筍のソテー
新鮮な筍のシンプルな旬を味わう簡単料理
①ク抜きした筍と椎茸を適当な大きさに切る。
②フライパンで筍・椎茸をオリーブ油で炒めて、醤油で焦げ目を付け最後にバターで香り付け。
③皿に盛り付け、山椒の葉・花山椒の佃煮などを盛り付ける。
筍のあく抜きは掘りたての筍の皮を剥き、米ぬかで１０分煮沸して発砲スチロールの箱に入れ３時間ほど置く。
Sauteed bamboo shoots
A simple dish to taste the simple season of fresh bamboo shoots
①Cut the bamboo shoots removed into appropriate sizes.
②Fry the bamboo shoots in a frying pan with olive oil, brown them with soy sauce, and finally smell them with butter.
③Serve on a plate and serve sansho leaves and japanese pepper tsukudani.
Peel the freshly dug bamboo shoots, boil them in a rice bran for 10 minutes, put them in a box of fired styrofoam, and place them for about 3 hours.
