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鍋の具材
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鍋に入れて・・・
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刺身
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さあできた!
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鍋の具
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造り
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なべの出汁
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鍋開始
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自慢のスープ
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鍋もそろそろ終わり
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雑炊
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雑炊 玉子を入れてもう直ぐ出来あがり
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雑炊 茶碗にいれて
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漬物
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看板
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鍋の具
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庭の盆栽
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中庭
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2014/2
久しぶりに牛乳鍋を食べたくて、仲間誘っていってきました!
そしたら、この3月で万葉荘が閉館になるらしい?
最後になるのかな???
やっぱり少し違和感のあるスープに見えますが味は絶品です。
多くの具材が美味しさを引き立てます!
食べられなくなるのは本当に惜しいですが・・・・・
思い出の味に会えてよかったー!!!
ごちそうさまでした!!!
2009/8
昔、奈良市内に勤務していた頃、誰かが転勤すると必ず歓送迎会をやっていた”奈良 万葉荘”さんに15年ぶりに行きました。
ここの鍋は牛乳鍋で(万葉鍋・・・飛鳥鍋ともいう)見た目には牛乳の白い色がついていてギョっとしますが食べてビックリメチャクチャ美味しいのです。
味はほとんどうどんすきの様ですが、30数種類の海の幸山の幸がふんだんに入った絶品鍋です。
元来、鍋嫌いの僕が唯一大好きな鍋でこの鍋を食べる為だけに大阪堺から友人三人連れて日帰りランチです。
久しぶりに食べた鍋は前と変わらず、今も本当に美味しい絶品鍋でした。
大満足・・・感謝・・・
お店のホームページから・・・
これぞ舌福。 三十数種の山海の幸を自慢の牛乳だしで味わう万葉鍋
万葉鍋は、かつおと昆布だしの中に牛乳を入れたおだしが特徴で万葉荘自慢の名物鍋料理です。牛乳鍋は今から約千三百年も昔に奈良飛鳥地方の僧侶たちが食べていたというものです。盛り付けられた食材の色どりはにぎやかで、数えてみれば山海の幸あわせて約30種類。牛乳だしは食材のバラエティーある風味と融けあい、さっぱりとして飽きがこない妙味。