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焼き浸し（ナスの焼き浸し）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

eggplant : 5本
生姜 : 適量
かつお節 : 適量
かつお出汁 : moderate amount
塩 : 約5g
醤油 : 3.8g

Time required

30minutes

Procedure

1) prepare the material 00:37
Wash the eggplant and ginger.
Grate the ginger with the skin.
Remove the leaf part of the stem of the eggplant.
Poke a hole in the bottom of the eggplant with a chopstick.
2) bake eggplant 02:24
Put the net on the cassette stove.
Place the eggplants on top and bake over low to medium heat while rolling until the surface turns black.
When the eggplant becomes soft, put it in ice water (not listed).
When cool, peel off the skin.
Squeeze the eggplant.
3) Put on 05:45
Squeeze 2 again.
Place the storage container on the weighing scale.
Add 2 and weigh.
Add bonito broth and measure.
Add salt and soy sauce and mix.
Chill in the refrigerator for 1-2 hours.
4) 仕上げる 07:47
3のナスを縦に4等分にし、4cm幅に切る。
お皿に盛り、3の漬け出汁、1の生姜、かつお節を乗せて完成。

Point

・For the bonito dashi, you can substitute granulated dashi or shiro-dashi that has been made slightly stronger.
・By piercing the eggplant with chopsticks in step 1, the skin will not break and the cooking will be better. Prick deeply until near the calyx.
・Home stoves have a safety device in the center, and if you put a net on it, it will become unstable, so use a cassette stove.
・Bake until the skin is charred to make it easier to peel.
・You can eat the grilled eggplant with soy sauce or ponzu sauce.
・Add enough bonito stock to cover the eggplants.
・Use 0.8% of the salt from the combined amount of grilled eggplant and bonito stock.
・Use 0.6% soy sauce based on the combined amount of grilled eggplant and bonito stock. Adjust within 0.6 to 1.2% as you like.
・Can be stored in a container for up to 1 week in the refrigerator.