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和え物（夏野菜の南蛮和え）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

green pepper : Four
ナス : 3本
(A) grated ginger : 10g
(A) grated garlic : 10g
(A) Sesame oil : 大さじ1.5
(A) Soy sauce : 大さじ1.5
(A) Vinegar : 大さじ1
(A) Oyster sauce : 小さじ2
(A) Chicken bones : 小さじ1
(A) sugar : 小さじ2
(A) roasted sesame : 適量

Time required

20minutes

Procedure

1) prepare 00:18
Wrap each green pepper in plastic wrap and heat in a 600W microwave oven for 4 minutes.
Remove the stems from the eggplants and shave off the hard parts. Wrap each eggplant in plastic wrap and heat in a 600W microwave for 4 minutes.
When the heating is over, check if there is anything hard, and if there is, heat only the hard stuff additionally.
If it becomes soft, let it rest for 4 minutes in residual heat.
2) make sauce 02:21
Put (A) in a bowl and mix well.
3) finish 03:51
Cut the green peppers into quarters lengthwise and put them in 2 to mix well.
Cut the eggplant into bite-sized pieces, add to the bowl and mix well.
If the taste is weak, adjust with soy sauce and sugar.
Let it rest in the refrigerator for about 5 minutes, put it on a plate and it's done.

Point

・When heating vegetables in a microwave oven, wrap them in plastic wrap so that they are steamed with the moisture in the vegetables.
・Please note that stainless steel cooking utensils such as bats cannot be microwaved.
・You want to combine the vegetables with the sauce while they are still warm, so if you can't make the sauce in the cooking time, make the sauce first and then heat the vegetables.
・The taste will blend in when the temperature drops, so mix until the temperature drops to ensure the flavor blends in well.