『作り置きおかず8品！』☆副菜/お弁当に便利！☆野菜多めの簡単おかずレシピ！

dried daikon

🥗Healthier: fresh daikon

💰Cheaper: cabbage

Fresh daikon is lower in calories and adds crunch.

harusame noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs.

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned mackerel is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Prepare the dried daikon and soak it in water until softened.

Cook the dried vermicelli according to package instructions, then drain.

Chop the cucumber and carrot into small pieces.

Mix the tuna, mayonnaise, mentsuyu, aonori, salt, and pepper with the prepared vegetables and vermicelli.

For the kinpira gobo, julienne the burdock root and carrot, then stir-fry in salad oil.

Add sugar, mirin, hondashi, soy sauce, and sesame seeds to the stir-fried vegetables and cook until tender.

For the egg and shirasu cup, beat the eggs and mix with shirasu, green onion, water, hondashi, sugar, and salt.

Pour the mixture into a cup and microwave for 2-2.5 minutes at 500W or adjust for 600W.

For the chijimi, mix octopus, kimchi, garlic chives, flour, water, mentsuyu, and sesame oil.

Fry the mixture in a pan until crispy.

For the stir-fry with pork, sauté the pork belly, spinach, shimeji mushrooms, and garlic in salad oil.

Season with mirin, garlic powder, oyster sauce, and sesame seeds.

For the chicken, marinate the chicken breast with mirin and soy sauce, then top with pizza cheese and mayonnaise before baking.

For the fried yam, slice the yam, season with salt, coat with potato starch, and fry until golden.

For the shishamo, coat in flour and breadcrumbs, then fry until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens