いただきます
あさごはんは、小かぶ、豚肉、えのきの炒め煮、えびの吉野煮、砂肝ネギ炒め、ごはん
昨日、砂肝とねぎの焼き鳥が残ったので、塩こしょうで炒めました
吉野煮は吉野葛をあえるのでたぶんその名がついているのでしょうが、うちではもちろん片栗粉
高級すぎる食材、吉野葛
ごちそうさまでした
Let's eat.
I ate fried and simmered little turnip, sliced pork and enoki mushroom, asparagus and shrimp dressed with a thick starch sauce named Yoshino-ni, fried gizzards and welse green onion and rice for breakfast.
Remaining gizzards and welse green onion for grilled chicken yakitori last night changed into frying with salt and black pepper.
Actually we cook Yoshino-ni with Yoshino kuzu arrowroot starch, so it's named Yoshino-ni, but it's very costly.
So I cooked Yoshino-ni with potato starch.
done!
【今日の参考資料】
えびの吉野煮 『日本のおかず』