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縮緬山椒と摘み上げ湯葉
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縮緬山椒と摘み上げ湯葉
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縮緬山椒と摘み上げ湯葉
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縮緬山椒と摘み上げ湯葉
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縮緬山椒と摘み上げ湯葉
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縮緬山椒と摘み上げ湯葉
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縮緬山椒と摘み上げ湯葉
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煮浸し
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縮緬山椒
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煮浸し
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煮浸し
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煮干粉
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ぶぶあられ
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きざみ山葵
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塩昆分
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縮緬山椒と摘み上げ湯葉
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誰でも作れる・・・お茶漬・・・家庭でも作れる・・ぶぶ漬け・・・
お茶や・・・出汁が・・・あれば・・・手軽に出来る・・・
それで居て・・・奥が深い・・・素朴な料理・・・
織田信長も・・・湯漬けと言って・・・好んで食した料理・・・
そんな・・・お茶漬を今日は・・・お金を出して食べてみようと思います(爆)
私の毒舌の・・・餌食になったのはこのお店・・・(笑)・・・
新設シャポーの・・・和出汁茶漬店・・・一休・・・
縮緬山椒と摘み上げ湯葉のぶぶ漬けです・・・
素朴で単純ですが・・・この品書きの中で・・・
もっとも期待したい一品です・・・
美味しい縮緬山椒と美味しい水と湯葉なら・・・
きっと期待に応えてくれるでしょう・・・
それに・・・
この店・・・出汁と米には随分拘っているようですし・・・
さてさて・・・一口・・・うーん・・・
私の知る限りの・・・京の縮緬山椒は・・・
もっと実山椒が効いてる・・・そういう印象なので・・・
この縮緬だと・・・物足りなさを感じます・・・
ガツンとくるインパクト(辛味)が欲しい・・・
それに・・・縮緬の量が多くて・・・甘ったるさが強く口に残るなあ・・・
引き上げ湯葉も・・・縮緬の量に対して・・・この量なら・・・
乗せても乗せなくても一緒ではないかと・・・
折角の上質な湯葉が負けている・・・
ほんの少しなので・・・ねっとりした甘味が弱い・・・
ちりめんが今の3分の2くらいなら・・・バランスが良いのになあ・・・
雑魚佃煮の堅さ・・・湯葉の柔らかさ・・・
山椒の刺すような辛味・・・湯葉の柔らかい甘味と佃煮の甘味・・・
対極にある食材の組合せの妙・・・調和が・・・
旨さを引き出すのではないかと・・・思いますが・・・どうでしょう・・・
それにしても・・・単純な料理だけに・・・難しいですよね・・・
でも・・・素材が良く・・・バランスが良ければ・・・
煎茶でも・・・番茶でも美味しいんですけどね・・・
お茶漬けは・・・
一点・一点の素材が良いだけに・・・
おかげで・・・家に帰ってから・・・生憎・・・佃煮は無かったけど
アマゾンで取り寄せた(笑)兵庫のみざん(醤油焚き)と大津の生湯葉で・・・
また・・・お茶漬けを1杯・・・自分で作っちゃったじゃないですかあ・・・
寝る前に・・・(笑)