20分で作れる日本酒おつまみ「鰹しぐれ煮」

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1. 材料を準備する。

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2. 鰹はひと口大に切る。生姜は半分は薄切りに、残りは針生姜にする。

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3. 鍋に湯を沸かし、切った鰹を入れる。

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4. すぐに冷水に取る。霜降りにすることによって、臭みを取り除く。

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5. 別の鍋に、醤油、酒、みりん各50ml、砂糖大さじ1と生姜の薄切り、水気を切った鰹を入れる。中弱火にかける。

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6. 沸いてきたら落とし蓋をして煮汁が少なくなるまで煮る。

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7. 焦げ付かないように注意。

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8. 皿に盛り、針生姜を乗せて完成。ぬる燗にぴったり。お弁当やお茶漬けのお供にも◎。

" } }
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鰹しぐれ煮

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.106 鰹しぐれ煮

寒さの厳しい週末の晩酌には、日本酒の熱燗やぬる燗に合う一品が欲しいところ。そこで今回トライするのは、鰹のしぐれ煮だ。

旬の時期でなくとも、最近では冷凍の鰹が簡単に手に入るので、ここでは冷凍モノを使ってみよう。鰹がなかったら、刺身の残りの鮪を使ってもOK。鰹と生姜、あとは基本調味料で煮込めば簡単に所要時間20分ほどで簡単に出来るので、是非お試しあれ。

残ったら、お茶漬けのお供にしたり、翌日のお弁当のおかずにしても美味しくいただけるので少し多めに作っておくとよいだろう。

<p>1. 材料を準備する。</p>

1. 材料を準備する。

<p>2. 鰹はひと口大に切る。生姜は半分は薄切りに、残りは針生姜にする。</p>

2. 鰹はひと口大に切る。生姜は半分は薄切りに、残りは針生姜にする。

<p>3. 鍋に湯を沸かし、切った鰹を入れる。</p>

3. 鍋に湯を沸かし、切った鰹を入れる。

<p>4. すぐに冷水に取る。霜降りにすることによって、臭みを取り除く。</p>

4. すぐに冷水に取る。霜降りにすることによって、臭みを取り除く。

<p>5. 別の鍋に、醤油、酒、みりん各50ml、砂糖大さじ1と生姜の薄切り、水気を切った鰹を入れる。中弱火にかける。</p>

5. 別の鍋に、醤油、酒、みりん各50ml、砂糖大さじ1と生姜の薄切り、水気を切った鰹を入れる。中弱火にかける。

<p>6. 沸いてきたら落とし蓋をして煮汁が少なくなるまで煮る。</p>

6. 沸いてきたら落とし蓋をして煮汁が少なくなるまで煮る。

<p>7. 焦げ付かないように注意。</p>

7. 焦げ付かないように注意。

<p>8. 皿に盛り、針生姜を乗せて完成。ぬる燗にぴったり。お弁当やお茶漬けのお供にも◎。</p>

8. 皿に盛り、針生姜を乗せて完成。ぬる燗にぴったり。お弁当やお茶漬けのお供にも◎。

今日は何する?何着る?

365DAYS今日のVゾーン

2022

Spring VOL.333

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