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Today, I would like to share with you our weekly dinner menu, which is a "children's favorite menu" during the week when we had many dinners with just the children.
The children eat what they like, so I tend to make too much of it.
After the children eat, the adults have dinner with the children's leftovers and leftovers (LOL).
I hope you will find the recipes on this site useful âº.
ðšð³Recipe notes for the week
ã*Seasonings such as pre-cooking are not included in the amount.
ãŒDay 1ãŒ
â Pan-fried Dumpling
ã400 g ground pork
ã1/2 clove garlic
ã1 tablespoon ginger
ã2 pieces Chinese cabbage
ã2/3 green onion
ã1 teaspoon salt
ã2 tablespoons chives in soy sauce
ã2 teaspoons soy sauce *4 teaspoons without leek soy sauce
ãA pinch of pepper
ãA little water
ã2 teaspoons sesame oil
ã32 gyoza dumpling skins
ãA dash of oil
ãA little sesame oil for finishing
â Chinese soup with vermicelli
ã400 ml water
ã1 piece of Chinese cabbage
ã1 shiitake mushroom
ã15g vermicelli
ã6 cm (1 inch) shantung
ã1 teaspoon chicken broth
ã1 teaspoon soy sauce
ã1/2 teaspoon sesame oil
ãPinch of salt
ãA pinch of pepper
ãŒDay 2ãŒ
â Tempura of Cod
ã2 cod fillets
ãSalt to taste
ã100 g of no-tip tempura flour + appropriate amount
ã160 ml water
ãoil for frying
ãOptional condiments to taste
ã2 small green onionsã
â steamed egg custard with shrimp and shiitake mushroom
ã2 eggs
ã300 ml soup stock
ã2 teaspoons light soy sauce
ã8 prawns
ã1 shiitake mushroom
ã10 ginkgo nuts
â Potato salad with cod roe and nori seaweed
ã2 or 3 potatoes
ã1 cod roe
ã5-6 sheets of nori seaweed
ã2-3 shiso leaves
ãŒDay 3ãŒ
â One-pot dish of fried eggplant and grilled green onion with chicken ball
ã5 eggplant
ã1 green onion
ã1/4 radish
ãChicken dumpling
ãã400 g minced chicken thigh
ãã50 g green onion
ãã2 sprigs ginger
ãã40 g lotus root
ãã1 egg
ãã1 teaspoon salt
ãã1/2 tbsp soy sauce
ãã1/2 tbsp mirin (sweet cooking rice wine)
ãã1 tablespoon potato starch
ã1 teaspoon sesame oil
ã800ã soup stock
ã2 tablespoons sake
ã1 tablespoon light soy sauce
ã1 tbsp mirin (sweet cooking sake)
ã1/2 tsp salt
ãdeep-frying oil
â Simmered mackerel in miso
ã4 slices mackerel (400-500g)
ã20 g ginger
ã100 ml sake
ã250ml water
ã3 tablespoons sugar
ã1 tbsp soy sauce
ã4 tbsp miso
ã4 tablespoons mirin (sweet cooking rice wine)
ãA few scallions as needed
ãspinach, to taste
ãBoiling water as needed
ãŒDay 4ãŒ
â Pasta for the poor (2 servings)
ã160 g spaghetti
ã2 cloves garlic
ã3 tablespoons olive oil
ã5-6 tablespoons Parmigiano-Reggiano
ã4 eggs
ãBoiled broccoli, to taste
ããA pinch of salt
ã150 to 200 ml of boiling water
ãA pinch of pepper
â Bean soup
ã1 and 1/2 onions
ã1 carrot
ã1 stalk celery
ã1/2 garlic clove
ã150 g mixed beans
ã400 g ground beef
ã4 g salt
ãA pinch of pepper
ã1 can cut tomatoes
ã600 ml water
ã1 bay leaf
ã2 tablespoons red wine
ã2 consomme cubes
ãNutmeg, to taste
ãA pinch of cumin
ãA dash of coriander
ã2 tablespoons olive oil
ãŒDay 5ãŒ
â Deep-fried chicken meat with sweet chili sauce
ã700g chicken breast
ã1 clove garlic
ã1.5 teaspoons salt
ã2 teaspoons sake
ãA pinch of pepper
ã1 teaspoon thick sesame oil
ãkatakuriko (potato starch) as needed
ãA dash of cornstarch
ãoil for frying
ãSweet chili sauce
ãã1 tablespoon fish sauce
ãã3 tablespoons sweet chili sauce
ãã1 tablespoon lemon juice
â Colorful Sambol
ã12 pcs. coriander
ã2 mizuna
ã1/2 purple onion
ã8 small tomatoes
ã40 g mixed nuts
ã1 ginger
ã1 tablespoon fish sauce
ã2 tablespoons lemon juice
ã3 tablespoons coconut fine
ãpepper to taste
ã
â Radish and wakame seaweed soup
ã150 g radish
ã50 g wakame seaweed
ã400 ml water
ã1/2 teaspoon chicken broth
ã1 teaspoon mirin (sweet cooking rice wine)
ã1 teaspoon light soy sauce
ãÂœ teaspoon sesame oil
ãA pinch of sesame seeds
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ÐегÑÐ·Ð³Ñ Ð±ÐµÑ Dinner for the week / 5-day weekday menus that kids love
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