最近は、納豆にブロッコリーを混ぜて食べるのがマイブームだ。
藤井風さんにも教えたいオリジナルレシピを披露しよう。
納豆は食べ終わった後の洗い物が面倒なので、パックのまま調理・完食を目指す。
納豆は粒大きめを選ぶ。
茹でたブロッコリーは、納豆の2倍くらいの量を、粒感を合わせて細かく切る。
このとき、敢えて茎の部分を選ぶのもオススメ。つぼみの部分はサラダや添え物に使う。
まず、パックのまま納豆にタレ（味も辛子も好みで。ポン酢に代えてもよい。）を入れ、30回ほど混ぜる。
その後、ブロッコリーを加え、優しく混ぜる。
先にブロッコリーを加えてしまうと、納豆がほぐれないうちにブロッコリーがパックから飛び出してしまうので注意が必要。
水分が多くて混ぜづらい時は、つなぎにすりごまやカツオブシを適量投入すると味もまろやかになる。
パックのままこぼさずに、息を吸いながら頬張るのが最大のミソだ。
立派な料理だと思うが・・・。
Lately, my favorite thing to eat is to mix natto with broccoli.
Let's show off the original recipe that I would like to share with Fujii Kaze.
It's too much trouble to wash up dishes after eating natto, so let's aim to cook and eat all while it's still in the package.
Choose larger natto grains.
Take about twice the amount of boiled broccoli as natto and cut it into as small as the natto grains pieces.
At this time, I recommend choosing the stem part. The buds are used for salads and garnishes.
First, add the sauce to the natto (flavor and mustard to your liking; you can also arrange it to ponzu sauce) while still in the package, and mix about 30 times.
Then add broccoli and mix gently.
If you add the broccoli first, the broccoli will fall out of the package before the natto is loosened, so be careful.
If there is a lot of water and it is difficult to mix, add an appropriate amount of ground sesame or bonito flakes as a binder, that also makes the taste mellow.
The biggest trick is to inhale and stuff your cheeks without spilling from the pack.
I think it's a great dish, ....
