2日(月)の食卓から。
2/2(Mon)
左は残っていた豆腐3個パックの1個と見切り品小松菜（78円）の味噌汁です。
中は見切り品真あじ（199円/半額）を使った南蛮漬です。にんじん（88円）ブロッコリースプラウト（98円）3個入り玉ねぎ（283円/5%引き）の1個と共に南蛮漬にしてます。
右は見切り品牡蠣（299円/半額）を使ったしぐれ煮です。しょうが（138円）をたっぷり入れてます。
本日のかかった食材費は1,183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 well-balanced Japanese home-style meal featuring fish and seasonal vegetables.
On the left is miso soup made with one piece from a leftover three-pack of tofu and discounted komatsuna greens.
This type of soup is a common way to use small amounts of vegetables at home.
In the centre is nanbanzuke, a lightly fried and marinated dish made with discounted horse mackerel.
I marinated the fish together with carrot, broccoli sprouts, and onion in a sweet-and-sour vinegar sauce.
Nanbanzuke is often prepared in advance and enjoyed chilled or at room temperature.
On the right is oyster shigureni, made with discounted oysters simmered with plenty of ginger.
This dish has a rich, savory-sweet flavor and is commonly served as a side dish with rice.
The total cost of today’s ingredients was 1,183 yen (before tax).
Japanese home cooking frequently focuses on preparing multiple small dishes using discounted seafood and vegetables to create a satisfying meal.
コメント