今日はアメリカから男性２人組のレッスン🇺🇸

今日の私へのお題は、"ノービーフ"

ソイミートを使い、出汁もチキンスープは使わずに別のもので代用。

その味を2人が気に入って下さり、課題をクリアできほっとしました😌

Today is a lesson with two men from America 🇺🇸

Today's topic for me is "No Beef"

I used soy meat, and I didn't use chicken soup for the stock, but instead substituted it with something else.

I focused on the taste and felt relieved too.

https://www.instagram.com/p/CxpUS0PrhHL/?igshid=MTc4MmM1YmI2Ng==

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こんにちは。京の手料理教室にお立ち寄りくださりありがとうございます♪生徒さんたちの予習復習の為にページを作りました。活用いただけると嬉しいです。

今日は、初めてのレッスンとなった私のこだわりのメニューを今日はご紹介します。

"京風だし巻き"をご紹介します。

やっぱり、決め手は"出汁"です。出汁の取り方などからしっかり勉強します✏️

片栗粉などは入れずに関東の甘い味の出汁巻（卵焼き）ではなく、出汁の効いた塩味あるだし巻きです。

母の作るだし巻きが世界一美味しいと思っています。まだまだその域には達しませんが日々修行中です☺️

お弁当に入れても出汁が出てこずに、巻き上がりも柔らかすぎず、上手に巻き上げられる分量を見つけました。もちろん味も美味しいですよ😋（自画自賛）😅

とにかく、私のレッスンの中で一番思い入れのあるクラスです。

日本人に限らず、だし巻き卵は、世界中で愛される食べ物だと思っています❤️

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Hello. Thank you for visiting our Kyoto cooking class!

I created this page for my students to review their preparations. I would be happy if you could take advantage of it.

Today, I would like to introduce you to my special menu, which was my first lesson.

Introducing "Kyoto style dashimaki".

After all, the deciding factor is the soup stock.We will study thoroughly including how to make dashi soup ✏️

This is not the sweet flavored dashimaki (omelet roll) of the Kanto region, which does not contain potato starch, etc., but rather the salty flavored dashimaki that retains the dashi stock.

I think the dashimaki that my mother makes is the most delicious in the world.I haven't reached that level yet, but I'm training every day ☺️

I found the right amount to roll it up properly, without the soup stock coming out even when I put it in a lunch box, and it didn't roll up too soft.Anyway, it tastes delicious 😋(Self-praise)😅

On the contrary, it is the class that I feel the most fond of out of all my lessons.

Not limited to Japanese people, dashimaki tamago isI think this is a food that is loved all over the world ❤️