今日的午餐

本日菜单：
・白菜勾芡煮
・厚炸豆腐辣味酱油浇（あつあげ）
・蚝油猪肉炒四季豆
・黑糖面包
・牛奶

今天的三道配菜比平时更费工。
“白菜勾芡煮”先将鸡肉以料酒入味煸香，与胡萝卜、洋葱、白菜同煮；再添香菇与青江菜，以淡口酱油、中式高汤粉与炖菜浓汤块调味，最后以水淀粉勾芡。汤汁清亮、柔和，入口暖胃。
“厚炸豆腐辣味酱油浇”外表微脆、内里松软，甜咸酱油里点缀豆瓣酱的微辣，越吃越有味。
“蚝油猪肉炒四季豆”以蚝油与酱油收味，猪肉的香与四季豆的爽脆相映成趣，很下饭。

今天走访 2-5 班。大家互相配合、愉快配餐。窗外近在咫尺的国家重要文化财“泉布观”也成了午餐的风景。

※所有照片均使用学校配备用相机拍摄，经有线连接导入教师用电脑，并在受安全管控的环境中上传至学校官网。

Today’s School Lunch

Today’s menu:
・Napa Cabbage Stew with Thickened Sauce
・Atsuage with Spicy Soy Glaze
・Pork and Green Beans in Oyster Sauce
・Brown Sugar Bread
・Milk

All three side dishes were more labor-intensive than usual today.
The cabbage stew starts with sake-marinated chicken sautéed and simmered with carrot, onion, and napa cabbage; shiitake and bok choy go in later, seasoning with light soy, a touch of Chinese soup base, and stew roux, then finished with a cornstarch gloss—gentle, comforting, and warming.
The atsuage comes lightly crisp outside and soft within, coated with a sweet-savory soy glaze lifted by a hint of doubanjiang heat.
The pork-and-green-bean stir-fry is rounded by oyster sauce, with tender pork and a satisfying snap from the beans—very rice-friendly.

In Class 2-5, students served cooperatively and in good spirits. With Senpukan, a nationally designated Important Cultural Property, right outside the windows, lunch came with a view.

※All photos posted here were taken with school-owned cameras, transferred via cable to teachers’ PCs, and uploaded to the website from a securely managed environment.