 tbsp of mirin, 2 tsp of sugar]
First, the soft-boiled egg.
Boil enough water for the eggs to be drowned,
put in the eggs for 7 minutes.
Leave the eggs in room temperature for 6 minutes.
We’ll make it now and use it on another day, too,
so make them soft-boiled, but not too runny.
If you stir lightly for the first minute,
the yolk moves to the center.
Mix soy sauce, mirin and sugar
and place a wrap over it and add holes,
then place in the microwave at 500w for 50 seconds.
I made the sauce dark to finish it quickly
so if you want to store it for longer,
add 2 tbsp of water.
When it’s time, place them in cold water.
Peel off the shell, place them in a bag
and add the sauce you made.
Seal it after taking out the air
then leave for 40 to 50 minutes.
You can add more water and soak it in the morning.
[Japanese style carrot side dish]
[1 carrot, 1 tsp of soy sauce,
2 tsp of sesame oil, a pinch of salt]
[1/2 tsp of Japanese broth seasoning
1 tsp of minced garlic, 2 tsp of sesame salt]
It’s a side dish that lets you
use up a lot of carrots.
Julienne the carrot, cover with a wrap
and 2 and a half minutes in the microwave at 600w
If it’s hard, heat it longer.
Add the various seasoning to the carrot and you’re done.
It’s a good side dish to store, too.
[Spinach and onion miso soup]
[2 servings of spinach,
1/4 onion, 350ml of water]
[Half a tsp of Japanese broth seasoning,
1 tbsp of miso soybean sauce]
When I buy spinach, I boil it
and freeze it so it’s frozen.
It’s convenient for making soup or stew
as I can place it in frozen.
[Braised beef and Chinese cabbage]
[150g of thinly-sliced beef, about 4 leaves of Chinese cabbage,
half a green onion, 2 shiitake mushrooms, 150ml of water]
[2 tbsp each of alcohol, soy sauce and mirin,
1 tbsp of sugar, half a tsp of Japanese broth seasoning]
Today’s main dish is a braised one.
Cut the beef and the vegetables
in bitesize.
Add a bit of oil (preferably beef oil)
on the pan
and lightly stir-fry the beef and the green onion
at medium heat.
When the color of the meat is about half changed,
add the various seasonings,
lightly mix them
and add the Chinese cabbage so its core is sinking in the broth
and spread out the leafy part on top.
Add the shiitake mushroom, too, and put on the lid
and cook for 7 or 8 minutes on low heat.
Open the lid and braise for 1 or 2 minutes
until you get the consistency you want.
I’ve left it for about 50 minutes.
If you’re storing for a longer time,
add more water and store in a container.
Sprinkle small green onion and chili powder
on the braised soy sauce egg.
Chili oil is good, too.
[Braised pork and grated radish, tofu and seaweed miso soup,
braised soy sauce egg and potato cabbage salad]
[Ingredients – pork, radish, Chinese cabbage, cabbage,
green onion, potato, tofu, braised soy sauce egg]
[Braised soy sauce egg and potato cabbage salad]
We’ll make use of the braised soy sauce egg we made yesterday.
[2 braised soy sauce eggs,
100g of cabbage, 1 potato]
[2 tbsp of mayonnaise, a bit of salt and pepper,
1 tsp of sesame salt]
Cut the potato carelessly
and 3 minutes in the microwave at 600w
Slice the cabbage into big pieces
of the size of about 3cm.
Heat up the potato and place the cabbage on top
then heat for 1 minute at 600w.
Mash the potato lightly
according to preference
then add mayonnaise, salt and pepper
and sesame salt then mix.
Cut up the braised soy sauce egg,
place it in and mix lightly, and you’re done.
Thanks to the braised soy sauce egg,
it tastes like soy sauce and mayonnaise.
[Braised pork and grated radish]
[200g of pork,
3 leaves of Chinese cabbage, 1/4 radish]
[2.5 tbsp of soy sauce, 1 tbsp of mirin,
2 tsp of vinegar, 1 tbsp each of alcohol and sugar]
Grate the radish, add the various seasoning
and mix them together.
Heat up the pot and stir-fry the pork
that has been cut into bite-sized pieces.
I used the pork belly,
but you can use any part you like.
When the color of the pork changes,
add the cabbage
and the radish and the seasoning we’ve mixed earlier
then close the lid
and cook for 7 to 8 minutes on low heat.
[Tofu and seaweed miso soup]
[Half a block of tofu, 350ml of water,
1 tsp of dried seaweed]
[Half a tsp of Japanese broth seasoning,
1 tbsp of miso soybean paste]
We’ll make a simple miso soup
while braising.
Open the lid and braise lightly
for 1 or 2 more minutes, and you’re done.
[Braised Chinese cabbage and minced meat mille-feuille,
stir-friend spinach and egg, garlic rice]
[Ingredients – minced meat, beef, Chinese cabbage,
onion, spinach, garlic, egg]
We’ll use frozen spinach as well today.
[Stir-fried spinach and egg
4 servings of spinach, 2 eggs,
1 tsp of chicken skin broth seasoning]
[A pinch of salt, pepper according to your preference]
microwave-thawed spinach for seasoned or stir-fried dish.
Thaw it without heating it up too much
and wring out the moisture while it’s in a wrap.
Wring it hard so you don’t get any water left.
Cut them into pieces about 3cm big.
Add the broth seasoning to the egg and mix.
Add 1 tsp of oil and heat up the pan
then stir-fry the spinach on medium heat.
It’s already been boiled,
so we just need to get some oil on it.
Sprinkle salt and pepper, mix
and add a little more oil
then stir-fry after placing in the beaten eggs.
I used olive oil, but any oil is fine.
When the egg is half done,
mix overall
and place it on a plate
just before the egg is fully cooked, and you’re done.
[Braised Chinese cabbage and minced meat mille-feuille]
[400g of minced pork, 4 leaves of Chinese cabbage,
half an onion, 1/3 tsp of salt]
[A bit of pepper, 200ml of water,
2 tsp of consommé, 1tsp of soy sauce]
Mince the onion.
Add pork, onion, salt and pepper
and season the meat.
Use a lot of ingredients
and make use of it on Day 4 and Day 5, too.
Mix well until they form a single lump
and wrap up the amount
for later use and put it in the freezer.
I’ve frozen about 160g and 80g.
It’s little, as I will use it to make side dish and soup.
Make a greater amount if you think it won’t be sufficient.
We will stack up the Chinese cabbage leaves
and the meat in layers and cook them.
Cut the bigger leaves
into about 3 equal parts
and if the tips of the leaves are big,
halve them.
Halve the regular-sized leaves.
Again, halve the tips of the leaves once more.
It’s easy to make it if you cut them
into 10 to 15cm pieces.
Let’s stack them up in the pot.
Place the thick core part at the very bottom
and spread on the meat
and lightly sprinkle some flour.
You don’t need to sprinkle flour
but it serves to sustain the juiciness of the meat
without falling apart when cooking.
If you’ve got some flour, try using it.
Keep stacking up the Chinese cabbage leaves
and the meat alternately.
If you alternate between the core and the leaves
of the Chinese cabbage, they won’t fall apart easily.
Place the leafy part at the very top.
Mix water, consommé and soy sauce
and put them in the pot
and sprinkle some consommé on top, too.
Place on the lid and cook on medium heat.
When it boils, cook for about 10 minutes on low heat.
Season with salt and pepper
and boil for a little longer
while pouring broth over it, and you’re done.
Click here for the video of cabbage roll
made by rolling the Chinese cabbage
For a tomato version, you can use cabbage
instead of Chinese cabbage here.
[Garlic rice]
[2 garlic, 2 bowls of rice, 50g of beef,
1 tbsp of olive oil, 2 tsp of soy sauce]
[Half a tsp of consommé,
two pinches of salt, a bit of pepper]
Place the olive oil and the garlic in a pan
on low heat, then when you start getting a scent,
stir-fry the beef.
I’ve added the leftover beef,
but you can add more.
It’s fine to use thickly-sliced meat, too.
If you add more meat and a little bit of green onion,
it makes a good lunch fried rice.
Add salt and pepper, stir-fry briefly
then add soy sauce, butter (as much as you prefer)
and consommé
then mix in the rice.
I’ve used pre-frozen rice.
By the way, I’ve seasoned it lightly today
so it goes nicely with the side dishes
but if you’re having it as the main dish
or adding more meat,
add 1 or 2 more tsp of soy sauce.
Lastly, a little bit of pepper.
[Fried cod with green onion soy sauce,
instant seasoned Chinese cabbage for microwave]
[Pre-made Japanese style carrot side dish,
Radish and meat ball soup]
[Ingredients – cod, Chinese cabbage,
green onion, radish, seasoned and minced meat]
[Instant seasoned Chinese cabbage for microwave]
[2 leaves of Chinese cabbage, 1 tsp of alcohol, a bit of salt,
2 tsp of chicken skin broth seasoning]
[Half a tsp of sugar, 2 tsp of sesame oil,
1 tsp of sesame salt]
Place in and mix the various seasoning
in a heat-resistant container
and add Chinese cabbage cut into 1cm pieces and mix.
Mix everything thoroughly.
Cover with a wrap and 2 minutes in the microwave at 600w.
Sprinkle the sesame salt, and the instant side dish is done.
[Radish and meat ball soup – 150g of seasoned meat,
100g of radish, a bit of finely chopped green onion]
400ml of water, 2 tsp of chicken skin broth seasoning,
1 tbsp of alcohol, 2 tsp of soy sauce
Place water and diced radish in a pot
and turn on the heat.
We’ll use the meat we’ve seasoned yesterday.
Roll into round bitesized balls.
When the radish becomes soft,
add the chicken skin broth seasoning and alcohol
and place in the radish and meat balls with a spoon.
[Removing foam]
If the heat is high, the balls will fall apart
so boil on low heat.
When the balls are cooked, add soy sauce
and add green onions, and you’re done.
[Fried cod with green onion soy sauce – 2 pieces of cod,
a bit of salt, 1 tbsp of starch, 1/3 of green onion]
[1.5 tbsp of soy sauce, 2 tsp each of vinegar and sesame oil,
1 tbsp of sugar, half a tsp of garlic, 1 tsp of ginger]
Sprinkle salt on cod
and leave for about 5 minutes.
Remove the moisture on the surface
with a kitchen towel.
Cut into bite-sized pieces
and sprinkle the starch on the surface.
Add 2 tsp of oil on a pan and heat it up
then roast the cod starting with the skin part
on low heat.
When the color changes, flip it.
Place on the lid and cook for about 4 to 5 minutes
on low heat.
Now, we’ll make the sauce.
Add the various seasoning
to minced green onion.
When it’s cooked, add a slightly golden color
on the surface then take it out
and add sauce, and you’re done.
[Twice-cooked chicken and cabbage,
tofu garnished with miso soybean paste meat]
[Shiitake and Chinese cabbage Chinese soup]
[Ingredients – chicken, Chinese cabbage, cabbage,
onion, shiitake mushroom, tofu, egg]
[Shiitake and Chinese cabbage Chinese soup]
[2 shiitake mushrooms, 1 Chinese cabbage leaf,
2 eggs (whites), 400ml of water]
[1 tsp of soy sauce, 2 tsp each
of chicken skin broth seasoning and starch]
Today, we’ll make the soup first.
When the Chinese cabbage and the shiitake mushroom is cooked,
add the chicken skin broth seasoning and soy sauce
and dissolve the starch in the same amount of water
then pour it in the soup and mix.
When it becomes lightly dense,
finally, add egg whites.
We’ll use the yolks to make a side dish.
Thick soup like this doesn’t go cold easily,
so it’s good to have when the weather is cold.
[Twice-cooked chicken and cabbage
1 piece of chicken breast, a bit of salt and pepper]
[2 tsp of alcohol, 2 tbsp of starch, 4 leaves of cabbage,
1/4 of onion, 1 garlic]
[1 tbsp each of alcohol, black bean sauce and soy sauce,
half a tsp each of chili bean paste and sugar, 1 tsp of oyster sauce]
Cut the cabbage and the onion.
Cut the chicken into bite-sized pieces
and add salt, pepper and alcohol.
Sprinkle the starch on the surface.
Add 1 tsp of oil in a pan
and heat it up.
Add the chicken and spread it out well.
Roast one side.
When the color shows, flip it
and roast the other side for about a minute.
Add cabbage, onion and minced garlic.
If there’s any leftover onion,
it’s fine to add about a half.
Place on the lid and roast like you’re steaming it
for about 5 minutes on low heat.
Mix well overall, and,
on the middle of the pan,
add alcohol, chili bean paste, black bean paste,
soy sauce and sugar and mix (low heat).
When the seasoning is mixed, mix well overall
and add the oyster sauce, and you’re done.
Lastly, sprinkle some sesame oil, too.
[Tofu garnished with miso soybean paste meat
80g of seasoned meat, 2 tsp of miso soybean sauce]
[2 tsp each of soy sauce, alcohol and sugar,
2 eggs (yolks), finely chopped small green onion]
Making use of seasoned meat part 2.
Add meat, miso soybean paste, soy sauce,
alcohol and sugar in a heat-resistant container and mix.
After mixing, spread it out flatly.
Cover with a wrap and 3 minutes
in the microwave at 500w.
If there’s any undercooked parts,
cook further.
Mix while breaking into fine pieces.
Use a new spoon for this.
Lightly heat up the tofu in the microwave,
place it on a plate and add the meat on top.
Create a small dent in the center to add the yolk
and finish off by sprinkling small green onion.
[Subscribe to the channel here]

//今週のメニュー//
0:10 お買い物リストと金額
0:18 1日目『牛肉と白菜のすき煮』の献立
3:36​ 2日目『豚肉のみぞれ煮』の献立
5:57​ 3日目『白菜とひき肉のミルフィーユ煮』の献立
10:42​ 4日目『タラの竜田焼きねぎ醤油ダレ』の献立
13:29​ 5日目『鶏肉とキャベツの回鍋肉風』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👩‍🍳

冬の1週間献立シリーズはこちら⛄️

====================================================
＼新刊発売中✨／
『晩ごはん食堂 おかわり！』ワニブックス刊

1週間のレシピ5週分 全109品掲載！
新刊は 180度パカッと開く製本 ＆ 週2回の買い物にも対応
もっと使いやすくなった第２弾ができました☺️📕

【詳細こちらより↓】
▶︎Amazon　https://www.amazon.co.jp/dp/4847072456/
▶︎楽天ブックス　https://books.rakuten.co.jp/rb/17294337/

第一弾本はこちら📕✨重版4刷御礼🙇‍♀️
▷楽天ブックス http://books.rakuten.co.jp/rb/16933419/
▷Amazon https://www.amazon.co.jp/dp/4847071247

===================================================

【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】
0:30 味玉
1:18 にんじんの和風ナムル
1:50 ほうれん草と玉ねぎの味噌汁
2:17 牛肉と白菜のすき煮

【2日目】
3:45 味玉ポテキャベサラダ
4:27 豚肉のみぞれ煮
5:04 豆腐とネギの味噌汁

【3日目】
6:11 ほうれん草の卵炒め
7:16 白菜とひき肉のミルフィーユ煮
9:33 ガーリックライス

【4日目】
10:50 白菜の即席レンジ和え
11:27 大根と肉だんごのスープ（タネは 7:16）
12:07 タラの竜田焼きねぎ醤油ダレ
1:18 にんじんの和風ナムル（作り置き）

【5日目】
13:37 しいたけと白菜の中華スープ
14:11 鶏肉とキャベツの回鍋肉風
15:49 肉みそユッケの温やっこ（タネは 7:16）

🛍今週のお買い物リスト
牛薄切り肉 200g
豚バラ肉 150g
豚ひき肉 400g
鶏もも肉 1枚
たら 2切れ
白菜 1/2玉（1kg程度のもの）
玉ねぎ 1個
大根 1/2本
長ネギ 1本
ほうれん草 1袋
にんじん　1本
キャベツ 1/4個（300g）
じゃがいも中1個
豆腐 1丁（300g）
椎茸 1パック
卵 ※動画使用は4個
にんにく （チューブでもOK）
生姜（チューブ）

🧂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）、乾燥わかめ、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、豆板醤、甜麺醤、オイスターソース、片栗粉、小麦粉

#晩御飯 #レシピ #献立