【1週間の献立】春野菜をたっぷり使って旬を味わう朝ごはん🥢和食ver.

Next week, I plan to post a video about bread for breakfast using spring vegetables 🍞😊 🎥Chapter Opening 00:00 Day1 00:22 ▼Rapeseed blossoms and carrots wrapped in meat [1 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce, 1/2 tbsp cane sugar] ▼New potato and anchovy salad [200g new potatoes, 2-3 anchovies, parsley, 1 tbsp olive oil, salt, black pepper] ▼Marinated purple cabbage, tomato ▼Spring cabbage and mushroom miso soup Day2 06:18 ▼Sautéed salmon and asparagus with lemon butter ▼Snap pea and avocado salad [2 tsp sesame paste, 2 tsp vinegar, olive oil 2 teaspoons of white dashi, 1 teaspoon of mustard, 1/2 teaspoon of sugar, salt, black pepper] ▼Natto and myoga ▼Strawberries ▼New onion and wakame miso soup Day3 10:46 ▼Spring inari sushi Inari fried tofu...[200cc dashi stock, 2 tablespoons each of mirin, soy sauce, and sugar (you can use 2-3 tablespoons of soy sauce and sugar to taste)] Scrambled eggs...[1 egg, 1 teaspoon of white dashi, 1 teaspoon of mirin] Rape blossoms...[Shio-koji, sesame] ▼Roasted chicken wings, new onion, cherry tomato Honey mustard...[Grated garlic, 1 tablespoon of soy sauce, 1 tablespoon of honey, sake, 1/2 tablespoon of mustard] Preheat to 200° and bake for 25 minutes ▼Tofu and seaweed miso soup Day4 19:37 ▼New potatoes and spring cabbage stir-fried with oyster sauce [200g new potatoes, 130g minced pork, 130g spring cabbage, 2 tablespoons water, 2 tablespoons oyster sauce, 1 tablespoon sake, 1 tablespoon mirin, 1/2 tablespoon soy sauce, 1/2 tablespoon cane sugar, water-dissolved potato starch] ▼Carrots with Shiraae [150g carrots, 150g firm tofu, 1 tablespoon ground sesame, 1/2 tablespoon miso, 1/2 tablespoon cane sugar, 1 teaspoon soy sauce, 1 teaspoon white dashi] ▼Marinated purple cabbage ▼Boiled egg ▼Miso soup with maitake mushrooms, enoki mushrooms, and wakame seaweed Day5 24:37 ▼Japanese-style steamed dumplings with rape blossoms and shrimp Sauce... [ponzu, sesame oil, sesame] ▼Avocado and pea sprouts namul salad ▼Marinated purple cabbage ▼Miso soup with tofu, wakame seaweed and mushrooms