2012.06.14 Thursday
�ゝ軻�としめじを加えて甘辛く。
残れば、たまごを加えて破竹牛丼。
��高野を加えて含め煮。
どちらも、出汁（だし）のベースは、
業務用「そばつゆ・甘口」。
うどん・そばにはもちろん、和物料理に、重宝している。
旬の破竹・・・美味しく頂きました。
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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