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𝑺𝒌𝒚🦄🩷🍣

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I made meat and potatoes.

I boiled meat and potatoes using red sake of KumamotoYeah.

Akasake is a sacred sake that is drunk on New Year's Day in Kumamoto.

It is also used as a cooking liquor for meat and potatoes and sukiyaki 😁

2025/8/23 Edited to

肉じゃがを作る際の重要なポイントの一つは、使うお肉の種類です。一般的には牛肉が使われることが多いですが、部位によって味わいや仕上がりが変わります。例えば、肩ロースやバラ肉は脂が適度にあり、煮込んでも固くなりにくいのでおすすめです。また、肉じゃがの味が濃くなりすぎることはよくありますが、赤酒を使うことで自然な甘みとうま味が加わり、味の調整がしやすくなります。濃すぎる場合は、水や出汁で薄めたり、じゃがいもや糸こんにゃくなどの具材を増やしてかさ増しするのも効果的です。ルクルーゼなどの鋳物鍋を使うと熱が均一に伝わりやすいため、具材にじっくり火が通って味が染み込みやすくなります。煮込み時間は具材の大きさに合わせて調整し、煮くずれしないよう注意しましょう。最後に、肉じゃがともう一品として相性の良い料理を添えるのも楽しみです。例えば、さっぱりしたほうれん草のお浸しや冷ややっこなどを添えると、バランスの取れた食卓になります。熊本の赤酒を使った肉じゃがは、ほっとする味わいが魅力なのでぜひ試してみてください。

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