【枝豆と塩昆布の焼きいなり】【なすときゅうりの浅漬け】【ひっつみ汁】10月メニュー
ご視聴ありがとうございます。3 献立ずつの献立レシピをご紹介しています。「どのメニューがいいかな～」と悩んだ時に、ご参考にしていただければ嬉しいです。
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0:18【枝豆と塩昆布の焼きいなり】
2:05【なすときゅうりの浅漬け】
3:34【ひっつみ汁】
☆枝豆と塩昆布の焼きいなり☆
こんがり焼いたお揚げの香ばしさと、パリパリ食感がおいしい♪
栄養バランスの良いメニュー!
材料（４人分）エネルギー352kcal 塩分0.8g
油揚げ 3枚(90g)
ゆで枝豆(さや付き) 150g
塩昆布 大さじ3(15g)
ご飯 米1.3合分
ごま油 小さじ2
めんつゆ(2倍濃縮) 大さじ1/2
☆なすときゅうりの浅漬け☆
しょうがやごま油の風味、酢の酸味を活かし、塩分控えめでもおいしく食べられます。
材料（４人分）エネルギー37kcal 塩分0.4g
なす 2本(160g)
きゅうり 1本(100g)
うま味調味料 5ふり
しょうが 1かけ(15g)
めんつゆ(2倍濃縮) 大さじ1と1/2
酢 大さじ2
ごま油 小さじ2
☆ひっつみ汁☆
青森、岩手の郷土料理!手で引きちぎることを現地の方言で「引っつむ」と言い、鍋に入れる様子から名づけられました。
材料（４人分）エネルギー202kcal 塩分1.7g
薄力粉 100g
水 60ml
鶏もも肉 120g
ごぼう 1/2本(50g)
大根 1/6本(200g)
にんじん 1/3本(50g)
しいたけ 3枚
長ねぎ 1/2本(50g)
水 800ml
A酒 大さじ1
Aみりん 大さじ1
A和風だしの素 小さじ1
Aしょうゆ 大さじ2
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About this Recipe Collection To mark 2021, the 10th anniversary of the Great East Japan Earthquake, TAF has published a collection of “ARIGATO (Gratitude)” recipes as a way of saying thank you once again to everyone who participated in and supported this project. Accumulating our expertise based on over eight and a half years of experience on the ground, and cooking and eating approximately 500 meals each month, we have developed this recipe collection with the following principles. ・To ensure that even those who are not used tocooking can easily make delicious food ・Targeting mainly the elderly, to give consideration to health and nutritional balance, with approximately 500kcal of energy, 3g or less of salt, and about 20g of protein per meal ・To make the recipe budget-friendly with an ingredient costs of no more than 300 yen per meal, using seasonal and accessible ingredients cooking can easily make delicious food ・Targeting mainly the elderly, to give consideration to health and nutritional balance, with approximately 500kcal of energy, 3g or less of salt, and about 20g of protein per meal ・To make the recipe budget-friendly with an ingredient costs of no more than 300 yen per meal, using seasonal and accessible ingredients Currently, the recipes have been well received and widely used by local groups that voluntarily hold cooking classes even after the Foundation’s direct staffing support has ended, dietary improvement promotion groups, children’s cafeterias, nutritionists, and others. Although this represents only a small sample, the wide range of distinctively Japanese meal recipes, ingredients, cooking methods, and salt reduction techniques are given. We hope you enjoy.