大根

December 7, 2015

 

立派な大根をいただきましたのでこの冬は色々な大根料理を試しています。

今日は「揚げ出し大根」です。

出し汁で煮て柔らかくなった大根に片栗粉をまぶして揚げ、

醤油とみりんで味付けした出し汁をかけて、たっぷりの大根おろしを載せていただきます。

新作の椿柄の碗に盛り付けました。

 

大根は皮を厚めに剥き、こちらは天日に干して「切り干し大根」を作っています。

 

 

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