出汁漬け（トマトの白だし漬け）｜エプロンさんのレシピ書き起こし
apron Time required : 10minutes
煮浸し（なすの煮浸し）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- eggplant : 3 (300g)
- 油 : 大さじ3
- (A) sugar : 大さじ1
- (A) Liquor : 大さじ4
- (A) Mirin : 大さじ3
- (A) Soy sauce : 大さじ1と1/2
- (A) grated ginger : 大さじ1/2
Time required
15minutes
Procedure
-
1)
prepare the eggplant
00:20
Make a shallow cut in the eggplant and remove the calyx.
Cut in half lengthwise and make diagonal cuts. -
2)
heat up
01:24
Oil the frying pan.
Arrange 1 skin side down.
Bake on fire until it turns brown.
Flip and bake.
When the eggplant becomes soft, add (A) and simmer for 2-3 minutes.
Take a rough fever. -
3)
Serve
02:37
Place 2 on a plate.
Finished with chopped perilla (not listed).
Point
・Recipe for eggplant stew that can be made easily and deliciously.
・The amount is for two people.
・You don't have to soak eggplants in water to remove harshness.
・In addition to the chopped shiso leaves (not listed), you can add small green onions, ginger, and grated daikon radish to finish.
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