めかぶの季節がやってきた！
去年、めかぶの話をエントリーした時は、生めかぶは初挑戦だったので下準備の要領を得ていなかったが、今シーズン初メカブは、なかなかウマくいった。やっぱり
刻んでから熱湯に数秒くぐらせるのが正しいかと（刻む前に熱湯ではなく）。そうするとヌルヌルに手こずらないだけでなく、磯の香りのする
ホカホカなメカブが頂ける。ご飯にのせたら最高で（友人M氏はコレをスーパーゴールデンスペシャルデリシャス丼と命名）1パックだと1食分強にしかならない事が分かった。もっと買ってこなくては。旬は4月まで。しばらくの間、おもいっきり楽しむぞ。
I bought
fresh mekabu (wakame root) the other day. I'm so happy that the mekabu season arrived! When
I wrote about mekabu last year I didn't know that I should
chop mekabu first, then soak in boiling water (not vice versa!) so I don't have to struggle with the sliminess, and also I can enjoy
hot steaming mekabu with pleasant fresh sea smell! It's very tasty to eat it on rice with some soy sauce, my friend named this dish 'super golden special delicious bowl'. A piece of mekabu is just for one to two portions, not enough for me. I have to get more next time. The season continues until April, I'm going to enjoy it for a while.
