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ましろ│親子で取り分け冷凍ストック
ましろ│親子で取り分け冷凍ストック

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You can do it in 3 minutes! Zucchini steak

Our seasonal rice is here

Buy some zucchini right now!

You can make a delicious steak in 3 minutes 😋✨

Thank you for watching!

Follow, like, comment, DM.

Tell me about everyone's home-cooked meals!

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〇 Zucchini steak for 2 people

[Materials]

・ 1 zucchini

5 g butter

2 teaspoons of noodle soup

Salt to taste

・ Appropriate amount of oil

・ Parsley to your liking (green laver is also OK)

[How to make]

① Cut the zucchini into 1.5 cm rings.

② Brown both sides of a frying pan covered with oil.

③ Sprinkle salt, add butter, melt, and pour mentsuyu.

④ Lightly shake the frying pan so that it soaks into the whole.

⑤ Serve in a bowl and sprinkle with parsley to complete.

If you add butter and mentsuyu, it will burn easily, so be careful ⚠️

Thank you for your hard work.

Hello, this is Oguma.

If you're having trouble making food every day, me too ✋

Show me everyone's home-cooked meals!

My family is thinking about rice using seasonal ingredients 🍚

Please let me know about your meals, comments, DMs, etc.!

Look at my house too!

# season Seasonal ingredients # zucchini _ steak # zucchini The Recipe

2025/9/4 Edited to

... Read more「ズッキーニステーキ」って、シンプルなのに満足感が出やすくて我が家でも夏の定番です。バター×めんつゆは間違いない組み合わせで、焼き色さえ付けばほぼ勝ち…！ここでは、作り方のコツとアレンジをもう少し詳しく書きます。 まず厚さは“1.5cmくらいの輪切り”が本当に大事。薄いとすぐクタッとしてしまい、厚すぎると中まで火が通りにくいです。皮ごと焼くと崩れにくく、香ばしさも出ます。フライパンに油を敷いて中火で焼いていくと、表面が乾いてきて「いい焼き色」が付きやすいです。油ハネしやすいので、キッチンペーパーで余分な水分を軽く拭いてから焼くとラクでした。 焼き色が付いたら塩→バターの順。バターが溶けたところにめんつゆをかけて、フライパンをゆすって全体になじませます。このタイミングは焦げやすいので、私は火を弱めるか、いったん火を止めて余熱で絡めることもあります。香りが立ったらすぐ盛り付けてOK。仕上げはパセリも良いですが、青のりにすると“和のこってり感”が増して家族ウケがよかったです。 よくある失敗は「水っぽい」「味が薄い」「焦げる」の3つ。水っぽい時は焼く前の水分取り＋最初は触らずしっかり焼き色を付けるのが効果的。味が薄い時は塩を先に振るのを忘れない（塩で輪郭が出ます）。焦げる時はバターとめんつゆ投入後の火加減を下げるだけで改善しやすいです。 アレンジも簡単で、にんにくチューブをほんの少し足すとガツンとした“ステーキ感”が出ます。粉チーズを仕上げにかけると洋風になって、パンにも合います。逆にさっぱりさせたい日は、仕上げにレモンを少し絞ると後味が軽くなりました。 副菜にするなら、冷ややっこ・トマト・きゅうりの浅漬けなど、冷たいものを組み合わせると献立がまとまります。忙しい日の「あと一品」にも、メインに添える付け合わせにも使いやすいので、ズッキーニを見かけたらぜひ試してみてください。

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