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照り焼き（なすの照り焼き）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

eggplant : Two
(A) Liquor : 15g
(A) Mirin : 20g
(A) Sugar : 13g
(A) Bonito broth : 1g
(A) dark soy sauce : 15g
(A) Water : 15g
大葉 : 5枚
生姜 : 適量
サラダ油 : 適量

Time required

20minutes

Procedure

1) make the sauce 00:24
Put (A) in a bowl and mix well.
2) wash vegetables 00:45
Wash your vegetables.
Wipe off the water by sandwiching the perilla with kitchen paper.
3) cut the eggplant 01:43
Remove the stem and calyx of the eggplant and cut in half lengthwise.
Insert a hidden knife into the skin in a fine grid pattern, and make two cuts on the sides.
Make grid-like incisions on the cross section of the eggplant every 1 cm.
4) prepare the condiments 04:37
Peel and grate the ginger.
Cut off the stalks of the shiso leaves, round them up and cut them into thin strips.
5) grill the eggplant 06:12
フライパンにサラダ油をひき、なすを皮目から焼く。
なすが吸収した分、適度に油を足しながら蓋をして、裏面を2分蒸し焼きにする。
6) Serve 08:50
When the eggplant has brown marks, add the sauce and bake while mixing.
Pour the lightly boiled down sauce over the cross section of the eggplant and serve on a plate.
Finished with grated ginger and perilla leaves.

Point

・When mixing the seasonings, place a wet cloth under the bowl to make the work easier.
・By mixing the seasonings first, the taste will be less uneven. Mix well until the sugar and bonito stock dissolve.
・If you shake the perilla vigorously to drain the water, the fibers may be damaged, so hold it between the palms of your hand and squeeze to remove the water.
・Baking the eggplant from the skin makes it difficult for the color to fade.