2005年10月19日
麩
お麩っ、麩っ、麩っ、麩っ、麩っ、麩っ。
ルミ姉とは、ちょっと違うんだけど、最近の私は麩にはまっている。
はまったきっかけは、コレ↓。
この麩は戻す作業なく、そのまま使えるとっても便利な麩。
食感、喉越しが、ふわふわ、ツルリとしていて、普通の麩よりも、スルスル入ってしまって、なんだかねぇ～、ちょっと病みつきになるのだ。
はまっているのが、直火にかけられる小さな鍋に、出汁汁と調味料と入れた中に、麩を入れて、柔らかくなったところに、溶き卵を入れ、上から三つ葉を持ったもの。調理時間は３分くらい。
いかにも、夜食っていう、どうってことないメニューなんだけれど、遅い帰宅の胃を労わらなきゃっていう気持ちも手伝って、ついつい作ってしまうのだ。
だし汁を沢山吸い込んだ麩のふわふわ、ツルリとした食感は、たまらなく美味しい。
この間、買ったばかりなのに、もう一袋なくなりそうだ。
たまたま買ったのだけれど、スマッシュヒット。
今週末あたり、また買いに走らなくては♪
- by reitaro
- at 00:44
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みなさま
返事が遅れてしまって、ホントごめんなさい。
かしこさん
もちろん、生麩も大好きですよ。
煮物にしても美味しいですが、手軽に食べるなら、きなこをまぶして黒蜜をかけて食べるのがオススメです。
もぐぱくさん
板麩はまだ食べたことないんですよね。
>ウチではしっかり主役を張ってます！
ヘルシーだから、私も主役として使っていきたく思ってます。
いろいろ教えてくださいな。
お麩ってたくさん種類がありますよねえ。
食感＆味、ともに大好きで保存食の定番になってます(笑)
母の出身地・岩手南部は板麩が特産品なので、よくお裾分け
があるのですが、名の通りの板状で固めの麩で、ぬるま湯で
戻してから煮物やすき焼き等に入れるのが定番です。
あとは小さく割ってお味噌汁に入れたり。。。
脇役の感じがあるけれど（そんなことはない？）
ウチではしっかり主役を張ってます！
モーニングのヨーグルトでＴＢした かしこ です。こんにちは。
麩。春に京都で生麩を食べてから、麩を見直し始めたわたしです。麩まんじゅうも好きです。
これは干したものですね？煮物で食べてみたい･･･
reitaroさん、生麩はお好きですか？
生麩を買ってきたのはいいのですが、どう調理しようかとまだ冷蔵庫の中で眠っているのです･･･煮物かな･･････