13日(金)の食卓から。
2/13(Fri)
左は見切り品しじみ（123円/半額）のお吸い物です。
中は見切り品大きなアジフライ（200円/20%引き）を使った卵とじ丼です。やたらデカい(笑)。冷凍庫に残っていた玉ねぎを使いました。
右は11日(水)の残りで、酢豚です。玉ねぎとにんじん、ピーマンに実家で貰った酢豚セットの豚肉と調味料で作りました。
本日のかかった食材費は323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 simple and satisfying home-style meal centred around discounted seafood.
On the left is a clear shijimi clam soup, made with discounted clams.
Light soups like this are often served to balance heavier dishes.
In the centre is an aji-fry egg bowl, made by simmering a large discounted fried horse mackerel with egg and serving it over rice.
The fillet was unusually big, which made the dish quite filling.
I used onions that were left in the freezer.
On the right is sweet and sour pork (subuta) leftover from Wednesday, made with onion, carrot, green peppers, and a frozen pork set I received from my family.
The total cost of today’s ingredients was 323 yen (before tax).
Japanese home cooking often transforms discounted prepared items into hearty rice bowls while keeping overall costs low.
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