茗荷肉巻き Myouga meetroll

半分に切っても茗荷の食感が・・・でした。
今回は、きゅうりのスティックと茗荷･ねぎ生姜の刻みを肉巻きに

lこのほうがはるかにうまい！
きゅうりを？？？と思う方も多いでしょう！昨日手巻きをやってそのあまりです。
残り物の再利用

ついでに
鮭野腹子のしょうゆ漬け
丸十とみりん・酒を煮切り漬け汁にしました。

大根葉のケンチン
大根葉。。。このケンチン（炒めて丸十で味付け）なんですが、これがすきでしてね！東京では手に入らない。田舎だからならでわです。

Texture of ginger was the ... be cut in half.
This time, the increments of cucumber stick and ginger-scallion ginger in the flesh wound



l much good is this better!
A cucumber? ? ? If you think that would also be many! That it is too much to do hand-rolled yesterday.
Re-use of leftovers in passing soy sauce pickled Sakenohara-ko the ten full and mirin, sake I was in a two-cutting pickled juice. Kenchin of radish leaves radish leaves. . . This Kenchin it (fried in seasoned with ten full), but what is, this is I have was like! It does not fall into the hands in Tokyo. It is I in Nara because it is the countryside.