【1週間の晩ごはん】1週間６千円！健康的に美味しい夕飯献立6日分♪４人家族 / 時短 / 節約

【1週間の晩ごはん】1週間６千円！健康的に美味しい夕飯献立6日分♪４人家族 / 時短 / 節約

Everyone, thank you for your hard work every day making dinner. I went shopping for ingredients for the week. I would like to get through a week with these ingredients. Here is the dinner for the first day. The main is pork ketchup. Slice the onions and fry them in oil. Then add the pork.

I used about 700g of pork this time. I put the maximum on the seasoning. I added ketchup at the end. If it looks delicious like this, it’s complete. Miso soup with eggplant, mushrooms and fried tofu. First, I lightly stir-fried it in oil, then added water, Dashinomoto(Japanese soup stock), and miso.

Dinner for the first day is complete. Toasted fried tofu is served together. Also, the simmered food was made ahead of time. Next is the second day. I made grilled amberjack with ponzu sauce and steamed vegetables and pork. I’m going to cut the leftover cabbage in the fridge.

I wanted to eat a lot of vegetables that day, so I also added a bag of bean sprouts. On days when we eat fish as a side dish, the tension of the family inevitably drops a little, so I added some meat as well. Cover and steam.

Green onions are also grilled together with yellowtail. I like green onions because they are very sweet and delicious when grilled well. First of all, I’m going to bake it from the green onions. When the green onions are nicely browned, add the yellowtail.

When both sides of the amberjack are browned, put the lid on once and let the inside cook through. In the meantime, the pork was also steamed nicely. The amberjack is also cooked, so sprinkle the ponzu sauce over it. This time I seasoned it with only ponzu sauce.

Teriyaki was actually good, but I didn’t have much time, so I seasoned it with ponzu sauce. Dinner for the second day is complete. Today’s menu is a little healthy. Steamed pork and vegetables were served with ponzu sauce. Fish, fish, fish~♪ (children’s voice)

It’s dinner on the third day. The main dish is Chiken Nanban.(Deep fried chiken marinated in sweet and spicy vinegar.) I made sweet and spicy grilled lotus root and sweet potato, and marinated mushrooms. First, prepare the vegetables for Nanbanzuke. Slice the onion and shred the carrot. Finely chop the peppers as well.

Once the vegetables are cut, place them in a heat-resistant container and heat them in the microwave. Our children are still small, so this time I heated it for about 5 minutes so that they can eat it easily. When only adults eat,

I think that it is better to shorten the heating time so that it will be crispy and delicious. At the same time, cut the vegetables for the miso soup together. Next, make sweet and spicy grilled lotus root and sweet potato. First, wash the lotus root with aluminum foil.

If you do that, you don’t have to peel the skin with a peeler to make it beautiful, and it seems that the skin is also nutritious, so I’ve been doing this recently. Peel both lotus root and sweet potato in the same way, and cut into bite-sized pieces.

After cutting, put it in a plastic bag. I boiled the broccoli that I bought for making ahead. We also make miso soup with the leftover vegetables from Nanbanzuke. Sprinkle the chicken for nanban pickles with flour. It is OK if it becomes slightly white like this.

The meat is grilled in a frying pan with oil. While the chicken is grilling, cut the komatsuna(Japanese mustard spinach) for the miso soup. Make the mushroom marinade. This is a menu that we make very often at home, and I think we probably make it every week. Children also like it and eat it.

I made it with shiitake mushrooms, king oyster mushrooms, and maitake mushrooms, but you can use whatever mushrooms you have at home. After cutting the mushrooms into easy-to-eat pieces, put them in a heat-resistant container and heat them in the microwave.

When the fire goes through like this, drain the water and season it while it is hot. Add olive oil, grain mustard and consommé granules. If you have it, you can also add parsley or basil. Add lemon juice at the end. The marinade is now complete. Chill in the refrigerator.

Nanban-zuke chicken was grilled. If it’s browned and looks delicious, you’re good to go. After turning off the heat, while it is still hot, put it in the vegetables. Oil is also delicious, so I’m going to put it together.

Add the nanbanzuke dipping sauce to the frying pan in which the chicken was cooked. Turn on the heat and bring to a boil. Once the dipping sauce has boiled, pour it into the bowl with the meat. Nanbanzuke is now complete. Sprinkle flour

On the sweet potato and lotus root that you put in the bag earlier . Cook slowly over low heat in a frying pan with oil. When the sweet potato and lotus root are cooked and softened, season with

Mentsuyu(noodle soup base) and honey. Finally, I also sprinkled white sesame seeds. Dinner for the third day is complete. The vegetables in Nanban-zuke were cooked quite a bit, so the children liked it and ate it. I also made a wakame salad. I made two side dishes in

Addition to miso soup on this day , so I think it will be a little easier to make dinner from tomorrow. Then came the fourth day. On this day, I seasoned the fish a few days before , grilled the frozen fish, and made a salad chicken.

First of all, I made salad chicken with chicken breast. This is also a regular menu item at our house. Always in the refrigerator. Poke holes on both sides of the breast meat with a fork, sprinkle with sake and salt, and heat in the microwave.

If one side can be heated like this, turn it over and heat it again. If both sides turn white like this and the inside is cooked through, it’s done. When it cools down, break it up with your hands and put it in an airtight container.

This is what I bought when the fish was cheap, seasoned it and froze it. The type of fish is Salmon shark. Seasoned with grain mustard, honey, soy sauce and a little ginger. Dinner on the fourth day is complete. I was a little busy on this day, so

I prepared the frozen fish and prepared the day before. The menu for the 5th day is minced rice bowl. Fry the coarsely chopped onions. I had minced pork in the fridge that day, so I thought I’d make minced meat with it , but there wasn’t enough meat. So,

I had no choice but to add the eryngii mushrooms that were left over in the refrigerator to make them a little bulkier. Make miso soup with shimeji mushrooms and spinach. When the vegetables are cooked, add minced meat. Lightly season with salt and pepper. Add grated ginger. Ginger is essential for our soboro bowl.

Add mentsuyu. The amount is really always appropriate and an eye measure. The soboro is complete when it looks like this. I have time before dinner, so I’ll leave it for a while. It’s dinner time, so I’m going to make fried eggs to finish. I will use the minced frying pan as it is.

I put a little bit of mayonnaise and shirodashi into the beaten egg. I have a fried egg. Place the hot rice in a bowl, sprinkle with nori seaweed, and top with the egg and the minced mince. This is what dinner looks like tonight.

In the middle of the table is chikukyu, which is just a chikuwa with a cucumber cut into it. On the last day, we had omelet rice. First, make ketchup rice for omelet rice. Put the ingredients in the rice cooker and cook in normal mode. Here’s how it’s cooked. The taste was a little lighter than I expected, so I added a little butter and salt and pepper. Now that the rice is cooked, it’s time to fry the eggs. When making an omelet or omelet rice,

Add a little milk to the eggs. It doesn’t have a very deep meaning, but I put it in because I feel that it will be more delicious this way. Bake the eggs in a buttered frying pan. Omelet rice is complete. I also served the toaster-baked deep-fried tofu. Yummy, yummy♪ (children’s voice)

１週間分の食材買い出し〜6日間の夕食作りの様子を動画にまとめました。

健康第一で時短・節約を心がけながら、毎日ご飯を作っています🍳
野菜たっぷり（お肉も多め）のメニューです。

いいね👍やコメントを頂けますと明日からのご飯作りが頑張れます😊

00:25 1日目　ポークケチャップ
01:22 2日目　ぶりのポン酢焼き
02:46 3日目　鶏肉の南蛮漬け・レンコンとさつま芋の甘辛焼き・キノコのマスタードマリネ
07:23 4日目　もうかさめのマスタード醤油ソテー・鶏胸肉のサラダチキン
08:42 5日目　豚そぼろご飯
11:00 6日目　オムライス
12:33 最後に

#時短レシピ
#健康
#手作りご飯
#作り置き