夏の野菜不足解消！夏野菜を美味しくたくさん食べる作り置き８品｜夏バテ防止レシピ｜飽きないメニュのアイデア

夏の野菜不足解消！夏野菜を美味しくたくさん食べる作り置き８品｜夏バテ防止レシピ｜飽きないメニュのアイデア

Good evening! This is Abeshi Kitchen. Today, we’ll be introducing eight delicious recipes for summer vegetables. It’s so hot, so let’s cool down with some iced coffee… It feels like we’re finally in the middle of summer, but I think this heat will definitely linger until fall… So, to beat the prolonged heat, eat some delicious vegetables and build up your energy! Now, let’s continue this week’s prep! We’re introducing a vegetable appetizer featuring a whole zucchini that melts in your mouth . Carefully slice the zucchini into uniform thicknesses. Cut five slices of cheese to fit the size of the zucchini. Layer these slices alternately to create several zucchini towers. The zucchini will soften after this, so it’s a good idea to choose a storage container that fits the size! Mix the sauce separately to ensure it’s evenly distributed. Add 2 tablespoons of lemon juice, a little salt and pepper, and 1 tablespoon of olive oil. This sauce perfectly removes moisture from the ingredients, leaving them with a creamy texture that’s indescribably delicious. The layered texture of the zucchini and the melted cheese add a wonderful touch of grated cheese… “Zucchini Cheese Salad” is simple yet incredibly stylish in taste and texture.♡︎ I ‘ve come up with a delicious bitter melon recipe that ‘s sure to be the best of the year, so I’d like to share it with you all. Peel the bitter melon and slice it thinly into 5mm slices. It’s a simple combination of ingredients, but the bitterness is just right— not too bitter—so you’ll find yourself munching on it. After failing last time, I’m remembering last year’s recipe perfectly today. Rub in 1 teaspoon of sugar and 1 teaspoon of salt and let it sit for 10 minutes. This year, I’ve been hooked on chikuwa . It’s a delicious ingredient with a strong umami flavor, so just adding it makes it delicious, and best of all, it’s cheap. This is very important. Add bitter melon to boiling water and heat for 1 minute, leaving the sugar and salt on. By not overcooking it, you can preserve its vibrant color and maintain its crunchy texture, while the sugar and salt help to remove the bitterness. This prep process can make the difference between a mouth-watering bitter melon and one that’s simply bitter. While fresh cod roe is delicious, if you want to make it in advance and keep it fresh, grilled cod roe is recommended. Simply add grilled cod roe (50g), 1/2 tablespoon soy sauce, and 4 tablespoons mayonnaise and mix well. The vibrant color of the bitter melon makes it look beautiful! This bitter melon prep method will make any dish many times more delicious, so please give it a try! This is so delicious I’ve made it so many times, it’s likely to become a staple summer side dish in my house. “Chikuwa and Bitter Melon Mentaiko Salad”: When it comes to summer… corn is essential, right? My parents apparently grow a ton of corn every year, but it never makes it to our house. Apparently, corn tastes best when picked in the morning, but its freshness deteriorates after that, so it needs to be boiled immediately to enjoy it to the fullest. Cut the corn in half horizontally and snap it with your hands. Cutting it into quarters lengthwise makes it easier to pick up with chopsticks and eat! My mother recently came to visit us, and she brought five ears of boiled corn from Oita. I think she’s the first person to ever fly with boiled corn. I’m sure the airport baggage checker was surprised, too. That’s how much effort goes into making it taste delicious. Place the corn kernel-side down over low to medium heat, add water, cover, and cook for 10 minutes. That’s all it takes to make sweet, crunchy corn. ♡ Add 1 clove of garlic, 1 tablespoon of soy sauce, and, once the water has evaporated, finish with 1 tablespoon of green laver . The salty, fragrant green laver flavor complements the sweet, seasonal corn perfectly. “Sauteed Corn with Green Laver and Garlic” Summer bell peppers are surprisingly thick, aren’t they? And because they’re summer bell peppers, we recommend trying them raw. The bitterness, which many people dislike, is reduced, and you ‘ll be hooked on their crispy, crunchy texture.♡︎ If you’re eating them right away, soaking them in ice water for 3 minutes will make them even crunchy. To bring out the bell peppers’ texture, try using vegetables with different textures! This will really make the bell peppers taste even better.♡︎ These ice-cold bell peppers are truly delicious! Since you have the edamame, using fresh ones will make it even more summery! Soy sauce (1 tablespoon), honey (1/2 tablespoon), vinegar (1 tablespoon), olive oil (1/2 tablespoon). This dish doesn’t require cooking, so it won’t get too hot! “Crunchy Fresh Bell Pepper Salad” I’ve been dreaming about traveling to Europe lately (suddenly, lol), and while thinking about that, I came up with this recipe. I’m craving large German sausages. Since I attended a music high school, our school trip was planned to Europe, the city of art. However, rising oil prices changed our destination to Tokyo… lol So, my longing for Europe never fades. lol It’s not a quick trip, so for now, I’ll just satisfy my craving by experiencing the local atmosphere through food. lol Add the onions and cook gently over low to medium heat until they’re light brown. By thoroughly frying the onions, excess moisture is removed, bringing out their sweetness and umami. If the dish seems bland or watery, you might have skipped the step of frying the vegetables thoroughly… Add the sausages and cook until browned on the surface. I was inspired by German cuisine, but the seasoning is more summery, and the shio koji adds a touch of Japanese flavor. Curry powder (1 tablespoon), shio koji (1 tablespoon), and soy sauce (1 tablespoon) can be used to transform unfamiliar Western- style dishes into a comforting, Japanese-style flavor.♡︎ Jumbo sausages are a little pricier, but choosing thick, plump, and crispy ones will definitely make them delicious! Tear the parsley into large pieces for a colorful look and a refreshing, tangy flavor! “Koji Tomato Curry Sausages” Cucumbers are a must-have vegetable at the supermarket in the summer! Since they’re always in our fridge, I have a huge repertoire of cucumber recipes to keep me entertained . This recipe turns cucumbers, often used as a side dish, into a main dish. This sauce pairs perfectly with meat dishes, making it a delightful , unique addition to BBQs this time of year . Our family’s method for removing the down from okra is with the back of a knife. This method is reliable and I find it the easiest. Carefully remove the stem and calyx, and you’ll have plenty of edible parts left! Finely chop the okra to create a cohesive sauce. Microwave the okra at 600W for 1 minute until softened. The key is to make it not too soft, but still retain its texture! Add lemon (1/2 tablespoon), soy sauce (1 tablespoon), and mustard (1 tablespoon). If you add the shiso leaves too soon, they will discolor from the heat of the okra, so add plenty after stirring and letting them cool. This refreshing summer sauce, made with three types of summer vegetables, is ready. We recommend serving this sauce with rich, fatty meat! Sprinkle a little salt and pepper all over. You can hear the sizzling sound. For some reason, there’s no audio from this point… I’ll explain the recipe in words. Lol. Grill over low to medium heat until golden brown on all sides, with a lid on to prevent the fat from sizzling, then slice. I often talk about BBQ, even though I don’t plan on doing it. Lol. Even at BBQ, it’s easier to cut the meat into smaller pieces by searing the surface while slicing, rather than cutting and cooking first, so give it a try! This method, commonly seen in Korean barbecue, makes for a Korean-style samgyeopsal! By browning the surface in the oil, like deep-frying, the fat is just right, resulting in pork ribs that aren’t too oily ! Serve with plenty of sauce and enjoy. For “Pork Ribs with Okra Sauce,” if you use finely chopped shiso leaves, drain them thoroughly before chopping for a fluffy finish . Eggplant season lasts until fall, but in summer, the firm flesh and thick skin make them delicious for deep-frying or stir-frying. Cut them in half horizontally and then into 6 equal pieces. If you want the eggplant to absorb the oil well, soak it in water to remove the bitterness and prevent it from shrinking! Five minutes of soaking is enough! My favorite kitchen tool is a mortar and pestle. ♡︎ Using it to grind sesame seeds brings out their exceptional aroma and rich sesame flavor, but it’s a bit of a hassle, but this mortar and pestle grinds them with light pressure and is easy to clean, so it doesn’t feel like a chore! The sesame’s delicious aroma complements the delicious aroma of eggplant while you cook it . Add the drained eggplant and fry over low to medium heat until soft. Adding it skin-first will give the skin a vibrant purple color! The key is n’t to worry about how many minutes to cook it, but rather to cook it until the eggplant absorbs the oil and becomes soft. Add the oil as the eggplant is grated and the oil runs out, keeping it to a minimum. In the same frying pan, add 300g of ground pork and 1 clove of garlic and fry over low to medium heat until the meat changes color. Stir-fry miso (1 tablespoon), sweet bean paste (1 tablespoon), and mirin (1 tablespoon) until the liquid evaporates and the seasonings are thoroughly incorporated into the meat. Add plenty of ground sesame (4 tablespoons) —add the ground sesame later to avoid losing the sesame aroma . Potato starch (1 teaspoon), water (50ml) —this dish allows the eggplant’s natural flavor to shine through by not mixing the ingredients and allowing the flavors to blend . Adding shiso leaves really enhances the flavor! “Fried eggplant with sesame and meat miso” makes a refreshing, light, and delicious nikujaga (simmered meat and potato stew) perfect for summer. This dish is packed with summer vegetables, so it’s packed with nutrients you’ll want to consume in the summer . Try preparing a variety of colorful vegetables! Adding peppers or zucchini is also delicious! I often make unique nikujaga (simmered meat and potato stew), but changing the flavors too much makes it a completely different dish. I always add onions, potatoes, shirataki noodles, and meat, and season them as usual, but then add new vegetables. That’s all it takes to make a super fresh nikujaga! Add the juicy minced pork, sprinkle with salt, and sauté over low to medium heat until the meat changes color. While I love my homemade nikujaga, the great thing about these recipes is that they’re delicious even without the fussiness of using colorful ingredients. So , I’ll go ahead and do it quickly using simple seasonings and cooking methods. Add onions, potatoes, shirataki noodles, and 100ml of water, cover, and simmer for 10 minutes to soften the ingredients. Add 2 tablespoons of soy sauce, 2 tablespoons of mirin, and a little sake. Many summer vegetables have strong flavors, so heavy seasoning isn’t necessary. For a lighter dish, add tomatoes and bell peppers and simmer for just 3 minutes. The base is a delicious broth made from simmering vegetables. The seasonings are well-absorbed, making this a light and delicious summer nikujaga. “Summer Meat and Potatoes” Today we’ve introduced eight delicious recipes for using summer vegetables. Even if you’re familiar with vegetables, knowing different ways to eat them can help you discover new ways to enjoy them. We hope that vegetable-packed side dishes will become a familiar part of your daily routine.

〜保存目安について〜
保存目安は、冷蔵庫の環境、季節、によって多少変わります！目安として参考にしてください🫡💕

🍙よくある質問

・キューブタイプのにんにくと生姜はどうやって作っていますか？
A、ニンニクはフードプロセッサーでみじん切りに。生姜は酒（適量）と合わせてフードプロセッサーですりおろしに。
その後シリコン製氷機で凍らせてから冷凍保存しています！

・保存容器は何を使っていますか？
A、IKEAの保存容器を使用しています。

・塩麹、醤油麹は代用できますか？
A、基本的に味付けとしては塩麹（塩+みりん）、醤油麹（醤油+みりん）で代用してください！

・ラップの指示がないですが、電子レンジで加熱するときはラップをしますか？
A、ラップをする場合はレシピには書いていません！ラップをしないイレギュラーな場合のみ記載しています。

🍒レシピ🍒

00:00今日の動画は？
01:20①ズッキーニのチーズサラダ
分量：６人前
保存目安：冷蔵３日間

・ズッキーニ（１本）
・スライスチーズ（５枚）

・粉チーズ（大さじ２）
ーAー
・レモン果汁（大さじ２）
・塩胡椒（少々）
・オリーブオイル（大さじ１）

①ズッキーニは薄切りにし、スライスチーズはズッキーニの大きさに合わせてカットし交互に重ねて保存容器に入れる。
②ボウルにAを合わせよく混ぜたら①にかけ粉チーズを振る。１時間ほど置く。

02:42②ちくわとゴーヤの明太子サラダ
分量：６人前
保存目安：冷蔵４日間

・ゴーヤ（１本）
・ちくわ（５本）
・焼きたらこ（５０g）

ーAー
・砂糖（小さじ１）
・塩（小さじ１）
ーBー
・醤油（大さじ１/２）
・マヨネーズ（大さじ４）

①ゴーヤはワタをとり5mm幅に薄切りにしたらAをまぶし１０分置く。ちくわは輪切りにするし焼きたらこはほぐす。
②沸騰したお湯にゴーヤを入れ１分加熱したらザルにあげよく冷ます。①の食材とゴーヤ、Bを合わせよくあえる。

05:12③とうもろこしの青のりガーリックソテー
分量：４人前
保存目安：冷蔵４日間

・とうもろこし（２本）

・水（５０ml）
・青のり（大さじ１）
ーAー
・にんにく（１片）
・醤油（大さじ１）

①とうもろこしは横半分に切り、縦に４等分にする。にんにくはみじん切りにする。
②フライパンに油を引き弱火から中火で、とうもろこしの実の方を下にして水を入れ蓋をして１０分加熱。Aを入れ水分を飛ばすように焼いたら青のりを入れ混ぜるようにさっと焼く。

07:05④生ピーマンのパリパリサラダ
分量：４人前
保存目安：冷蔵５日間

・ピーマン（３個）
・トマト（１個）
・冷凍枝豆（５０g）

ーAー
・醤油（大さじ１）
・はちみつ（大さじ１/２）
・酢（大さじ１）
・オリーブオイル（大さじ１/２）

①ピーマンとトマトは２cm角に切り、ピーマンは氷水に３分つける。冷凍枝豆は解凍する。
②水をよく切ったピーマンとトマト、枝豆、Aを合わせよく混ぜる。

08:21⑤麹トマトカレーウインナー
分量：６人前
保存目安：冷蔵５日間

・トマト（１個）
・玉ねぎ（１個）
・パセリ（適量）
・ジャンボウインナー（６本）

ーAー
・カレー粉（大さじ１）
・塩麹（大さじ１）
・醤油（大さじ１）

①トマトは１０等分に櫛形切りにし、玉ねぎは薄切りにする。ウインナーは表面に切り込みを入れる。
②フライパンに油を引き、玉ねぎを入れあまり触らず弱火から中火で薄茶色になるまで加熱する。フライパンの中心をあけ油を引き直し、ウインナーを入れて表面焼き色がつくまで焼く。Aと玉ねぎを入れ水分が飛ぶまで５分ほど煮詰める。仕上げにパセリをちらす。

10:44⑥オクラソースの豚カルビ
分量：４人前
保存目安：冷蔵５日間

・オクラ（６本）
・きゅうり（１本）
・大葉（５枚）
・豚バラブロック（４００g）

・塩胡椒（少々）
ーAー
・レモン（大さじ１/２）
・醤油（大さじ１）
・マスタード（大さじ１）

①オクラときゅうり、大葉は粗いみじん切りにする。オクラは電子レンジ６００Wで１分加熱する。豚バラブロック肉に塩胡椒を満遍なく振る。
②フライパンに豚バラブロックを入れ弱火から中火で全面焼き色がつくまで脂が飛ばないよう蓋をしながら焼いたらお好みの大きさにキッチンバサミでカットする。切った面もこんがりするように焼いて油を切る。
③①の野菜にAを入れよく混ぜたら豚バラ肉の上にかける。

14:32⑦揚げなすのごま肉味噌がけ
分量：４人前
保存目安：冷蔵５日間

・なす（３本）
・大葉（５枚）
・豚ひき肉（３００g）
・にんにく（１片）

・すりごま（大さじ４）
ーAー
・味噌（大さじ１）
・甜麺醤（大さじ１）
・みりん（大さじ１）
ー水溶き片栗粉ー
・水（５０ml）
・片栗粉（小さじ１）

①なすは横半分に切り６等分になるように切ったら水に５分ほど浸してアクを抜く。大葉は千切りにしにんにくはみじん切りにする。
②フライパンに多めの油を引き、水分を拭いたナスを入れしんなりするまで弱火から中火で揚げ焼きにし取り出す。同じフライパンに豚ひき肉とにんにくを入れ弱火から中火で肉の色が変わるまで炒める。Aを入れ水分が飛んだらすりごまと水溶き片栗粉を入れとろみがついたらなすの上にかける。

17:11⑧夏肉じゃが
分量：４人前
保存目安：冷蔵５日間

・玉ねぎ（１個）
・ピーマン（２個）
・トマト（１個）
・じゃがいも（２個）
・糸蒟蒻（２００g）※あく抜き不要
・豚こま肉（３００g）

・塩（少々）
・水（１００ml）
ーAー
・醤油（大さじ２）
・みりん（大さじ２）
・酒（ひとわまし）

①玉ねぎは１cm幅に切り、ピーマンは細切りにする。トマトは８等分に櫛形切りにし、じゃがいもは１cm幅に半月切りにする。
②フライパンに油を引き、豚こま肉を入れ塩を振ったら弱火から中火で肉の色がある程度変わるまで炒める。玉ねぎ、じゃがいも、白滝と水を入れ入れ蓋をしてじゃがいもが柔らかくなるまで１０分加熱する。Aとトマトとピーマンを加え３分ほど加熱する。

🥕買い物リスト

・ズッキーニ（１本）
・ゴーヤ（１本）
・とうもろこし（２本）
・ピーマン（５個）
・トマト（３個）
・冷凍枝豆（５０g）
・玉ねぎ（２個）
・パセリ（適量）
・オクラ（６本）
・きゅうり（１本）
・大葉（１０枚）
・なす（３本）
・じゃがいも（２個）
・にんにく（２片）

・ジャンボウインナー（６本）
・豚バラブロック（４００g）
・豚ひき肉（３００g）
・豚こま肉（３００g）

・ちくわ（５本）
・焼きたらこ（５０g）
・糸蒟蒻（２００g）※あく抜き不要
・粉チーズ（大さじ２）
・スライスチーズ（５枚）
・青のり（大さじ１）

・砂糖
・塩
・胡椒
・醤油
・みりん
・酒
・マヨネーズ
・レモン果汁
・オリーブオイル
・はちみつ
・酢
・カレー粉
・塩麹
・マスタード
・すりごま
・味噌
・甜麺醤
・片栗粉

🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

〜レシピ本発売中！〜
今日からお家ごはんが劇的に変わる！ 脱マンネリごはん 　難しいこと、一切なし！
よかったらご覧ください♡︎
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オススメの過去動画

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🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑🍅🌽🥕🫑

#作り置き#野菜不足解消レシピ#今日の晩ごはん