里芋の衣かつぎ
友人から、今年も福井の大野の素晴らし里芋が届きました、今後色々な料理を楽しみます、まずは衣かつぎを・（ ＾ω＾）・・・。
茹でると皮が簡単に、剥けて食べやすい、塩を軽くつけてどうぞ。
２人前
①小芋を洗い、根の部分を取り除き、皮のまま水と圧力鍋に入れて１0分煮沸。
➁皮を取り除き皿に盛り、塩・紫蘇味噌や醤油麹を天盛りして出来上がり。
＊醤油麹･･･麹５００ｇ・醤油５００ｇ・水１５０ｇを袋に入れ、炊飯器で保温設定し５～６時間で、麹が柔らかくなれば出来上がり。3～4ヶ月冷蔵庫保存OK。
＊小芋を煮る場合の出汁は、昆布15g・水１ℓに夏場３０分・冬場１時間浸け、取り出し煮沸させ、鰹節２５ｇを入れ、火を止め鰹節がしずめばこす。なければ出汁の素を水で溶いても良い。
Taro's Robe Katsugi
From a friend, I will enjoy various dishes in the future where the wonderful taro of Ono in Fukui arrived again this year, first of all, the clothes katsugi ( ^ω ^)...
When boiled, the skin is easy, it is easy to peel off and eat, lightly salt.
2 people before
①Wash the sweet potatoes, remove the roots, leave the skin in water and a pressure cooker and boil for 10 minutes.
②Remove the skin, serve on a plate, and top with salt, Shiso miso and soy sauce koji.
* Soy sauce koji: Put 500 g of koji, 500 g of soy sauce, 150 g of water in a bag, set the heat with a rice cooker, and in 5 to 6 hours, if the koji becomes soft, it is completed. Refrigerator storage ok for 3-4 months.
*When simmering small potatoes, soak in 15 gof kombu・ 1 l of water for 30 minutes in summer and 1 liter in winter, remove and boil, add 25 g of bonito flakes, turn off the heat and remove the bonito flakes. If not, the source of the dashi may be dissolved with water.
