日本酒おつまみ一気に2品！「茹で麦イカと肝炒め」

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1.まずは麦イカの捌き方について。
今回は6杯のイカを2杯ずつに分けて、複数の料理にしてみよう。

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2.胴と足の間に指を入れ、繋がっている部分を指で外す。
そのまま足を引っ張り肝ごと引き出す。
胴の方に残っている細長い軟骨も引き出す。
皮は気になる方はキッチンペーパーなどで剥くと良い。麦イカは皮も柔らかいので、今回は剥かずに使用。

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3.肝と下足を切り離す。
肝から墨袋(肝にへばり付いてる黒っぽいもの)を切り離す。
目のある部分も切り離し、クチバシも切り取る。
下足は長い足が2本あるので、その先の部分は切り、硬い吸盤はこそげ取る。あとはよく洗う。

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4.茹でイカを作る
湯を沸かし、塩ひとつまみ、オリーブオイルを少々入れ、丸のままのイカを2分ほど茹でる。

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5.茹でたイカを1.5cmくらいに輪切りにしたら完成！

マヨネーズに一味を振ったものを添えて。
生姜醤油も美味。

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6.次に、肝炒めを作る。
材料は以下のとおり。
・下処理したイカ2杯
・長ネギ　1/3本
・生姜　半かけ

イカはは2cmくらいの輪切り、
長ネギ1/3本は斜め薄切りに、生姜半かけは千切りにする。

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7.フライパンに油を引き、生姜を炒める。
そこに、肝の中身をこそいで入れる。

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8.切ったイカも入れる。

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9.ネギを加える。
味付けは、酒大さじ2、みりん大さじ1、醤油大さじ1。

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10.イカの色が変われば完成！
日本酒に最高。

" } }

インポートファッションブランドの代理店「SDI」の本部長・赤峰健介さんは、「小学生の頃から台所に立っていた」というだけあって家庭料理がお得意。普段から夕飯をメインに腕を振るった美味しそうな料理の数々を、自身のインスタグラムにもアップしている。本連載では、思わず真似して作ってみたくなるような、超簡単で美味しい「家で居酒屋気分」を楽しめるレシピをご紹介。