【1歳娘が爆食】ずぼら1週間作り置きレシピ8品！作業時間は約1時間！買い物リスト＆レシピ本付き

Presenter / channel

Louis Channel — “1歳娘が爆食” 1週間作り置き（8品）／買い物リスト＆レシピ本付き（※字幕より）

Ingredients (with quantities where mentioned) & substitutions

Prep / batch setup (for the week)

• Dried hijiki: rehydrate 1 tablespoon in water
• Onion: peel; use 3/4 thinly sliced + 1/4 left as-is
• Carrot: peel; cut in half, then
  • half julienne
  • other half kept as a block
• Eggplants: 2, diced; soak in water
• Silken tofu: drain 80g, wrap in kitchen paper, microwave 2 min, drain water

1) Hijiki & vegetable tofu burgers

• Onion + carrot (chopped from the prepared amounts)
• Drained hijiki (from rehydrating 1 tablespoon)
• Drained silken tofu (80g)
• Ground meat (amount not specified)
• Potato starch (amount not specified)
• Green onions (amount not specified)
• Breadcrumbs: 1 tablespoon
• Frying oil: not quantified (later notes mention olive oil for the fish, but no oil amount stated for burgers)

Burger sauce

• Water: 80 ml
• Soy sauce: 1 teaspoon
• Mirin: 1 teaspoon
• Sugar: 1/2 teaspoon
• Potato starch: 1 teaspoon

2) Plum oyaki (hands-on, quick)

• Drained plums: use half first (then crumpled half)
• Green onion mayonnaise: 1 teaspoon
• (No other quantities specified for shaping/cooking)

3) Oyakodon base (microwave eggs + chicken)

• Onion: 1/4 of thinly sliced onion in a silicone tray
• Water: 80 ml
• Plums: added to be roughly evenly distributed (no quantity stated)
• Eggs: 2
• Shredded chicken breast (amount not specified)

4) Meunière using sea bream sashimi

• Sea bream sashimi (as fillet pieces)
• Potato starch: 1 tablespoon (on tray)
• Olive oil (used)
• Mayonnaise (for seasoning, “add mayonnaise”)
• Parsley (some added)

5) Microwave tomato pasta with eggplant & scallions/meat

• Pasta: 40 g, quickly cut into cubes
• Eggplant: 1/2
• Onion: 1/4, thinly sliced
• Ground beef and pork (combined; amount not specified)
• Frozen horegusa: 50 g
• Ketchup: 1 tablespoon
• Worcestershire sauce: 1 teaspoon
• Water: 150 ml
• Butter (to finish; amount not specified)

6) Stir-fried eggplant with meat miso (side component)

• Rice oil (a little)
• Onion: 1/4 thinly sliced
• Eggplant: 1/2
• Ground meat: 70 g
• Miso sauce:
  • Miso: 1 teaspoon
  • Water (amount not specified; listed as “water”)
  • Mirin: 1 teaspoon

7) Microwave carrot & basil side dish

• Shredded carrot: 1/2
• Frozen basil: 50 g
• White sesame seeds: “a little”
• Sesame oil: “a little”
• Soy sauce: 1/2 teaspoon
• Bonito flakes: 2 (used in the next step)

8) Basil + bonito flakes side dish (basil from the previous step)

• Basil (the half set aside)
• Bonito flakes: 2
• (Then mixed briefly)

Equipment & prep notes

• Food chopper (for hijiki burgers)
• Frying pan for multiple items (burgers, oyaki, fish)
• Microwave
  • 600W used repeatedly
  • Silicone tray / heat-resistant microwave tray (100-yen store mentioned)
  • Plastic wrap (for covering microwave trays)
• Microwave bag (plums into plastic bag for oyaki prep)
• Kitchen scissors (to cut sea bream)
• Kitchen paper (to drain/wrap silken tofu)
• Small containers for portioning side dishes

General batch-prep technique cues

• “Rehydrate” dried hijiki
• Soak diced eggplant in water, then drain
• Microwave silken tofu for 2 minutes, then drain water to make cooking easier

Step-by-step method (key timings/temps/technique)

Sunday batch workflow (high level)

1. Shop for weekly ingredients.
2. Tidy up quickly, then prep ingredients.
3. Batch-cook 8 dishes/components to cover the week.

---

(1) Hijiki & vegetable tofu burgers

1. Finely chop the onion and carrot set aside as blocks using a food chopper.
2. Add drained hijiki, drained tofu, ground meat, potato starch, and green onions; chop again.
3. Mix well by chopping/moving and shaking occasionally.
4. Add breadcrumbs (1 tablespoon); mix roughly with a spoon.
5. Fry in a pan:
   • Chef note: “I’m lazy,” so it’s shaped with a spoon while frying.
6. When browned, flip.
7. Make sauce in-line:
   • Mix 80 ml water + soy sauce (1 tsp) + mirin (1 tsp) + sugar (1/2 tsp) + potato starch (1 tsp).
   • Cook over low heat until the sauce coats the burgers and it’s done.

---

(2) Plum oyaki (2 half-portions → divided into 4 balls)

1. Put half of the drained plums into a kitchen plastic bag.
2. Add crumpled half and knead/mix in 1 teaspoon green onion mayonnaise.
3. Divide into 4 equal parts and roll into balls by hand.
4. Cook in a frying pan:
   • Once slightly browned, flip.
5. Finished quickly.

---

(3) Oyakodon base (microwave in silicone tray)

1. Put 1/4 thinly sliced onion into a silicone tray.
2. Add 80 ml water plus plums distributed evenly.
3. Cover with plastic wrap; microwave 600W for 2 minutes.
4. Add 2 mixed eggs and shredded chicken breast.
5. Cover loosely with plastic wrap; microwave another 2 minutes.
6. Rotate the tray for even cooking; microwave another 2 minutes.
7. “Oyakodon is complete” (served with a drizzle per subtitle).

---

(4) Sea bream meunière using sashimi

1. Cut sea bream with kitchen scissors (no-bone sashimi).
2. On the tray, spread 1 tablespoon potato starch.
   • Chef technique: potato starch on tray is used as a “strategy to minimize washing up.”
3. Add olive oil and cook the sea bream.
4. Once browned, flip.
5. Cover with a lid and ensure it’s thoroughly cooked.
6. Season with mayonnaise; add parsley.
7. Done when slightly browned.

---

(5) Microwave tomato pasta with eggplant & meat

1. In microwave: quickly cut 40 g pasta into cubes.
2. Add 1/2 eggplant + 1/4 thin onion.
3. Add ground beef and pork.
4. Add 50 g frozen horegusa (no “deglazing” needed per subtitle).
5. Add 1 tablespoon ketchup + 1 teaspoon Worcestershire sauce + 150 ml water.
6. Cover and microwave 600W for 5 minutes.
7. If meat isn’t fully cooked, heat a bit longer.

Finish

1. While it cooks, prepare butter-mix finish:
   • After microwave, mix; add butter.
2. Cook/mix until some liquid evaporates.

Freezing note

1. Divide into portions for freezing; save some for dinner tonight.

---

(6) Stir-fried eggplant with meat miso (while pasta cooks)

1. Heat a little rice oil.
2. Add 1/4 thin onion and 1/2 eggplant.
3. Cook until softened somewhat.
4. Add 70 g ground meat.
5. Make miso sauce: mix 1 tsp miso + water + 1 tsp mirin.
6. Add miso sauce to a frying pan; it’s done when it thickens.

---

(7) Microwave carrot & basil side dish

1. Place 1/2 shredded carrot + 50 g frozen basil in a container.
2. Microwave 600W for 3 minutes.
3. Set 1/2 of basil aside on a separate plate.
4. Lightly mix carrot + basil.
5. Season: add white sesame seeds (a little) + sesame oil (a little) + soy sauce (1/2 tsp); mix.
6. Transfer to small containers.

---

(8) Basil + bonito flakes side dish (second half)

1. Take the basil set aside.
2. Add 2 bonito flakes.
3. Sprinkle and mix briefly.
4. Basil side dish finished; transfer to small containers.

Chef tips / technique cues & common issues mentioned

• To make prep easier: microwave silken tofu then drain water.
• Easy burger shaping: spoon-shape while frying (“I’m lazy” approach).
• No deglazing for frozen horegusa: stated as making it easy.
• Minimize washing up: coat/cook using potato starch on the tray for the fish.
• Microwave cooking evenness: rotate the tray mid-cook (for oyakodon).

Plating / serving suggestions

• Oyakodon: “delicious with a drizzle.”
• Burgers and sides are portioned into small containers for about a week.
• Basil side dish suggestion: may also be mixed with rice to make rice balls.

Referenced sources

• No external sources cited in the subtitles.
• Mentioned store context: “100-yen store” silicone/heat-resistant tray (no brand named).