<p><div class="video"><iframe width="200" height="113" src="https://www.youtube.com/embed/wEDGhdble6Q?feature=oembed" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div></p>
<p>&#x2b50;&#xfe0f;çããããã³ã§ããéãããéå ·ã§ããæçã¯ã§ããï¼&#x2b50;&#xfe0f;<br />
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<p>#10åå¼å½ã#ãããã#å¼å½<br />
ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼<br />
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&#x1f4d5;10åå¼å½ã®ã¬ã·ãæ¬</p>
<p>âAmazon<br />
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<p>&#x2b07;&#xfe0f;ãã£ã³ãã«ç»é²ã¯ãã¡ã<br />
https://www.youtube.com/channel/UCy-IR8eqnAcyyq3LM2IHC5Q?sub_confirmation=1</p>
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&#x2b07;æ¨ã®ãå¼å½ç®±<br />
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<p>&#x2b07;æ¨ã§ã¯ãªããå¼å½ç®±ï¼ãã©ã¹ããã¯ãªã©ï¼<br />
https://akarispmt.com/obentobakosyokai1/2090/</p>
<p>&#x2b07;å種SNSçãªã³ã¯ã¾ã¨ã<br />
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<p>ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼<br />
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04:20 â¹å°æ¾èã¨ãããã®ãã¿ã½ãç¼ã<br />
05:37 âºå°æ¾èã®ãã ã«<br />
07:13 â»å°æ¾èã¨ã·ã¡ã¸ã®ã·ã§ã¦ã¬ãã<br />
08:29 âå°æ¾èã®é ¢å³ååã<br />
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<p>ã¼ææã¼ ï¼ï¼äººåï¼<br />
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<p>00:00 â¶å°æ¾èããçãã</p>
<p>å°æ¾èãï¼æ ª</p>
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<p>01:16 â·å°æ¾èæ¡ãã³ãã</p>
<p>★<br />
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<p>02:56 â¸å°æ¾èã¨åãå¹²ãå¤§æ ¹ã®ãªã¤ãã¨ãã</p>
<p>★<br />
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<p>04:20 â¹å°æ¾èã¨ãããã®ãã¿ã½ãç¼ã</p>
<p>★<br />
ããããããã30g<br />
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<p>★★<br />
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<p>05:37 âºå°æ¾èã®ãã ã«</p>
<p>å°æ¾èã20ã30g(1/2æ ª)<br />
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<p>08:29 âå°æ¾èã®é ¢å³ååã</p>
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<p>09:51 âå°æ¾èã¨ã·ã¡ã¸ã®ãã¿ã¼é¤æ²¹ç¼ã</p>
<p>★<br />
ããããã20g<br />
ãã¿ã¼ããï½5g</p>
<p>★★<br />
å°æ¾èãã40ï½(å°ãã1æ ª)</p>
<p>★★★<br />
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<p>ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼ã¼<br />
ã10Min Komatsuna Recipeã~No kitchen knife or cutting board needed!</p>
<p>★Komatsuna is Japanese mastered spinach.</p>
<p>âIngredients (for 1 person)<br />
Tube type ginger and garlic are OK</p>
<p>* Microwave heating time<br />
If the stem is thick (about 1.5 cm), 1 minute 30 seconds or more is recommended for each Komatsuna plant (about 50 g). One minute may be a little short.</p>
<p>* There are cases where the komatsuna is chopped and then microwaved, and there are cases where it is microwaved and then chopped, but either is fine.</p>
<p>* Please squeeze the water from Komatsuna. When the amount is large, I think it&#8217;s a good idea to drip a little soy sauce and squeeze it.</p>
<p>00:00 ⶠKomatsuna fried ball</p>
<p>Japanese mustard spinach 1 share</p>
<p>★<br />
Mentsuyu (Japanese noodle dipping sauce) (2 times concentrated) ~ 1/2 tablespoon<br />
Tenkasu (Tempura bits) 1 tbsp<br />
* This is deep fried flour from the left overs of cooked tempura.<br />
1 piece of seaweed</p>
<p>Shichimi Togarashi if you like<br />
* The mixed spice consists of red chili pepper and six other ingredients (Black Sesame Seeds, White Sesame Seeds, Dried Ginger, Dried Orange peel, Sansho Pepper, Hemp Seed ,,, etc.)</p>
<p>01:16 â· Komatsuna Sakura Shrimp</p>
<p>★<br />
Komatsuna (40-50g) 1 share<br />
1 shiitake mushroom</p>
<p>★★<br />
1 teaspoon of dried sakura shrimp<br />
1/2 teaspoon soy sauce<br />
Mirin 1 teaspoon</p>
<p>ginger</p>
<p>02:56 ⸠Komatsuna and dried radish strips sauce mayonnaise flavor</p>
<p>★<br />
dried radish strips 5g<br />
Komatsuna 1/2 strain (20-30g)</p>
<p>★<br />
Mayonnaise ~ 1 teaspoon<br />
1/2 teaspoon oyster sauce<br />
Ketchup a little<br />
Mustard</p>
<p>04:20 â¹ Komatsuna and bean sprout butter ponzu flavor</p>
<p>★<br />
Bean sprout 30g<br />
Komatsuna 20-30g (about 1/2 share)<br />
Butter ~ 5ḡ</p>
<p>★★<br />
Ponzu soy sauce 1 teaspoon<br />
* Ponzu sauce is made of soy sauce with citrus juice.<br />
Garlic tube 1 cm</p>
<p>05:37 ⺠Komatsuna namul</p>
<p>Komatsuna 20-30g (1/2 stock)<br />
dried radish strips 3g<br />
1 teaspoon of dried cut seaweed</p>
<p>☆<br />
garlic<br />
chicken stock powder a little (1/4 teaspoon)<br />
A little sugar (1/4 teaspoon)<br />
1/3 teaspoon soy sauce<br />
Sesame oil 1/2 to 1 teaspoon<br />
roasted sesame</p>
<p>07:13 â» Komatsuna and Shimeji ginger</p>
<p>★<br />
Komatsuna 1 share (40-50g)<br />
Shimeji mushroom 20g<br />
Mirin 1 teaspoon (sprinkle on shimeji mushrooms)<br />
Katsuobushi: Appropriate amount (sprinkle on shimeji mushrooms)</p>
<p>★<br />
Ginger<br />
Mentsuyu (Japanese noodle dipping sauce) (2 times concentrated) 1 teaspoon</p>
<p>08:29 â Komatsuna with vinegar and miso</p>
<p>★<br />
Japanese mustard spinach 1 share (40-50g)<br />
1 slice of crab stick</p>
<p>★★<br />
1/2 teaspoon sugar<br />
1/2 teaspoon of miso<br />
1/2 teaspoon of vinegar<br />
garlic<br />
Mustard</p>
<p>09:51 â Komatsuna and shimeji butter soy sauce</p>
<p>★<br />
Shimeji mushroom 20g<br />
Butter ~ 5g</p>
<p>★★<br />
Komatsuna 40g (1 small share)</p>
<p>★★★<br />
Dried sakura shrimp 1-2 teaspoons<br />
garlic<br />
Salty soy sauce 1/3 teaspoon ~</p>
<p>* Komatsuna can be baked with shimeji mushrooms from the beginning.</p>
<p>&#x1f4fa;ãµããã£ã³ãã«ãåãæã1åã·ã§ã¼ãåç»ã<br />
https://www.youtube.com/channel/UC5RFc79QuQ0UKm4RHJq3mFQ/featured</p>
<p>&#x1f371;10åå¼å½ããã°<br />
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ï¼10åå¼å½ã·ã§ã¼ããã¼ã¸ã§ã³ï¼<br />
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【 10分弁当 小松菜レシピ 】すぐできる！小松菜レシピ８選～包丁もまな板もいらない～ 【 bento 】
