簡単節約レシピ

When I make curry at home, I usually eat it over about two days. First, I eat it as curry rice🍛, and on the second day, I turn the slightly leftover curry into curry udon😊 This is the true joy of homemade curry👍 〈Ingredients and How to Make〉 Slightly leftover curry (about 1 serving) 1 pack of udon noodles 300cc of water Appropriate amount of mentsuyu (noodle soup base) ① Put the water, mentsuyu, and udon noodles into the pot with the leftover curry, bring it to a boil over heat🔥, and it's done! The process ended with just step ①! 💦 The advantage of this curry udon is that you scrape off all the curry stuck to the sides of the pot to make the soup, so the pot becomes easier to wash after making curry🫧

A simple and delicious dish without using the stove 😊 Lightly pat the aburaage (fried tofu pouches) with paper towels to remove excess oil, then open them up to form a pouch. Place the chopped eggplant inside, arrange them on a microwave-safe dish, cover loosely with plastic wrap, and heat in the microwave until the eggplant is tender. (Approx. 6 minutes at 600w). While it's heating, dilute the mentsuyu (noodle soup base) according to the package instructions. Grate the daikon radish. Once heated, dip the stuffed eggplant pouches into the mentsuyu, and top with well-drained grated daikon radish. It's ready!! Feel free to add chopped green onions or ichimi/shichimi chili powder to your liking 👍 The eggplant will absorb the oil from the aburaage, making it delicious 😋 Last time I felt it was a little lacking, so I also added ground meat inside. It's easy, so please give it a try 🍀

Yield per batch → 1 blender full (about 5-6 cups) Ingredients: 🍌 1 large banana (or 2 small ones) → Peel, wrap, and freeze the day before (This recipe doesn't use ice) 🥫 3 types of canned fruit *Use the syrup too 🍊 Mandarin oranges 🍍 Pineapple 🍑 Yellow peaches *White peaches will make the flavor too light, so 🙅‍♂️ no good *Dole brand recommended for all 3 Your choice of 🐮 milk or soy milk Instructions: Peel the frozen banana and put it in the blender. Add half of each of the 3 canned fruits, including the syrup, to the blender. Blend briefly as the banana is hard. *Be careful, it might jump around if you don't hold it down (⁉️) Add milk little by little while blending. *If you add too much at first, it will become too watery, so be careful. Taste as you go and add more milk or soy milk until it reaches your desired consistency. *Be careful not to get full from tasting← If you dislike the fibrous parts of banana and pineapple, blend for longer. Since this recipe doesn't use ice, it won't get diluted and you can enjoy the delicious flavor. If you have any leftover that you can't finish, put it in a container and freeze it to make sherbet. It's delicious, so definitely give it a try!

Instead of just noodle broth, you can add variety to your dipping noodles by seasoning with consommé, chicken stock, or other dashi bases. I like onions and often use them as a topping because they go well with any flavor! Making it carbonara-style with cheese, yogurt, and eggs is also delicious for the price, so I recommend it. Rice is also affordable, around 2000 won per 5kg, similar to cheap noodles, and mixed rice or seasoned rice cooked in a pot can be made easily in batches!

Boil dried udon noodles, drain them, put them in a bowl, and top with bonito flakes and soy sauce. If it's freshly boiled, this is already delicious enough. Add chili powder or other seasonings to your liking. If you're concerned about nutrition, add chopped green onions, rehydrated dried seaweed, an egg, or shredded nori seaweed. I sometimes add natto too. Dried noodles are cheaper than instant ramen packs and healthier since they aren't deep-fried, plus they can be stored longer than ramen. I think freshly boiled dried noodles are much tastier than cheap pre-boiled noodles, they last way longer, and take up less space. They might lose in cooking time, though. Price-wise, they're pretty competitive with cheap options. There are also cheap frozen noodles from places like 'Gyomu Super', but they're more expensive than dried noodles and take up quite a bit of space. They lose in taste compared to dried noodles.