【1週間の献立】せいろ蒸しで素材の旨味を引き出す。シンプル調理だけど見栄えも華やか蒸籠料理

🎥Chapter Opening 00:00 Day 1 00:50 ▼Sweet Corn ▼Steamed Eggplant ・Ginger Ponzu Sauce... [Grated ginger, 2 parts ponzu, 1 part sesame oil] ▼Mizuna and Avocado Salad ▼Grilled Rice Balls with Plum ▼Miso Soup with Mushrooms and Fried Tofu Day 2 05:01 ▼Steamed Swordfish Tandoori-Style ・Tandoori Marinade... [50g yogurt, cumin, coriander, paprika, chili pepper, turmeric, and salt (less than 1 teaspoon each)] ▼Shredded Carrots [1 small carrot (80g), 1 egg, 1/2 tablespoon mirin, 1/2 tablespoon soy sauce, salt, pepper, and black pepper] ▼Marinated Purple Cabbage ▼Miso Soup with Fried Tofu, Pumpkin, and Mushrooms Day 3 08:53 ▼Chicken and Paprika Steamed in White Wine ▼Corn and Purple Cabbage Coleslaw [1 tablespoon mayonnaise, 1/2 tablespoon vinegar, 1 teaspoon brown sugar, salt, black pepper] ▼Onion and Enoki Mushroom Soup ▼Toast Day 4 12:52 ▼Cold Lemon Pasta with Sweet Corn and Bitter Melon Lemon Pasta Sauce... [1-2 tablespoons lemon juice, 1 tablespoon olive oil, 1+ teaspoon shio-koji (salted rice malt), black pepper, and (optional) grated garlic] Day 5 16:12 ▼Steamed Potato Pizza