次は豆ご飯、
①枝豆はよく洗い塩をまぶしてしばらく置く
②鍋に多めに湯を沸かし沸騰したら豆洗わずにを茹でる
③火が通ったら笊に取り冷ます
④その豆をゆでた汁に醤油を少々落としでご飯を炊く
⑤ご飯が炊き上がったら、枝豆を鞘から出して甘皮をむいて
ご飯の上に散らす
＊枝豆の茹で汁でご飯を炊くという手法に参加者が唖然、
しかしその美味しさと美しさに感動してました。
最後は秋刀魚の糠漬け
①秋刀魚は頭と尾を落とし二等分する（内臓はそのまま）
②こめぬかに250ｇに塩50ｇを混ぜて先の秋刀魚を和える
③冷蔵庫で2～3日置いてから焼く
＊これはおいらが教えたくないほどうまい！内陸部ほど塩をきつくして運んだらしく
海に近い江戸では薄味の糠漬け秋刀魚が食われた。
糠の甘味やビタミンが秋刀魚に移り、秋刀魚に余計な水分や油が糠によりとられ
絶妙な味になる。これで神亀（埼玉の蓮田の酒）の純米のぬる燗、ああ～いちころだよ
池波正太郎の小説にはこのようにいろいろの料理が美味しそうに登場する
鬼平の料理を再現する会は全国あちこちで行われているらしい
コメント(15)
[ 2010-09-21 16:41 ] 盗人宿おかみ wrote:
先生お世話になりました。
鬼平料理にぁお酒はつきもの。
お酒の御法度じゃないところでの教室もいいですね。
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鬼平料理にぁお酒はつきもの。
お酒の御法度じゃないところでの教室もいいですね。