【大村しげのおばんざい】おだいとお揚げ /Round white radish and Fried Tofu.

【大村しげのおばんざい】おだいとお揚げ /Round white radish and Fried Tofu.

今回は大村しげさんが『大村しげの京のおばんざい』（中央公論社）などで紹介した、「おだいとお揚げ」を料理しました。

丸い聖護院大根と、油あげをたいた、冬の京都の家庭料理です。

材料／
聖護院大根
米のとぎ汁
お揚げ
だしじゃこ
砂糖
淡口醤油

This time, I cooked “Odai to Oage（Round white radish and Fried Tofu）.” which is Shige Oomura introduced in her book “Shige Oomura’s Kyo-no-obanzai” (Chuo Koron-sha).

It is a home cooking of Kyoto in winter, using round Shogoin Daikon and deep-fried tofu.

Ingredients
Shogoin Daikon (Round white radish)
Rice water
deep-fried tofu
dried baby sardines
sugar
light soy sauce

Shige Oomura is an essayist who wrote about life and culture in Kyoto, especially about home cooking.
This channel is based on her writings and provides information about cooking and Kyoto.

大村しげ再評価プロジェクト　https://oomurashige.com/​
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