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Kabayaki eggplant | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchenお気に入りに追加
- eggplant : One
- 小ネギ : 適量
- ご飯 : 適量
- (A) Soy sauce : 大さじ3
- (A) Sugar : 大さじ2
- (A) Mirin : 大さじ1.5
- (A) cooking sake : 大さじ1
- サラダ油 : 適量
Cut off the base of the spring onion, cut it in half and then slice it into rings.
Remove the stems from the eggplants, strip them, and cut them in half lengthwise.
Heat in a heat-resistant container
Arrange the eggplants in a heat-resistant container, cover lightly with plastic wrap, and heat in a 600w microwave for 3 minutes.
Put (A) in a frying pan, melt the sugar over medium-low heat, and turn off the heat.
Arrange the eggplant cut side down and heat for about 5 minutes, then turn it over and reduce the heat to low.
Spread it out with chopsticks while cooking.
Pour sauce over the eggplant with a spoon and heat until it thickens.
・If the eggplant is small, you can use two.
・You can also use chopped green onions that have already been chopped.
・If you cut off the stem of the eggplant diagonally, there will be no waste.
・By peeling the eggplant with stripes, the taste is better soaked and the texture is finished with a good texture. If you don't like the skin, you can peel it all off.
・Be careful not to get burned by the steam when removing the wrap after heating in the microwave.
・Be careful not to break the eggplant too hard when you split it with chopsticks after turning it inside out.
・Bake the eggplants for about 7 minutes in total, until they are soft.
・If you like, you can sprinkle Japanese pepper when serving.
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