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May 12, 2012

松屋町 たこ竹

takotake_120512_02.jpg
□ 蒸し寿司 実山椒入りのガリ

大阪出張の帰りに松屋町の「たこ竹」で「蒸し寿司」ってものを食べてみた。
温かいお寿司。山のように盛られた錦糸卵の下には穴子、椎茸、コリコリとしたきくらげが混ぜ込まれた寿司飯がふわっと盛られている。ご主人によると、京都の蒸し寿司は酢が強く、蒸されると鼻にツンと来ることがあるけど、大阪の蒸し寿司は「はんなり」(明るく上品)としているのだそうだ。確かに丼の蓋を上げても酢の香りが立つことはない。寿司飯も昆布で炊いて、酢加減もやわらかくしてあるのだそうだ。自分で玉子を焼き、穴子を焼くから続けることができる味なのだそうで、人任せにしてしまうと、味が変わってしまっても気づくことがきなくなってしまうのだという。その受け継がれた錦糸卵の甘さ加減が実に繊細で、「はんなり」が目指しているフィーリングが伝わってくるように思う。実においしいお寿司。

takotake_120512_03.jpg
□ 錦糸卵の山の下には穴子、椎茸、キクラゲが混ぜ込まれた寿司飯

takotake_120512_04.jpg

タクシーの運転手さんに「まつやまちの交差点まで」と伝えると、「まっちゃまちね」と返ってきた。降りるとそこは浅草橋のように人形店が建ち並ぶ街で、問屋街。

お店の中はかなり年季が入っていて、決して「はんなり」な感じではないけどね。


takotake_120512_01.jpg


[たこ竹 (たこたけ)]
大阪市中央区松屋町住吉3-8
TEL:06-6762-1848

投稿者 icydog : May 12, 2012 10:04 PM | トラックバック
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