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<p>~ One item ~<br />
 ãExquisite bean sprout namulã<br />
 Refrigerated storage period: 3 days</p>
<p> ãmaterialã<br />
 ã» Bean sprout 1 bag<br />
 (A)<br />
 ã» Sesame seeds 1 tbsp<br />
 ã» Somi Shantung 1/2 teaspoon<br />
 ã» Salty sauce 1/2 tablespoon<br />
 ã» Sesame oil 1 and 1/2 tablespoon<br />
 ã» Salt, a pinch</p>
<p> [Material: for 3 people]<br />
 ã» One sweet potato<br />
 (A)<br />
 ã» Sugar 3 tbsp<br />
 ã» Lemon juice 2 tablespoons</p>
<p> [How to make]<br />
 1. Sweet potatoes are sliced ​​into 1 cm wide slices. If it is thick, cut it into half moons.<br />
 2. Put â , water and A in a pan, cover and simmer on low medium heat until the sweet potatoes are cooked.</p>
<p> ~ Three items ~<br />
 &#8220;simmered hijiki&#8221;<br />
 Refrigerated storage period: 3-4 days</p>
<p> [Material: for 4 people]<br />
 ã» Dried hijiki seaweed 15g<br />
 ã» 1/3 carrot<br />
 ã» Raise 1 sheet<br />
 ã» Oil 1 teaspoon<br />
 â Water 150 ml<br />
 â Granule soup stock 1 teaspoon<br />
 â Salty sauce 1 and 1/2 tablespoon<br />
 â Sake 1 and 1/2 tablespoon<br />
 â Mirin 1 and 1/2 tablespoon<br />
 â Sugar 1 and 1/2 tablespoon</p>
<p> [How to make]<br />
 1. Put the dried hijiki in a large bowl, add water, and leave it for 20 to 30 minutes for long hijiki and 5 to 10 minutes for sprout hijiki. Cut carrots and raises into small pieces.<br />
 2. Add oil to a heated frying pan, fry the carrots, add the hijiki seaweed and fry further.<br />
 3. Add â, mix well, cover with otoshi buta, and simmer over low heat until the broth is exhausted. Completion of a standard side dish for home cooking.</p>
<p> ~ Four items ~<br />
 ãSpinach with sesame seedsã<br />
 Refrigerated storage period: 2-3 days</p>
<p> [Material: For 3-4 people]<br />
 ã» Spinach 1 bunch<br />
 ã» Ponzu 1 tbsp<br />
 ã» Sesame seeds 1 tbsp</p>
<p> [How to make]<br />
 1. Turn half of the well-washed spinach upside down and wrap it in a wrap.<br />
 2. Place in the center of the table plate and heat at 600W for 3 minutes. When the heat is removed, drain the water and cut into 5 cm width.<br />
 3. Put â¡, ponzu and sesame seeds in a bowl and mix.</p>
<p> ~ Five items ~<br />
 ãMicrowave potato saladã<br />
 Refrigerated storage period: 3 days</p>
<p> [Material: for 2-3 people]<br />
 ã» 2 potatoes<br />
 ã» One egg<br />
 ã» 1/2 cucumber<br />
 ã» Salt: Appropriate amount<br />
 ã» Vinegar 1 teaspoon<br />
 ã» Sugar 1 teaspoon<br />
 â 2-3 tablespoons of mayonnaise<br />
 â A little salt and pepper</p>
<p> [How to make]<br />
 1. Wrap the egg in aluminum foil without any gaps, put it in a thin heat-resistant cup, and add enough water to cover it. Wrap softly with a gap.<br />
 2. Place â in the center of the table plate and heat it in a simple microwave oven at 500W for 5 minutes. After heating, leave it as it is. Please leave it for 5 minutes or more.<br />
 3. Wrap the washed potatoes in plastic wrap with the skin on, place it in the center of the table plate, and heat it in a simple microwave oven at 600W for 5 minutes. Peel it like wrapping it in kitchen paper.<br />
 4. Cut the cucumber into thin slices and knead the salt.<br />
 5. Put ⢠in a bowl, crush it, and season with vinegar and sugar. Add the drained â£, chopped â¡, and â and mix to complete the potato salad.</p>


【作り置き】定番副菜レシピ5選まとめ
