Thank you for watching my video.
I'd like to share with you some of my meal prep recipes✨
I want to do my best to eat even when busy day 🤣
I'm using my foodie spirit to live a delicious and enjoyable life every day!
I hope you enjoy the video.
I'll give you the general recipe.
I've listed what I've made by eye, so when you make it, please prepare it while tasting it.
[Green tea rice]
2 cups rice
1-2 tspo green tea (powdered)
380ml water
[Furikake of fresh green tea]
4 tbsp green tea (powdered)
1 and 1/2 tbsp dried shrimp
1 tbsp sesame
A little salt
+ Repurpose Furikake of fresh green tea: Fresh green tea rice ball
1.Make salt balls with a little salt and sprinkle the Furikake of fresh green tea on the surface.
2.Wrap it in seaweed, etc. if you like.
[Green peas and spring vegetable Ohitashi]
4 white asparagus
9 snap peas
16 green peas
4 fruit paprika
500ml Dashi soup
1/2 tsp salt
1 and 1/2 teaspoons sugar
Appropriate amount Katsuobushi (bonito flakes)
+ Repurpose spring vegetable Ohitashi: Spring vegetable Chirashi Sushi
1. Make vinegared rice by mixing vinegar and sugar with rice that has been cooked with dashi soup of Ohitashi.
2. Mix the drained paprika and green peas into the vinegared rice.
3. Arrange in a bowl and garnish with the egg, shrimp, and remaining vegetables.
[Japanese-style stew of Daikon radish and pork]
200g thinly sliced pork belly
1/2 Daikon radish
1 carrot
600ml Dashi soup
60ml Sake
60ml Mirin
2 tbsp sugar
60ml soy sauce
+ Repurpose Japanese-style stew of Daikon radish and pork: Tonjiru
1. Add the Japanese-style stew of Daikon radish and pork to the Dashi stock and heat.
2. Add an appropriate amount of miso and sprinkle with green onions to finish.
+ Repurpose Japanese-style stew of Daikon radish and pork: Curry udon
1. Add the Japanese-style stew of Daikon radish and pork to the Dashi stock, add the fried tofu cut into bite-sized pieces, and heat.
2. Add the curry roux, stir, and simmer until it thickens.
3. Pour 2 on top of the boiled udon noodles and add green onions and shichimi if you like.
[Chicken marinated in miso and salt koji]
1 chicken breast
1 fresh onion
1 clove garlic
*Miso sauce (enough to marinate 3-4 chicken breasts)
6 tbsp Miso
3 tbsp salt koji
3 tbsp Mirin
3 cloves garlic
2 pieces ginger
+ Repurpose Chicken marinated in miso and salt koji: Miso bobo chicken
1. Place the Chicken marinated in miso and salt koji in a slightly deep bowl and steam it in a steamer.
2. Prepare your favorite vegetables, such as microwaved bean sprouts and julienned cucumber, and arrange them in a bowl.
3. Cut the steamed chicken into bite-sized pieces.
4. Pour over the meat juices that came out during steaming, then add white sesame and vinegar to taste. (If you like spicy food, chili oil is also recommended.)
+ Repurpose Chicken marinated in miso and salt koji: Spicy stir-fried chicken and green onions
1. Cut the Chicken marinated in miso and salt koji into bite-sized pieces and sprinkle with your desired amount of chili powder.
2. Fry 1 in a heated frying pan with sesame oil, and when the meat is sunny, add the green onions cut into bite-sized pieces and stir-fry until softened.
[Basic bread]
380g bread flour
8g dry yeast
20g sugar
7g salt
15g skim milk
300g water
40g butter
A little milk or egg
*Bake in an oven preheated to 190 degrees for 25 minutes.
[Fruit yogurt sandwich]
4 slices bread
4 strawberries
Appropriate amount yogurt cream (made with the amount below)
*Yogurt cream
100g greek yogurt
1 tbsp skim milk
1-2 tbsp sugar (adjust to your desired sweetness)
[Potage with fresh potato and shrimp]
1/2 amount Potage base (made with the following amounts)
100g shrimp
6 green beans
300ml milk
2 tsp consommé soup base
A little salt
A little pepper
*Potage base
4-5 fresh potatoes
1 onion
A little salt and pepper
+ Repurpose Potage base: Potato pizza toast
1. Spread ketchup on a piece of bread. And spread out the Potage base meal prep with shrimp and cheese.
2. Bake in a toaster until the surface is lightly browned.
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