ちょっと残してあった虎の子の松茸、お澄ましにしようと思ったけど… お魚屋さんに行ったら、「名残の鱧」があったので茶碗蒸しに。 具がたくさんだから、ちょっと変な器になりましたが・・・(^^ゞ 茶碗蒸しの蓋を開けたらいい香り! 鱧とピッタリ! この季節、秋の出会い物、松茸とバツグンの相性。 「名残の鱧」と言われる所以でしょう。(^_^)v 【コメント欄にも画像あります】
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