【四季江戶味之秋季料理】破布子蒸竹筴魚[小心上癮]
![【四季江戶味之秋季料理】破布子蒸竹筴魚[小心上癮]](https://tokyo-kitchen.icook.network/uploads/recipe/cover/28941/2ab13dd8b4167acf.jpg)
![[小心上癮]yvonne](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=100&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fuser%2Favatar%2F12535%2Fb38f15ea8ca5cd26.jpg&width=100){kind=avatar}
描述
清澄透明的雙眼，隱隱閃爍的鱗光，巧遇當季在地的美味，清新脫俗的~現流仔竹筴魚，立刻買回家大快朵頤。
破布子獨特的甜味與香氣，不但沒有搶了竹筴魚的丰姿，微甘的醬汁夾雜著醬油的香氣，少了油膩更襯托出竹筴魚鮮美的肉質，這美味不但平價，而且料理間單，快為你的幸福加分~試試吧
步驟
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![洗淨鮮魚，準備[佐料][醬汁]](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
洗淨鮮魚，準備佐料醬汁
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佐料放入魚肚中，淋上醬汁
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放入電鍋中，外鍋1杯水，蒸約10分鐘即大功告成
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放些綠葉點綴，美味與視覺兼備，幸福上桌囉~
![洗淨鮮魚，準備[佐料][醬汁]](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=600&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F104649%2Fe09863e0d6c27df4.jpg&width=800)
![[佐料]放入魚肚中，淋上[醬汁]](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=600&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F104650%2F011bc137c9ca2aed.jpg&width=800)
小撇步
買回鮮魚後，靠近龍骨處記得再畫一刀，可用廢棄牙刷清洗深色的魚血，料理的腥味將降至最低。
![【四季江戶味之秋季料理】破布子蒸竹筴魚[小心上癮]：林育如 跟著做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F23116%2Ff194907d412e62e5.jpg&width=360)
林育如![【四季江戶味之秋季料理】破布子蒸竹筴魚[小心上癮]：林育如 跟著做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F23111%2Fef107b2c583ac0dd.jpg&width=360)
