[{"data":1,"prerenderedAt":354},["ShallowReactive",2],{"post:\u002Fcolumn\u002Fkajiyamahazuki\u002F7561":3,"sidebar":207,"main-footer:\u002Fcolumn\u002Fkajiyamahazuki\u002F7561:column:kajiyamahazuki::":269},{"id":4,"title":5,"body":6,"categories":172,"category":174,"columnist":173,"credit":175,"date":176,"description":40,"extension":177,"image":165,"items":178,"meta":194,"navigation":195,"path":196,"recommend":197,"relations":197,"seo":198,"showDate":199,"stem":200,"tags":201,"wpId":205,"writer":197,"__hash__":206},"posts\u002Fcolumn\u002Fkajiyamahazuki\u002F7561.md","第４回　おもてなしのメニュー②",{"type":7,"value":8,"toc":169},"minimark",[9,16,27,30,44,50,53,56,64,70,100,115,121,124,130,136,142,145,151,154,157,160,166],[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」の第２回目です。",[21,25],{},"\n前回に引き続き、招かれた人がホッとできる、旬を感じる野菜中心のメニューをご紹介します。",[17,28,29],{},"メインの「あっさりメンチカツ」まで召し上がっていただいたら、シメは「鮎と新しょうがのごはん」です。",[31,32,36],"figure",{"className":33},[34,35],"wp-image","text-center",[37,38],"img",{"src":39,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2017\u002F08\u002F1-4.jpg","","lazy",620,420,[17,45,46,47,49],{},"夏が旬の鮎と新しょうがをご飯といっしょに土鍋で炊きました。",[21,48],{},"\n私の実家がある伊豆の川では鮎が釣れたので、６月１日の解禁を過ぎると、近所の方からよく鮎をいただきました。だから、鮎といえば、私にとっては夏を告げる魚なんです。",[17,51,52],{},"お客さまには、炊きあがったら土鍋ごと出すと、盛り上がります。鮎は、「鮎の一夜干し」を高知から取り寄せました。おもてなしのときに、お取り寄せを入れると、「どこから取り寄せたの？」「どんな食べ方があるの？」など会話が弾みますね。",[17,54,55],{},"鮎はこんがりと焼き目がつくまで焼いてから炊くと、ご飯にも香りが移っておいしくいただけます。ホームパーティではぜひ土鍋で炊いてみてください。見た目も華やかだし、ふっくらとおいしく出来上がりますよ。",[31,57,59],{"className":58},[34,35],[37,60],{"src":61,"alt":40,"loading":41,"width":62,"height":63},"\u002Fimg\u002F2017\u002F08\u002F2-4.jpg",465,350,[31,65,67],{"className":66},[34,35],[37,68],{"src":69,"alt":40,"loading":41,"width":62,"height":63},"\u002Fimg\u002F2017\u002F08\u002F13234f84d811120dfb8d81347f85f344.jpg",[17,71,72,76,78,79,81,82,84,85,87,88,90,91,93,94,96,97,99],{},[73,74,75],"strong",{},"「鮎と新しょうがのご飯」",[21,77],{},"\n＜材料＞　４人前",[21,80],{},"\n米　２合",[21,83],{},"\n鮎の一夜干し（お取り寄せ）　2～3尾",[21,86],{},"\n新しょうが　50ｇ",[21,89],{},"\nだし汁（昆布とかつお）　360ｃｃ",[21,92],{},"\n薄口しょうゆ　　大さじ1と1\u002F2",[21,95],{},"\nみりん　　大さじ1",[21,98],{},"\n酒　大さじ２",[17,101,102,103,105,106,108,109,111,112,114],{},"＜作り方＞",[21,104],{},"\n① 　鮎の一夜干しはこんがりと焦げ目がつくまで焼く。新しょうがは千切りにする。",[21,107],{},"\n②　土鍋に洗った米、だし汁、しょうゆ、みりん、酒を入れひと混ぜしたら、上に、①のしょうが、鮎を順に入れてふたをして強火にかける。沸騰してきたら弱火にし、12～15分ほど火にかける。水分がなくなってきたら10秒ほど強火にしてから火を止めて、10分ほど蒸らす。",[21,110],{},"\n（炊飯器で炊く場合、だし汁と調味料をあらかじめ混ぜて調味液を作っておく。炊飯器に洗った米、調味液を入れ、上にしょうが、鮎を加えて炊く）",[21,113],{},"\n③ 鮎はいったん取り出してほぐす。ご飯に混ぜてから、器に盛る。",[31,116,118],{"className":117},[34,35],[37,119],{"src":120,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2017\u002F08\u002F4-4.jpg",[17,122,123],{},"いっしょに添えたのは「自家製ぬか漬け」。実は私のぬか床は、実家の父のもの。伊豆から東京に持ってきて、大事に育てています。今日は、きゅうり、かぶ、玉ねぎ、パプリカ。「パプリカのぬか漬け？」とびっくりされることがありますが、食べていただくと「おいしい！」と好評です。",[31,125,127],{"className":126},[34,35],[37,128],{"src":129,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2017\u002F08\u002F5-1.jpg",[17,131,132,133,135],{},"そして、汁ものは夏が旬の野菜、「モロヘイヤの味噌汁」。",[21,134],{},"\n葉のやわらかい部分をさっとゆでて、食べる直前にだし汁に入れます。油揚げも加えると、コクがでておいしいですよ。モロヘイヤのネバネバのムチンは、夏バテに効果的なので、夏のおもてなしにピッタリの食材です。",[31,137,139],{"className":138},[34,35],[37,140],{"src":141,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2017\u002F08\u002F6.jpg",[17,143,144],{},"男性陣から、おかわりにリクエストが出た「鮎と新しょうがのご飯」。香ばしい鮎に爽やかな新しょうがアクセントになり、お酒を飲んだあとのシメにちょうど良かったようです。",[31,146,148],{"className":147},[34,35],[37,149],{"src":150,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2017\u002F08\u002F7.jpg",[17,152,153],{},"今回のおもてなしメニュー、いかがでしたか？　「夏野菜がたくさん食べられて、元気をもらいました」「だしの味がしっかりきいていて、暑さで疲れた体がホッとできたメニューでした」と、お客さまから言っていただきました。",[17,155,156],{},"最後に、お取り寄せした「鮎の一夜干し」を紹介します。",[17,158,159],{},"今回のお取り寄せ「四万十の鮎一夜干し」。",[31,161,163],{"className":162},[34,35],[37,164],{"src":165,"alt":40,"loading":41,"width":42,"height":43},"\u002Fimg\u002F2017\u002F08\u002F8.jpg",[17,167,168],{},"高知県四万十川の支流で育てた若鮎を手作業で背開きし、昔ながらの製法で一夜干ししました。ミネラル豊富な室戸産海洋深層水塩を使用し、低塩（２％前後）で仕上げました。シンプルに焼くだけでもおいしい。",{"title":40,"searchDepth":170,"depth":170,"links":171},2,[],[173,174],"kajiyamahazuki","column","＜取材・文＞大橋史子（ペンギン企画室）","2017-08-07T17:40:10","md",[179],{"name":180,"photos":181,"price":183,"bestBefore":184,"shop":185,"link":193},"四万十の鮎一夜干し（10尾）",[182],"\u002Fimg\u002F2017\u002F08\u002F9.jpg","4,200円（税込・送料込）\n＊北海道・沖縄その他島しょ部の場合追加送料500円","約６ヶ月（要冷凍）",{"name":186,"address":187,"tel":188,"fax":189,"hours":190,"holiday":191,"url":192},"産直ステーション夢四国","香川県 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