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。
☆豚肉となすのさっぱり炒め☆
酒、片栗粉、めんつゆで下味をつけることで、お肉がやわらかく仕上がります。
材料（４人分）エネルギー204kcal 塩分1.4g
豚こま切れ肉 240g
A酒 大さじ1
Aめんつゆ 大さじ1と1/2
A片栗粉 大さじ1
なす 2本(200g)
パプリカ 1/4個(40g)
Bおろしにんにく 小さじ1
B酢 大さじ2
Bめんつゆ(2倍濃縮) 大さじ3
ごま油 大さじ2
☆切り干し大根のめかぶ和え☆
めかぶの代わりに、もずくや納豆で和えてもおいしいです。
材料（４人分）エネルギー21kcal 塩分0.4g
切り干し大根 20g
めかぶ(かつお風味たれ) 2パック(90g)
しょうが 1/2個(25g)
めんつゆ(2倍濃縮) 大さじ1
☆ねぎと焼きのりのスープ☆
湿気たのりは、スープやみそ汁に使うのがおすすめ!栄養も摂れます。
材料（４人分）エネルギー24kcal 塩分0.8g
長ねぎ 1/2本
焼きのり 1枚
オクラ 3本(30g)
水 600ml
ごま油 小さじ1
めんつゆ(2倍濃縮) 大さじ3
白こしょう 少々
ーーーーーーーーーーーーーーーーーーーーー 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 to 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 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.
