Hiroko's Hitokoto
Tuesday, June 22, 2021
とうもろこし、鴨の薫製、アスパラガス素麺
”白龍”
すごい素麺をいただいたので、
ちょうど沢山届いた甘いとうもろこしを使ってみることに。
かつて小学校の食育教室で、レストラン ノックの梶原さんに開発していただいたレシピを思い出して再現。
それにしてもこの素麺が美味しすぎる。熟成させた素麺って、
どういうことだ!?
鴨の燻製は食べやすく細く切った方が良かったな。
https://mother-restaurants.
com/
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