[{"data":1,"prerenderedAt":412},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F6953":3,"sidebar":259,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F6953:column:kajiyamahazuki::":321},{"id":4,"title":5,"body":6,"categories":241,"category":243,"columnist":242,"credit":244,"date":245,"description":37,"extension":246,"image":228,"items":247,"meta":248,"navigation":249,"path":250,"recommend":247,"relations":247,"seo":251,"showDate":252,"stem":253,"tags":254,"wpId":257,"writer":247,"__hash__":258},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F6953.md","第３回　おもてなしのメニュー①",{"type":7,"value":8,"toc":238},"minimark",[9,16,27,41,44,50,53,83,86,89,92,98,101,119,137,164,170,178,184,190,196,202,208,214,217,223,229],[10,11],"div",{"className":12,"style":14,"ariaHidden":15},[13],"spacer","height:32px","true",[17,18,19,20,23,24,26],"p",{},"こんにちは。フードコーディネーターの梶山です。",[21,22],"br",{},"\n今回は、親しい人を招く「おもてなしのメニュー」がテーマです。",[21,25],{},"\n招かれた人がホッとできる、旬を感じる野菜中心の料理をご紹介します。",[28,29,33],"figure",{"className":30},[31,32],"wp-image","text-center",[34,35],"img",{"src":36,"alt":37,"loading":38,"width":39,"height":40},"\u002Fimg\u002F2017\u002F07\u002Foriginal-21.png","","lazy",620,420,[17,42,43],{},"着物と割烹着が、最近のおもてなしの定番スタイル。着物は、お客さまに季節を感じでいただきやすいので、なるべく着るようにしています。",[17,45,46,47,49],{},"おもてなしメニューは、和食をメインにして10品ぐらいを用意します。１週間ぐらい前から、お客さまの年齢、性別、好みなどを考えつつ、お料理を決めていきます。",[21,48],{},"\nお酒は飲みたいものを持ってきていただきます。私自身がお酒好きだからなのか、「お酒に合うメニューですね」と言われることがありますね（笑）。",[17,51,52],{},"今回は夏野菜をたっぷり使ったおもてなし料理です。お招きしたのは、仕事でお世話になっている７名のお客さま。年齢層が少し高めで、おいしいものを知っている方々なので、奇をてらわずに、素材の味を活かしたシンプルなメニューにしました。",[17,54,55,56,58,59,61,62,64,65,67,68,70,71,73,74,76,77,79,80,82],{},"＜おもてなしメニュー＞",[21,57],{},"\n1.おくらの白和え",[21,60],{},"\n2.トマトとジュンサイのおひたし",[21,63],{},"\n3.枝豆のバターしょうゆ",[21,66],{},"\n4.とうもろこしのすり流し",[21,69],{},"\n5.夏野菜の煮びたし",[21,72],{},"\n6.あっさりメンチかつ",[21,75],{},"\n7.鮎と新しょうがのごはん",[21,78],{},"\n8.モロヘイヤの味噌汁",[21,81],{},"\n9.自家製ぬか漬け(きゅうり、かぶ、玉ねぎ、パプリカ)",[17,84,85],{},"つくり方はどれも簡単ですが、それぞれに私なりの工夫をしたので、ポイントをご紹介します。お客さまが喜んでくれる顔を想像しながら、メニューを考えたり、料理を作るのは楽しいものですね。",[17,87,88],{},"一品目の「おくらの白あえ」は、私の定番メニュー。あえる野菜は、季節ごとに変えますが、あえ衣はいつも同じです。絹ごし豆腐に白ごまペーストを混ぜたクリーミィなもので、野菜に混ぜずに上にかけ、お好みでつけながら食べていただきます。あえ衣が残ると、お酒のつまみにする方もいるんですよ。",[17,90,91],{},"今回はこの白和えのレシピをご紹介。びっくりするほど簡単なのに毎回とても好評をいただいています。野菜だけでなく、季節のフルーツとあえてもおいしいですよ。あえ衣の塩分は、あえる野菜や果物によって調整してください。",[28,93,95],{"className":94},[31,32],[34,96],{"src":97,"alt":37,"loading":38,"width":39,"height":40},"\u002Fimg\u002F2017\u002F07\u002Foriginal-22-4.jpeg",[17,99,100],{},"「オクラの白あえ」",[17,102,103,104,106,107,109,110,112,113,115,116,118],{},"＜材料＞　４人前",[21,105],{},"\nオクラ　１２本",[21,108],{},"\nだし汁（昆布とかつお）　500ｃｃ",[21,111],{},"\n薄口しょうゆ　大さじ２",[21,114],{},"\nみりん　大さじ２",[21,117],{},"\n塩　適量",[17,120,121,122,124,125,127,128,130,131,133,134,136],{},"★あえ衣",[21,123],{},"\n絹ごし豆腐　200ｇ",[21,126],{},"\n薄口しょうゆ　小さじ1と1\u002F2",[21,129],{},"\n砂糖　大さじ1と1\u002F2",[21,132],{},"\n白ごまペースト60ｇ",[21,135],{},"\n塩　適宜",[17,138,139,140,142,143,145,146,148,149,151,152,154,155,157,158,160,161,163],{},"＜作り方＞",[21,141],{},"\n①オクラはがくを包丁でとり、塩ずりをする。沸騰したお湯で30秒ほどゆで、冷水にとって冷やす。",[21,144],{},"\n冷えたらキッチンペーパーで水気をしっかりとる。",[21,147],{},"\n②鍋にだし汁、しょうゆ、みりんを入れひと煮立ちさせたら冷ます。",[21,150],{},"\n③バットに①と②を入れ冷蔵庫で１時間以上冷やす。",[21,153],{},"\n④豆腐はキッチンペーパーに包んで重しをし、30分以上置いてしっかり水気を切る。",[21,156],{},"\n⑤あえ衣は、④としょうゆ、砂糖、白ごまペーストを合わせクリーム状になるまで",[21,159],{},"\nフードプロセッサーにかける。味をみて、足りなければ塩で調味する。",[21,162],{},"\n⑥汁気を切った③を包丁で食べやすく切り、器に盛り付けて⑤のあえ衣をかける。",[17,165,166,167,169],{},"２品目は、「トマトのおひたし」。",[21,168],{},"\n湯むきしてだしにつけたトマトを、ジュンサイといっしょに土佐酢であえます。最後に、青柚子の皮をけずってかけた、暑い夏にぴったりのさっぱりした一品です。",[28,171,173],{"className":172},[31,32],[34,174],{"src":175,"alt":37,"loading":38,"width":176,"height":177},"\u002Fimg\u002F2017\u002F07\u002Foriginal-20-6.jpeg",465,350,[28,179,181],{"className":180},[31,32],[34,182],{"src":183,"alt":37,"loading":38,"width":176,"height":177},"\u002Fimg\u002F2017\u002F07\u002Fto.jpeg",[17,185,186,187,189],{},"３品目は、「枝豆のバターしょうゆ」。",[21,188],{},"\n枝豆をゆでてから、フライパンでバター＆しょうゆをからめながら、香ばしくこがします。さやをしゃぶりながらビールが飲めると、男性に好評にメニューですね。",[28,191,193],{"className":192},[31,32],[34,194],{"src":195,"alt":37,"loading":38,"width":39,"height":40},"\u002Fimg\u002F2017\u002F07\u002Foriginal-25-4.jpeg",[17,197,198,199,201],{},"４品目は、「とうもろこしのすり流し」。",[21,200],{},"\nつめたいものが続いたので、ここで胃を温めてもらうために、お出ししました。塩ゆでしたとうもろこしは、かつおだしといっしょにミキサーにかけ、塩で味を整えます。上にのせた焼きとうもろこしは、しょうゆとみりんをつけて焼いたもの。縁日の焼きとうもろこしをイメージしました。あまじょっぱい味はとうもろこしのやさしい甘さを引きたたせる、アクセントになっています。",[28,203,205],{"className":204},[31,32],[34,206],{"src":207,"alt":37,"loading":38,"width":176,"height":177},"\u002Fimg\u002F2017\u002F07\u002Foriginal-26-5.jpeg",[28,209,211],{"className":210},[31,32],[34,212],{"src":213,"alt":37,"loading":38,"width":176,"height":177},"\u002Fimg\u002F2017\u002F07\u002Foriginal-27-4.jpeg",[17,215,216],{},"どのお料理も基本は家庭料理なのですが、少しアレンジをしています。みなさんにおいしく食べていただけているか、ドキドキしますね（笑）",[17,218,219,220,222],{},"５品目は、「夏野菜の煮びたし」。",[21,221],{},"\nなす、ズッキーニ、ししとう、ゴーヤ、トマト、れんこんを素揚げして、しょうゆとみりんを混ぜただしにつけました。トマトは揚げると、甘味がでますし、見た目もおしゃれになるのでおすすめです。",[28,224,226],{"className":225},[31,32],[34,227],{"src":228,"alt":3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