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先日、「卯和」で出て来た「とき卵のすまし汁」。大学院生のAさんと、「汁を濁らせずに、いかに作るのか？」が議論となった。（ちなみに、下記は「鱒とチーズの磯辺焼き」）<o:p></o:p>
<o:p>*
</o:p>
<o:p>
*
</o:p>
と言うことで、今日は「卯和」の定休日なので、おうちごはん「卯和（うわ）」のおかずに挑戦！<o:p></o:p>
<o:p> </o:p>
＜材料＞<o:p></o:p>
・ かまぼこ<o:p></o:p>
・ エノキ<o:p></o:p>
・ シイタケ
・ 長ネギ<o:p></o:p>
・ 麺つゆ<o:p></o:p>
<o:p> </o:p>
＜つくりかた＞<o:p></o:p>
煮立てたお湯に、エノキとシイタケを加え、さらに麺つゆ（お好みの量）を加える。ひと煮立ちしてから、かまぼこを入れ、良くといた卵をゆっくりと流し込み、僅かに煮立てる。火を落とし、鍋に蓋をし、余熱で少し蒸らす。最後に、長ネギを散らして出来上がり。<o:p></o:p>
<o:p> </o:p>
＜できばえ＞<o:p></o:p>
ふっくらとした溶き卵が何とも言えない。一人暮らし大学院生用の簡単メニューとして作ってみた。なかなかの出来栄えだが、「卯和」グレードにはほど遠い。<o:p></o:p>
<o:p>*
</o:p>
<o:p>
</o:p>
<o:p>*
</o:p>
＜改善点＞<o:p></o:p>
市販の麺つゆをそのまま使ってみたが、味は少し甘めの仕上がり。余裕がある場合は、だしと醤油で味付けをした方がよいかも。
*
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＜次回の予告＞<o:p></o:p>
「鶏と大根のオイスター煮」。<o:p></o:p>
<o:p></o:p>
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