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Eggplant pickled in sauce｜Dareuma [cooking researcher]'s recipe transcription

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Who horse [cooking expert]

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Ingredients

eggplant : 3
(A) Soy sauce : 大さじ1と1/2
(A) sugar : 大さじ1と1/2
(A) grated ginger : 3cm
(A) Sesame oil : 大さじ1/2
(A) Oyster sauce : 大さじ1/2
(A) Vinegar : 1 teaspoon
ごま : 大さじ1
鷹の爪 : 1個

Time required

15minutes

Procedure

1) prepare the eggplant 02:01
Remove the calyx from the eggplant like sharpening a pencil.
Cut off the stem.
Peel off the skin with a peeler.
Wrap each with plastic wrap.
Heat in the microwave at 600W for 3 minutes and 30 seconds.
2) make seasoning mix 03:55
Put (A) in a container.
Grind the sesame and add it.
Chop the hawk's claws finely and put them in.
mix.
3) pickle 05:54
Wrap 1 in plastic wrap and soak in ice water (not listed) to cool.
Squeeze and drain.
Remove the plastic wrap and cut into bite-size pieces.
Add in 2 and mix.
Cover and chill in the refrigerator for at least half a day to complete.

Point

・If you chop 1/3 of a green onion and put it in, it will be more delicious.
・You can add 1/2 tsp of chili pepper instead of hawk's claws.
・Add 1 teaspoon of gochujang paste for a Korean taste.
・The white part of the eggplant is more nutritious than the purple part.
・If you don't like spicy food, remove the seeds from the hawk's claws.
・The time required does not include the time spent resting in the refrigerator for more than half a day.
・You can add egg yolk to make it yukhoe style, or you can arrange it by putting it on rice, noodles such as somen, or toast.