鯛の漁師汁（番屋汁）
少ない材料で作れる簡単漁師汁、お好みの魚のあらで作る。強めの火でじっくりと煮込むのがポイント。
①チヌあら２００ｇに塩小匙1/2をふって10分程おき、流水で洗い水気を切る。
②鍋に水８００ｍℓを入れて沸騰させ、①を入れてタイの表面が白っぽくなるまで30秒程ゆで、流水で洗い、水気を切る。
③別の鍋に水５００ｍℓ、➁を入れて強火で10分程、アクを取りながら加熱。
④弱火にし、味噌大匙２を溶かし入れ、すりおろし生姜小匙１を入れ、火から下ろす。
⑤器に盛り付け、山椒の葉を乗せ完成。
＊魚はブリ・マグロ・鯛等でも良い。
Fisherman's soup (Banya soup)
Easy fisherman soup that can be made with few ingredients, make it with your favorite fish ara. The key is to simmer slowly over a high fire.
①Sprinkle 1/2 salt on 200g of Chinuara and leave for about 10 minutes, rinse under running water and drain.
②Put 800ml of water in a saucepan, bring to a boil, add ① and boil for about 30 seconds until the surface of the tie turns whitish, wash under running water, and drain.
③Put 500ml of water and ➁ in another pot and heat over high heat for about 1 0 minutes, removing the scum while removing the scour.
④Reduce the heat to low, melt 2 large spoons of miso, add 1 small spoon of grated ginger, and remove from heat.
⑤Serve in a bowl and place sansho leaves on top.
* Fish may be yellowtail, tuna, sea bream, etc.
