Tonnato Sauce｜Otel de Mikuni's recipe transcription
Hotel de Mikuni Time required : 10minutes
#Vegetable dishes
#Fried food
#Appetizers
#Side dishes
#Speed cooking
#Over 10,000 views
#Easy
#Suitable for lunch
Deep-fried dipping (deep-fried eggplant and peppers) | Transcription of Asagohan Channel's recipe
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- チャンネル登録者数
- 5.3万人
- 再生回数
- 1,517.9万回
- 動画数
- 1,065本
材料
- eggplant : One
- ピーマン : 2個
- 油 : 適量
- (A)水 : 50ml
- (A)めんつゆ : 50ml
- (A)生姜チューブ : 小さじ1
所要時間
20分
手順
-
1)
cut vegetables
00:00
Remove the stem of the eggplant and green pepper.
Cut the peppers into quarters and the eggplants into chunks. -
2)
合わせ調味料を作る
00:27
計量カップに、(A)を混ぜ合わせる。
-
3)
加熱する
00:48
フライパンに底が隠れるくらいの油を入れ、加熱する。
1を入れ、裏返しながら素揚げにする。
野菜の両面に揚げ色が付いたら、余分な油をキッチンペーパーで拭き取る。
2を加え、蓋をして数分間煮詰める。
ナスを裏返し、全体に合わせ調味料を吸わせる。
再び蓋をして数分間煮込んだら完成。
Point
・A deep-fried dipping recipe that can be easily made with a single frying pan.
・It will be easier to cut the green pepper if you open it with your fingers and crush it lightly.
・When simmering in step 3, if the vegetables overlap, it will be difficult for them to seep in, so separate the vegetables before putting the lid on.
・Sprinkling katsuobushi on it absorbs moisture, making it easier to put in your bento.
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