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1. 材料を準備する。貝割れは食べやすい長さに切っておく。

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2. 玉ねぎはせん切りにし、水に5分ほど放つ。

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3. 明太子は皮から身をほぐし取り、ごま油大さじ1、レモン汁小さじ1、白だし小さじ1で味付けし、よく混ぜておく。明太子の塩気によって白だしの量は調整する。

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4. ボールに水気を切った玉ねぎと貝割れを入れ、明太子を和える。皿に盛り、海苔、卵黄を乗せたら完成です。玉ねぎと貝割れのピリッとした辛味を、卵黄がまろやかにしてくれる。

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5. 正に酒泥棒なおつまみ。ぬる燗と相性抜群！

" } }