Easily get some protein! Great for those on a diet! Easy and convenient to prepare in advance

Hello. I am Ayumi Nakaganji, a chef.

It's a hectic time at the end of the year, and the temperature changes drastically, so it's a season when you need to be more careful about your health. Even if you're busy, make sure you eat well and get nutritious so you can get through the rest of the year safely.

This time, I'd like to introduce some of the things I've been stocking up on recently to make it easy to get protein.

It's "less than a recipe," but it's useful to have. I feel like making it in bulk and storing it has made my daily life a little easier.

Oil-free and healthy! Stock up on scrambled eggs

Image: Ayumi Chuganji

First, let's make scrambled eggs. It's very easy to make.

Crack an egg into a Teflon-coated frying pan or pot without adding oil and heat it. Then just use chopsticks to stir the egg repeatedly, stirring it around and around. You don't need to use multiple chopsticks.

You can add seasonings such as salt, white dashi, or flavored dashi powder packs depending on your mood. You can make a variety of variations, so you'll never get bored of the taste.

Although scrambled eggs are easy to make, it's a hassle to make them every time, so I make them using about four eggs at once and store them in the refrigerator (I usually eat them all within about four days).

I recommend eating it on top of hot white rice with natto. The natto grains and scrambled eggs go really well together and are delicious. Of course, you can also use it in a variety of ways, such as to add color to your bento, when you have one more bite of rice left, as a topping for ochazuke or salad, and it's really convenient to have it on hand.

Make it all at once to reduce the effort and washing up! Stock up on "flaked salmon"

Next is "flaked salmon."

I use a fish grill, but it's a pain to clean it, so I just put as much as I can fit in the grill, cook it all at once, and store it.

Many people find it a hassle to wash and never use it, but because it cooks at a high temperature, it can be used to make delicious fish, meat, and vegetables.

Image: Ayumi Chuganji

Now, as the name suggests, "shredded salmon" is simply grilled salmon that has been shredded.

You can shred it with chopsticks or a fork, but if you remove the larger bones and then put it in a manual chopper and whip it up, it will be done in no time.

You can eat it as it is on top of rice, mix it with grated daikon radish, or make an omelet with eggs. It's also great for making bento.

Image: Ayumi Chuganji

These little, ordinary stocks can surprisingly be reused and are convenient because you'll never get tired of eating them.

Speaking of which, I also grate daikon radish in one go and store it in a Tupperware container. My favorite is the grated daikon radish, which can be eaten as is, like a salad.

Image: Ayumi Chuganji

It is convenient to have it on hand, as it can easily discolor (adding a little vinegar to the mix will help prevent discoloration).

Doing things that require tedious work all at once makes things easier later. In addition to the things introduced this time, you can also wash vegetables, divide them into small portions, and store them, or boil or steam them.

It may seem like a hassle at first, but please give it a try. It will free up a little more time for you to prepare your daily meals. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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