26日(月)の食卓から。

1/26(Mon)

左は見切り品えびのワンタン（199円/半額）を使った中華風スープです。ネギを浮かべて。

中は実家で貰った豚肉とにら（158円）ざく切りキャベツ（91円）を使った大分名物にら豚炒めです。久原製の合わせ調味料（118円/半額）を使ってます。

右はもずく酢（108円）しらす（154円）冷凍庫に残っていたししとうを使った酢の物です。

本日のかかった食材費は828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。

夕食食材宅配サービスの夕食ネット

Today’s dinner is a balanced example of everyday Japanese home cooking with a mix of regional and simple dishes.

On the left is a Chinese-style soup made with discounted shrimp wontons, finished with sliced green onions floating on top.

In the centre is nira-buta, a regional dish from Oita Prefecture, made by stir-frying pork and garlic chives.
I added roughly chopped cabbage and used a ready-made seasoning sauce, which is commonly used in home kitchens for convenience.

On the right is a vinegar-based side dish made with mozuku seaweed, whitebait (shirasu), and shishito peppers that were left in the freezer.
Light vinegar dishes like this are often served to refresh the palate.

The total cost of today’s ingredients was 828 yen (before tax).
Japanese home meals frequently combine convenience items, regional flavours, and simple side dishes to create a well-balanced dinner.