#35 Living alone〈Shopping once〉Making dinner without wasting ingredients, nutrition, time

〈Ingredients for 6 days〉 These ingredients are for one person.
Pork belly 300g
Chicken thigh meat 300g
Monkfish
Tofu 80g x 2, eggs 3
1 bag of Chinese noodles (freeze if not long-lasting)
1 bunch of soba
1 yam, ginger 1, yuzu 4, white onion 1, small daikon 1
Carrot 1 stalk, broccoli 1 stalk, pumpkin 300g
Shiitake mushroom 1 pack, chrysanthemum 1 bag
〈Other seasonings, etc.〉
・Salt, pepper
・Soy sauce
・Mirin
・Sugar
・Cooking sake
・Miso
・White dashi
・Bonito dashi pack
・Kombu
・Olive oil
・Grass-fed butter (butter can also be used)
・Garlic powder
・Green onion
・Flour
・Potato starch
・Soy milk
(Prepared in advance)
◎Yuzu daikon
Daikon Use 2/3 of it (about 300g) to make yuzu radish.
Place the radish cut into ginkgo slices in a storage bag and add 1 teaspoon of salt.
Mix the salt well.
Add 100ml mirin, 1 tablespoon each of vinegar and sugar to a pot.
Heat for about 5 minutes to evaporate the alcohol from the mirin.
After heating, place the pot on a wet cloth to cool.
Add edible baking soda to the water to remove any pesticides from the yuzu skin.
Rinse thoroughly with water and peel the yellow skin with a knife.
Cut into thin strips. Squeeze the juice out of the yuzu.
Discard the water that has come out of the radish.
Put the drained radish into a jar and add the yuzu skin.
Use a tea strainer or similar to prevent any seeds from getting in, and then add the yuzu juice.
Add the reduced mirin and vinegar.
Shake to mix thoroughly, then refrigerate.
◎Braised pork
Cut pork belly into 4 pieces and grill skin side down.
Add 50ml each of soy sauce and cooking sake to 300ml water.
Add 20g of Monk fruit (sugar can also be used) and mix well.
Add pork to pot as well.
Add the leaves of white onion to remove the pork's odor.
Add thinly sliced ​​ginger and heat.
Once boiling, place a sheet that removes scum, which can also be used as a lid.
Simmer over low heat for about an hour and it's done.
Once cooled, place in a storage container and refrigerate.
[Monday]
●Monkfish hotpot
Make stock with kelp.
Put the monkfish bones in the pot.
Put tofu in the pot and remove the scum. Add shiitake mushrooms, white onion, and chrysanthemum.
Once boiling, it's done. Squeeze yuzu into the ponzu sauce and enjoy.
(The final dish in the hotpot is porridge.) Add rice and bring to a boil. Season with salt, add beaten eggs and spring onions, and it's done.
[Tuesday]
●Pumpkin and broccoli salad
Wash the broccoli, cut it, and wipe off the water.
Since 2/3 of it won't be used right away, put it in a storage bag and freeze it.
Wash the pumpkin and cut it, and freeze 1/2 of it.
Put it in a heat-resistant container, cover with plastic wrap, and heat in the microwave for 2 minutes at a time.
Mash the pumpkin with a fork.
Add 1 tablespoon of soy milk and mix well.
Mix with the broccoli that has been heated in the microwave.
Add olive oil and salt and pepper.
●Pork braised rice bowl
Put 2 slices of braised pork and a boiled egg that you have prepared in advance in a frying pan or pot, and freeze the remaining braised pork. Add mirin to give it a glossy finish.
Place the braised pork and boiled egg on top of the rice and pour the sauce over it. Top with green onions and it's done.