日本酒の熱燗と楽しみたい!大人のおつまみ「いとよりの酒蒸し」

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1. いとよりはバットにのせ、両面に塩をふり、10分ほどおく。

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2. 出た水気をキッチンペーパーでよく拭き、ボールに入れ、酒大さじ1をなじませておく。出汁昆布にも酒(分量外)をふりかけ、柔らかくしておく。

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3. 長ネギは斜め切りに、生姜は薄切りにする。

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4. 中華鍋に長ネギ、生姜を入れ、昆布をのせ、その上にいとよりを並べる。

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5. 酒カップ半分、水カップ半分を入れ、塩少々(全て分量外)で味付けし、蓋をして中火にかける。

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6. 5〜6分ほど蒸して、いとよりがふっくらとしたら完成。

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7. お好みでポン酢をかけても◎。ふわふわの食感が温燗によく合合う。

" } }
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いとよりの酒蒸し

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.95 いとよりの酒蒸し

夕刻になると冬の到来を間近に感じるようになり、晩酌も日本酒の熱燗がちょうどよい季節となった。今回「いとより」を使った熱燗にぴったりなおつまみをご紹介。

いとより鯛を略していとよりと呼ばれるが、こちらは薄い紅色に黄色い線が入っているのが特徴。クセが少なく、身が柔らかいので煮つけ料理にむいているといわれる。今回はふっくらとした身の食感を楽しみたいので、蒸し料理にしてみよう。魚料理といえども合わせる調味料は日本酒と昆布、あとはネギと生姜があれば美味しく作れるので、実は簡単! ふっくらと仕上がった白身に、熱燗がすすむこと間違いなし。今宵の晩酌に、トライしてみてはいかがだろう。

<p>1. いとよりはバットにのせ、両面に塩をふり、10分ほどおく。</p>

1. いとよりはバットにのせ、両面に塩をふり、10分ほどおく。

<p>2. 出た水気をキッチンペーパーでよく拭き、ボールに入れ、酒大さじ1をなじませておく。出汁昆布にも酒(分量外)をふりかけ、柔らかくしておく。</p>

2. 出た水気をキッチンペーパーでよく拭き、ボールに入れ、酒大さじ1をなじませておく。出汁昆布にも酒(分量外)をふりかけ、柔らかくしておく。

<p>3. 長ネギは斜め切りに、生姜は薄切りにする。</p>

3. 長ネギは斜め切りに、生姜は薄切りにする。

<p>4. 中華鍋に長ネギ、生姜を入れ、昆布をのせ、その上にいとよりを並べる。</p>

4. 中華鍋に長ネギ、生姜を入れ、昆布をのせ、その上にいとよりを並べる。

<p>5. 酒カップ半分、水カップ半分を入れ、塩少々(全て分量外)で味付けし、蓋をして中火にかける。</p>

5. 酒カップ半分、水カップ半分を入れ、塩少々(全て分量外)で味付けし、蓋をして中火にかける。

<p>6. 5〜6分ほど蒸して、いとよりがふっくらとしたら完成。</p>

6. 5〜6分ほど蒸して、いとよりがふっくらとしたら完成。

<p>7. お好みでポン酢をかけても◎。ふわふわの食感が温燗によく合合う。</p>

7. お好みでポン酢をかけても◎。ふわふわの食感が温燗によく合合う。

今日は何する?何着る?

365DAYS今日のVゾーン

2021

Winter VOL.329

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