なめ茸（梅昆布なめ茸）｜夕方食堂さんのレシピ書き起こし

Lightly wash the konbu threads and soak them in water (not included in the recipe) for 10 minutes to rehydrate.
Remove the seeds from the umeboshi and pound the flesh with a knife.
Place bonito flakes in a heat-resistant dish and heat in the microwave, then pinch them with your fingertips to turn them into bonito powder.
Cut off the stems of the Enoki mushrooms from the top of the bag and split them in half.
Tear the bottom part with a fork, then cut into 1-2cm pieces and transfer to a frying pan.
Drain the kombu threads, cut them into small pieces and add them to the frying pan.

フライパンに鰹粉、梅干しの種、(A)を加えて中火にかけて混ぜる。
沸騰したら弱火に資、2～3分混ぜながら煮詰める。
水分が少量残る程度まで煮詰めたら火を止める。
梅干しの種を取り除き、梅干しの果肉を加えてよく混ぜたら完成。