28日(水)の食卓から。
1/28(Wed)
左は26日(月)で使ったもずく酢3個パックの残り1個とエノキダケ（138円）を使ったさっぱり鶏ガラスープです。ラー油をプラスしてピリ辛に。
中は見切り品栗ご飯の素（229円/半額）を使った栗の炊き込みご飯です。栗が少し少ないのが残念(´･ω･｀)。
右は昨日の残りで、里芋・イカ・絹さやえんどうを使った煮物です。
本日のかかった食材費は367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 another example of simple Japanese home cooking that uses small leftovers.
On the left is a light chicken broth soup made with the last serving from a pack of mozuku seaweed vinegar that I had used earlier, along with enoki mushrooms.
I added chilli oil to give it a mildly spicy flavour.
In the centre is chestnut mixed rice, cooked using a discounted chestnut rice seasoning mix.
There were slightly fewer chestnuts than expected, but it still made a comforting home-style dish.
On the right is a simmered dish leftover from yesterday, made with taro root, squid, and snow peas.
The total cost of today’s ingredients was 367 yen (before tax).
Using small amounts of leftover ingredients and ready-made mixes is a common way Japanese households keep meals economical and reduce waste.
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