From here, I will introduce recipes that are likely to be able to procure ingredients (excluding seasonings) for less than 100 yen. A recipe that is too simple summarizes <ingredients> and <how to make>. If the amount is not written in detail, please make it in the appropriate amount of your choice.
Spicy bean sprout egg rice
Bean sprouts are a good stick in the vegetable world. The point is to fry the eggs first and take them out.
I like it because it makes me feel like "eggs!" When I eat it.
[Material (for 1 person)]
Bean sprouts ... about 1/2 bag
Egg ... 1 piece
Rice ... about 2 bowls
A: Sugar ... about 1/2 tablespoon
A: Soy sauce ... about 1/2 tablespoon
A: Doubanjiang ... about 1/4 teaspoon
A: Powdered dashi stock ... about 1/2 teaspoon
Salt, sesame oil ... if you like.
[How to make]
1.Heat the oil (outside the amount) in a frying pan, add the eggs, mix well and take it out when it is fluffy.
2.If the oil is low, add it, fry the bean sprouts, and when it becomes soft, add A and add rice.
3.Put the egg back in. Add salt and sesame oil to taste. If you like chopped seaweed, sesame seeds, green onions, etc.
Tofu bowl
It's simple yet delicious, and you don't feel guilty. If you tear off the perilla leaves, it's only refreshing.
[Materials & how to make (for 1 person)]
1.For silken tofu, use 1 pack of 3 tofu (about 50g). You don't need to drain the tofu, but it will splash when you bake it, so lightly save the water on the surface with a paper towel. (I bake while saying "Ah scary" while the bee is bouncing).
2.Put oil in a frying pan and bake until both sides of the tofu are browned. It takes time, but you can take your time without touching it, and be patient.
3.Make sure to use salt and pepper. Put dawn on rice and sprinkle with sesame oil and soy sauce. It's delicious with chopped seaweed and tenkasu, and it's exceptional with wasabi.
Very delicious kamaboko bowl
It's a treat for 50 yen. It's insanely easy, and it's a bowl that's three times as delicious as you might think. If you slice it thinly, it will have more brown parts and will be more delicious. Chikuwa is also delicious.
[Material (for 1 person)]
Kamaboko ... 4-5 cm
Butter or margarine ... scoop up properly (reduce if unexpectedly taken)
Dashi soy sauce or noodle soup ... about 1 teaspoon
Hot rice ... 1 cup of tea bowl
Nori seaweed (seasoned seaweed, grilled seaweed, fir seaweed) ... Appropriate amount
Butter or margarine ... small amount
Soy sauce, white sesame seeds if any …
[How to make]
1.Slice the kamaboko thinly.
2.Melt butter in a frying pan, bake kamaboko on both sides, and add dashi soy sauce (or noodle soup).
3.Put seaweed on hot rice, put kamaboko with sauce, put a small amount of butter, and add wasabi. If there is, sprinkle with white sesame seeds and add soy sauce.
Eggs and rice only
Eggs and rice alone will make a great main dish. In the Kanto region, sweet and sour sauce may contain ketchup. This time, it's Tianjin rice without Kansai-style vinegar.
[Material (for 1 person)]
A: Powdered chicken broth soup ... about 1/2 teaspoon
A: Soy sauce ... about 1 teaspoon
A: Sugar ... about 1/2 tablespoon
A: Sake ... about 1/2 tablespoon
A: Oyster sauce ... about 1/2 teaspoon
A: Water ... about 1 cup (200cc)
Sesame oil ... about 1/4 teaspoon
Water-soluble potato starch ... Appropriate amount (about 2 tablespoons of potato starch in 1 and 1/2 tablespoons of water.
Almost all of it is added)
B: Eggs ... 2
B: Water ... 2 tbsp
Rice ... About 1 bowl of rice (a lot of rice because you can put plenty of 2 eggs on it).
[How to make]
1.Put A in a pan, heat it, mix well, and when it is boiled, thicken it with water-soluble potato starch to the desired concentration and add sesame oil.
2.Lightly pack the rice in a bowl and pop it out on a plate.
3.Heat a large amount of oil (outside the amount) in a frying pan and heat B to Jarschwa! Pour it in, mix it with chopsticks to make it half-ripened, turn off the heat, and slide it on the rice with a spatula.
4.Sprinkle the sauce from (1) from above.
Grilled chicken breast
The point is to add mayonnaise to the sauce. It gives richness to the pale meat and the sauce is often entwined. It's delicious even when it's cold.
[Material (for 1 person)]
Chicken breast ... 1/2 piece (about 150g)
Salt, pepper ... a little each
Potato starch ... Appropriate amount
Bean sprouts ... 1/2 bag
A: Sugar, mirin, sake, mayonnaise ... 2 small each
A: Soy sauce ... about 1 tablespoon
A: Ginger tube ... about 5mm
A: If there is white sesame seeds ... an appropriate amount
Diagonal slices of green onions if you like (you don't have to do it at all) ... Each
appropriate amount
[How to make]
1.Cut chicken breast into thin slices, sprinkle with salt and pepper, and sprinkle with potato starch.
2.Heat the vegetable oil (outside the amount) in a frying pan, add bean sprouts, fry and serve on a plate.
3.Add oil and bake (1) on both sides. Entanglement the combined A, place it on the bean sprouts, and add green onions, if any.
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