12日(木)の食卓から。
2/12(Thu)
左は昨日の残りで、白菜と刻み揚げの味噌汁です。
中は特売里芋（98円）鶏ミンチ（170円）冷凍庫に残っていたセロリの茎とニラを使った中華風あんかけです。鶏ガラスープとオイスターソースを使ってます。
右は昨日の残りで、さつま芋ご飯です。見切り品お惣菜の蟹クリームコロッケ（240円/20%引き）を載せて。
本日のかかった食材費は508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 practical Japanese home cooking that combines leftovers with a freshly prepared main dish.
On the left is miso soup with napa cabbage and chopped fried tofu, leftover from yesterday.
Miso soup is often made in larger portions and enjoyed over multiple days.
In the centre is a Chinese-style thickened stir-fry made with special-sale taro root and ground chicken.
I also used celery stems and garlic chives that were left in the freezer.
The dish is seasoned with chicken stock powder and oyster sauce, giving it a savoury flavour and light thickness.
On the right is sweet potato rice, leftover from yesterday, topped with a discounted prepared crab cream croquette.
Adding ready-made side dishes like this is a common way to make a simple meal feel more complete.
The total cost of today’s ingredients was 508 yen (before tax).
Japanese home cooking often combines leftovers, seasonal vegetables, and convenient prepared items to create balanced and economical meals.
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