20日(火)の食卓から。

1/20(Tue)

左は昨日の残りで、肉豆腐です。牛小間切れ肉・玉ねぎ・エノキダケ・木綿豆腐が具材です。

中は実家で貰った冷凍具材の入った坦々鶏団子スープです。にんにくをたっぷり入れて、おくら（98円）とマッシュルーム（98円）を追加し、野菜を多くしてます。

右は見切り品炙りびんちょう鮪の刺身（302円）と見切り品長芋（82円/半額）を使ったあえものです。ポン酢と黒ゴマをかけて頂きます。

本日のかかった食材費は580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 also reflects a very typical Japanese home-style meal.

On the left is nikudofu, leftover from yesterday.
It is made with thin-sliced beef, onion, enoki mushrooms, and firm tofu.
Leftovers are commonly eaten the next day in many Japanese households.

In the centre is a tantan-style chicken meatball soup using frozen ingredients I received from my family.
I added plenty of garlic, along with okra and mushrooms, to increase the amount of vegetables.

On the right is a simple dish made with seared albacore tuna sashimi and nagaimo (Japanese long yam), both bought at a discount.
It is lightly seasoned with ponzu sauce and black sesame.

The total cost of today’s ingredients was 580 yen (before tax).
Japanese home cooking often focuses on making balanced meals while keeping costs low by using leftovers and discounted ingredients.

ご購入はこちら！