Oven Simultaneous 4 items menu time saving recipe
👇 other recipes here.
@ cooking.misakomama
Because it is the same temperature and time, it can be combined with other recipes 🤗✨
If you combine the ingredients in the refrigerator,
The number of shopping is also reduced ⏰✨
No frying pan required!
You can make it and bring it to the table,
Less washing and 🙌
If left over, cover and store as it is ◎
Busy Mom's Daily Life
May even a little margin be born 🕊️🤍
[Misako Mama oven simultaneous 4 dishes menu]
Serves 3-4 adults
In an oven preheated to 200 ° C
20-30 minutes
* 30-40 minutes for two stages
① Leave it alone
② Komatsuna and carrot with tuna and sesame seeds
③ Mapo eggplant
④ Chinese soup with tofu, wakame and enoki mushrooms
Detailed recipe 📍
I'm organizing a menu for Nadia before the Instagram live ✨
Recipe cards can be printed from iPad or Mac 😊
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Put it in the oven and let 🥹✨
In 30 minutes of baking...
✔️ play with children
✔️ finish the bath
✔️ Tomorrow's Nursery
✔️ housework
✔️ coffee ☕
While cooking,
Housework and personal time come true
Oven Simultaneous Cooking 🥰🫶
When I was a former nurse,
Night shift and early / late work days
Keep charged in the heat-resistant glass,
After returning home, just bake in the oven.
Even on a busy day,
It is my time saving technique that I have continued to serve freshly prepared meals to my family ✨
Because it can be made at the same temperature and time,
Feel free to combine with other recipes 🙌
If you want to try making
Please save and make it later 🥰💗
The recipe 👇
① Tonteki
[Ingredients] 2-3 servings (1.2L size)
2-3 pieces of pork loin pork cutlet (about 400g)
150-200g cabbage
2-3 cloves of garlic
Salt and pepper
Appropriate amount of salad oil
10 g butter (optional)
A
soy sauce tablespoon 1
Worcestershire sauce tablespoon 1 and 1 / 2
mirin tablespoon 2
Sugar 1 tsp
[Procedure]
① Cut the cabbage into thin strips. Cut the garlic into rings, remove the core and mix with vegetable oil. Cut the pork into strips and sprinkle with salt and pepper.
② Spread the cabbage in a heat-resistant glass container, line up the pork, and top with garlic.
③ Bake in an oven preheated to 200 ℃ for about 30 minutes.
④ While it is hot, add an appropriate amount of A mixed with butter
Put it on.
[Commitment to this recipe]
Leave it to the oven and the feast side dish is completed.
The cabbage is soaked in gravy and sauce and is delicious until the end.
The aroma of garlic and butter is appetizing.
The taste goes well with rice.
[Point to make]
Pork will not shrink easily when you cut it.
By entwining the garlic with oil, it will not burn easily.
If you mix the sauce and butter while it is hot, the taste will become familiar.
The recipe 👇
② Komatsuna and carrot tuna with sesame seeds
[Ingredients] 2-3 servings (500ml size)
Komatsuna 1 bag (200g)
1 / 3 carrot
1 can of tuna
White sesame tablespoon 1
A
Mentsuyu (3 times concentrated) 2 tablespoons
mirin tablespoon 1
1 teaspoon sesame oil
Ground sesame tablespoon 2
Sugar 1 tsp
[Procedure]
① Cut komatsuna into 4 cm wide pieces. Cut carrots into thin strips.
② Add komatsuna, carrots, canned tuna and A to a plastic bag and mix.
③ Press firmly into a vertically long heat-resistant glass container.
④ Bake in an oven preheated to 200 ℃ for 30 minutes.
Sprinkle with roasted white sesame seeds.
[Commitment to this recipe]
Complete from preparation to seasoning with one plastic bag.
You can eat plenty of vegetables with the umami of tuna and the richness of sesame.
It is also perfect when you want another item.
[Point to make]
By mixing in advance with a plastic bag, the taste is easy to blend into the whole, the bulk is also reduced and the fire goes well. Carrots are finished easily when cut into thin pieces.
③ Mapo eggplant
[Ingredients] 2-3 servings (500ml size)
2 small eggplants (about 150g)
80 g minced pork
1 / 2 green onion
A
200 ml of water
Salt 1 tsp
B
100 ml of water
1 tablespoon each of miso, mirin, and sake
1 tsp each of soy sauce, chicken stock, oyster sauce
1 tsp each of grated garlic and ginger
2 tsp each of potato starch, sesame oil, and sugar
Chili oil, black pepper to taste
leek, mirin, sake each tablespoon 1 soy sauce, chicken soup stock, each
1 tsp each of grated garlic and ginger
2 tsp each of potato starch, sesame oil, and sugar
Chili oil, black pepper to taste
[Procedure]
① Cut the eggplant in half lengthwise, then make a shallow cut and divide into 4 equal parts. Put A in a plastic bag for 10 minutes on the cut eggplant, remove the lye, squeeze the plastic bag, and drain the water if you squeeze the plastic bag lightly.
② Another plastic bag Add finely chopped green onions, minced pork, BA, eggplant to a plastic bag and mix
Put it in a heat-resistant glass container.
③ Bake in an oven preheated to 200 ℃ for 30 minutes.
④ Sprinkle with chili oil and black pepper if you like.
[Commitment to this recipe]
Leave it to the oven, and the juicy mapo eggplant is completed.
The taste of minced meat is well entwined with eggplant, and it is a taste that goes well with rice..
Children and adults alike can enjoy chili oil because it is an aftertaste.
[Point to make]
By exposing the eggplant to salt water, the lye is removed and it is hard to discolor
Finished in a thick and soft soup., Without using oil, for a thick and soft taste.
When baked, mix the whole lightly, and the sauce thickened with potato starch
It is well entwined throughout.
④ Chinese soup with tofu, wakame and enoki mushrooms
[Ingredients] 4 cups
Silken tofu 150g
1 / 2 bag of enoki mushrooms (100g)
Dried seaweed tablespoon 2
White sesame, black pepper, chili oil
A
400 ml of water
2 teaspoons of chicken soup stock
1 tsp each of soy sauce and sesame oil
Salt and pepper Salt and pepper
[Procedure]
① Cut the silken tofu into 1.5cm cubes. Remove the stones and cut the enoki mushrooms into 2-3cm wide pieces. 2-3cm
② Put the silken tofu, enoki mushrooms, and dried wakame seaweed in 4 cups.
③ Mix A and pour into equal parts. Cover with aluminum foil.
④ Bake in an oven preheated to 200 ℃ for 30 minutes.
Sprinkle with white sesame seeds, black pepper and chili oil if you like.
[Commitment to this recipe]
Leave it to the oven, and a Chinese soup with a gentle taste is completed.
It is a simple but satisfying dish with the taste of tofu, wakame and enoki mushrooms.
It is easy to match with any menu and is perfect for soup on a busy day.
[Point to make]
Be careful not to add too much wakame as it will absorb too much water.
Covering with aluminum foil prevents evaporation.
You can add dried seaweed as it is without returning it.
Be careful not to add too much wakame as it will absorb too much water.
Covering with aluminum foil prevents evaporation.
同時調理って便利だけど、最初は「味が混ざりそう」「火の通りがバラバラになりそう」って不安でした。私がやってみて失敗しにくかったコツを、作り置き目線も混ぜてまとめます。 ■オーブン同時調理を成功させる段取り（体感いちばん大事） 1) まずオーブンを200℃で予熱スタート 2) その間に「ポリ袋で和える系（小松菜×ツナごまなど）」→容器へ 3) 次に「肉を並べるだけ（トンテキ）」→容器へ 4) 最後に「切って混ぜる系（麻婆なす）」で締める 先に手が汚れにくいものから進めると、まな板・包丁の洗い直しが減って本当に時短になります。 ■耐熱ガラス容器（iwakiなど）でやるとラクだったポイント ・“作ってそのまま食卓”ができて、盛り付けの手間が激減 ・フタができるタイプなら、冷めたらそのまま冷蔵庫へ＝作り置きに転用しやすい ・匂い移りが少なく、油汚れも落ちやすいので洗い物ストレスが軽め ※金属バットより蓄熱が安定する感じがして、ほったらかし向きでした。 ■二段調理・同時焼きでの「火の通り」調整の小ワザ ・二段で焼く日は、途中で上下を入れ替える（可能なら） ・野菜は“細めに切る”が正義：にんじんは千切り、えのきは2〜3cmで火が入りやすい ・表面が乾きやすいスープ系はアルミホイルをかぶせると安心（蒸発防止） ■豆腐の水切りを時短したい時 この献立の中華スープみたいに「汁物に入れる豆腐」なら、ガッツリ水切りしなくてもOKな日が多いです。 ・時間がある→キッチンペーパーで包んで5〜10分置く ・時間がない→角切りにしてからペーパーで軽く押さえるだけ 水切りしすぎると逆に食感がボソっとすることもあるので、“用途に合わせてほどほど”がちょうど良かったです。 ■作り置きに回すなら（オーブン同時調理 作り置きのコツ） ・ツナごま和え、麻婆なすは翌日のお弁当にも便利（汁気が気になる時は少し冷ましてから保存） ・トンテキはキャベツごと残すと、翌日の丼にしやすい ・スープは「具だけ先に食べて、残りは雑炊」もアリ（ごはんを入れる時は味を少し薄める） ■健康レシピ献立っぽく整える私の意識 同時4品だと主菜が濃いめになりがちなので、 ・副菜は“ごま＋めんつゆ”でコクは出すけど油は控えめ ・汁物に豆腐・わかめ・きのこを入れて、たんぱく質＆食物繊維を底上げ これだけで「栄養バランス偏りそう…」の不安がかなり減りました。 慣れると本当に、焼いてる30分が“自分時間”になります。最初はこの4品セットのまま試して、次にオーブンおかずを1品だけ入れ替える…の順がいちばん続きました。