炒め物（ウインナーと卵のケチャップチーズ炒め）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 8minutes
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なす味噌｜ 食事処さくらさんのレシピ書き起こし
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Ingredients
- eggplant : 3
- (A)味噌 : 大さじ1
- (A)みりん : 大さじ1
- (A)砂糖 : 小さじ2
- (A)しょうゆ : 小さじ1
- (A)ごま油 : 小さじ1
- (A)味の素 : ひとつまみ
- (A)輪切り鷹の爪 : 好みの量
- (A)かつお節 : 3g
Time required
10minutes
Procedure
-
1)
make preparations
00:16
Cut the stem off the eggplant and remove the skin.
Then wrap each one in plastic wrap. -
2)
heat up
01:22
Arrange 1 on a heat-resistant plate and heat in a 600W microwave for 4 minutes.
-
3)
make miso sauce
01:30
Put (A) in a container and mix.
Heat in a 600W microwave oven for about 40 seconds. -
4)
仕上げる
03:23
2のなすのラップを外し、縦に4等分した後、横に2等分に切る。
切ったなすをボウルに入れ、3を加えて混ぜ合わせて完成。
Point
・By wrapping the eggplant in plastic wrap and steaming it in a microwave oven, the eggplant's own moisture will soften it.
・After heating the eggplant in step 2, if the eggplant is still hard, heat it for 1 more minute at a time.
・It is best to mix the eggplant with the sauce while it is still hot, as the flavor will soak into the ingredients as they cool down.
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