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1. 材料を用意する。
・鳥手羽元 5〜6本
・鳥もも肉 1枚
・豆腐 1丁（木綿でも絹でもお好みで）
・春菊 3〜4本
・長ネギ 1本
・大根 2cm
・生姜 1かけ
先ずは出汁作りから。鳥手羽元を軽く洗い、鍋に入れ水を1リットルはり、長ネギの青い部分、生姜薄切りを入れ火にかける。
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2. 沸騰してきたら丁寧に灰汁を取り、沸騰しないくらいの弱火にして30分煮出す。30分たったら火を止めて、具材を全て取りだす。
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3. 煮出している間に、鍋の具材を準備。
鳥もも肉はひと口大に切る。春菊は5cmくらいに切り、長ネギは斜め切りに。大根はおろしておく。豆腐は食べやすい大きさに切る。
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5. 沸騰したら灰汁を取り、その他の具材も入れ、軽く煮たら完成。
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大根おろしに一味をふり、長ネギみじん切りとポン酢を混ぜたものを薬味にどうぞ。
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1. 先ほど出汁に使った手羽元を鍋に入れ、出汁をひたひたに入れる。酒大さじ1、みりん大さじ1、砂糖大さじ半分で味付けし、5分ほど煮る。
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2. 5分ほど煮たら醤油大さじ1を足してさらに5分煮たら完成。食材は無駄にせず、美味しく使い切るようにしよう。
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