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Nanbanzuke (eggplant pickled in nanban) | Kukipapa cooking channel's recipe transcription

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Kukipapa cooking class

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Ingredients

eggplant : 2 to 3
(A)砂糖 : 大さじ2(18〜20g)
(A)醤油 : 大さじ2(34g)
(A)穀物酢 : 大さじ2(30g)
(A)みりん : 大さじ1(16g〜18g)
(A)水 : 100g
中華だし : 小さじ1/2(3g)
唐辛子 : 1本
ごま油 : 大さじ1
サラダ油 : 大さじ1

Time required

20minutes

Procedure

1) prepare the eggplant 00:21
Cut off the stem of the eggplant.
Peel 2 skins with a peeler.
Cut in half lengthwise and chop into chunks.
2) prepare the chillies 01:10
Cut the chili into rings.
3) heat up 01:22
Add the eggplant, sesame oil, and salad oil to a cold frying pan.
Cook over medium-high heat.
Mix so that the sesame oil and salad oil spread over the eggplant.
Stir fry for about 5 minutes and put it in a storage container when the fire comes in.
4) 南蛮酢を作る 02:29
フライパンの火を消して(A)と唐辛子を入れる。
火をつけて中華だしを入れて沸かす。
5) 仕上げる 03:30
4をナスが入った保存容器に入れる。
ラップを被せて冷ます。
冷蔵庫で冷やして完成。

Point

・Nanban pickled eggplant recipe that goes well with rice.
・Can be stored in the refrigerator for about 5 days.
・Cut the eggplants into bite-size pieces.
・It will be easier to cut the red pepper if you soak it in water (not listed).
・If you don't have enough salad oil when frying the eggplant, add 1-2 teaspoons.