ミールキットならGREEN SPOON！

3日(火)の食卓から。

2/3(Tue)

左は昨日の残りで、豆腐と小松菜の味噌汁です。

中は実家でもらった冷凍からすかれいの煮つけです。生姜を入れて冷凍庫で余っていたえのきだけも一緒に炊いてます。

右は見切り品おくら（49円/半額）と白菜1/4（29円/半額）を使ったおひたしです。のこっていたしらすをかけてポン酢で頂きます。

本日のかかった食材費は78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 simple Japanese home-style meal built around leftovers and a gently simmered fish dish.

On the left is miso soup with tofu and komatsuna greens, leftover from yesterday.
Miso soup is often made in larger quantities and enjoyed over multiple days in Japanese households.

In the centre is simmered karasugarei (black halibut) that I received frozen from my family.
It was cooked with ginger, and I added enoki mushrooms that were left in the freezer.

On the right is a light ohitashi-style side dish made with discounted okra and napa cabbage.
I topped it with leftover shirasu (whitebait) and seasoned it with ponzu sauce.

The total cost of today’s ingredients was 78 yen (before tax).
Japanese home cooking often emphasises simplicity and efficiency, using small amounts of discounted vegetables and leftovers to create a balanced meal.