GREEN SPOONのスープ申込はコチラ！

21日(土)の食卓から。

2/21(Sat)

左は19日(木)の残りで、いかの輪切りと大根の煮物です。

中は見切り品釜揚げひじき（120円/半額）丸天（98円）冷凍いんげん（148円）冷凍庫に残っていたニンジンを使ったひじきの煮物です。定番料理ですね(^^;。

右は昨日の残りで、麻婆豆腐です。豆腐・にんにくの芽・ニラが具材で、丸美屋製の麻婆豆腐の素を使ってます。

↓↓↓↓↓↓↓↓丸美屋 贅を味わう 麻婆豆腐の素 辛口(ひき肉入り)のご購入はこちらから。

丸美屋 贅を味わう 麻婆豆腐の素 辛口(ひき肉入り) 180g 価格:817円 (2026/2/21 00:36時点) 感想(0件)

本日のかかった食材費は366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 continues the theme of practical Japanese home cooking centred around leftovers and classic side dishes.

On the left is a **simmered dish of sliced squid and daikon radish**, leftover from Thursday.
Simmered dishes like this are commonly prepared in advance and enjoyed over several days.

In the centre is **hijiki no nimono (simmered hijiki seaweed)**, made with discounted boiled hijiki, maruten (fried fish cake), frozen green beans, and carrots that were left in the freezer.
This is a very traditional and standard Japanese side dish.

On the right is **mapo tofu**, leftover from yesterday, made with tofu, garlic shoots, and garlic chives using a ready-made seasoning mix.

The total cost of today’s ingredients was **366 yen (before tax)**.
Japanese home cooking often relies on preparing staple side dishes and enjoying them over multiple meals to keep both effort and cost efficient.

*All prices are before tax, and an additional 8% consumption tax applies.*