2010.03.22 Monday
チンゲン菜、小松菜、大根、白菜、しいたけ、ニンジン、
ネギ、水菜でした。
大根の葉っぱがきれいだったので、ざくざく刻んで
5本分、てんこもりですが
炒めるとぺちゃんこです。
こんぶだし、かつおだし、しょうゆ、そして
胡麻油を加えてできあがり。
あつあつごはん、さけの肴に最適です。
市島ハンドメイドガレージ[あい番ブログ］
神戸の日常と手作りガレージで田舎ぐらしを楽しむ非日常
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