震災の方へ気が向いている間に、いかなごのシーズンが終わりかけようとしています。急いで、石津漁港にいかなごを買いに走りました。
穏やかなきれいな海です。 あの三陸を襲った大津波を思うと、海に怒りを覚えるけれど、海はたくさんの恵みをも、また与えてくれる。
石津漁港
宮田水産いかなご売り場
とれとれのいかなご
新鮮なその日のうちに、 しょうゆ・ざらめ・みりん・酒そしてしょうがをたっぷり入れてレシピ通りに炊きます。強火で炊いて、アワが全体にかぶさるようにする。絶対に、はしなどでかきまぜないことがポイントだそうです。
やれやれ、やっと６キロ炊き終えて、家の中はまるで佃煮工場。醤油と砂糖の匂いでプンプン。
待っていてくれる人達に、少しのお味見をしてもらいましょ。
タグ: 料理
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luckyさん
私はもっぱら、食べるほうです。
夫の友人から、毎年頂いておりまして、本日宅急便で届きました。
アツアツご飯と食べる・・・・・あとは何もいりません。(*^。^*)
nomiさん コメントありがとうございます。
今年は３月３日がいかなご漁の解禁でして、約１ヶ月続きました。
ここ数年、天候不順や瀬戸内海での船の重油流出があったりして、値段が高騰したり、漁が早期にうち切りになったりで、いかなご界も困難でした。
今年は、豊漁です。
いつもの季節に、いつもの行事ができることはありがたいと思います。
cbtさん コメントありがとうございます
最近は、スーパーでも新鮮ないかなごが手に入るので、挑戦してみてください。
ただし、暫く、醤油臭さに耐えなければいけませんが・・・
aladdinさん コメントありがとうございます。
お店の完成品は、やはりプロのお味で美味しいと思います。
でもお高いのが苦手で、くいしん坊がいますので、５・６年前から作るようになりました。
lucky さん、こんにちは！！
（たけぼうの散歩道）です。
「いかなご」の旬の季節でしたか。
美味しい香りが伝わってきそうな記事となっています。
総菜屋さんで食べてみたい気持ちになりました。
漂ってきましたょいい香りです。(*^_^*)
スゴイですね。ご自分で作られて、配られるとは。
食べるのは好きですが、まだ、一度も作ったことがありません。
一度挑戦したいと思いながら、今年も”パス”しました。(笑)
luckyさん こんにちは。
美味しそうな「イカナゴ」を食べられる人がうらやましいですね!!
我が家はもっぱら購入派です。