關於 筑前煮弁当 ，我們在網路上蒐集到這些相關的討論、資訊與評價

愛女常備菜便當 1018

早安！

秋天🍁真的到了啊！早晚出門不帶外套還真是不行呢。

常備菜一週間，也漸漸地完食。昨日友人到家裡幫忙掌鏡開直播，僅僅就冰箱的常備菜請她，一邊小酌了兩杯紅酒。她盛讚筑前煮好吃，比在東京吃的還有滋味。

我說，還可以利用筑前煮來做炊飯呢。早晨看到剩下不多的筑前煮，把餘料串起，照燒一下，撒點芝麻，又是一道可愛的小菜。炊飯，留待下回吧。

酒蒸蛤蜊肉稍微加熱，和熱白飯拌在一起，加一點點羊栖菜、紫蘇葉和炒香白芝麻，拌成鮮味十足的蛤蜊拌飯。

因為肉類常備主菜皆已消化完畢，冷凍室原本就備著的櫻桃鴨胸正好可以補位。有滋有味的櫻桃鴨胸最忌有腥味，須以加烈酒 ( fortified wine ) 如波特酒 (Port)，如馬沙拉 (Marsala) 伺候。有酒、有鹽和黑胡椒已美矣，但更適合搭配酸甜果物或醬汁。

法式經典是香橙，而我曾使用過蘋果、梨和芒果。今年甜柿出得慢，剛入手品質稍佳的甜柿兩枚，作為菜餚吧。因愛女愛吃鴨胸，這些年我還真是做了不少鴨胸便當，主要烹調方式都是乾煎再烤，再依季節調味或搭配果物。整理了過往的鴨胸便當文，大家有興趣可點進各連結瞧瞧。

週末工作滿檔，明天到高雄。高雄的朋友，我們明天見喔。

🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁

【今日菜單】

📍 香煎櫻桃鴨胸+甜柿+自製巴薩米可醬
📍 橄欖油拌粉豆
📍 筑前煮串燒
📍 糖醋藕片
📍 蛤蜊紫蘇羊栖菜拌飯

🍁🍁🍁🍁🍁🍁🍁🍁🍁🍁

櫻桃鴨胸便當列表

2015/8/7
黑胡椒海鹽鴨胸
https://pse.is/MBX7Q

2015/09/23
秋分焦糖蜜梨鴨
https://pse.is/M4FCE

2016/11/04
櫻桃鴨胸佐焦糖蘋果醬
https://pse.is/L8PQK

2017/7/28
櫻桃鴨胸佐芒果薄荷醬+鳳梨茉莉香米飯
https://pse.is/LZJUZ

2017/08/16
芒果鴨胸沼サン
https://pse.is/HPN4U

2018/03/02
春之胡椒鴨胸+蔥香皇帝豆 (食譜在照片)
https://pse.is/MJVDU

2019/09/26
香煎櫻桃鴨胸佐自製巴薩米可醬 +常備菜便當工序稼動表
https://pse.is/MU26W

#自炊食代 #愛女便當 #便當 #自炊食代の愛女便當 #常備菜便當
#筑前煮弁当
#作り置きお

愛女常備菜便當 1014

早安

開工了！據說今天大樓洗水塔，停水一天。所幸昨天已完成洗濯的工作。冰箱裏還有滿滿常備菜。今天早上基本工作就是加熱和組裝了。

今天我們來進行 #極光便當煩惱相談室 的單元（音樂🎵聲下

Q: 同學問：「菜要不要復熱？」
A:
1) 不復熱：涼拌醃漬鹽漬、炒燙綠色葉菜、浸漬蛋
2）復熱：肉類、根莖蔬菜和燉煮蔬菜

請各自都涼了再裝盒。

也有人整個做好再整盒微波，但就是要注意涼拌菜不放進去以及各種菜色可承受的加熱時間。

祝大家順心！明天見！

🍙🍙🍙🍙🍙🍙🍙
📍筑前煮
📍菠菜海苔卷
📍鹽煮玉米
📍糖醋藕片
📍高湯玉子燒
📍三角飯糰🍙
。
。
#筑前煮弁当 #極光飯糰課 #自炊食代の愛女便當 #愛女便當 #自炊食代 #極光家之味 #飯糰便當 #三角飯糰
#常備菜便當

#おにぎり #おにぎり弁当 #おにぎりあくしょん2019

#極光便當煩惱相談室

♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥
https://www.amazon.com/dp/4046014822/
http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22

Amazon Japan may be Cheaper ($10 plus shipping fee).
How to Order My Cookbook from Amazon Japan:
https://www.youtube.com/watch?v=mWsrMmA7AnI

Old version is unlisted since it has a copyright issue.
過去にアップしたものは著作権の都合上限定公開になっているので編集し直しました。
https://www.youtube.com/watch?v=Y8kS3zj-BxY

Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in Jyubako (重箱: three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve Sunomono (pickled dishes) and Yakimono (grilled dishes). And in the third tier, we serve Nimono (simmered dish) called Nishime (simmered Japanese vegetables).

Traditionally, we spend few days to prepare Osechi-Ryori but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot. I put more effort into cooking the savory dishes.

So, this is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money. I came up with this idea when I lived in New York, where you can not find ingredients easily. I hope you can make it in your country in this way.

For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure it is available overseas at Asian grocery stores or online.

Yamasa Konbu Tsuyu ヤマサ 昆布つゆ
3 times concentrated Konbu kelp seaweed soup stock
http://astore.amazon.co.jp/shopping072-22/detail/B00Z607H6Y
http://www.yamasa.com/konbutsuyu/product/index.html

In the end of the video, I will show you my Osechi-Ryori from past years! Don't miss them!

---------------------------------
Easy Nishime (Simmered Japanese Vegetables)

Difficulty: Easy
Time: 1hour
Number of servings: 5

Necessary Equipment:
1 large deep pot
1 medium pot
1 small pot
1 Otoshi But a (drop-lid - you can also use aluminum foil)

Ingredients:
1 large chicken thigh
250g (8.8oz.) Konnyaku
400g (0.9lb.) 1 bag of frozen Japanese vegetables (includes: taro potatoes, lotus roots, carrots, Shiitake mushrooms, green beans, bamboo shoots, burdock roots)
5 decoratively cut Shiitake mushrooms
1 Yurine (lily bulb)
5 decoratively cut carrots
A
* 3 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. Sake
* 1 tbsp. sugar
B
* 20ml 3 times concentrated Yamasa's Konbu Tsuyu
* 80ml water
C
* 30ml 3 times concentrated Yamasa's Konbu Tsuyu
* 120ml water

Directions:
1. Thinly slice or decoratively cut Konnyaku, and boil 2-3 minutes to remove bad smell.
2. Cut the chicken into bite-sized pieces, parboil to remove the fat, drain, and set aside.
3. Separate the frozen vegetables and keep frozen until just before you use them. NOTE: you don't need to use carrot and Shiitake mushrooms if you prepare decoratively cut ones.
4. In a large deep pot, put Konnyaku, chicken and Shiitake mushrooms. Add enough water to cover the ingredients, bring to a boil, then add A.
5. Cover with Otoshi-Buta (drop-lid - you can also use aluminum foil) and cook on low for 20 minutes.
6. Add lotus roots, bamboo shoots, burdock roots, and simmer uncovered for 15 minutes.
7. Wash Yurine and separate into pieces. In a small pot, bring water to a boil, cook the Yurine pieces for a minute, quickly rinse with cold water, then drain. Bring B to a boil, add the Yurine pieces, and cook for 3 minutes.
8. In a medium pot, bring C to a boil, add taro potatoes and cook for 5 minutes. Add decoratively cut carrots and cook for another 5 minutes. Add green beans and cook for 2 more minutes.
9. In the third tier of Jyubako (three-tiered bento boxes), nicely arrange 6, 7, and 8 (drain excess liquid).

レシピ（日本語）
http://cooklabo.blogspot.com/2010/11/blog-post_09.html
---------------------------------

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SHWフリー音楽素材
ohka_japan
http://shw.in/

♥Utensils I use in my videos♥
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