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まぐろの切り落としを下茹でし、生姜と赤ワインなどの調味料で煮詰めて作る、まぐろの角煮。常備菜として保存できるので、ご飯のお供やお酒のアテにも良いですね！刺身をとった後の切り落としは、安売りになっていることも多く、節約食材にも良さそうです。BGM : MusMus
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