名古屋ふぐと鱧―2011/9/6 Tue.
Sep
6
3枚におろして、そぎ切りに。
「トラフグのように身は硬くないので、少々分厚くても柔らかいよ」と教えてくれたので。
柔らかかったです。
熱湯にくぐらせて、氷水に手早く!
骨はいいお出汁が出るので、卵のお澄ましに。(^_-)-☆
鱧は付焼きに。
ちょっと甘めのタレにして、とても美味しかったです。
今、鱧がよく出ています。
もう終わりかと思ったけど・・・意外と安いです。(^_-)-☆
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