雑煮その2。 生餅ヴァージョン。つゆを、醤油+みりん+酒のオーセンティックなうどんツユにしてみた。 餅がトロトロ。コッチの方が好きだね。 #雑煮 #elephant #elephantsoup #elephantstew #mochi #lunch #traditionalfood #we_Japanese_eat_Elephant_Stew_for_new_years_dishes (経堂)
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雑煮その2。 生餅ヴァージョン。つゆを、醤油+みりん+酒のオーセンティックなうどんツユにしてみた。 餅がトロトロ。コッチの方が好きだね。 #雑煮 #elephant #elephantsoup #elephantstew #mochi #lunch #traditionalfood #we_Japanese_eat_Elephant_Stew_for_new_years_dishes (経堂)

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雑煮。 名古屋の雑煮は角餅(焼かない。生のまま)+菜っ葉+すまし汁のシンプルなもの。餅がとろとろになってて美味いんで好き。 そっちでも良かったんだけど、餅焼くのが楽しいので焼餅入りにしてみた。かつおダシ+薄口醤油+塩。蒲鉾とほうれん草トッピング。 美味かった。 #雑煮 #japanesefood #mochi #zoni #stewed_elephant #elephant #elephantsoup #traditionalfood #lunch (経堂)