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Eggplant Somen ｜[Inaka Soba Kawahara] Recipe Transcription of Cooking and Picklesお気に入りに追加
- Somen : 2 grips
- なす : 2本
- 油あげ : 1枚
- thin green onion : 2本
- myoga : 2 pieces
- ごま油 : 大さじ1
- 水 : 400cc
- (A) Japanese style dashi : 小さじ1
- (A) sugar : 大さじ1
- (A) Soy sauce : 大さじ3
- (A) Mirin : 大さじ2
- (A) Red pepper : 1/2本～1本
Make an incision in the skin of the eggplant lengthwise and immerse it in water with the cut side down.
Drain the aburaage.
boil somen noodles
Add the somen noodles to the boiling water, stir gently, turn off the heat, cover and leave for 5 minutes.
Finely chop the onion and myoga.
Divide the aburaage into 4 triangles.
Remove the eggplant from the water and wipe off the moisture.
Drain the somen in a colander, wash with cold water, soak in ice water, and divide into bite-sized pieces.
mix the seasonings
Mix (A) in a bowl.
Add sesame oil to a frying pan, turn on the heat, and place the eggplants skin side down.
After flipping 3 or 4 times and baking, cover with a lid and steam for 1 minute.
Turn off the heat and add water and seasonings.
Turn on the heat, add the aburaage, and when it boils, reduce the heat to medium.
Cover for 5 minutes, then turn off the heat and let it rest.
Place somen on a plate.
Place the eggplant skin side up on top of the somen noodles, then add the fried tofu, thin green onions, and myoga ginger.
Finished with broth.
Make fine cuts on the surface.
・Soak the cut end of the eggplant in water to stop the color and wipe off the moisture.
・Set the skin side down before the temperature of the frying pan rises.
・When about 2/3 of the heat goes through, add the seasonings.
・If you put the seasonings separately, they will separate, so combine them first.
・Adjust chilies to your liking.
・Put aburaage on top of the eggplant.
・Do not include the time required to rest the baked ingredients.
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