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30minutes
ボウルにめんつゆ、水を入れ混ぜる。
Grate the ginger with the skin on.
Remove the stem from the eggplant and cut it in half lengthwise.
Slice into kanoko and then cut into thirds.
Cut the bell peppers in half off-center and cut into bite size pieces.
Pour sesame oil into a frying pan and heat.
Turn the heat to medium, add the eggplant, and stir-fry while mixing with the oil.
Cover and let it steam.
Add peppers and fry well.
Add 1 and bring to a boil.
Serve on a plate and finish with ginger.
・When using dashi stock, use a ratio of 6 dashi stock to 1 soy sauce to 1 mirin.
・Instead of peppers, shishito peppers and asparagus can also be used.
・After removing the heat, it is delicious even if it is chilled in the refrigerator.
・The amount varies depending on the type of mentsuyu used, so check the label and change the amount.
・Because the mentsuyu is made to be sweet, you can add soy sauce to adjust the taste.
・After washing vegetables, wipe them well to remove moisture.
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