焼きあご出汁で鯛シャブの黄金鍋
材料
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(1人前)
レシピ1
水2リットルを入れた鍋に半分に割った焼きあごと出し昆布を入れてそのまま半日以上置く(夏場は傷みやすいので冷蔵庫へ)
レシピ2
出し入り鍋を弱火にかけ、じわじわと煮出す。ふっとう前に焼きあごと出し昆布を取り出しだしを漉す。
レシピ3
越した出汁を鍋に移し火をかけ、塩で味を調えてシャブ出汁の出来あがり。
レシピ4
薄切りにした鯛としいたけなどのお好みの野菜をシャブシャブし出汁もいっしょにいただいて下さい。
コツ・ポイント
締めには野菜と魚のうまみが凝縮されたスープにゆでたそうめんをさっと入れにゅめんでお楽しみ下さい。
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昆布だし 煮干しだし を使ったレシピ
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他に 昆布だし 煮干しだし で作れるレシピ