日本酒の熱燗に好相性！「牛すじ煮込み」

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1.以下の材料を用意する。
・牛すじ　300g
・大根　1/3本
・玉ねぎ　半個
・ゴボウ　半本
・長ネギ　1/3本
・こんにゃく　半個
・しょうが　ひとかけ

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2.牛すじは鍋に水を張り、アクをすくいながら五分ほど茹でザルに開け、よく水で洗う。
これを2回行う。
茹で上がったら、2センチくらいに切る。
堅いのでハサミを使うと楽。

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3.圧力鍋に牛すじを入れ、たっぷりかぶるくらいの水、酒1カップ、長ネギの青い部分、皮付きのまま薄切りにしたしょうがを入れ、火にかける。
蓋をし、沸騰したら10分煮る。
その後そのまま減圧するまで10分ほど冷ます。

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4.その間にその他の具材の準備。
大根は皮を剥き、1センチの厚さのイチョウ切りにし、シリコンスチーマーに入れ、電子レンジに5分かける。
こんにゃくは塩でもみ、5分ほど茹で、大根と同じくらいの大きさに切る。
玉ねぎはくし切り、長ネギは小口切りにする。
ゴボウは３センチ幅に切り、水に5分さらしておく。

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5.先程の鍋から長ネギの青い部分を取り出し、その他の具材を入れる。水が少なければ、ひたひたになるまで足す。

火にかけ、だしの素　小さじ2、塩　小さじ1、醤油　大さじ1、みりん　大さじ2を入れ、火にかける。

蓋をして沸騰したら5分回し、火を止めて10分ほど減圧させたら完成。

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6.長ネギをかけてどうぞ！

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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。