キクイモのきんぴら（４人分）
キクイモの収穫が始まり、今年は豊作で旬を味わいます。
①キクイモ２００ｇ洗い、半切り位。
②鍋にサ胡麻油小匙１を入れ、人参・サンド豆・キクイモが透明になるまで炒め、砂糖大匙１・醤油小匙１・酒大匙１を加え、好みにより赤唐辛子１本を入れて水気がなくなるまで炒める。
③皿に盛りつけて好みにより、煎りゴマ少々をふりかける。
＊キクイモは生でも食べられますが、透き通るまでしっかり炒めてから調味すると、味がしみこみやすくなる。
＊人参・セロリ・レンコンなどを混ぜた物も良い、その時少しの酢で味付けも良い。
Jerusalem artichoke kinpira
The Jerusalem artichoke harvest has begun, and this year we are enjoying the season with a good harvest.
①Wash 200g Jerusalem artichoke and cut it in half.
②Put 1 small spoon of sa sesame oil in a pan, fry carrots, sand beans, and Jerusalem artichoke until transparent, 1 large spoon of sugar, 1 small spoon of soy sauce ・Add 1 large spoonful of sake, add 1 red pepper if you like, and fry until drained.
③Serve on a plate and sprinkle with a little roasted sesame seeds if you like.
* Jerusalem artichoke can be eaten raw, but if you fry it thoroughly until it is clear and then season it, the taste will soak in easily.
* A mixture of carrots, celery, lotus root, etc. is also good, and seasoned with a little vinegar at that time.
