ミールキットならGREEN SPOON！

27日(火)の食卓から。

1/27(Tue)

左は昨日の残りで、えびのワンタンを使った中華風スープです。ネギをプラス。

中は冷凍の里芋（198円）イカの輪切り（368円）絹さやえんどう（119円/半額）を使った煮物です。

右は昨日の残りで、豚肉・にら・キャベツ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を使ってます。

本日のかかった食材費は685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。

Greenspoon

Today’s dinner continues the theme of practical Japanese home cooking, making good use of leftovers.

On the left is a Chinese-style soup with shrimp wontons, leftover from yesterday, with extra green onions added.

In the centre is a simmered dish made with frozen taro root, sliced squid, and snow peas.
This type of simmered dish is commonly prepared at home using a variety of seafood and vegetables.

On the right is nira-buta, a regional stir-fried pork dish from Oita Prefecture, leftover from yesterday.
It is made with pork, garlic chives, and cabbage, using a ready-made seasoning sauce.

The total cost of today’s ingredients was 685 yen (before tax).
Reusing leftovers and combining frozen and fresh ingredients is a common approach in everyday Japanese meals.