23日(金)の食卓から。
1/23(Fri)
左は洗いレンコン（181円）冷凍庫に残っていたえんどう豆・実家で貰った冷凍辛子明太子を使った明太子和えです。黒ゴマをふりかけて。
中は実家で貰った冷凍鶏ミンチボールの醤油スープです。冷凍庫に残っていた白菜とエノキダケを入れてます。とろみをつけて。
右は昨日の残りで、カゴメ製完熟トマト鍋の素スープ使用のケチャップライス風炊き込みご飯です。ミックスベジタブルと魚肉ソーセージが具材です。漬物のきゅうりのキューちゃん（148円）をプラスです。
↓↓↓↓↓↓↓↓【KAGOME】完熟トマト鍋スープ 750gのご購入はこちらから。
 |
価格:324円 |
本日のかかった食材費は329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 good example of how Japanese home cooking often utilises what is already available.
On the left is a mentaiko-dressed vegetable dish made with pre-washed lotus root, frozen green peas, and frozen spicy cod roe that I received from my family.
It is finished with a sprinkle of black sesame seeds.
In the centre is a soy sauce–based soup with chicken meatballs, also using frozen ingredients from my family.
I added Chinese cabbage and enoki mushrooms that were already in the freezer. This soup has a thicker consistency.
On the right is a mixed rice leftover from yesterday, cooked in a tomato-based hot pot soup and flavoured like ketchup rice.
It contains mixed vegetables and fish sausage, and I added Kyū-chan’s pickled cucumber on the side.
The total cost of today’s ingredients was 329 yen (before tax).
Using leftovers, frozen foods, and small additions is a common way Japanese households keep meals economical and reduce food waste.
コメント