日本酒のお供に最高!「スルメイカの簡単おつまみ3種」

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1.材料を用意する。
・スルメイカ 1杯

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2.まずは下処理から。スルメイカは足と胴体の間に指を入れ、くっついている部分を外し、肝を引き出し、軟骨も取る。肝に付いている墨袋を慎重に取り、肝と目のある部分、げそを切り離す。

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3.肝は多めの塩を振り、しばらく置いておく。

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4.げそは2本の長い足の先は切り落とし、クチバシを取り、軽く吸盤をこそぐ。

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5.身の部分はエンペラを外し、開いて皮を剥く。

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1.材料を用意する。スルメイカの身の部分 1杯分、わけぎ 1〜2本、生姜 1かけ、こそいだ肝 大さじ1、味噌 大さじ1

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2.身の部分を細かく刻む。

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3.ボウルに移し、分葱、生姜みじん切り、こそいだ肝大さじ1くらい、味噌大さじ1を入れ、よく混ぜる。

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4.なめろうの完成です。

" } [9]=> array(2) { ["entry_gallery_image"]=> array(24) { ["ID"]=> int(1182961) ["id"]=> int(1182961) ["title"]=> string(31) "c_lifestyle_201222_akamine_pg08" ["filename"]=> string(35) "c_lifestyle_201222_akamine_pg08.jpg" ["filesize"]=> int(488283) ["url"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg08.jpg" ["link"]=> string(71) "https://www.mens-ex.jp/archives/1182942/c_lifestyle_201222_akamine_pg08" ["alt"]=> string(12) "なめろう" ["author"]=> string(2) "21" ["description"]=> string(0) "" ["caption"]=> string(0) "" ["name"]=> string(31) "c_lifestyle_201222_akamine_pg08" ["status"]=> string(7) "inherit" ["uploaded_to"]=> int(1182942) ["date"]=> string(19) "2020-12-15 07:52:04" ["modified"]=> string(19) "2020-12-15 08:00:04" ["menu_order"]=> int(0) ["mime_type"]=> string(10) "image/jpeg" ["type"]=> string(5) "image" ["subtype"]=> string(4) "jpeg" ["icon"]=> string(62) "https://www.mens-ex.jp/wp/wp-includes/images/media/default.png" ["width"]=> int(750) ["height"]=> int(852) ["sizes"]=> array(12) { ["thumbnail"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg08-150x150.jpg" ["thumbnail-width"]=> int(150) ["thumbnail-height"]=> int(150) ["medium"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg08-264x300.jpg" ["medium-width"]=> int(264) ["medium-height"]=> int(300) ["medium_large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg08.jpg" ["medium_large-width"]=> int(750) ["medium_large-height"]=> int(852) ["large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg08.jpg" ["large-width"]=> int(750) ["large-height"]=> int(852) } } ["entry_gallery_description"]=> string(46) "

1.材料は先程作ったなめろう

" } [10]=> array(2) { ["entry_gallery_image"]=> array(24) { ["ID"]=> int(1182963) ["id"]=> int(1182963) ["title"]=> string(31) "c_lifestyle_201222_akamine_pg09" ["filename"]=> string(35) "c_lifestyle_201222_akamine_pg09.jpg" ["filesize"]=> int(497514) ["url"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg09.jpg" ["link"]=> string(71) "https://www.mens-ex.jp/archives/1182942/c_lifestyle_201222_akamine_pg09" ["alt"]=> string(24) "トースターで焼く" ["author"]=> string(2) "21" ["description"]=> string(0) "" ["caption"]=> string(0) "" ["name"]=> string(31) "c_lifestyle_201222_akamine_pg09" ["status"]=> string(7) "inherit" ["uploaded_to"]=> int(1182942) ["date"]=> string(19) "2020-12-15 08:07:01" ["modified"]=> string(19) "2020-12-15 08:07:31" ["menu_order"]=> int(0) ["mime_type"]=> string(10) "image/jpeg" ["type"]=> string(5) "image" ["subtype"]=> string(4) "jpeg" ["icon"]=> string(62) "https://www.mens-ex.jp/wp/wp-includes/images/media/default.png" ["width"]=> int(750) ["height"]=> int(852) ["sizes"]=> array(12) { ["thumbnail"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg09-150x150.jpg" ["thumbnail-width"]=> int(150) ["thumbnail-height"]=> int(150) ["medium"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg09-264x300.jpg" ["medium-width"]=> int(264) ["medium-height"]=> int(300) ["medium_large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg09.jpg" ["medium_large-width"]=> int(750) ["medium_large-height"]=> int(852) ["large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg09.jpg" ["large-width"]=> int(750) ["large-height"]=> int(852) } } ["entry_gallery_description"]=> string(106) "

2.なめろうの半分を耐熱皿に入れ、トースターでこげ目がつくまで焼く。

" } [11]=> array(2) { ["entry_gallery_image"]=> array(24) { ["ID"]=> int(1182964) ["id"]=> int(1182964) ["title"]=> string(31) "c_lifestyle_201222_akamine_pg10" ["filename"]=> string(35) "c_lifestyle_201222_akamine_pg10.jpg" ["filesize"]=> int(332062) ["url"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg10.jpg" ["link"]=> string(71) "https://www.mens-ex.jp/archives/1182942/c_lifestyle_201222_akamine_pg10" ["alt"]=> string(6) "完成" ["author"]=> string(2) "21" ["description"]=> string(0) "" ["caption"]=> string(0) "" ["name"]=> string(31) "c_lifestyle_201222_akamine_pg10" ["status"]=> string(7) "inherit" ["uploaded_to"]=> int(1182942) ["date"]=> string(19) "2020-12-15 08:07:03" ["modified"]=> string(19) "2020-12-15 08:08:01" ["menu_order"]=> int(0) ["mime_type"]=> string(10) "image/jpeg" ["type"]=> string(5) "image" ["subtype"]=> string(4) "jpeg" ["icon"]=> string(62) "https://www.mens-ex.jp/wp/wp-includes/images/media/default.png" ["width"]=> int(750) ["height"]=> int(452) ["sizes"]=> array(12) { ["thumbnail"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg10-150x150.jpg" ["thumbnail-width"]=> int(150) ["thumbnail-height"]=> int(150) ["medium"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg10-300x181.jpg" ["medium-width"]=> int(300) ["medium-height"]=> int(181) ["medium_large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg10.jpg" ["medium_large-width"]=> int(750) ["medium_large-height"]=> int(452) ["large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg10.jpg" ["large-width"]=> int(750) ["large-height"]=> int(452) } } ["entry_gallery_description"]=> string(43) "

3.焦げ目がついたら完成。

" } [12]=> array(2) { ["entry_gallery_image"]=> array(24) { ["ID"]=> int(1182966) ["id"]=> int(1182966) ["title"]=> string(31) "c_lifestyle_201222_akamine_pg11" ["filename"]=> string(35) "c_lifestyle_201222_akamine_pg11.jpg" ["filesize"]=> int(410386) ["url"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg11.jpg" ["link"]=> string(71) "https://www.mens-ex.jp/archives/1182942/c_lifestyle_201222_akamine_pg11" ["alt"]=> string(18) "イカを茹でる" ["author"]=> string(2) "21" ["description"]=> string(0) "" ["caption"]=> string(0) "" ["name"]=> string(31) "c_lifestyle_201222_akamine_pg11" ["status"]=> string(7) "inherit" ["uploaded_to"]=> int(1182942) ["date"]=> string(19) "2020-12-15 08:16:13" ["modified"]=> string(19) "2020-12-15 08:18:52" ["menu_order"]=> int(0) ["mime_type"]=> string(10) "image/jpeg" ["type"]=> string(5) "image" ["subtype"]=> string(4) "jpeg" ["icon"]=> string(62) "https://www.mens-ex.jp/wp/wp-includes/images/media/default.png" ["width"]=> int(750) ["height"]=> int(852) ["sizes"]=> array(12) { ["thumbnail"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg11-150x150.jpg" ["thumbnail-width"]=> int(150) ["thumbnail-height"]=> int(150) ["medium"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg11-264x300.jpg" ["medium-width"]=> int(264) ["medium-height"]=> int(300) ["medium_large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg11.jpg" ["medium_large-width"]=> int(750) ["medium_large-height"]=> int(852) ["large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg11.jpg" ["large-width"]=> int(750) ["large-height"]=> int(852) } } ["entry_gallery_description"]=> string(382) "

1.材料を用意する。
・スルメイカのエンペラとげそ
・わけぎ 1〜2本
・味噌大さじ1
・酢 大さじ1
・砂糖 小さじ1
・からし 少々
・肝をこそいだもの 大さじ1

げそ、エンペラを酒を入れたお湯でさっと湯掻き、食べやすい大きさに切る。

" } [13]=> array(2) { ["entry_gallery_image"]=> array(24) { ["ID"]=> int(1182967) ["id"]=> int(1182967) ["title"]=> string(31) "c_lifestyle_201222_akamine_pg12" ["filename"]=> string(35) "c_lifestyle_201222_akamine_pg12.jpg" ["filesize"]=> int(508390) ["url"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg12.jpg" ["link"]=> string(71) "https://www.mens-ex.jp/archives/1182942/c_lifestyle_201222_akamine_pg12" ["alt"]=> string(15) "イカと分葱" ["author"]=> string(2) "21" ["description"]=> string(0) "" ["caption"]=> string(0) "" ["name"]=> string(31) "c_lifestyle_201222_akamine_pg12" ["status"]=> string(7) "inherit" ["uploaded_to"]=> int(1182942) ["date"]=> string(19) "2020-12-15 08:16:14" ["modified"]=> string(19) "2020-12-15 08:19:23" ["menu_order"]=> int(0) ["mime_type"]=> string(10) "image/jpeg" ["type"]=> string(5) "image" ["subtype"]=> string(4) "jpeg" ["icon"]=> string(62) "https://www.mens-ex.jp/wp/wp-includes/images/media/default.png" ["width"]=> int(750) ["height"]=> int(852) ["sizes"]=> array(12) { ["thumbnail"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg12-150x150.jpg" ["thumbnail-width"]=> int(150) ["thumbnail-height"]=> int(150) ["medium"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg12-264x300.jpg" ["medium-width"]=> int(264) ["medium-height"]=> int(300) ["medium_large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg12.jpg" ["medium_large-width"]=> int(750) ["medium_large-height"]=> int(852) ["large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg12.jpg" ["large-width"]=> int(750) ["large-height"]=> int(852) } } ["entry_gallery_description"]=> string(250) "

2.わけぎは4〜5分茹で、ぬめりをこそぎ、3cmくらいに切る。タレ作りは、味噌大さじ1、酢大さじ1、砂糖小さじ1、からし少々に肝をこそいだもの大さじ1くらいを入れ、よく混ぜる。

" } [14]=> array(2) { ["entry_gallery_image"]=> array(24) { ["ID"]=> int(1182968) ["id"]=> int(1182968) ["title"]=> string(31) "c_lifestyle_201222_akamine_pg13" ["filename"]=> string(35) "c_lifestyle_201222_akamine_pg13.jpg" ["filesize"]=> int(439947) ["url"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg13.jpg" ["link"]=> string(71) "https://www.mens-ex.jp/archives/1182942/c_lifestyle_201222_akamine_pg13" ["alt"]=> string(24) "タレをかけて完成" ["author"]=> string(2) "21" ["description"]=> string(0) "" ["caption"]=> string(0) "" ["name"]=> string(31) "c_lifestyle_201222_akamine_pg13" ["status"]=> string(7) "inherit" ["uploaded_to"]=> int(1182942) ["date"]=> string(19) "2020-12-15 08:16:15" ["modified"]=> string(19) "2020-12-15 08:19:43" ["menu_order"]=> int(0) ["mime_type"]=> string(10) "image/jpeg" ["type"]=> string(5) "image" ["subtype"]=> string(4) "jpeg" ["icon"]=> string(62) "https://www.mens-ex.jp/wp/wp-includes/images/media/default.png" ["width"]=> int(750) ["height"]=> int(852) ["sizes"]=> array(12) { ["thumbnail"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg13-150x150.jpg" ["thumbnail-width"]=> int(150) ["thumbnail-height"]=> int(150) ["medium"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg13-264x300.jpg" ["medium-width"]=> int(264) ["medium-height"]=> int(300) ["medium_large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg13.jpg" ["medium_large-width"]=> int(750) ["medium_large-height"]=> int(852) ["large"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2020/12/c_lifestyle_201222_akamine_pg13.jpg" ["large-width"]=> int(750) ["large-height"]=> int(852) } } ["entry_gallery_description"]=> string(88) "

3.茹でたイカ、分葱を皿に盛り、タレをかけたら完成です。

" } }
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スルメイカでおつまみ3種

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。

ケニーノバナー細版

【ケニーノ赤峰のおうち居酒屋食堂】vol.47 スルメイカの簡単おつまみ3種

スルメイカのおつまみ3種

気温が一気に下がった極寒の夜は、日本酒の熱燗とともに家でしっぽり晩酌を楽しみたいところ。

今回は、そんな熱燗と相性抜群なおつまみをご紹介。食材は、今が旬の「スルメイカ」を使用、1杯をまるごと無駄なく使って、なんと「スルメイカの肝入りなめろう」「さんが焼き」「肝入りのぬた」と3種類のおつまみが作れてしまうのだ。

この時期のスルメイカは肝が立派なので、仕上がりも美味なこと間違いナシ! 日本酒がすすみそうなおつまみ3種、所要時間は30分とこれまた簡単なので、今宵のお供に是非お試しあれ!

<p>1.材料を用意する。<br />
・スルメイカ 1杯</p>

1.材料を用意する。
・スルメイカ 1杯

<p>2.まずは下処理から。スルメイカは足と胴体の間に指を入れ、くっついている部分を外し、肝を引き出し、軟骨も取る。肝に付いている墨袋を慎重に取り、肝と目のある部分、げそを切り離す。</p>

2.まずは下処理から。スルメイカは足と胴体の間に指を入れ、くっついている部分を外し、肝を引き出し、軟骨も取る。肝に付いている墨袋を慎重に取り、肝と目のある部分、げそを切り離す。

<p>3.肝は多めの塩を振り、しばらく置いておく。</p>

3.肝は多めの塩を振り、しばらく置いておく。

<p>4.げそは2本の長い足の先は切り落とし、クチバシを取り、軽く吸盤をこそぐ。</p>

4.げそは2本の長い足の先は切り落とし、クチバシを取り、軽く吸盤をこそぐ。

<p>5.身の部分はエンペラを外し、開いて皮を剥く。</p>

5.身の部分はエンペラを外し、開いて皮を剥く。

<p>1.材料を用意する。スルメイカの身の部分 1杯分、わけぎ 1〜2本、生姜 1かけ、こそいだ肝 大さじ1、味噌 大さじ1</p>

1.材料を用意する。スルメイカの身の部分 1杯分、わけぎ 1〜2本、生姜 1かけ、こそいだ肝 大さじ1、味噌 大さじ1

<p>2.身の部分を細かく刻む。</p>

2.身の部分を細かく刻む。

<p>3.ボウルに移し、分葱、生姜みじん切り、こそいだ肝大さじ1くらい、味噌大さじ1を入れ、よく混ぜる。</p>

3.ボウルに移し、分葱、生姜みじん切り、こそいだ肝大さじ1くらい、味噌大さじ1を入れ、よく混ぜる。

<p>4.なめろうの完成です。</p>

4.なめろうの完成です。

<p>1.材料は先程作ったなめろう</p>

1.材料は先程作ったなめろう

<p>2.なめろうの半分を耐熱皿に入れ、トースターでこげ目がつくまで焼く。</p>

2.なめろうの半分を耐熱皿に入れ、トースターでこげ目がつくまで焼く。

<p>3.焦げ目がついたら完成。</p>

3.焦げ目がついたら完成。

<p>1.材料を用意する。<br />
・スルメイカのエンペラとげそ<br />
・わけぎ 1〜2本<br />
・味噌大さじ1<br />
・酢 大さじ1<br />
・砂糖 小さじ1<br />
・からし 少々<br />
・肝をこそいだもの 大さじ1</p>
<p>げそ、エンペラを酒を入れたお湯でさっと湯掻き、食べやすい大きさに切る。</p>

1.材料を用意する。
・スルメイカのエンペラとげそ
・わけぎ 1〜2本
・味噌大さじ1
・酢 大さじ1
・砂糖 小さじ1
・からし 少々
・肝をこそいだもの 大さじ1

げそ、エンペラを酒を入れたお湯でさっと湯掻き、食べやすい大きさに切る。

<p>2.わけぎは4〜5分茹で、ぬめりをこそぎ、3cmくらいに切る。タレ作りは、味噌大さじ1、酢大さじ1、砂糖小さじ1、からし少々に肝をこそいだもの大さじ1くらいを入れ、よく混ぜる。</p>

2.わけぎは4〜5分茹で、ぬめりをこそぎ、3cmくらいに切る。タレ作りは、味噌大さじ1、酢大さじ1、砂糖小さじ1、からし少々に肝をこそいだもの大さじ1くらいを入れ、よく混ぜる。

<p>3.茹でたイカ、分葱を皿に盛り、タレをかけたら完成です。</p>

3.茹でたイカ、分葱を皿に盛り、タレをかけたら完成です。

今日は何する?何着る?

365DAYS今日のVゾーン

2021

Feb.&Mar. VOL.319

2・3

[DIGITAL Edition]

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