Happy rice that can be made in 10 minutes
👇 recipe tap here 👇
Yes, thank you! We are a married couple 💁♂️🙆♀️
Thank you for always being nice and saving ✨
It is very encouraging 🔥🔥🔥
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Actually, when I was little, my father was in charge of making rice at home, but the eggplant miso soup that my father made was not delicious 🤣 I didn't like the feeling that the eggplant contained moisture, right 💦, I was not good even after becoming an adult, but I realized that it was insanely delicious if I cooked it well and made miso soup after frying it ‼️ lol
So, this time as well, it is a very delicious miso soup of Manten, which is made after stir-frying with sesame oil and is full of summer vegetables, so please 🥰✨
🔖 (3-4 servings)
☑ Pumpkin 150g
☑ ︎ 1 eggplant
☑ 3 okra
☑ ︎ Fried tofu 1 piece
☑ ︎ 1-2 myoga
☑ Tofu 150g
☑ ︎ Sesame oil table spoon 1
☑ ︎ Dashi stock 500cc
(500cc of water and 1 teaspoon of dashi granules are also available)
☑ ︎ Miso tablespoon 2 (36g)
☑ Sesame seeds
🍳.
After removing the seeds, cut the pumpkin into bite-sized pieces and microwave at 600W for 1.5 minutes. Cut the eggplant in half lengthwise, insert a hidden knife, and cut into random slices.
Sprinkle a pinch of salt on the okra, cut off the stem and garlic, and cut into 1cm slices. Cut the fried tofu into strips. Cut the myoga in half and shred. Cut the tofu into appropriate sizes.
Heat the sesame oil in a pot, add the eggplant over medium heat and pour the oil over the whole. Bake from the skin side. When both sides are browned, add the pumpkin, fried tofu, okra, and dashi stock. Add tofu and cook over low heat for 2-3 minutes until the pumpkin is just right.
Melt the miso and it's done. Sprinkle myoga and sesame seeds on a bowl.
💡 this is the point 💡
◎ By heating the pumpkin in the microwave in advance, it is not necessary to simmer for a long time, so you can make it efficiently ☝️
◎ This time I made dashi stock in advance with a dashi pack, but it's okay to make it with granules at the timing of adding water!
◎ I think that miso soup has a different taste depending on each household, so please adjust the amount of recipe as it is a guide ✨
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Thank you for reading to the end 🫶
Made by the husband of a former cafe chef
Delicious food for children 👨🍳
Even if you are not good at cooking 💡
I want to increase delicious ❣️ for my family and children ✨
Comments and DMs are welcome ✍️
Ask me anything you don't understand ‼️
# couple # easy # recipe Side dishes Side dish recipe Summer Vegetables# pumpkin # eggplant # okra # miso # soup
「夏の簡単レシピ」で何作ろう…って迷う日は、私はまず“汁もの”を1品足します。火を使う時間を短くできるし、食欲が落ちても温かいみそ汁だと不思議と食べやすいんですよね。今回の“夏みそ汁”は、夏野菜のかぼちゃ・なす・オクラに、豆腐と油揚げでたんぱく質も足せるので、これだけでも満足感が出やすいのが推しポイントです。 私が特に好きなのが「なすをごま油で炒めたら」から始める工程。なすって、そのまま煮ると水っぽさが出たり、独特の食感が気になることがあるんですが、先に中火で炒めて焼き色をつけると一気に香りが立って、みそ汁が“ちゃんとごちそう感”になります。皮面から焼くと色もきれいに仕上がるので、見た目も地味になりにくいです。 時短のコツは、かぼちゃを「ひと口大に切って」レンジで先に加熱すること。私は600Wで1分半を目安にして、硬ければ30秒ずつ追加しています。鍋で長く煮込まない分、夏でもキッチンが暑くなりすぎないのが助かります。あと、オクラは板ずりしてから輪切りにすると、口当たりがよくなって食べやすいです。 忙しい日のアレンジとしては、だし汁がないときは水＋顆粒だしで全然OK。さらに“冷蔵庫にある夏野菜”で置き換えもできます。例えば、ピーマンやズッキーニを少量足すと彩りが増えて、夏の簡単レシピ感がアップします。逆に、みょうががない日は青ねぎや大葉を散らすだけでもさっぱり感が出ます。 最後に、味噌は沸騰させないのが個人的に一番失敗しないコツ。火を弱めてから溶かすと香りが残って、同じ材料でもぐっとおいしく感じます。仕上げにいりごまをふると香ばしさが増して、食欲がない日でも飲みやすい“身体を労わる”一杯になりますよ。