“一から作らない” それでごちそうになる – 1週間の夜リゾット（リアル夜ごはん）

“一から作らない” それでごちそうになる – 1週間の夜リゾット（リアル夜ごはん）

If you skip the chopping, frying, and boiling and just mix and heat “these” ingredients, your risotto will be a real feast! This time, we’ll be practicing (dinner). “Risotto for a Weeknight” (real dinner) record . First, check out the daily routine here to understand ​​what this recipe is like. First, make an oatmeal-based risotto. Add steamed taro skin kinako latte (unsweetened version) which I introduced in this short video to rolled oats (5-6 tablespoons). If you prefer something chewy rather than watery , adjust the amount of water until the whole thing is soft. Steamed eggplant and steamed radish leaves (salt and flaxseed powder). (The leaves discolor easily, so add them later.) All you have to do is heat it up. If you have the chance to steam something , you can warm it up like this . Serve the pre-prepared ingredients until the risotto is ready. You can transform it into something like a risotto , or you can make it a feast just as it is. If it gets too sticky, add water to achieve the desired texture. Once it’s blended nicely, add the remaining leaves, adjust the flavor with salt, and finish it off. The thick consistency of the steamed eggplant , the chewy texture of the oats, and the crispness of the leaves blend together , creating a deliciously fragrant dish. Adding poppy seeds for an even more fragrant taste is also quite appealing. Brown rice steamed that morning ( you can find out how to steam brown rice from the table of contents in the description), steamed green lentils (salt and cumin seeds), steamed tomatoes, steamed broccoli sprouts, and steamed water spinach (salt and hemp seeds). Add the “hijiki soup” paste from this video and heat to let it soak in. To make it chewy , adjust the water content and season with salt, just like with the oats risotto . The aroma of this hijiki was captivating even while I was making it, and the deliciousness of “rehydrated by steaming” it rather than rehydrating it in water really shines through. What’s more, the steamed tomatoes were incredibly flavorful and impressive. The base for this recipe will be steamed quinoa and steamed amaranth (with steamed kelp). (It wasn’t enough, so I added a little steamed brown rice.) Add water with the steamed pumpkin sauce I made at this time until it softened . Heat it up once and add that later. The pumpkin sauce also contains steamed chickpeas and white sesame seeds, and once it has blended perfectly with the aroma and richness, add steamed kale (salt + cocoa nibs). This vibrant green and the crunchiness of the cocoa nibs will elevate the overall satisfaction of the risotto. If you want to add a touch of luxury, try steamed pumpkin (salt + coconut). This creates a milky sweetness and richness that will help you forget the fatigue of the day. This is a rare risotto that can only be enjoyed during the dried persimmon season. Steamed brown rice and steamed quinoa (2:1 ratio ) are mixed with steamed cabbage, steamed dried shiitake mushrooms (salt koji + sunflower seeds), and steamed red beans (salt + cinnamon powder). This is where the rich, smooth sauce comes in , made by steaming the skins of the astringent persimmons left over from the dried persimmon making process introduced here. Add water and let it soak in (if you want it chewy, just enough to lightly submerge the ingredients). (The recipe for steamed persimmon croquettes is also included in this video.) The persimmon peel paste, which gives off a deep, elegant flavor without being bitter , gently envelops the soft and crisp steamed cabbage. The steamed red beans, which are fluffy and even slightly sweet, satisfy not only the eyes and mouth, but also the inside of the body after eating. It’s been a while since I’ve enjoyed steamed buckwheat. Blended with steamed brown rice , it’s combined with steamed carrots (salt + hemp seeds) and steamed hijiki (salt + black sesame seeds) . Add enough plant-based milk to lightly cover the all ingredients. Enjoy the plumpness and aroma of the buckwheat , which are prepared by steaming them rather than boiling them from a dry state . The aroma of the two seeds used in the steamed carrots and resteamed hijiki bring out the sweetness of the carrots and the umami of the hijiki , further enhancing their core flavor. I’ll be using steamed oatmeal as a base, rather than the oatmeal . I’ll explain how to steam it later, but anyway, this “steamed” oatmeal is the key. steamed dried daikon radish (salt koji + pumpkin seed powder), steamed chickpeas (salt + black pepper), and plant-based milk. The amount of moisture is just enough to make the oatmeal slightly moist , resulting in a surprisingly chewy texture that allows you to fully enjoy the steamed oatmeal. The pumpkin seed powder I mixed with the steamed dried daikon radish was made in this video, and it adds a luxurious nutty flavor that further enhances the overflowing umami and sweetness. The steamed chickpeas also add a chestnut-like fluffy texture and sweetness, making it truly luxurious. On the last day, I’ll be making a milky risotto with that irresistible flavor. I ‘ll be adding oatmeal to steamed brown rice. steamed onions, steamed broccoli sprouts, steamed dried shiitake mushrooms (salt + fine coconut) , and vegetable milk to finish, keeping the water amount the same as before.At this point, it already smells really good, more like coconut, or rather like cheese , with a deep, slightly sweet, nutty aroma that is incredibly moving.The chewy grains are savory and sweet like consommé, and the soft onions are melt-in-your-mouth.And the juicy, chewy , re-steamed shiitake mushrooms are a perfect match.I’ll introduce you to a method of steaming grains.Brown rice is easier to steam if you use a steaming cloth.If the ingredients don’t fall through the holes in the steaming plate, you don’t need a steaming cloth or cooking paper; in fact, not using such things will make it easier for the steam to hit it and it will finish faster, but brown rice tends to fall through the gap between the steaming plate and the frying pan, so I use a steaming cloth.And from experience, I think For brown rice only, I have the impression that stacking the rice on top of itself will result in a faster finish. Pack the cloth inside of the pan. steam it at a low temperature. For about 60 to 90 minutes, they’ll be plump. However, the steaming cloth absorbs steam easily, so the water level drops quickly. Add water as needed , mixing the rice thoroughly, and continue steaming until it reaches your desired softness. The key is to find the most efficient way to cook it, taking into account the amount of water, steam temperature, and other factors. For small quinoa and amaranth , a flat tea strainer like this is extremely useful. After soaking the rice overnight, drain the water and spread it out on the steaming plate. After 10 to 15 minutes, the quinoa will sprout and become fluffy without any bitterness. You can continue steaming until the quinoa becomes fluffy. Buckwheat does not need to be soaked; simply spread it out on the steaming plate as is and steam it while you’re steaming other items. In 20 to 30 minutes, the they will become plump and the kernels will peek out from the inside. This aroma and chewy texture are unique to low-temperature steaming. Finally, the oatmeal (rolled oats) will be spread out as much as possible so that they do not overlap, and if necessary, stir and check that steam is coming out properly. If you follow the basic principles of low-temperature steaming , in 20 to 30 minutes, the oats will become soft and chewy , with the best texture and mouthfeel of any oat.

【目次（今回のラインナップ）】
00:35 Day 1（オートミールとなすの きな粉リゾット）
02:20 Day 2（もちもち玄米の ひじきスープリゾット）
03:27 Day 3（ぷちぷちキヌアの濃厚かぼちゃリゾット）
04:45 Day 4（渋柿の皮ソースで仕上げる とろりまろやかリゾット）
06:12 Day 5（人参の 香ばしそばの実リゾット）
07:20 Day 6（ぷるっぷる蒸しオートミールと切り干し大根のリゾット）
08:36 Day 7（玄米とオートミールの ミルキー玉ねぎリゾット）
09:51 玄米の蒸し方
11:12 キヌア・アマランサスの蒸し方
11:48 そばの実の蒸し方
12:15 オートミール（ロールドオーツ）の蒸し方
（レシピは⇧をタップ）

私流、”フライパン＋蒸しプレート”の「低温蒸し」の基本：
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わたしの、蒸し調理の取り入れ方（1日の流れ）：

普段使っている材料・調理器具一覧：
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使っている野菜：
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レシピ検索（カテゴリーごとにレシピを探せます）：
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レシピ本『蒸し野菜でおいしい いたわりおやつ』：
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→ 楽天：https://books.rakuten.co.jp/rb/18028970/

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