Nutritional Manten ✨ Spinach with Sesame Mayo
If you have spinach
Make this!
(Komatsuna or broccoli 👌)
Fermentation Chef Instructor
It's still Miko 😊
→ @ mikomama _ recipe
Spinach 🥬
I got a lot
Even my daughter who hates vegetables
Eat it!
Sesame mayo sauce
Make 😊
☕ ︎
< Materials >
Spinach, 1 bag (about 200g)
2 eggs
1 spoon of salt koji
mayonnaise, 1 tablespoon tablespoon
Sesame oil
Soy sauce, once
Katsuobushi, as much as you like
Sesame seeds, as much as you like
How to make
1. Wash and boil spinach
(I do not expose it to water, but if you are concerned about oxalic acid, expose it to water)
2. Make boiled eggs
(I use boiled spinach water as it is 🤭 After about 9 minutes from boiling water, it 🥚 soft-boiled egg)
3. Cut the boiled spinach and squeeze the water
4. Put spinach, boiled egg, and all seasonings in a bowl, gently loosen the egg and mix to complete!
✨ arrangement ✨
For children who don't like vegetables, adding tuna or bacon makes it easier to eat 😊
For adults, add a little garlic and bacon 🍻
Cooking is...
Anyway, while enjoying without difficulty
If my family is happy that it's delicious
That ✨
Koji seasoning
It seems difficult at first glance,
Make cooking much easier
And they make it delicious 😊
Life with Koji
Let's have fun ♡
If you have any questions, please feel free to ask 😊
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I would be grateful if you could like and follow me ❣️
Mikomama
@ mikomama _ recipe
Single mother, 👧 8 years old
Former Organic Cafe Owner
Country life from 40 years old
I started a life with a field, a handmade life
I have liked organic and additive-free since I was a teenager.
I studied macrobiotics, millet cuisine, natural food, various things in my 20s, and started an organic cafe at the age of 30, but various setbacks after giving birth (partnership, balancing work and child-rearing, sticking to food, etc...)
Results...
Now
"I won't do my best"
Even if you eat a lot, you don't feel guilty.
"The whole family can eat delicious food with a smile."
I arrived at such a loose additive-free & fermentation recipe ✨
Intestinal Activity Recipe Shio koji recipe # koji _ recipe # spinach with sesame Recipes without guilt
「ほうれん草 塩麹」で探している人にいちばん伝えたいのは、塩麹を入れるだけで“青菜のえぐみがまろやかになって、味が決まりやすい”こと。私も最初は塩麹＝漬けるもの、と思っていたけど、和え物に少量入れるだけで一気に食べやすくなりました。 ■塩麹ごまマヨ和えを失敗しないコツ ・ほうれん草の水気はしっかり絞る：ここが甘いと味がぼやけて「塩麹を足したくなる」→結果しょっぱくなりがち。ぎゅっと絞ってから和えるのが正解でした。 ・塩麹は“最初から入れすぎない”：塩分があるので、まずは少なめ（大さじ1目安）で混ぜて、最後に醤油をひと回しで微調整するとまとまりやすいです。 ・すりごま＋ごま油で香りを足す：塩麹の旨みだけだと優しすぎる時があるので、香りを立てると満足感が出ます。 ■ゆで卵を入れるメリット 卵を入れると、ほうれん草の「鉄分・葉酸・βカロテン・ビタミンC/ビタミンK」みたいな栄養のイメージに加えて、たんぱく質も一緒にとれるのが嬉しいところ。あと、黄身がソースみたいに絡むので、子どもが“野菜単体”より食べやすくなる感覚がありました。 ■「ほうれん草 塩麹和え」アレンジ案（家族向け） ・子ども向け：ツナを足す（マヨとの相性が良く、魚の旨みで食べやすい） ・大人向け：ベーコン＋にんにく少し（おつまみ感が出て箸が止まらない） ・青菜チェンジ：小松菜でもOK。ブロッコリーは水気を切ってから和えるとべちゃっとしにくいです。 ■作り置きの目安 和え物は水分が出やすいので、私なら当日〜翌日までに食べ切ることが多いです。作り置きするなら「ほうれん草は切って水気を絞った状態」「調味料は別」で、食べる直前に和えると味がきれいに決まりました。 ほうれん草塩麹レシピは、頑張らなくても“ちゃんとおいしい”を作れるのが魅力。冷蔵庫にほうれん草がある日に、ぜひこのごまマヨ和えで試してみてください。