せいろで作る毎日食べたくなる13のレシピ／せいろと過ごす、ある日の朝昼晩

せいろで作る毎日食べたくなる13のレシピ／せいろと過ごす、ある日の朝昼晩

My favorite way to use a bamboo steamer is to use frozen vegetables and chicken. Eggs, vegetables, and bread are all mixed together. Just steam them and you’ve got three breakfast dishes ready at once. I’ve been using a bamboo steamer for four years now, and it’s become an essential tool in my kitchen. Wetting the bamboo steamer with water before use prevents it from burning. First, chop the onion and prepare the shumai filling. Ingredients: 250g ground pork, 100g tofu, 1/4 onion, 2 tablespoons potato starch, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 teaspoon salt, a little ginger. Add the drained tofu. Adding lettuce makes washing up a breeze. Shumai, which can seem like a time-consuming process, is easy to make with a bamboo steamer. Steam over high heat for 8-10 minutes, and your tofu-filled shumai are ready. The tofu gives them a fluffy texture. Leftover meatballs can be steamed with shiitake mushrooms for a luxurious dish. I recently purchased a slightly larger steamer. My previous 18cm steamer was too small for two people, so I chose a 21cm one for more spaciousness. I steamed the new steamer empty for about 15 minutes without adding any ingredients. It’s said to neutralize wood scum, odors, and dust. It has a lovely bamboo aroma , and this is one of the joys of using a steamer. I came across a recipe for moist steamed chicken in my favorite book. I rubbed one teaspoon each of sugar and salt into the chicken breasts. I placed a dish towel underneath to make it easier to remove from the dish. I topped it with ginger and green onions and steamed over medium heat for 10 minutes. I wanted to have this for lunch, so I also had miso soup and rice. I made some miso balls in advance. Instant and frozen rice also turn out fluffy. My mug was a little tall, so I used an adjustable wheel. While the food was steaming, I made the sauce. 1/4 green onion, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon chili oil, 1 clove garlic. Steam for 10 minutes, then turn off the heat and let it sit for 10 minutes without opening the lid. This resulted in moist and tender steamed chicken. I was so excited to try this steamed chicken that I was looking forward to filming a video. I poured a generous amount of the special sauce over it. It ‘s surprisingly delicious no matter how many times I eat it! Chicken breast can also be a treat depending on how you cook it. The soup is so tasty you’ll want to drink it all up. Next up is my husband’s favorite , steamed yakisoba. Top with plenty of vegetables and meat and steam for 7-8 minutes. It’s healthy because it doesn’t use oil. The sauce soaks into the noodles, creating a delicious flavor that’s different from stir-frying. Steaming udon noodles also makes them surprisingly chewy. Try steaming crusty bread as well. I became completely hooked on this method after trying it for the first time. This steamed bun transforms stale French bread into a surprisingly soft and fluffy treat. Steamed buns are a winter favorite. They’re easy to make with just three ingredients. 1 small sweet potato, 150g pancake mix, 130g milk, 1 tablespoon salad oil . I made these sweet potatoes to mimic my grandmother’s recipe. I steamed them over medium heat for 20 minutes. Serve with delicious matcha. The simple, comforting flavor fills me with warmth every time I eat them. On days when I want to eat lots of vegetables, a steamer is the way to go. I soak lotus root in vinegar water to enhance its color. I thinly steam root vegetables so they can be steamed for the same amount of time as the other vegetables. Steaming avocados is also delicious. I steam the sauce at the same time. I used leftover anchovies from a pasta dish to make a bagna cauda sauce. It’s also delicious with miso instead of anchovies. Ingredients: 100ml milk, 2 cloves garlic, 2 tablespoons olive oil, 1 teaspoon anchovies (can substitute with miso), 1 teaspoon potato starch, salt and pepper. Steam broccoli and cabbage for 4-5 minutes. Steam lotus root and sweet potato for 8-10 minutes. Steaming vegetables enhances their flavor more than boiling, allowing you to rediscover their sweetness and umami. The sauce also turns out just right. Another easy and delicious way to enjoy this dish: use Camembert cheese for a quick cheese fondue-like dish. Simmered kiriboshi daikon radish and hijiki seaweed are recommended for making ahead. Simply rinse with water and use without soaking. Add the ingredients and seasonings, then steam. Steam kiriboshi daikon radish in a bamboo steamer: 20g kiriboshi daikon radish, 2 teaspoons soy sauce, 2 teaspoons mirin, 2 teaspoons sake, shiitake mushrooms, carrots, and fried tofu (optional). 15g dried hijiki seaweed, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon soy sauce, 1 teaspoon sugar, shiitake mushrooms, carrots, and fried tofu (optional). Steam over medium heat for about 20 minutes. Thanks to the bamboo steamer, I was able to prepare two side dishes for dinner at once. Cooking in a bamboo steamer concentrates the flavor of the ingredients, and the more you chew, the more delicious it becomes. I’m always impressed. Today I’m eating alone. On days like this, I’m making a steamed pasta salad with vegetables from my refrigerator. Steaming without oil is healthy and low in calories, yet so satisfying. While the food is steaming, you can also do some small prep work. You can also season the pasta salad with olive oil, salt, and pepper. It’s also delicious with a pre-made dressing. I ate a lot of vegetables today. After using the bamboo steamer, rinse it with water. If it’s very dirty, just gently scrub it with a sponge or scrubbing brush and let it dry; it’s incredibly easy to clean. When not in use, store in a well-ventilated place. Crack an egg and add sugar. Add soy milk. 200ml unsweetened soy milk (cooking milk is also fine), 2 eggs, 1 tablespoon sugar. Strain and pour into a heat-resistant container. Simmer over low heat for 15-20 minutes. If the lid won’t close… Turn a bamboo steamer upside down and use it as a lid. When you open the lid, you’ll be a little nervous to see if it’s done properly. The surface is fluffy, so it seems to be cooked through. Let it cool and chill in the refrigerator. For dinner, I’m making a cabbage and pork belly mille-feuille. I’ll add some Japanese dashi and sake. Since I’m here, I’ll also add some frozen dumplings. Having a bamboo steamer gives me a little more peace of mind on busy days. It’s hard to believe it was made in just 20 minutes. It’s light and easy to eat late at night. For an after-dinner treat, enjoy the chilled pudding. Delicious! Maple or matcha syrup would also go well with this. Have a wonderful week!

せいろと過ごす、ある日の朝昼晩を記録しました🌿
蒸すだけで簡単に作れるのに、食材の旨みや甘みがしっかり引き立つのがせいろ料理の魅力。
蒸している間に片づけをしたり、お茶をいれたり。
せいろがあると、料理だけでなく心にも少し余裕が生まれる気がします。
これからせいろを使ってみたい方や、日々のレシピを増やしたい方の参考になれば嬉しいです☺

▼タイムスタンプ
00:18 せいろで同時3品調理
01:27 豆腐焼売
03:15 新しいせいろの使い方
04:14 鶏むね肉のしっとり蒸し
07:08 蒸し焼きそばと蒸しうどん
08:25 フランスパン
08:52 さつまいもの蒸しパン
10:15 蒸し野菜とバーニャカウダ
12:39 切干大根とひじきの煮物
14:12 パスタサラダ
15:33 せいろのお手入れ方法
16:09 豆乳プリン
17:42 白菜と豚バラ肉のミルフィーユ

▼動画内で使用しているせいろ
和の里 せいろ 18cm
Amazon：https://amzn.to/4mL3qVr
楽天：https://a.r10.to/hg1gxD

せいろ（受け台・高さ調整輪） 21cm
楽天：https://a.r10.to/TBzmxZ

ミニセイロ　8cm
楽天：https://a.r10.to/hk5IfY

▼レシピ
●豆腐焼売
豚ひき肉　250g
豆腐　100g
玉ねぎ　1/4個
片栗粉　大さじ2
醤油　大さじ1
ごま油　大さじ1
砂糖　小さじ1
塩　小さじ1
生姜　少々

●鶏むね肉のしっとり蒸し
鶏むね肉　1枚
塩　小さじ1
砂糖　小さじ1
生姜　1片
みりん　大さじ2
参考レシピ：https://amzn.to/4nGaKSr

●蒸し鶏のたれ
長ねぎ　1/4本
しょうゆ　大さじ1
酢　大さじ1
砂糖　大さじ1
ラー油　大さじ1
ニンニク　1片
参考レシピ：https://www.kurashiru.com/recipes/44623d0e-bb2e-4510-a3ca-f19a2a0301b4

●バーニャカウダーソース
牛乳　100ml
にんにく　2かけ
オリーブオイル　大さじ2
アンチョビ　小さじ1（味噌で代用可）
片栗粉　小さじ1
塩・こしょう

●切り干し大根のセイロ蒸し
切り干し大根　20g
しょうゆ　小さじ2
みりん　小さじ2
酒　小さじ2
しいたけ・にんじん・油揚げ　お好みで

●ひじきのセイロ蒸し
乾燥ひじき　15g
みりん　大さじ2
酒　大さじ2
しょうゆ　大さじ1
砂糖　小さじ1
しいたけ・にんじん・油揚げ　お好みで

●蒸しパン
さつまいも　小1本
ホットケーキミックス　150g
牛乳 130g
サラダ油　大さじ1
参考レシピ：https://www.meijioishiigyunyu.com/recipe/detail/359.html

●豆乳プリン
無調整豆乳　200ml（牛乳にもできる）
卵　2個
砂糖　大さじ1
参考レシピ：https://www.kurashiru.com/recipes/55aa737f-8a1f-49d8-ae4a-958ce6ac0e28

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#せいろ #レシピ #蒸し料理 #vlog #BambooSteamer

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