ビールに、白ワインに! 2つの食感を楽しめる簡単おつまみ「新生姜の甘酢漬け」

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1. 材料を準備する。

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2. 先ずは漬け込む甘酢作り。鍋に水1カップ、酢1カップ、砂糖大さじ2、塩小さじ半分、出汁の素小さじ半分を入れ、火にかける。砂糖、塩が溶けるまで軽く煮立たせ、冷ましておく。

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3. 生姜は洗い、皮をスプーンでこそぐ。

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4. 繊維に沿って、スライサーで薄切りにする。

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5. 細長い部分は棒状に切る。茗荷は半分を小口切りに、残りは縦に四つ切りにする。

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6. 湯を沸かし、棒状のものは3分くらい茹でる。

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7. 茗荷も入れ、さっと茹でる。

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8. 薄切りは1分ほど茹で、ざるにあげる。

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9. 薄切りにした生姜は塩を軽くふり、冷めるまで置いておく。冷めたら水気を絞る。

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10. きれいな保存容器に生姜、茗荷を薄切り、棒状と分けて入れ、甘酢をひたひたに注ぎ、蓋をして冷蔵庫で保存する。薄切りのものは一晩、棒状のものは2〜3日経ったら食べ頃。うっすらピンク色がきれい。

" } [10]=> array(2) { ["entry_gallery_image"]=> array(24) { ["ID"]=> int(1230329) ["id"]=> int(1230329) ["title"]=> string(31) "c_lifestyle_220515_akamine_pg11" ["filename"]=> string(35) "c_lifestyle_220515_akamine_pg11.jpg" ["filesize"]=> int(481875) ["url"]=> string(88) "https://www.mens-ex.jp/wp/wp-content/uploads/2022/05/c_lifestyle_220515_akamine_pg11.jpg" ["link"]=> string(71) "https://www.mens-ex.jp/archives/1230314/c_lifestyle_220515_akamine_pg11" ["alt"]=> string(0) "" ["author"]=> string(2) "21" ["description"]=> string(0) "" ["caption"]=> string(0) "" ["name"]=> string(31) "c_lifestyle_220515_akamine_pg11" ["status"]=> string(7) "inherit" ["uploaded_to"]=> int(1230314) ["date"]=> string(19) "2022-05-11 05:29:55" ["modified"]=> string(19) "2022-05-11 05:29:55" ["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/2022/05/c_lifestyle_220515_akamine_pg11-150x150.jpg" ["thumbnail-width"]=> int(150) ["thumbnail-height"]=> int(150) ["medium"]=> string(96) "https://www.mens-ex.jp/wp/wp-content/uploads/2022/05/c_lifestyle_220515_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/2022/05/c_lifestyle_220515_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/2022/05/c_lifestyle_220515_akamine_pg11.jpg" ["large-width"]=> int(750) ["large-height"]=> int(852) } } ["entry_gallery_description"]=> string(213) "

11. そのままはもちろん、塩揉みしたキャベツと和えたり、ポテトサラダに入れても美味しい。ビールはもちろん、すっきりした白ワインにも相性抜群。

" } }
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新生姜の甘酢漬け

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.117 新生姜の甘酢漬け

新生姜が美味しい季節、今回は甘酢漬けにトライしてみよう。甘さはお好みだが、甘くないほうが好みの方は、漬け込む甘酢の砂糖を控えめにするのがコツだ。

薄切りと、細長く切って歯応えのあるものの2種類作っておくと食感の違いも楽しめてお得な気分に。茗荷も一緒に漬け込みんでおくとさらに食感のバリーションが楽しめる。所要時間は漬け込みの時間を除いて約20分と簡単に出来るのも嬉しい。

そのまま食べてもモチロン美味しいが、アレンジとしては塩揉みしたキャベツと和えたり、ポテトサラダに入れても◎。数日は日持ちもするので、少し多めにつくっておいてビールやすっきり系白ワインのアテとして、毎日の晩酌に味変しながら楽しみたい。

<p>1. 材料を準備する。</p>

1. 材料を準備する。

<p>2. 先ずは漬け込む甘酢作り。鍋に水1カップ、酢1カップ、砂糖大さじ2、塩小さじ半分、出汁の素小さじ半分を入れ、火にかける。砂糖、塩が溶けるまで軽く煮立たせ、冷ましておく。</p>

2. 先ずは漬け込む甘酢作り。鍋に水1カップ、酢1カップ、砂糖大さじ2、塩小さじ半分、出汁の素小さじ半分を入れ、火にかける。砂糖、塩が溶けるまで軽く煮立たせ、冷ましておく。

<p>3. 生姜は洗い、皮をスプーンでこそぐ。</p>

3. 生姜は洗い、皮をスプーンでこそぐ。

<p>4. 繊維に沿って、スライサーで薄切りにする。</p>

4. 繊維に沿って、スライサーで薄切りにする。

<p>5. 細長い部分は棒状に切る。茗荷は半分を小口切りに、残りは縦に四つ切りにする。</p>

5. 細長い部分は棒状に切る。茗荷は半分を小口切りに、残りは縦に四つ切りにする。

<p>6. 湯を沸かし、棒状のものは3分くらい茹でる。</p>

6. 湯を沸かし、棒状のものは3分くらい茹でる。

<p>7. 茗荷も入れ、さっと茹でる。</p>

7. 茗荷も入れ、さっと茹でる。

<p>8. 薄切りは1分ほど茹で、ざるにあげる。</p>

8. 薄切りは1分ほど茹で、ざるにあげる。

<p>9. 薄切りにした生姜は塩を軽くふり、冷めるまで置いておく。冷めたら水気を絞る。</p>

9. 薄切りにした生姜は塩を軽くふり、冷めるまで置いておく。冷めたら水気を絞る。

<p>10. きれいな保存容器に生姜、茗荷を薄切り、棒状と分けて入れ、甘酢をひたひたに注ぎ、蓋をして冷蔵庫で保存する。薄切りのものは一晩、棒状のものは2〜3日経ったら食べ頃。うっすらピンク色がきれい。</p>

10. きれいな保存容器に生姜、茗荷を薄切り、棒状と分けて入れ、甘酢をひたひたに注ぎ、蓋をして冷蔵庫で保存する。薄切りのものは一晩、棒状のものは2〜3日経ったら食べ頃。うっすらピンク色がきれい。

<p>11. そのままはもちろん、塩揉みしたキャベツと和えたり、ポテトサラダに入れても美味しい。ビールはもちろん、すっきりした白ワインにも相性抜群。</p>

11. そのままはもちろん、塩揉みしたキャベツと和えたり、ポテトサラダに入れても美味しい。ビールはもちろん、すっきりした白ワインにも相性抜群。

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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