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[Misako Mama oven simultaneous 4 dishes menu]
Minced meat wrapped in deep-fried tofu
Chinese bean sprouts, cucumbers and ham
White Dashi Radish with Pork Belly Cheese
Tomato egg soup with spring cabbage and clams
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Minced meat wrapped in deep-fried tofu
[Materials]
Fried tofu 4 sheets
1 / 4 finely chopped onion (50g)
☆ Minced pork 300-400g
☆ 1 teaspoon of consomme
☆ Ginger garlic tube 2cm each
☆ Liquor tablespoon 1
☆ Potato starch tablespoon 1
sauce.
★ Soy sauce tablespoon 2
★ mirin tablespoon 2
★ Liquor tablespoon 1
★ Ajinomoto (chemical seasoning) a little
★ A little black pepper
★ 1 tsp grated garlic
★ 10 g butter
small green onion, white roasted sesame
[Procedure]
① Cut the aburaage in half and open it into a bag.
② Put ☆ in a zip lock and mix.
④ Cut the corner of the bag and pack it in aburaage.
Place in a square heat-resistant container and bake in an oven preheated to 200 degrees for 30 minutes.
⑥ ★ Warm until the butter melts, mix and pour over the meat. * See point
Sprinkle small green onions and roasted white sesame seeds.
[Point]
You can lightly lentin the sauce in advance, but
After baking or about 5 minutes before
If you put ★ in heat-resistant glass and put it in the refrigerator, the butter will melt.
Chinese bean sprouts, cucumbers and ham
[Materials]
1 bag of bean sprouts
1 cucumber
4 slices of ham
a pinch of salt
☆ Sesame oil tablespoon 1
☆ 1 teaspoon of chicken soup
☆ 2 tsp each of soy sauce, sugar and vinegar
☆ White sesame tablespoon 1
[Procedure]
① Put the washed bean sprouts in a vertical container.
② Cover with aluminum foil and bake in an oven preheated to 200 degrees for 30 minutes.
③ Put the shredded cucumber in a plastic bag, add a little salt, knead with salt and drain.
④ Add bean sprouts, shredded ham and ☆ to a plastic bag of cucumber and mix.
⑤ Return to heat-resistant glass container.
⑥ Sprinkle with roasted white sesame seeds.
[Point]
Salt the cucumber and drain it. By draining the bean sprouts after heating
It comes out delicious without getting watery.
As shown in the image, it is easy to mix in a bowl, but plastic bags require less washing.
White Dashi Radish with Pork Belly Cheese
[Materials]
Daikon (Japanese radish) 6-8 ㎝ (about 200 g)
10 slices of pork belly (250g)
Cheese for pizza
White soup tablespoon 1
a pinch of salt
A little pepper
★ Soy sauce tablespoon 2
★ mirin tablespoon 1
★ Sugar tablespoon 1
★ Liquor tablespoon 1
★ 1 teaspoon sesame oil
★ Garlic tube 2cm
small green onion
[Procedure]
① Peel the daikon and cut it into 10 equal pieces (5-6 cm).
② Add white soup stock to the radish cut in a plastic bag
Heat at 600W for 3 minutes to remove rough heat.
③ Spread the pork belly, add a little salt and pepper, pizza cheese, and top with drained radish.
④ Wrap it around from the front and arrange it in a vertically long heat-resistant container.
⑤ Put ★ on top and make a gap between the meat.
⑥ Bake in an oven preheated to 200 degrees for 30 minutes.
[Point]
If you season the radish with white soup stock and lentin it, it will be delicious.
Tomato egg soup with spring cabbage and clams
[Materials]
12 cherry tomatoes
Spring cabbage 100g (2-3 pieces)
150 g clams
☆ 1 beaten egg
☆ 400 ml of water
2 teaspoons of consomme (1 / 2 teaspoon each)
4 tsp olive oil (1 tsp each)
Salt, salt and pepper, a little
Finish
★ Dried parsley, black pepper powder cheese
[Procedure]
① Remove the sand from the clams and wash the shells.
② Cut the cabbage into small pieces. Remove the stem of the cherry tomatoes. (If it is large, half)
③ Add 3 cherry tomatoes, cabbage and clams evenly.
④ Add consomme and olive oil.
Add 1 / 4 of each ☆.
⑥ After applying aluminum foil
Bake in an oven preheated to 200 degrees for 30 minutes.
You like ★ to finish.
[Point]
The clams are soaked in salt water and covered with aluminum foil to remove sand.
If you mix the egg liquid just before baking and then add it, the egg will not accumulate underneath and it will be fluffy.
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# oven
The Recipe.
同時調理って気になるけど、「におい移りしない？」「火の通りは大丈夫？」「どんな容器ならOK？」が不安で、最初は私もなかなか手を出せませんでした。やってみて一番ラクだったのは、耐熱ガラス容器を“同じサイズ感”で揃えて、オーブン200℃・30分の同一条件に寄せること。時間を合わせられると、オーブン一発レシピとして成立しやすくて、温め直すだけの夕食にもつなげやすいです。 まず配置のコツ。天板に耐熱ガラス容器を並べるときは、容器同士をぎゅうぎゅうにせず、少し隙間を作ると熱が回って焼きムラが減りました。アルミホイルをかぶせるメニュー（もやし、スープ系）と、焼き色を付けたいメニュー（豚バラ巻き、油揚げ包み焼き）を同じ段に置く場合は、焼き色を付けたい方を奥・上火が当たりやすい位置にすると仕上がりが安定します。 におい移り対策は「密閉に近づける」こと。スープはアルミホイルをぴったりめに、もやしもホイルで覆うだけでかなり軽減されました。逆に、チーズ系は香りが強いので、豚バラチーズ巻きのタレ（しょうゆ・みりん・砂糖など）をかけたら、肉同士の隙間を少し空けて並べると、蒸れすぎず香りも重なりにくい印象です。 作り置き・翌日の温め直すだけ夕食にするなら、保存のしかたも大事。粗熱が取れたら、耐熱ガラス容器はそのままフタをして冷蔵へ。食べるときはレンジで温め直してOKですが、油揚げ包み焼きや豚バラ巻きは、最後にトースターで1〜2分だけ表面を温めると「作りたて感」が戻って家族の反応が良かったです。もやし中華あえは水気が出やすいので、食べる直前にもう一度だけ軽く混ぜて、味をなじませると◎。 同時調理の失敗で多いのが「温度は合ってるのに、量がバラバラ」問題。例えばスープは容器に入れる量が多いと沸くまで時間がかかるので、できるだけ4つの容器で均等に分けると30分で仕上がりやすいです。卵は焼く直前に溶いてから加えると、下に溜まりにくくふんわりしやすいのも実感ポイントでした。 最後に、こどもの日料理メインみたいに“イベントごはん”の日も、実は同時調理が助かります。主菜を豪華に見せたい日は、油揚げ包み焼きに小口ねぎと白いりごまを多めに、豚バラ巻きは仕上げに黒胡椒を振るだけでぐっとそれっぽく。オーブンまとめて調理を一度覚えると、「焼いてる間に子どものことができる」余白が本当に増えるので、忙しい時期ほど試してみてほしいです。