25日(水)の食卓から。
2/25(Wed)
左は昨日の残りで、ニラと卵のニラ玉中華スープです。
中は早い旬を迎えた剥きあさり（237円）の炊き込みご飯です。えのきだけ（138円）刻み揚げ・冷凍庫に残っていたニンジンとインゲン豆が追加の具材です。麺つゆで味つけてます。
右は残っていたじゃがいもと缶のグリーンピース（128円）コーン（118円）ハム（158円）を使ったポテトサラダです。冷蔵庫に残っていたしびれ麻辣味のマヨネーズを使い切って整理するために作りました。
本日のかかった食材費は779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。
### From the dinner table on Wednesday, February 25
Today’s dinner reflects seasonal ingredients and the practical use of what was already in the kitchen.
On the left is **garlic chive and egg soup**, leftover from yesterday.
In the centre is **seasonal clam mixed rice**, made with shelled clams that have just come into season.
I added enoki mushrooms, chopped fried tofu, carrots and green beans that were left in the freezer.
The rice was seasoned simply with mentsuyu (a Japanese noodle soup base), which is often used for everyday mixed rice dishes.
On the right is a **potato salad** made with leftover potatoes, canned green peas, corn, and ham.
I used up some leftover mala (spicy Sichuan-style) mayonnaise from the refrigerator to finish the dish.
The total cost of today’s ingredients was **779 yen (before tax)**.
Japanese home cooking often highlights seasonal seafood while efficiently using remaining ingredients to avoid waste.
*All prices are before tax, and an additional 8% consumption tax applies.*
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