It's hot out, so this week I'm going to try cooking some dishes that don't require a stove.

〈Ingredients for 6 days〉These ingredients are for one person.

・150g pork belly (thinly sliced) (freeze half of the pork, refrigerate the other half for tomorrow)
・160g sea bream (for sashimi)
・1 squid (cut into rings, wipe off the water, wrap each half in plastic wrap and freeze)
・200g chicken thighs (chicken will not be used right away, so wrap and freeze)
・2 x 80g tofu
・2 eggs
・Udon (boiled) 1 bag
・1 bunch of lettuce, 1 bag of okra, 1 red pepper, 1 yellow pepper
・1/2 daikon radish, 2 eggplants, 5 shiso leaves, 3 myoga ginger

〈Other seasonings, etc.〉
・Salt, pepper
・Soy sauce
・Mirin
・Vinegar
・Miso
・Dashi granules
・Mentsuyu
・Monk fruit (sugar can also be used)
・Sesame paste
・Olive oil
・Sesame oil
・Grated ginger
・Sesame seeds
・Powdered cheese
・Kombu

[Monday]
●Uwajima Taimeshi
Today we'll be using 1/2 a sea bream.
Add 1/2 teaspoon of granulated soup stock, 1 tablespoon each of soy sauce and mirin to 40ml of water.
Mix well and pour over the thinly sliced ​​sea bream.
Make sure the flavor soaks into the overlapping parts.
Place the marinated sea bream on top of the rice.
Place the egg yolk on top and pour the sauce over it.
Top with thinly sliced ​​shiso leaves, chopped nori seaweed, and sesame seeds and it's done.

(Preparing sea bream for kombu-jime)
The remaining half of the sea bream will be kombu-jime while it's still fresh.
Pour cooking sake over the kombu.
Sprinkle salt on both sides of the sea bream and leave it as is.
Leave it for about 20 minutes and water will come out, so wipe it off with kitchen paper.
Wipe off the water from the kombu as well. Place the kombu on top and bottom and sandwich the sea bream in between.
Wrap in plastic wrap. Since it won't be eaten right away, freeze it like this.

● Miso soup with egg whites and okra
Add 1/2 granulated dashi to 180ml of water and mix.
Crack an egg and separate the egg white from the egg yolk.
Add the egg white to the dashi stock.
Cover loosely with plastic wrap and microwave for 1.5 minutes at 500w.
After heating, add 1 tablespoon of miso and mix well.
Add 2 okra pods cut into pieces and microwave for 30 seconds.

[Tuesday]
●Pork Shabu-Shabu Udon
Loosen the udon noodles in water, cover with plastic wrap and microwave for 2 minutes at 600w.
After heating, cool under running water and drain.
Put 300ml of water and the pork in a bowl. Loosen the pork in the water.
Microwave at 600w for 4 minutes. Grate about 10cm of daikon radish.
Store half of it in a storage bag in the refrigerator as it will be used tomorrow.
Place shiso leaves on the udon noodles and then the pork shabu-shabu that has been cooled in water.
Top with grated daikon radish and green onions. Pour on the noodle soup base and it's done.

● Soft-boiled egg salad
Crack an egg into water, cover with plastic wrap and microwave for 1 minute at 500W.
Place the cooked egg on top of the lettuce and peppers.
Make the dressing.
Add 1 teaspoon each of sesame paste, soy sauce, mirin, monk fruit (you can also use sugar) and 1/2 teaspoon each of sesame oil to 2 teaspoons of water and mix well.