おばさんの料理教室 いか・人参

いか・人参

 イカ・人参は福島県の郷土料理で、シンプルな漬け汁なのに、スルメのおかげで旨味がぎゅっと詰まっています。　

　

2人前

①人参１本を細切りし電子レンジで加熱。

②スルメ１枚をキッチンバサミで細切り、沸かしたお湯１００ｍℓに酒大匙１を入れて1分ほど湯通し水切り。

③お湯100ml・砂糖小さじ1・みりん小さじ1・しょうゆ300mlの出汁を小鍋にいれて沸かし砂糖が溶けたら火を止めて粗熱をとる。

➃ジッパー付き保存袋に①と粗熱をとった②をいれてよく揉む。

⑤冷蔵庫で一晩置いたら完成。

Ika njin

Ika・njin is a local dish of Fukushima Prefecture, and although it is a simple pickled soup, it is packed with umami tightly thanks to the surume.

　　
　　

2 people ago

①1 carrot is shredded and heated in a microwave oven.

②Slice 1 of the sulme into kitchen scissors, put 1 large sake in 100 ml of boiling water and drain for about 1 minute.

③Put 100ml of hot water, 1 teaspoon of sugar, 1 tsp mirin, 300ml of soy sauce in a small saucepan and boil it. When the sugar melts, turn off the heat and heat it.

➃Put ① and ②which took crude heat in the storing bag with the zipper and rub well.

⑤Leave overnight in the refrigerator and you're done.

 

おばさんの料理教室 お茶の葉と花山椒の合せお茶

お茶の葉と花山椒の合せお茶

  山に自生しているお茶の葉と花山椒を摘み取り、自家製のお茶を楽しむのが恒例となりました。摘み採る時期は４月後半。このお茶は千利休も味わった事の無い爽やかなお茶だ。

    　

①摘みとったお茶の新芽４５ｇと花山椒１５ｇ水で洗い熱湯で１０秒消毒。

②①をミキサーに１分程掛ける。

③②を茶漉し袋で濾して２ℓの水で薄め出来上がり。

＊残りは冷蔵保存。

＊お酒や焼酎を配合して飲むのも良い。

Tea leaves and japanese pepper tea

It became customary to pick tea leaves and japanese pepper native to the mountain and enjoy homemade tea. The harvest is in the second half of April. This tea is a refreshing tea that sen no Rikyu has never tasted.

　　　

①Wash with 45g of picked tea shoots and 15g of japanese pepper.

②(1) to the mixer for about 1 minute.

③(2) Is made with tea strainer, filtered with a bag, and diluted with 2 l of water.

*The rest is refrigerated.

*It is also good to drink alcohol and shochu.