24日(土)の食卓から。
1/24(Sat)
左は昨日の残りで、鶏ミンチボールの醤油スープです。白菜とエノキダケを入れてます。とろみをつけて卵を追加です。
中は見切り品サゴシ（250円/半額）の味噌煮です。ししとう（128円）を一緒に炊いてます。
右は昨日の残りで、洗いレンコン・えんどう豆・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。
本日のかかった食材費は378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 pattern of simple and efficient Japanese home cooking.
On the left is a soy sauce–based soup with chicken meatballs, leftover from yesterday.
It contains napa cabbage and enoki mushrooms, and today I thickened the soup slightly and added an egg.
Adjusting leftovers like this is common in home meals.
In the center is miso-simmered sagoshi (young Spanish mackerel), bought at a discount.
Shishito peppers were simmered together with the fish.
Fish cooked this way is a very typical home-style dish in Japan.
On the right is a mentaiko-dressed vegetable dish, leftover from yesterday, made with lotus root, green peas, and spicy cod roe, finished with black sesame seeds.
The total cost of today’s ingredients was 378 yen (before tax).
Japanese home cooking often relies on combining leftovers and discounted ingredients to create balanced meals with minimal waste.
コメント