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Boiled eggplant and chikuwa | kattyanneru's recipe transcription

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再生回数
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動画数
2,359本

材料

  • eggplant : 2 medium sticks (250g)
  • ちくわ : 3本
  • (A)水 : 150ml
  • (A)みりん : 大さじ1
  • (A)醤油 : 大さじ1
  • (A)砂糖 : 大さじ1
  • (A)だしの素 : 小さじ1
  • サラダ油 : 大さじ1と1/2
  • 刻み小ネギ : 少々

所要時間

20分

手順

  1. 1) prepare the eggplant 00:39

    Cut off the stem of the eggplant.
    Cut in half lengthwise, then cut into strips about 1cm wide.
    Soak in water (not listed) for 5-10 minutes to remove harshness.

  2. 2) Preparing the Chikuwa 01:00

    Cut the chikuwa in half lengthwise.

  3. 3) make broth 01:05

    Put (A) in a bowl and mix.

  4. 4) なすの水気を切る 01:22

    なすをザルにあけて水気を切る。

  5. 5) 加熱する 01:30

    フライパンに4を入れる。
    サラダ油を入れて全体に馴染ませる。
    なすの皮目を下にしてフライパンに並べる。
    中火にかけ、返しながら4分ほど焼き目がつくまで焼く。
    3を混ぜて流し入れる。
    2を入れ、強中火にかけて煮立たせる。
    煮汁が半量〜2/3の量になるまで中火で4分ほど加熱する。

  6. 6) 盛り付ける 03:05

    お皿に5を盛る。
    フライパンに残った煮汁を回しかける。
    刻み小ネギを散らして完成。

Point

・You can cook deliciously with a small amount of salad oil by soaking the eggplant in salad oil.
・Autumn eggplant is used.
・Autumn eggplants are characterized by their soft skin and high moisture content, and the flavor permeates in a short period of time.
・By adding simple chikuwa, you can get a response.
・It will be more delicious if you put it on rice and eat it.

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