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  • FRYING PAN JIU
  • Initial Frying Pan
  • FUJITA KINZOKU x Kindai University
  • GARTEN
  • A Frying Pan for Unmotivated Days
  • Integrated handle Iron frying pan
  • DISH PAN
  • Mini Frying Pan
  • Morning & Toast Fluffy Pan
  • Iron (Hard Temper Processing)
  • Iron (Clear Baked Coating)
  • Pure Iron (Hard Temper Processing)
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  • 24cm
  • 26cm
  • Above 28cm
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3,001 - 5,000 yen
5,001 - 7,000 yen
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Iron frying pan made by Japanese craftsmen

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      • FRYING PAN JIU
      • Initial Frying Pan
      • FUJITA KINZOKU x Kindai University
      • GARTEN
      • A Frying Pan for Unmotivated Days
      • Integrated handle Iron frying pan
      • DISH PAN
      • Mini Frying Pan
      • Morning & Toast Fluffy Pan
    • Material
      • Iron (Hard Temper Processing)
      • Iron (Clear Baked Coating)
      • Pure Iron (Hard Temper Processing)
    • Size
      • Below 19cm
      • 20cm
      • 24cm
      • 26cm
      • Above 28cm
    • Depth
      • Shallow Type
      • Deep Type
    • Others
  • Price
    • 3,000 yen and below
    • 3,001 - 5,000 yen
    • 5,001 - 7,000 yen
    • 7,001 yen and above
  • How to Choose a Iron Frying PanHow to Choose a Iron Frying Pan
  • OutdoorOutdoor
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  • About FUJITA KINZOKUAbout FUJITA KINZOKU
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Now reading: スナック感覚で！枝豆ペペロン
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スナック感覚で！枝豆ペペロン

夏の定番おつまみといえば枝豆。
塩茹で以外の楽しみ方をご紹介します！
ひと手間ですが、最高にビールが進むので是非お試しください！

材料

オリーブ油 大さじ1
にんにくみじん切り 小さじ2
鷹の爪 1本
アンチョビペースト 小さじ1
ズッキーニ 1/2本
枝豆(生) 適量
塩 小さじ1/2
水 100cc

作り方

  • フライパンにオリーブ油、にんにく、鷹の爪を熱して香りが出てきたら、アンチョビペースト、枝豆、塩、水を合わせて蓋をし、蒸し焼きにする。
  • 水分が飛んだら、蓋をとって香ばしく焼く。

このレシピで使用したフライパン

フライパンジュウシリーズ一覧はこちら
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FRYINGPAN VILLAGE（フライパンヴィレッジ）
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