【夜ご飯 秋の1週間献立】おかず3300円秋の5日献立(2024年10月)　秋刀魚、秋鮭、キノコ、ごぼう、大根　2人暮らし (573)

Purchases 2024.10 Day 1 Tonight, I'll make hamburg steak. The onions are finely chopped. About one-third of the finely chopped onions will be sautéed in a frying pan to make a simmered soup. The onions on this side are for the hamburg steak. Heat the onions for the hamburg steak in the microwave for about one minute. Add garlic to the onions for the soup and sauté until they turn brown. Since the onions only need to release a little moisture, as long as there’s steam, it’s fine. Let them cool on a flat plate. The daikon will be used in the broth. Peel it because it will be sautéed in butter to add flavor before boiling. Slice the peel into thin strips and dice the flesh into small cubes. This helps it soften quickly and prevents it from falling apart. After cutting, place it in a pot. Do not heat it yet. Separate the cabbage into stems and leaves for use. Slice the stems finely along the fibers. This cutting method is surprisingly delicious. It seems to prevent the cabbage from breaking down easily and cooks evenly. Since the stems will be used in the broth, add them to the pot along with the daikon. If it starts to burn halfway through, add water to remove the burnt bits while continuing to sauté. Lightly wipe the moisture off the onions and add ground beef, salt, pepper, nutmeg, egg, milk, and breadcrumbs. Once the onions start to brown, push them to the side and add oil. Heat the oil slowly. In the meantime, make two hamburg steaks. Mix the meat and salt, moisten the breadcrumbs with moisture, and finally mix everything together. Remove the air and shape into patties, then cook them in the frying pan. Once the hamburg steaks are set, increase the heat and properly sear the surface. Be careful not to burn the onions. The simmered soup is tomato-based. Use 100g (about 100mL) of canned tomatoes and set them aside. Once they have a browned color, flip them over. Place the remaining canned tomatoes in a Ziploc bag and flatten them for freezer storage. Once both sides are browned, add them to the simmer. First, pour in red wine until it's just covered. Let the alcohol fully evaporate and then reduce the liquid. Simmering the hamburg steaks takes time. While they are simmering, proceed with other tasks. First, freeze the mushrooms. Separate the namesake mushrooms and maitake mushrooms by hand. Separate the shiitake mushrooms into stems and caps. Tear the stems by hand and thinly slice the caps. Once the red wine has reduced, add the canned tomatoes, water, bay leaves, salt, ketchup, and medium-thick sauce. Then, add the mushrooms. Keep the heat low to prevent the hamburg steaks from falling apart. I want to simmer the hamburg steaks for about 30 minutes from here. The longer you simmer, the more the acidity of the tomatoes disappears, making it tastier. Continuing with the mushrooms, cut off the stems of the shimeji... It’s best to cut them in a V-shape (as written on the bag). Loosely break them apart, use some for the hamburg steaks, and freeze the rest. Place the mushrooms in a tray to ensure an even distribution. Boxes are better than bags to prevent them from losing their shape. Freeze the remaining four days' worth of mushrooms. Next, make the broth. Simmer the hamburg steaks on the back burner. Heat the butter and add it to the pot. Sauté the daikon and the stems of the cabbage until they are slightly browned. Alongside the soup, freeze the carrots and burdock root. Since they will be frozen, slice them slightly thicker, about 5mm. Burdock root and carrots are used in mixed rice. Freezing them first ensures they reach the perfect firmness when cooked. After washing the burdock root with water, soak it for a few minutes to remove bitterness. Since the cabbage and daikon are sautéed, add water and consommé to simmer. Finally, make a side dish, a carrot salad. Slice them into large, very thin rounds with a slicer, then julienne them with a knife. This way, even I can eat it. Tear the cabbage leaves into large pieces, add marmalade, lemon juice, olive oil, and sprinkle salt on the carrots first. Roughly mix the cabbage leaves and it's done. Marmalade is not essential; making a regular salad is also delicious. Wipe off the moisture from the burdock root, place it with the carrots in a Ziploc bag, and freeze overnight. After about 25 minutes, add honey and melting cheese, then steam until the cheese melts. If you have nearly an hour to simmer, you might not need honey. This time it's only 30 minutes, so I added it. I'm referencing a beef stew recipe. It uses a good amount of red wine, which makes it the most delicious. If you can't simmer the tomatoes for long, adding heavy cream or milk plus cheese is a quick way to soften the acidity. Especially adding heavy cream makes it really delicious. I actually wanted to use celery, but I thought cabbage also goes well with butter. It's just delicious. Day 2 Today, I'll grill salted saury. Make a slit on one side. After all, grilled saury is the most delicious. Wajima sea salt, a fairly coarse salt. Even after soaking for a long time, the fish doesn't shrink and tastes good. Prepare to grill to coincide with my husband's return. Since I'm not sure what time that will be, I'll keep it in the refrigerator. Peel the daikon and dice it into small cubes. I'll prepare grated daikon later. This is for mixed rice. Since daikon becomes very unpleasant when frozen, I chopped it just before. Add dashi, sake, mirin, and soy sauce, chopped daikon, frozen carrots and burdock root from yesterday. Carrots and burdock root don't taste bad even when frozen. If you add carrots and burdock root raw when cooking rice, they stay hard. Freezing them first makes them just right. Cut the daikon peel, Add water, kombu dashi, sake, and the chopped daikon peel to a pot and heat. Finely chop a small amount of onion. It's better to finely chop only a small amount, leaving the rest in the pot. Place a small amount of chicken breast in a thick plastic bag and pound it with a rolling pin to crush the fibers. Be careful not to tear the bag by pushing the meat towards the edge while pounding. I usually make it with ground meat, but since I don't have any, I'm substituting with chicken breast. Add appropriate amounts of onion, ginger, salt, sugar, and potato starch, and mix them well. Shape them into balls and add them to the soup. Separate the cabbage into stems and leaves. Slice the stems finely along the fibers, and add some of the cabbage stems to the soup. Use the remaining cabbage for a side dish. Tear the leaves into large pieces and place them in a heat-resistant bowl with the stems. Heat until they become soft. About 2 minutes in a 500W microwave. Prepare grated daikon to accompany the saury. Any daikon that couldn't be grated goes into the pot. Store the grated daikon in the refrigerator. Once the cabbage is soft, it's ready. Rinse it briefly with cold water. Frozen mushrooms. Add them to the soup. Add mirin and soy sauce, and once the mushrooms are cooked through, it's done. Squeeze out the moisture from the cabbage, use the dashi pack from the mixed rice as a substitute for bonito flakes, add sugar and soy sauce, and make a simple Japanese-style dish. The mixed rice is cooked. When I tried the scorched rice mode, it indeed formed scorched bits. The daikon was soft and had the perfect texture. Maybe it became too soft after freezing. I cooked two cups, so I froze half to use as a staple meal for another day. About 20 minutes before my husband arrives home, prepare to grill the saury. Add water to the fish grill and preheat it. After salting the saury, about an hour has passed. Once the grill is hot, cook on high heat for 2-3 minutes, then on medium to low heat for a total of 5 minutes, and flip. Do the same for the other side: high heat then low heat, cook for 5 minutes. Lightly squeeze the moisture out of the grated daikon and plate it. The rest goes into the soup. Once the saury is grilled, quickly plate it. Wajima sea salt is delicious, and I don't need soy sauce. I really like this soup so much that I forcefully incorporated it into the menu. Usually, I make it with ground chicken, but even substituting with pounded chicken breast was delicious and formed proper meatballs. Meatballs, mushrooms, kombu, green onions, soy sauce, mirin—just these make it delicious. Day 3 Today, I'll use chicken drumettes. Separate the bones from the meat to make them easy to eat and ensure the skin side is well-grilled. Insert scissors directly above the bone, open it, and make slits along the bone to separate the meat. Season the chicken with salt and pepper, and heat oil in a frying pan. Grill the skin thoroughly. Prepare the vegetables to simmer with the chicken. Peel the daikon and sauté the peel first to add color. Cut the daikon into about 1cm thick pieces. Since it will be simmered, having them this thick is fine. Also, slice the carrots slightly thicker. I don't really like them, so I cut them about 5-7mm thick. There was no space, so I added the carrots and daikon as well. Cut the burdock root in half and slice it diagonally into about 5mm pieces. Since it will be simmered, lightly remove the scum by rinsing it a few times and soaking it in water for a few minutes. Remove the core from the onion and cut it into wedges or slices about 1cm thick along the fibers. If you're concerned about the smell, it's better to parboil the chicken drumettes, but I'm fine with chicken as is, so I'll cook them directly. Finely chop a small amount of onion. This will be used in the tomato sauce. Add the burdock root to the pot and sauté. Once the peel has browned, flip it over. Add the onion, and add the mushrooms, add water, dashi pack, ginger, sake, mirin, soy sauce. Then, just simmer continuously. Chop the komatsuna into rough pieces, somehow separating the stems and leaves. Quickly remove the scum, cover it with a lid, and simmer for about 30 minutes. In the meantime, clean up and make side dishes. Heat butter in a mini frying pan, sauté half the onion, komatsuna stems, and garlic. Once they become wilted, add the leaves as well, and place them in a bowl. Sauté the remaining onions that were set aside. Crush some of the frozen canned tomatoes, break them apart, and grill a portion in the frying pan. They don't melt easily, so sprinkle water or steam them while heating. While grilling the tomatoes, slice the cabbage. Once the tomatoes are grilled, add white wine, salt, and dried herbs. Sprinkle powdered cheese and black pepper on the komatsuna, place it in a heat-resistant container, beat the eggs, and pour them into the heat-resistant container. Pour the tomato sauce on top, and bake it in a 1000W toaster oven for 15 minutes. Then, make the cabbage side dish to finish cooking. Slice the stems finely along the fibers, and tear the leaves by hand. Heat them in the microwave until soft. Rinse with water and squeeze out the moisture. If you have leftover processed foods like imitation crab sticks, add them along with yuzu pepper, vinegar, and olive oil. Besides imitation crab sticks, you can also use ham, bacon, grilled aburaage, or hanpen. The soup seems almost ready. It looks like the eggs are done as well. I prefer stewed chicken drumettes because they have bones that release dashi and absorb a lot of vegetables. I thought it might not be satisfying enough for men, but he seemed quite pleased. I don't really understand other people's preferences. Day 4 Chop the komatsuna into large rough pieces, moisten the entire batch with water, spread them in a heat-resistant container, and steam them with coarse salt and olive oil. Cover with aluminum foil and bake in a 1000W toaster oven for about 15 minutes. Make root vegetable ratatouille. Cut the burdock root slightly thick and remove the bitterness. I made the root vegetable ratatouille with plenty of olive oil to give it a pan-fried flavor... but it might have been too much. Sauté the daikon with the skin on. Since I'll eat it tomorrow as well, I cut it thicker to prevent it from melting... Cut the carrots into small, uneven pieces with the skin on. I was worried about the smell, but maybe because I added sake, it wasn't a problem. Cut the onion into wedge-like pieces, about 1cm wide along the fibers. Since there's a lot of oil, wipe off the moisture from the burdock root before adding it. Finely chop a small amount of onion. This will be used for the soup meatballs, same as Day 2. Once the root vegetables are coated with oil, add the onions. I usually crush garlic and sauté it with olive oil, but since it's in a tube, I'll add it later (to prevent splattering). Next, for the soup, peel and cut the daikon into large pieces. Peel the carrots as well. The soup is like pot-au-feu, so it's better to peel them since it's just simmered. If they're too large, the smell tends to linger, so I end up cutting them smaller... Use some of the canned tomatoes. Maybe about 200g? Cut the onion into large wedge-like pieces. Also, roughly chop the cabbage. Once the tomatoes start to melt, add 1g of salt, bay leaves, and sake. Then, cover it and let it simmer until reduced. Heat it on the back burner. Make the soup on the front burner. Heat oil in a pot, add onions, ground beef, salt, pepper, and breadcrumbs. Make hamburger-like patties. Unlike ground chicken, ground beef alone doesn't taste good even when sautéed and added to the soup. But if you shape them like hamburgers, thoroughly sear them, and then simmer, it makes a delicious soup... It feels that way. It's like a hamburger pot-au-feu. I thought it would be fine without breadcrumbs to let the dashi come through, but I was told it was too dry (so I added breadcrumbs). Once fat starts to render from the ground meat, sauté the vegetable skins. The skins are more like a base for the dashi rather than ingredients. Once the hamburg steaks start to dry out, add water while keeping the fat as is. Be careful of steam burns. Add the remaining vegetables, add mixed herbs, salt, and consommé. Keep the salt and consommé light and adjust at the end. Rub salt into the main autumn salmon and let it sit for about 10 minutes. In the meantime, do the plating and cleaning. I left the komatsuna in the toaster oven, so the color got dull... but it was delicious! Serve ratatouille alongside the komatsuna. The acidity of the tomatoes has also mellowed, making it very delicious. Rinse the salmon with water to remove the smell and salt, then place it in a frying pan. This is the pan version of foil-grilled salmon. Since the mushrooms are frozen, using foil would take too long. Spread the mushrooms around, add water, white wine, kombu, and then steam until the salmon and mushrooms are cooked through. Once the ratatouille has cooled down a bit, transfer it to a storage container and refrigerate. Once cooked through, transfer the ingredients to plates. Add lemon juice to the boiling water and heat it. Once the moisture has reduced, add butter. I was supposed to use about 30g, but I didn't want to use that much for a home meal... so I used 10g, which felt a bit lacking. Stir while heating to prevent separation. Once it thickens, add soy sauce, since it was delicious with 15g of butter, 15g might be the threshold... Making meatballs is a hassle, but this soup is delicious. The vegetables are handled roughly, and you can eat a lot. With white fish, it tends to lack volume. Keeping some ground meat might be handy. Day 5 Today, I'll use a lot of dashi, preparing about 700~800mL. Next, cut the vegetables for the salad. First, burdock root. Cut the burdock root into ribbon shapes with a peeler. Towards the end, use a knife to slice as thinly as possible. Soak them in water to remove bitterness. Thinly slice the onions with a slicer and soak them in water to remove the sharpness. Separate the cabbage into leaves and stems. Use the leaves raw for the salad and cut the stems to add to the soup. Wipe off the moisture from the burdock root, and also squeeze out the moisture from the onions, Once the dashi is ready, turn off the heat. On the front burner, deep-fry the burdock root. Chop the komatsuna roughly. This finishes the salad ingredients. Once the oil is hot, sauté the burdock root as if deep-frying. Grate the daikon. Once the burdock root chips resemble burdock chips, remove them from the heat and drain the oil. For the raw salad, use komatsuna leaves, cabbage leaves, and onions with reduced sharpness. Place them in a bowl, add salt and pepper, mix, add lemon juice, mix, and then olive oil. Plate it on a flat dish, and season the burdock root with garlic, vinegar, soy sauce, and chili. The burdock chip salad is also delicious as an anko (stir-fried sauce). When it gets colder, I might want to add tofu and make it an anko. Reserve 250mL of dashi for the main dish. Add the remaining to the soup, including consommé and soy sauce, using yesterday's ratatouille to make the soup. It seemed like there weren't enough vegetables, so I added the cabbage stems and komatsuna stems. Heat the soup on the back burner and make the main dish on the front burner. Add oil and keep it warm. Thinly slice the chicken breast, coat it with potato starch, and grill it. Once the surface is browned, flip it and grill the other side. Once the surface of the chicken is cooked, add dashi, frozen mushrooms, mirin, and soy sauce, and simmer. Once the mushrooms are cooked through, add the grated daikon. Prepare a slurry of potato starch and, turn off the heat to prevent boiling, and add the slurry while stirring. Reheat and increase the thickness, then it's done. I usually make mizore-ni with chicken thigh, but it was quite delicious with chicken breast as well. ...I completely forgot! The staple was frozen mixed rice. Quickly thaw it, and in the meantime, do some cleaning. Thanks to the ratatouille, the soup was easy to flavor. Surprisingly delicious. Maybe because I added both Japanese-style dashi and consommé? The ratatouille only had salt, so it might have been just right. The vegetables became soft, but the flavor was like mixed rice. On the final day, leftover ingredients tend to make the meal more luxurious.