19日(月)の食卓から。

1/19(Mon)

左は昨日の残りで、あさりの味噌汁です。

中は肉豆腐です。見切り品牛小間切れ肉（426円/20%引き）玉ねぎ（108円）エノキダケ（138円）木綿豆腐（58円）を使用しています。

右はいか黄金（149円/半額）と見切り品いんげん豆（70円）を使ったラー油和えです。少しピリ辛です。すりごまを塗してます。

本日のかかった食材費は949円でございました。

*全て税抜きで8%の消費税がこれ以外にかかっております。

Today’s dinner is a very typical Japanese home-style meal.

On the left is asari (clam) miso soup, which is actually leftover from yesterday.
In many Japanese households, it is common to eat miso soup over two days.

In the centre is nikudofu, a simple dish of beef and tofu simmered together.
I used thin-sliced beef, onion, enoki mushrooms, and firm tofu.
This is a comfort food often cooked at home rather than eaten at restaurants.

On the right is a small side dish made with ika no ogon (seasoned squid) and green beans, mixed with chilli oil and finished with ground sesame seeds.
It has a mildly spicy flavour.

The total cost of today’s ingredients was 949 yen (before tax).
Japanese home cooking often focuses on using discounted ingredients efficiently rather than preparing elaborate dishes.

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