Dinner for the week / 5-day weekday menus that kids love

Thank you for watching 🌿.
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 ☺.
👨🍳Recipe notes for the week
　*Seasonings such as pre-cooking are not included in the amount.
ーDay 1ー
■Pan-fried Dumpling
　400 g ground pork
　1/2 clove garlic
　1 tablespoon ginger
　2 pieces Chinese cabbage
　2/3 green onion
　1 teaspoon salt
　2 tablespoons chives in soy sauce
　2 teaspoons soy sauce *4 teaspoons without leek soy sauce
　A pinch of pepper
　A little water
　2 teaspoons sesame oil
　32 gyoza dumpling skins
　A dash of oil
　A little sesame oil for finishing
■Chinese soup with vermicelli
　400 ml water
　1 piece of Chinese cabbage
　1 shiitake mushroom
　15g vermicelli
　6 cm (1 inch) shantung
　1 teaspoon chicken broth
　1 teaspoon soy sauce
　1/2 teaspoon sesame oil
　Pinch of salt
　A pinch of pepper
ーDay 2ー
■Tempura of Cod
　2 cod fillets
　Salt to taste
　100 g of no-tip tempura flour + appropriate amount
　160 ml water
　oil for frying
　Optional condiments to taste
　2 small green onions　
■steamed egg custard with shrimp and shiitake mushroom
　2 eggs
　300 ml soup stock
　2 teaspoons light soy sauce
　8 prawns
　1 shiitake mushroom
　10 ginkgo nuts
■Potato salad with cod roe and nori seaweed
　2 or 3 potatoes
　1 cod roe
　5-6 sheets of nori seaweed
　2-3 shiso leaves
ーDay 3ー
■One-pot dish of fried eggplant and grilled green onion with chicken ball
　5 eggplant
　1 green onion
　1/4 radish
　Chicken dumpling
　　400 g minced chicken thigh
　　50 g green onion
　　2 sprigs ginger
　　40 g lotus root
　　1 egg
　　1 teaspoon salt
　　1/2 tbsp soy sauce
　　1/2 tbsp mirin (sweet cooking rice wine)
　　1 tablespoon potato starch
　1 teaspoon sesame oil
　800㏄ soup stock
　2 tablespoons sake
　1 tablespoon light soy sauce
　1 tbsp mirin (sweet cooking sake)
　1/2 tsp salt
　deep-frying oil
■Simmered mackerel in miso
　4 slices mackerel (400-500g)
　20 g ginger
　100 ml sake
　250ml water
　3 tablespoons sugar
　1 tbsp soy sauce
　4 tbsp miso
　4 tablespoons mirin (sweet cooking rice wine)
　A few scallions as needed
　spinach, to taste
　Boiling water as needed
ーDay 4ー
■Pasta for the poor (2 servings)
　160 g spaghetti
　2 cloves garlic
　3 tablespoons olive oil
　5-6 tablespoons Parmigiano-Reggiano
　4 eggs
　Boiled broccoli, to taste
　　A pinch of salt
　150 to 200 ml of boiling water
　A pinch of pepper
■Bean soup
　1 and 1/2 onions
　1 carrot
　1 stalk celery
　1/2 garlic clove
　150 g mixed beans
　400 g ground beef
　4 g salt
　A pinch of pepper
　1 can cut tomatoes
　600 ml water
　1 bay leaf
　2 tablespoons red wine
　2 consomme cubes
　Nutmeg, to taste
　A pinch of cumin
　A dash of coriander
　2 tablespoons olive oil
ーDay 5ー
■Deep-fried chicken meat with sweet chili sauce
　700g chicken breast
　1 clove garlic
　1.5 teaspoons salt
　2 teaspoons sake
　A pinch of pepper
　1 teaspoon thick sesame oil
　katakuriko (potato starch) as needed
　A dash of cornstarch
　oil for frying
　Sweet chili sauce
　　1 tablespoon fish sauce
　　3 tablespoons sweet chili sauce
　　1 tablespoon lemon juice
■Colorful Sambol
　12 pcs. coriander
　2 mizuna
　1/2 purple onion
　8 small tomatoes
　40 g mixed nuts
　1 ginger
　1 tablespoon fish sauce
　2 tablespoons lemon juice
　3 tablespoons coconut fine
　pepper to taste
　
■Radish and wakame seaweed soup
　150 g radish
　50 g wakame seaweed
　400 ml water
　1/2 teaspoon chicken broth
　1 teaspoon mirin (sweet cooking rice wine)
　1 teaspoon light soy sauce
　½ teaspoon sesame oil
　A pinch of sesame seeds
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