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Stir-fry (eggplant stir-fried with ginger) |

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Chara Rinko

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Ingredients

eggplant : 3
生姜 : 1片
にんにく : 1片
花山椒 : 5粒
薄力粉 : 適量
香味ネギ油 : 大さじ4.5
大葉 : 適量
白炒りごま : 適量
(A)酒 : 50ml
(A)みりん : 50ml
(A)醤油 : 50ml
(A)砂糖 : 小さじ1

Time required

15minutes

Procedure

1) prepare the material 00:38
Cut off the stem of the eggplant, cut it into 4 to 5 pieces lengthwise, and soak it in water for 5 minutes to remove the scum.
Chop ginger and garlic.
2) 合わせ調味料を作る 02:58
Put (A) in a bowl and mix.
Remove the eggplant from the water and drain.
When the water is drained, sift the cake flour and sprinkle it all over.
3) 加熱する 04:07
Add the fragrant leek oil to a frying pan and heat over medium heat.
When the oil is hot, add the eggplants and fry until both sides are browned.
Make a space at the edge of the frying pan, add ginger, garlic and Hanazansho pepper and fry in the remaining oil.
Stir-fry until fragrant, then add the combined seasonings and simmer over high heat until the juice disappears.
4) 盛り付ける 07:24
お皿の上に大葉を敷きつめ、3を盛り付ける。
上に刻んだ大葉と白炒りごまをかけたら完成。

Point

・If you don't have flavored green onion oil, you can use rapeseed oil or sesame oil.
・ If you don't have shiso leaves, you can use green onions.
・The minced ginger and garlic may be grated.
・Hanazansho goes well with eggplant, but it's fine if you have it.
・If there are black seeds in the hanazansho, remove them to prevent bitterness and harshness.
・After dusting the eggplant, let it sit for 1 minute to ensure the powder adheres well.