9日(月)の食卓から。
2/9(Mon)
左は昨日の残りで、小松菜と豆腐の味噌汁です。
中は見切り品のまついか（202円/半額）と見切り品大根（40円）残っていた冷凍にらを使ったコチュジャン（199円）煮です。胡麻油を加えて香りをプラス。
右は見切り品真鯛（264円/半額）のフライです。鍋用の切り身なので骨抜きをしなくてよくて楽でした(^^;。冷凍庫に残ってたキャベツをレンチンして温野菜にして、下に敷いてみました。
本日のかかった食材費は705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 home-style meal that combines leftovers, spicy simmered dishes, and fried fish.
On the left is miso soup with komatsuna greens and tofu, leftover from yesterday.
Making miso soup once and enjoying it over several days is common in Japanese households.
In the centre is a gochujang-based simmered dish made with discounted matsu-ika (squid), discounted daikon radish, and frozen garlic chives.
I added sesame oil to enhance the aroma.
On the right is fried red sea bream, made with discounted fillets originally prepared for hot pot.
Because the fillets were already deboned, they were easy to use.
I served the fish on a bed of steamed cabbage from the freezer.
The total cost of today’s ingredients was 705 yen (before tax).
Japanese home cooking often mixes spicy, fried, and leftover dishes to create a satisfying and economical meal.
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