【春キャベツと豚肉のごまみそだれ】【春野菜のだし酢和え】【新じゃがでつくる和風ポテトサラダ】5月メニュー#簡単献立

【春キャベツと豚肉のごまみそだれ】【春野菜のだし酢和え】【新じゃがでつくる和風ポテトサラダ】5月メニュー#簡単献立

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。

0:00 　はじめに
0:08　【春キャベツと豚肉のごまみそだれ】
1:39　【春野菜のだし酢和え】
3:10　【新じゃがでつくる和風ポテトサラダ】

☆春キャベツと豚肉のごまみそだれ☆
春キャベツや玉ねぎの甘みにごまみそだれが良く合います。
・材料（４人分）エネルギー239kcal 塩分1.2g
豚ロース薄切り肉 　　260g
春キャベツ　　 　　　1/4個（150g）
新玉ねぎ 　　　　　　1/4個（50g）
酒 　　　　　　　　　大さじ１
Aみりん 大さじ２
Aみそ 大さじ２
Aすり白ごま 大さじ1

☆春野菜のだし酢和え☆
野菜をごま油で炒めて、めんつゆと酢で和えるだけ！
・材料（４人分）エネルギー35kcal 塩分0.6g
グリーンアスパラガス 4本
しめじ 1パック（100g）
パプリカ 1/4個（40g）
ごま油 小さじ2
Aめんつゆ（2倍濃縮） 大さじ2
A酢 大さじ1

☆新じゃがでつくる和風ポテトサラダ☆
塩昆布、桜えびの味わいを活かした和風のポテトサラダです。
・材料（４人分）エネルギー111kcal 塩分0.6g
新じゃがいも 2個（120g）
新玉ねぎ 1/4個（50g）
桜えび 大さじ2
塩昆布 5g
マヨネーズ 大さじ3
和風だしの素 小さじ1/2

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Xでもレシピや役立つ情報を発信しています
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▼公式ホームページはこちらです
https://www.theajinomotofoundation.org/disaster_recovery/

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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.