關於 grilled eggplant in olive oil ，我們在網路上蒐集到這些相關的討論、資訊與評價

▼今日のお弁当メニュー
・ラタトゥイユの冷製パスタ
・ししとうの豚巻き
・焼きとうもろこし

Blog「お弁当中」
http://obentotyu.blogspot.jp/

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以前つくったラタトゥイユ動画はこちら
How to make Ratatouille

「ごはんあれこれ～常備菜How to make Jobisai」
https://www.youtube.com/watch?v=8q_y8IY37Qk(1：06)

今回は、「かけるとまと」を使わずにフレッシュトマト3個で
無水調理しました。
その時々で具や調味料も若干ちがいますがご了承くださいませ＾＾；

ランチジャー、保温できるということは保冷もできるということですよね。
ってことで使ってみました。
ラタトゥイユと上から被せる蓋の間に保冷剤を入れようと
思ってたんですが、入る隙間がありませんでした＾＾；

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▼本日使用しているお気に入りキッチン/食品アイテム
　My favorite kitchen item / food item

◎今日のお弁当箱　カフェ丼保温ランチジャー
　http://amzn.to/2amEami

◎Staub ストウブ ココット・ラウンド 18cm ブラック
http://amzn.to/28NtdN0

◎DANSK片手鍋 （ブルーを使っています）
　http://amzn.to/20vocHX

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**Since the English do not know, it has been translated by using the google translation.
I'm sorry when I make a mistake.**

▼Today's obento MENU　
.Cold Pasta Salad of Ratatouille sauce
.Sweet green pepper wrapped in pork
.Grilled corn

[Ratatouille]

(cooking ingredients)
* 1 eggplant
* 1/2 carrot
* 1/2 onion
* 2 green peppers
*3 tomato
*1 Chicken Thigh

(Seasoning)
* Olive oil 1tbsp
*A clove of garlic
* 2 bay leaves
* Ketchup 3tbsp
* Consomme of granules 1tsp.
* Herb salt (with salt and herb you like)
* Black pepper Proper amount.

* Grated cheese By a taste.

(How to make)
1. Olive oil and garlic are put in a pot, and it's fried until it's aromatic.
Chicken is added to 2.1 and it's baked from lenticel, and if the baking color sticks, it's taken out once.
3. Vegetables besides the tomato are added and often fried.
4. Tomato is added, and, a little, frying, I add cod bay leaf, herb salt, black pepper, consomme ketchup, salt and black pepper, put the lid and boil for about 10 minutes.
5. Grated cheese is shaken at the end, and, finish.



＃ラタトゥイユ ＃パスタ ＃お弁当 ＃旦那弁当 ＃パパ弁当 ＃愛妻弁当 ＃obento ＃Lunchbox＃レシピ ＃料理 ＃簡単レシピ ＃youtube

今回も夕飯の副菜やお弁当のおかずに便利な作り置きおかずです！
すべて冷蔵保存で3～4日保存可能です
今回も家族４人の３～４日分の副菜です
夕飯にはメインで１品作り、このおかず達で周りを固めるラインナップですｗ
何かしら参考になれば嬉しいです！

English recipes at the end of the sentence!

☆豚と茄子のチーズロール焼き☆
豚バラ　3枚
茄子　1/3本（スライス）
クリームチーズ　適量
みりん　大1
醤油　大0.5
生姜　少々

☆鶏むね肉の根菜包み焼き☆
鶏むね肉（小さめ）　1枚
人参/ごぼう/パプリカ　適量
塩　少々
ブラックペッパー　効かせめ
砂糖　小さじ2
醤油　小さじ2

☆蕪の葉と人参の胡麻和え☆
蕪の葉3本分
蕪の皮　適当
人参　適量
めんつゆ　大さじ1
すりごま　大さじ3
水　小さじ1

☆色々きのこのマリネ☆
マッシュルーム　3個
エリンギ　1本
舞茸　1/2パック
エノキ　1/4パック
レモン　少々
エキストラバージンオリーブオイル　小さじ2
酢　小さじ1
塩　少々　/　砂糖　小さじ1

☆蕪の浅漬け 梅ゆかり風味☆
蕪　4個
塩　小さじ1
砂糖　小さじ2
梅干し　1/2個
ゆかり　適量
※しっかり水気を切って※

☆塩煎り銀杏☆
銀杏　好きなだけ
サラダ油　適量
塩　いっぱい
三つ葉　ちょい
※殻付きで封筒に入れて
レンジで作る方法もあります※

☆自家製ローストビーフの野菜巻き☆
牛もも肉（ブロック）　300gくらい
塩　少々
ブラックペッパー　少々
胡瓜　少々
長ネギ　少々
わさび/レモン　お好みで
※大きさにもよりますが外側をまんべんなく
2～3分焼いてアルミで蓋して2分、
火からおろしてアルミで包んで20分くらい※

☆ Grilled pork and eggplant with cheese roll ☆
3 pork roses
Eggplant 1/3 (slice)
Appropriate amount of cream cheese
Mirin Large 1
Soy sauce large 0.5
A little ginger
.
☆ Grilled chicken breast root vegetables ☆
1 chicken breast (small)
Carrot / burdock / paprika appropriate amount
A little salt
Black pepper
2 teaspoons of sugar
2 teaspoons of soy sauce
.
☆ Turnip leaves and carrots with sesame sauce ☆
For 3 turnip leaves
Turnip skin suitable
Appropriate amount of carrot
Mentsuyu 1 tbsp
3 tablespoons of ground sesame seeds
1 teaspoon of water
.
☆ Marinated various mushrooms ☆
3 mushrooms
1 eryngii
Maitake mushroom 1/2 pack
Enoki 1/4 pack
A little lemon
2 teaspoons of extra virgin olive oil
1 teaspoon of vinegar
A little salt / 1 teaspoon sugar
.
☆ Lightly pickled turnips with plum flavor ☆
4 turnips
1 teaspoon salt
2 teaspoons of sugar
Umeboshi 1/2
Yukari appropriate amount
* Drain well *
.
☆ Salt roasted ginkgo ☆
Ginkgo as much as you like
Appropriate amount of salad oil
A lot of salt
Trefoil a little
* Put it in an envelope with a shell
You can also make it in the microwave *
.
☆ Homemade roast beef wrapped in vegetables ☆
Beef thigh (block) about 300g
A little salt
A little black pepper
A little cucumber
A little green onion
Wasabi / lemon as you like
* Depending on the size, the outside is evenly
Bake for 2-3 minutes, cover with aluminum for 2 minutes,
Remove from heat and wrap in aluminum for about 20 minutes *

妻が我が家で使っているキッチン用品や100均商品の購入動画をUPさせて頂いてますのでよろしければ遊びに来てください！↓

『お家へ帰ろう』

https://www.youtube.com/channel/UCZMUTMsqOloyb0elTtgZsIQ


#作り置き#時短レシピ#お弁当おかず

Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take matters into our own hands and self-isolate as much as possible. For those of you who are dealing with your first "crisis" in Japan, I wanted to provide a little bit of a guide to help you make sure you're as prepared as you can be, for spending time indoors.

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●Curry
- Meats: Pork, Beef, or Chicken. Whatever you have.
- Vegetables: Potato, Onion, Carrot, Mushrooms, Spinach/Komatsuna/Kale, Asparagus, Sweet Potato, Pumpkin (Kabocha), Eggplant, Okura, Renkon (Lotus Root)

Quick Tutorial on How To Make Curry @ 4:53

●Instant Miso (for reference, this is the kind I usually buy https://www.amanofd.jp/amano/shop/goods/index.html?ggcd=B4741&cid=miso)

You can buy any kind, some instant miso comes with a paste, which some people may prefer but I like the freeze-dried type. It is said that certain nutrients are preserved when you freeze-dry vegetables, so I think they're a bit healthier.

●Cook Do (for reference: https://www.ajinomoto.co.jp/cookdo/lineup/)
These are usually found in the Chinese seasoning section of your Japanese supermarket (as the majority of the boxes are Chinese.) Similar simple-meal kits with Japanese recipes are sometimes stocked in the same aisle.

●Canned Tomatoes
- Good for curries (add one can of diced tomatoes to your curry to make it more tangy and acidic)

- Pasta (sautee veggies, garlic, onion, and bacon, add your diced tomatoes, stew, taste, and season, add to pasta)

- Soups (lightly sautee your favorite soup veggies in oil and garlic, pour diced tomatoes into the pot, then fill the empty tomato can with water and add one cube of soup stock of your choice, throw in your desired seasonings, bring to a boil and simmer. you can add rice, quinoa, gains, shredded chicken to make it a hearty meal.)

- Stews (for beef, lamb, and pork, I cut my vegetables large, season them first with cumin, curry spice, cinnamon, salt, pepper, paprika, etc to make a fragrant mix, then add tomatoes and water, and simmer until liquid has dissolved and the mixture is thick enough to be a stew.)

- Salsa (Use half a can, pulse in a mixer with red onion, cilantro, garlic, green pepper, red chiles, lemon, salt, pepper, and a bit of cumin for a more tex-mex flavor)

●Spices:
I didn't show them in the video but I actually prefer S&B's herb packets, you can see what they look like here:
https://www.sbotodoke.com/shop/c/cB51210/
Most supermarkets have them, and they are very versatile, cheap, and easy to use.

●Yakiniku Sauce:
You can choose any kind you like! When in doubt, the popular Yakiniku chain "Gyukaku" has a sauce in the supermarket that's pretty good. Use this on "grilled" and "charred" meats. Tastes great over rice. Make a "Yakiniku Bowl" with charred carrots, cabbage, onion, green pepper, and slices of beef or pork.

●Ponzu: I prefer Yuzu, but you won't be missing out on too much if they don't stock it. Regular Ponzu works. Use this on steamed veggies with lighter flavors, or in sautees with Asian veggies (bok choy with garlic topped with ponzu, baked white fish with salt and ponzu, or daikon and pork sauteed with ponzu is great!) Can be mixed with olive oil, salt, and pepper to make a salad dressing too!

●Veggies - Try to pick a few greens, and then one veggie of each color. I try to plan for one raw-green (for salads), one wilting-green (for soups and stir-fries), and one firm-green (for baking grilling) per shop.

Green: Lettuce, Baby Leaf, Spinach, Bok Choy, Komatsuna, Asparagus, Zucchini, Green Pepper, Kale, Cucumber, Cabbage, Avocado

Purple: Red Onion, Eggplant, Purple Turnip, Satsumaimo (Sweet Potato), Purple Cabbage (great for adding color).

Red: Tomatoes, Red Peppers, Beets, Beni Daikon (Red Radish)

Orange: Carrot, Pumpkin, Orange Pepper, Orange/Yellow Fruit Tomatoes

White: Daikon, Turnip, Cauliflower, Renkon (Lotus Root), Bean Sprouts, Potato, Onion, Sato-Imo, Yama-Imo,

Brown: Gobo (burdock root), Mushroom

●Buy & Freeze:
- A loaf of bread or two (Japanese bread tends to come in slices instead of loaves so buy accordingly.)
- Meats (Chicken Breasts are the most versatile AND cost-effective IMO.)
- Frozen Seafood (S&B has a paella seasoning! if you can find it, this is a nice way to utilize rice, veggies, and seafood)
- Frozen naughty snacks like pizza, dorayaki, frozen fried rice, emergency instant meals, etc can go here too.

●Pasta and Rice are good to have, but if you don't have a rice cooker in your apartment, you can buy a few microwavable instant-packs from your supermarket or convenience store and store those instead.
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Let me know what you'd add! I'm out of space and can't write more :'(

◆レシピ（日本語）
https://oceans-nadia.com/user/11937/recipe/182257

“Online Cooking”, as the name implies, is a video website where I give advices on how to cook.

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Tomato source pasta with beef and eggplant

Ingredients（2 servings）
140g pasta
100g beef（thin-sliced)
2 eggplant
5 leaves Japanese basil
3 cloves（15g) garlic（sliced）
3 chili pepper（sliced into rings)
2tablespoons olive oil
1tablespoons soysource
proper amount of grated parmesan cheese
salt and pepper to taste
300g canned tomato（diced)
100ml pasta water

pre-cooking
Cut off the tip of eggplant and cut into quarter 2〜3cm thick.
Cut Japanese basil into thin strips.

① Cook pasta follwing the package instructions.

②While pasta is cooking, add olive oil , garlic, chili pepper into warmed frying pan over low heat and stir gently until garlic is fragrant.

③ Add beef and eggplant into frying pan with salt and pepper to taste over medium-high heat.Stir until eggplant is soft then pour soysource and combine quickly.（reserve some for presentation

【A】Add diced tomato and pastawater into frying pan and cook over medium heat until the mixture just bigins to boil then add salt and pepper to taste.
Add drained pasta into frying pan and toss until well mixed.

Put cooked pasta in a serving plate. Top with reserved no.③ and sprinkle Japanese basil and grated cheese over pasta.

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◆Yoshiro Takahashi HP│http://yoshiro-takahashi.com/
◆Blog│http://ameblo.jp/my-recipe365/
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◆facebook│https://www.facebook.com/yoshiro.takahashi/
◆Twitter│https://twitter.com/yoshiro_food

◆書籍（著書・監修本）
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◯イケ麺レシピ（エイ出版社）│https://goo.gl/ZsAL6L
◯BRUNOの絶賛ホットプレートごはん（宝島社）│https://goo.gl/WtDvHF
◯100万人のお墨付き（主婦の友社）│https://goo.gl/oqPdze 　　他

◆お仕事のご依頼・お問い合わせ
下記にお願い致します。（株）OCEAN'S（オーシャンズ）担当者より返信致します。
https://nadia-artists.com/contact/


《Back number》
鶏むね肉となすの冷しゃぶサラダ【#56】│ Healthy chicken salad with eggplant
https://www.youtube.com/watch?v=y1BS7qO1IBU

ステーキサラダ エスニック風【#57】│ Steak salad in ethnic style
https://www.youtube.com/watch?v=9P0LcQu-qAY

豚こまから揚げとなすのおろし煮【#58】│ Simmered fried pork and egg plant with grated radish
https://www.youtube.com/watch?v=KXDnOA2Uyuw

海鮮丼【#60】│ Assorted raw seafood dish
https://www.youtube.com/watch?v=_5vtuMIbWxY

油淋鶏（ユーリンチー）【#59】│ Chinese fried chicken with special sauce
https://www.youtube.com/watch?v=L8ORsYCw5_E

海鮮丼【#60】│ Assorted raw seafood dish
https://www.youtube.com/watch?v=_5vtuMIbWxY

なすのはさみ焼き【#61】│ Grilled slices of eggplant with a filling
https://www.youtube.com/watch?v=0P0Y71QOhkU

クリスピーチキン ごまみそ味【#62】│ Crispy chicken with sesame miso flavor
https://www.youtube.com/watch?v=YkPjMV5TaL0

海鮮あんかけ塩焼きそば【#63】│ Salty fried-noodle with seafood sauce on top
https://www.youtube.com/watch?v=OXSKvM02EFM

バターチキンカレー【#64】│ Butter chicken curry
https://www.youtube.com/watch?v=T7ivuZma-ow

キャベツと豚バラ肉の甘辛炒め【#65】│ stir-fried pork and cabbages with sweet and hot sauce
https://www.youtube.com/watch?v=7a1XLr-hQhw