Thank you for watching😊
We're halfway through December! December really goes by so quickly~😅
It's a busy time, but it seems like influenza and colds are starting to spread.
Please take care of yourself🌺
So, the theme for this episode is a menu that uses seasonal winter vegetables to warm you up from the inside🍲
I hope this will be helpful for you in deciding on a menu💕
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🎥Chapter list
00:00 Start
00:21 Menu of radish and beef simmered with ginger
05: 14 Spinach and chicken gratin
09:44 Softly simmered Chinese cabbage and deep-fried tofu
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🍳Menu list🍳
▶Day 1 menu
Simmered radish and beef with ginger
Burdock and hijiki salad
Boiled broccoli
Miso soup with tofu and wakame seaweed
✅Menu points
A piping hot menu using radish, a winter vegetable.
It warms the body well with plenty of thinly sliced ginger.
The trick is to cut the radish into large chunks! It softens quickly and is still piping hot when you eat it.
📹️Here is a radish menu that is gentle on the stomach!
https://studio.youtube.com/video/4KMR6vnTJyU/edit
▶Day 2 Menu
Spinach and chicken gratin
Cut salad
Shredded carrots
✅Menu points
A hot menu to enjoy winter vegetable spinach in a Western style.
I've been introducing gratin menus regularly for the past few months,
but this time it's the classic with macaroni?! Gratin.
The melted cheese and white sauce will warm you up.
📹️Carrot rapée here!
https://www.youtube.com/watch?v=blhtRvTOQGU&t=767s
▶Day 3 Menu
Simmered Chinese cabbage and deep-fried tofu
Yam and crab sticks with ponzu sauce
Green laver lotus root
Miso soup with burdock and shimeji mushrooms
📹️Here's the Chinese cabbage stew made with silken tofu!
https://www.youtube.com/watch?v=nx5s3ls6t_I
✅ Menu tips
This is a piping hot menu where the winter vegetable Chinese cabbage is simmered until it becomes soft and tender, and then thickened to finish.
The price of Chinese cabbage is gradually decreasing, and larger cuts are becoming more common.
You can use chicken or minced meat👍️
It's too hot, so why not make a cool vinegared dish as a side dish😊
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✍Shopping list✍
*The number of pieces is just a guide, and sometimes I buy more than I need and use them for other meals.
Please refer to the "🍅Ingredients List🥬" below for the actual amount to use🙇♀
~Meat/Fish~
200g beef
200g pork
300g chicken
~Vegetables~
1/2 daikon radish
1 stalk broccoli
1 ginger
1 bag of burdock (2 stalks)
1 bag of carrots (5 stalks)
1 bag of spinach
1 bag of onions (4 stalks)
1/2 Chinese cabbage
1 pack of yam
1 pack of lotus root Q
1 bag of Shimeji mushrooms
~Other~
1 bag of Hijiki seaweed
1 bag of Macaroni
1 bag of Cut salad
1 bag of Fried tofu
1 bag of Crab sticks
1 pack of Tofu
1 bag of Wakame seaweed
Butter, flour, milk, canned tuna, green laver, baguette, etc.
(See ingredients list for details on seasonings)
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🍅Ingredients list🥬
The amount is basically for 3 servings.
This is a home-cooked meal, so there are some rough estimates, but I hope you will use it as a reference for the volume.
📝Menu for Day 1
[Simmered Daikon Radish and Beef with Ginger]
1/3 Daikon Radish (400g)
150g Beef
1 piece of Ginger
300ml Water
1/2 teaspoon of granulated soup stock
2 tablespoons of soy sauce
2 tablespoons of sugar
2 tablespoons of sake
1 tablespoon of mirin
[Burdock and Hijiki Salad]
1 burdock
2cm carrot
10g Hijiki
1 teaspoon of sugar
Small soy sauce 1 spoon
2 tablespoons mayonnaise
1 teaspoon vinegar
📝Day 2 menu
[Spinach and chicken gratin]
1 bag spinach
1/2 onion
50g macaroni
200g chicken
└Salt and pepper
└1 tablespoon sake
30g butter
30g flour
400ml milk
1 teaspoon granulated consommé
Cheese to taste
[Shredded carrots]
1 carrot
1 can of tuna
2 teaspoons of soy sauce
1 teaspoon of sugar
Appropriate amount of white sesame seeds
📝Menu for Day 3
[Stewed Chinese cabbage and deep-fried tofu]
1/6 Chinese cabbage (400g)
200g pork
1 pack of deep-fried tofu
200ml water
2 tablespoons of oyster sauce
2 teaspoons of soy sauce
2 teaspoons of sugar
1 teaspoon of ginger
Appropriate amount of sesame oil
Potato starch dissolved in water 1 tbsp or more
(Mix with 1 tbsp water and 2 tsp cornstarch)
[Nagaimo and crab sticks with ponzu sauce]
150g Nagaimo
4 crab sticks
2 tbsp ponzu sauce
1 tsp sugar
[Green laver and lotus root]
200g lotus root
1/2 tsp chicken stock powder
2 tsp sake
1 tsp mirin
A little salt
1 tbsp green laver
#Cooking #Menu #Dinner