ウナギのじゅんじゅん
①ネギ２本を４～５ｃｍに切る、ごぼう１/２本を笹がきにする、ふ１０ｇを水に浸け絞る、椎茸1枚・豆腐１/４丁・ウナギの白焼き(蒲焼でも良い)１/２匹を適当な大きさに切る。
②一人用コンロにだし汁１カップ・醤油・みりん・砂糖適量入れ、①を盛り付け、固形燃料に火を付けて12～15分煮て出来上がり。
＊だしの作り方
昆布１０ｇを水カップ３に夏場30分、冬場1時間浸けて、取りだし、煮沸させ鰹節２０ｇを入れ火を止め、鰹節が沈めば濾す。
Eel Junjun
①Cut 2 green onions into 4~5cm pieces, 1/2 burdock root into bamboo sticks, soak 10g of fu in water and squeeze them, cut 1 shiitake mushroom, 1/4 tofu, and 1/2 grilled eel (kamayaki is also acceptable) into appropriate sizes.
②Put 1 cup of dashi soup, soy sauce, mirin, and sugar on a stove for one person, serve ①, set fire to solid fuel, and boil for 12～15 minutes.
* How to make dashi
Soak 10g of kelp in 3 cups of water for 30 minutes in summer and 1 hour in winter, remove, boil, add 20g of bonito flakes, turn off the heat, and strain when the bonito flakes sink.
