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Grilled vegetables｜Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Japanese leek : One
にんじん : 小1本
オクラ : 4本
なす : 2本
(A)だし汁 : 100ml
(A)醤油 : 大さじ1と1/2
(A)砂糖 : 大さじ1
(A)酢 : 大さじ1
(A)すりおろし生姜 : 1かけ
サラダ油 : 大さじ2〜3

Time required

20minutes

Procedure

1) Preparing the green onion 01:12
Make a diagonal cut in the white part of the spring onion.
Make an incision in the same way on the back side.
Cut into 3-4cm width.
2) prep the carrots 02:04
Cut the carrot in half horizontally.
Cut into 7-8mm thickness.
Cut into sticks.
3) Preparing the okra 02:35
Cut off the tip of the okra.
Peel the calyx.
Make 2-3 vertical cuts.
4) 調味液を作る 03:37
容器に(A)を入れて混ぜる。
5) 野菜を焼く 04:10
Add oil to the frying pan.
Heat over medium heat.
Add 1 and bake.
Add 2 and bake.
Flip over when browned.
Add 3 and bake.
6) 野菜を調味液に浸す 05:53
5を4に入れ、種類に分けて並べる。
7) なすの下準備をする 06:23
なすのヘタの部分を包丁で削り落とす。
縦8等分のくし切りにする。
8) なすを焼く 06:57
7を5で使ったフライパンに入れる。
全体に油を馴染ませる。
皮目を下にして焼く。
火が通ったら返しながら焼く。
9) なすを調味液に浸す 07:55
8を6に入れて完成。

Point

・Wash the vegetables thoroughly.
・By making diagonal cuts in the green onions, the flavor will permeate more easily.
・Remove the carrot skin.
・Rinse the okra with salt and remove the downy hair.
・Cut the eggplant just before baking to prevent discoloration.
・Katsuo dashi is used for the dashi stock, but you can also use dashi granules by dissolving them in water.
・By roasting the green onions first, you can transfer the aroma of the green onions to the oil.
・Do not touch too much when baking.
・Baking the eggplant with the skin side down improves the color.
・You can eat it right after it's done, but if you marinate it for 30 minutes or more, the flavors will blend in and it'll taste even better.
・It will be more delicious if you chill it in the refrigerator overnight.
・You can substitute other vegetables.