出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
焼きなす｜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 : 200g (3 small pieces)
- (A) Water : 大さじ1
- (A) Shirodashi : 大さじ1
- (A) Soy sauce : 大さじ1
Time required
20minutes
Procedure
-
1)
prepare the eggplant
00:18
Cut the eggplant with a knife and remove the calyx.
Make a shallow vertical cut.
Insert the chopsticks into the center of the eggplant. -
2)
mix the seasonings
01:10
Put (A) in a container and mix.
-
3)
grill the eggplant
01:22
Put a net on the stove.
Arrange the eggplants and grill over medium heat until the surface is charred.
Take it out when it turns black and soft. -
4)
仕上げる
02:22
3の粗熱を取って皮を剥く。
水洗いをして余分な水分を拭き取る。
食べやすい大きさに切る。
お皿に盛って2をかける。
薬味(分量外)を添えて完成。
Point
・Recipes for delicious grilled eggplants taught by chefs.
・The amount is for one dish.
・Making shallow vertical cuts in the eggplant makes it easier to peel off the skin after baking.
・By inserting chopsticks into the center of the eggplant, the hole becomes a path for water vapor.
・Fish grill can be used.
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