21日(水)の食卓から。

1/21(Wed)

左は産直野菜の大根葉（160円）と刻み揚げ（78円/20%引き）を使った味噌汁です。

中は実家で貰った冷凍蒲焼ウナギの残りを使ったウナギ卵とじ丼です。見切り品の春菊（30円）と玉ねぎ（108円）をが具材です。

右は見切り品白菜（79円/半額）と丸天（98円）の煮びたしです。麺つゆを使ってます。

本日のかかった食材費は553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 another example of simple and practical Japanese home cooking.

On the left is a miso soup made with daikon radish leaves from a local farmers’ market and chopped fried tofu.
Radish leaves are often used in home cooking to avoid waste and add flavour.

In the centre is an eel and egg rice bowl, made using leftover frozen grilled eel that I received from my family.
I added chrysanthemum greens and onion, both purchased at a discount.
This kind of dish is a common way to reuse small portions of ingredients at home.

On the right is a simmered dish of Chinese cabbage and maruten (fried fish cake).
It is lightly seasoned with mentsuyu, a versatile Japanese noodle soup base often used in everyday cooking.

The total cost of today’s ingredients was 553 yen (before tax).
Japanese home meals frequently combine leftovers, discounted items, and simple seasonings to create balanced dishes with minimal waste.