Writing down the cooking process on paper Tips for saving time Prepare and wash all the ingredients in advance Tips for saving time Always prepare a soup, like miso soup Tips for saving time Use pre-cut meat Tips for saving time Use fish fillets Tips for saving time Don't accumulate dirty dishes Tips for saving time Tips for saving time Pre-process and freeze vegetables An average meal plan of 33 minutes per day, 5 days, for 2500 yen I blanch a bunch of spinach at once and freeze it. I'm not fond of using it fresh because it has a lot of saponin. While the water boils, next is the fish. Cod has a lot of water, so it's essential to salt it to draw out the water. I cut it with scissors, but it turned out there was no need to cut...(´・ω・｀) Sprinkle with salt, wait 10 minutes. Keep in the fridge if the temperature is high because it spoils quickly. The first day starts with pre-processing ingredients that need to be preserved, freezing spinach and shimeji mushrooms. Remove the base from the shimeji mushrooms, lightly separate them and freeze. Mushrooms only last 2-3 days. This is the shimeji I'll use today. The rest will be frozen. This week's side dish will always be a cabbage salad. Slice the core with a knife, tear the leaves. Set a fixed menu. Decide what to do (change) and what not to do (not change). Onions sliced thin. Onions and cabbage can be cut together and used for about 2 days. Add salt, blanch the spinach (lightly heat), root for 15 seconds, the whole for 30 seconds, total less than a minute. Since I'm still using the frying pan, pour out the water, wash the spinach in cold water to remove residual heat, and chill in ice water for 5 minutes. Bake the cod in the toaster. Toasters take time, so prepare in advance. Make the sauce for the cod. Chop the onions finely. The sauce is finely chopped onions, mayonnaise, pepper, salt, mix and set aside. After 5 minutes, take the spinach out of the cold water, squeeze out the water, and separate what you'll use today from what you'll freeze. This is the spinach I'll use today. Since it's going in the toaster, cut it first. Cod, 10 minutes have passed, prepare for baking. From here, focus solely on cooking the main dish of cod. Dry the cod, season with pepper, dust with flour, cook in a tray. Bake with the skin side down. While washing hands, also do the dishes, prepare for the next step. Shape the aluminum foil to form a dish for the cod, Flip the cod and cook the other side. Set the spinach, Butter, cut 10g butter into halves with a knife for storage. Prepared as 5g cuts for use. Once the cod is baked, place it on the aluminum foil. Pour the mayonnaise sauce over the cod and bake in the toaster at 1000W for 15 minutes. While the cod bakes for 15 minutes, make the side dish and soup. Light the stove for the pot, Since cod is small in volume, make the soup with pork, always miso soup for tonight. Soup is always miso soup, add anything, and it's reasonably tasty, so it's easy. Add more onions. (´・ω・｀) Heat sesame oil, start frying vegetables. If it's not pork belly, start with vegetables, I do. Also cut the tomato, Now wash the frying pan. Miso soup, just cut the ingredients, then you can leave it, so do the dishes in the meantime. I don't like carrots, so I fry them until they are very soft, then add other vegetables. When frying, adding salt speeds things up, as osmosis draws out the water from the vegetables. Next, the salad. Dry the cabbage and onions, （ ´・ω・｀） It started to burn a bit, so I added a small amount of water, this quickly lowers the temperature. When the vegetables start to wilt, add the pork. I tore it by hand as it was large cuts. (´・ω・`) While the meat cooks, continue with the salad. Plate it, Plates are also standardized to make it easy. This week it's always this plate for salad.
Choosing dishes can be a pleasure though. Pork, once mostly cooked, add water. I'm not using broth concentrate, so just add a little salt and heat. Dressing is quicker with a ready-made product, I make my own but don't need to mimic me. Today it's a soy sauce and wasabi Japanese-style. Adding grated onion makes it tasty, but that's aside. Do the dishes, clean the sink, Freeze the spinach, cut more, squeeze out more moisture, spread on a tray (freezer bag OK). Once it boils, add the miso and let it soak. The foam...well, it's okay, (´・ω・｀) Pretty much done~ just freeze the spinach and do the dishes, Cod is still a bit away, so I'll plate the pork soup first. The toaster can easily become a bottleneck. It's a rule to cook ahead of time. Today it took 34 minutes Today, make the miso soup and salad first, and prepare the main dish last. Add the broth concentrate, heat it up. I use one without added salt. Salad is the same as yesterday, just change the dressing. Slice the onion thinly. Soak it in water, I separated it from the cabbage but it didn't make much difference. Cut the tomato as you like. Keep it wrapped in the paper it came in. Since the broth is warm, add the miso, and also add the frozen spinach, keep it warm. This completes the soup. The stove is now free for the main dish. The main dish is always a stir-fry, no frying or boiling. Slice the onions appropriately thin, saving time starts with menu selection, don't pick complicated dishes. Stir-frying is the quickest cooking method. Choose dishes that can be cooked using only a frying pan. Carrots can be diced or grated. Rough dicing is fine. Fry the vegetables. Carrots and onions take longer, so start with them, add frozen mushrooms when you have time, Add salt, While frying the vegetables, do the dishes. Store the knife away. Prepare the salad. When doing it alongside frying, pay attention to the heat, I just squeezed the water from the onions, but I could've done it together with the cabbage, oh well (´・ω・`)… and. Today's French dressing added with curry powder. Check the frying pan occasionally (´・ω・｀) if it burns, add a little water to lower the temperature. Keeping a bottle of French dressing and just adding things like curry powder or soy sauce is OK (add water as needed) Yes, let's add water (´・ω・｀)ノ Salad is complete! Just the main dish left. From here on, proceed with the main dish and clean up simultaneously. Fry vegetables until they are soft and wilted, push to the side to make space for frying pork. Fry vegetables until they are soft and wilted, push to the side to make space for frying pork. Since it's large, tear and spread it for frying. Good children, please tear it over a tray (´・ω・`) While the meat is frying, do the dishes, don't let dishes pile up in the sink. Once the meat is fried, sprinkle with flour. Always use powdery flour. Fry strongly over medium heat until there's no powdery feel. When adding milk, either stop the heat or use low heat, add gradually, Add a little water (50~mL) and cook. The meat is cooked, so wash the spatula. Once the sink is clear, Ketchup and Worcestershire sauce...oh...!? (´・ω・｀) Isn't this demi-glace sauce!? → Realized halfway, use Worcestershire for the rest. With this, the main is just simmering to finish. Keep it on low heat so the milk doesn't separate. Dissolve the miso, keep the miso soup warm (on the back burner) Clean up the sauce, plate the rice, The sauce was a bit watery because I used too little flour, but it was delicious. Sprinkle with dried parsley. I hesitated, but since I have many eggs, I decided to add them to the miso soup. (´・ω・｀) Watch the miso soup while doing the dishes. Miso soup fixed with my husband's approval, well, that's how it is (´・ω・｀) Today's cooking time was 30 minutes. Thank you for your hard work. Today's main dish is difficult. Keep soup and salad as simple as possible. Broth concentrate, frozen shimeji. Remove the core from the onion, slice thinly for salad. The rest, use later. Soak in water. Cabbage for both miso soup and salad. Tear while adding to the pot, and to the onion, Core thinly sliced, for either salad or pot. Either is fine. Cut tomatoes to desired size. Ingredients for miso soup and salad are ready. Now, onto the main dish. Dice carrots and onions. The bottom part of the cabbage core. This can be omitted. It might taste better without it. This completes cutting, place the cutting board over the dish rack. Want to fry the main vegetables, so finish the miso soup. Add miso and soak. Cut the chicken thigh meat. Handle raw meat or fish preferably on a tray or in a frying pan with scissors. It's a rule to buy cut type meat, but today... I wanted to cut it a bit larger Remove excess fat and tough sinews, open up thicker parts. First, cut into two big pieces, at the natural crease. Then cut each piece in half in the middle. Remove the chicken from the frying pan and transfer to a bowl. (Eco packs are hard to use & hard to wash） Heat the oil, wipe the kitchen counter with a wet wipe, Season the chicken with salt, about 1/4 teaspoon. Fry the vegetables. Add a little salt. Thoroughly rub salt into the chicken. Skin side up, Once it starts to soften, make space to fry the meat. Sprinkle pepper on the chicken, Fry the skin well. Press it down for about 30 seconds. While washing hands, also do the dishes. Forgot the garlic. (´・ω・`) Add a little more oil. Maybe it's easier to reach high temperatures with more oil. Press down to fry the skin well. Once the skin is nicely browned, turn off the heat, flip it over. Add just enough white wine to barely cover the surface. Re-light the stove to evaporate the alcohol. Once the alcohol evaporates, add water. Enough to cover about one-third of the chicken. Cover and cook on medium to low heat for 10 minutes. Steam the chicken while cleaning and making salad, dry the vegetables, Today's dressing uses mayonnaise. It's like a Thousand Island dressing with ketchup. I think there's no need to change the dressing. I always use only salt and olive oil. Especially keeping some good salt helps with time-saving, because it's tasty with just seasoning, just salt. Tomatoes, and let's sprinkle some chili powder on it. Once the salad is complete, next is thawing the spinach. Let it sit for about a minute. I don't steam it because the acidity of the white wine might discolor it. Do the dishes, dissolve the miso, and start heating. The spinach is still cold, so another minute. Plate the meat. Reduce the remaining vegetables. Strong heat to quickly finish it off! Just a little more. Add a little butter, mix it with the hot spinach, Add a little butter, mix it with the hot spinach and plate it, Chicken, a little escape, shortcuts like this are NG during time-saving (´・ω・｀) Don't mimic. While reducing, do the dishes, wipe, put away, mix, wash again, wipe, put away (´・ω・｀) Once reduced, plate the vegetables. Stack the chicken on top, Salt and white wine only for seasoning, but it's my favorite flavor. I tried making a quick steam-braise dish based on chicken braisé. Main dish complete, miso soup is also warmed, but I want to wash the frying pan. Plate the miso soup, bowls are also standardized. Is it just me who changes dishes frequently? Today took 38 minutes. I could make something easier... but if the dishes are too simple... probably... Today's menu is a bit busy again (´・ω・`) Make the miso soup quickly. Fish, always choose fillets! Like yellowtail or salmon. Today it's cod again, seasoned with salt and pepper, 10 minutes. Today is a piccata, so I want to remove bones, bone check... pulled out by hand. Cod and its bones... try to choose fillets that seem to have fewer bones. Onions for the miso soup, cut them thick so they don't dissolve. Add to the pot. Heat the miso soup on the back burner. Onions cut thick might take time. Cabbage. Start by thinly slicing the core. I want to put away the knife and cutting board quickly, so I'll handle the leaves later. Tomatoes cut into small cubes. Oh, I've made it complicated again… (´・ω・｀) I'm using a frying pan for the salad, so quickly clear up raw food items (knives and cutting boards). Heat a little more than usual salad oil in the frying pan, Season the pork with salt, pepper, potato starch, Once the frying pan is hot, spread the pork for a fried style of cooking. Since there's little oil, gather it somehow… While frying the pork, do the dishes and make the Kakegiku sauce. For the tomatoes, add salt, pepper, dried herbs, olive oil. Once browned, flip it over. Once flipped, wash the tongs. Cabbage to lay under the pork. Since the core is cut, just tear the leaves casually. Quickly wash with water and dry the moisture. Plate the cabbage on the dish, Drain the pork on paper. Pour the oil into a pot. I'll use the pork fat oil tomorrow. Make the dressing. Garlic, ginger, soy sauce. Salad with pork to compensate for the small volume of cod. Even a stir-fried salad with barbecue sauce might be good. Mix and… I forgot the soy sauce (´・ω・｀) Mix and soak the pork in it, Place the pork, pour the dressing over it. It's stainless steel, but just to be sure, quickly pour it. Salad complete, miso soup onions are soft, so turn off the heat, let the miso soak (in the back pot). Wipe the container used for draining pork oil with the paper used earlier, Eggs, powdered cheese. Make the coating for piccata. Reuse the same tools as much as possible, wash and use them again, don't unnecessarily get out new ones. Once the coating is ready, fry the cod. Wipe off the moisture, wash hands, Salt and pepper were done initially, just flour now, inside the tray, use the tray as a replacement for a dish, Dip in beaten egg, then fry. Pour the remaining egg mixture over it. Since cod is small in volume, it's recommended to fry with a coating of eggs or potatoes. Since cod is small in volume, it's recommended to fry with a coating of eggs or potatoes. Once browned, flip it over. For cod, you can cook without a lid, but use low to medium heat to cook thoroughly without burning. Put frozen spinach in any available space. Collect tongs, do the dishes, clean up, As the spinach starts to heat up, just a little more. Warm up the miso soup, dissolve the miso (on the back burner), For finishing, add butter to the piccata and spinach for flavor. Heat the butter until slightly browned. Plate the piccata and spinach, pour the Kakegiku sauce over it. Sauce could also be ketchup. It's a matter of preference. Piccata can also be delicious made with chicken breast! If using fish, Spanish mackerel could also work. Miso soup is already warm. Wash the frying pan, Onion-packed, completely soggy miso soup, but he seemed very satisfied eating it Today was 32 minutes. If I had used ketchup for the Kakegiku sauce, could I have cut it under 30 minutes? Choosing is hard… (´・ω・｀) The last day is the easiest!... I think! Just two dishes! Stir-fry all the leftover vegetables, make a Chinese bowl. First, make the miso soup, but really just heating broth concentrate and adding onion (´・ω・｀) Tear the cabbage into large pieces, but, if it's small, the core is thinly sliced. Final day's cabbage form. The core is slightly bitter if not cooked well, so it's definitely for miso soup (´・ω・｀) Always break up the central part of the cabbage. If there's a core, just casually cut it with a knife, Carrots cut into sticks. As long as they are thin, any cutting style is OK. Onions can be cut into strips or vertically. Cutting done! Wash and put away the knife and cutting board. Miso soup includes frozen spinach and an egg. Egg drop miso soup. This is quite tasty! It's a different kind of deliciousness from egg drop soup. Add miso, turn off the heat, and let it sit. Heat the oil used for frying yesterday's pork belly, Indeed, start by frying the carrots first (´・ω・`) While frying vegetables, clean up, do dishes. Once carrots start to cook, add onions. I feel like onions also take quite a bit of time to heat. Pork was frozen, thawed in the refrigerator in the morning. Generously season with pepper. Once the onions are heated, add the pork. Chinese bowls should have a bit of crunch, not too soggy is OK. Also, pepper. Pork smells a bit. (´・ω・｀) And, again, forgot to tear it (´・ω・｀) Wash hands and do the dishes in the meantime. Since I'm adding water, prepare a measuring bowl. Once the pork is cooked, add all the cabbage. So much cabbage~ so I'll wash the colander and bowl quickly. Almost done! Now wash things like spatulas that touched raw meat. After washing, add water, chicken bouillon powder, Sake, mirin, soy sauce... oh, put twice as much mirin as I meant to (´・ω・｀) Simmer until the alcohol evaporates, Mix cornstarch and water, about equal amounts, or a bit more water, Prepare to serve immediately, bring over the rice, Turn off the heat, drizzle in the cornstarch mixture, mix immediately, mix well. Reignite the heat, wash the cornstarch bowl, Pour over the rice. Chinese bowls are delicious with anything. I want to incorporate a rice bowl that melds with the rice at least once a week. Just the dishes and miso soup left. Dissolve the miso, warm it up while washing the frying pan, …(｀･ω･´)！！ shimeji... forgot, it was supposed to go in the Chinese bowl... Since frozen shimeji was added, increase the heat a bit. Today was 30 minutes. A lot of frying and washing took time, but the cooking felt straightforward and easy. Cooking is like work, arrangement is super important. It's better to have some priorities and a bit of a plan. More than just techniques, it's better to focus on planning and systematizing... I think (´・ω・`) ① Write down the cooking steps on paper Tips for saving time Write down what to make in what order (check tasks that take time) ・ Amount of seasoning ・ Roughly understandable by yourself ・ Only note what you don't remember Consolidate into one recipe Bad example, forgot the process and checking on an iPad (´・ω・｀) → Was it water first here...? ② Standardize Soup is always miso soup Salad is cabbage & onion Main is always in a frying pan Dishes Change the main significantly Change the dressing Decide what not to do! ③ Consider the effort of ingredients Easy Troublesome Use pre-cut meat Choose fish fillets, avoid fish scraps ④ Wash and prepare ingredients in advance Prepare and wash all ingredients in advance ⑤ Don't accumulate dirty dishes ⑥ Fix locations Soy sauce Salt Ladle Sugar Don't change locations frequently Where's my soy sauce!? 💢 ⑦ Cook ingredients in bulk Pre-process and freeze vegetables Meal prep Homemade ingredient stock methods vary by suitability Stock up on things like meat sauce or curry, freeze as usual Introduce ready-made products These have been in the freezer forever 💢
