1959年生まれのオヤジ

大原のヒラメが解禁になったので、釣りに行って来ました。息子の嫁のお友達の嫁ぎ先の富久丸（ふくまる）の健太君が、とても親切にしてくれます。
成果は3枚、私としては良い成果でしたが、周りがもっと釣れていたので、ちょっと寂しくなりました。
１匹は、ママのお友達におすそ分け、残りは美味しく頂きました。
定番の昆布締めの薄作り、味噌汁、そして本日の一押しが、皮の味噌焼きです。
刺身を作る時に皮を引きますが、その皮に薄く味噌を塗って、串に巻き付けて焼きます。最高〜(^.^)
お酒が進みますよ。

I went fishing because Ohara's flounder was Opening date. Mr. Kenta, the captain of Fumaru, was the husband of my son's daughter-in-law's friend and made me very kind to me. The result was three, which was a good result for me, but I felt a little disappointing because the people around me were able to catch more. One of them was sent to my wife's friend and the rest was deliciously eaten by the family. It is a standard menu, but I tightened sashimi with kelp and made it thin. Hirame's head is miso soup, and today's push is the miso-grilled skin. When making sashimi, I peel the skin, but I apply a thin layer of miso on the skin, wrap it in a kushi and bake it. Highest ~ (^. ^)
It will make your drink delicious.