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炒め物（なすの生姜焼き）｜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

eggplant : 3
塩 : ひとつまみ
砂糖 : ふたつまみ
(A)酒 : 大さじ1
(A)みりん : 大さじ1
(A)しょうゆ : 小さじ2
(A)鶏ガラスープの素 : 小さじ1/2
(A)片栗粉 : 小さじ1/3
(A)おろし生姜 : 約8g
サラダ油 : 大さじ1と1/2

Time required

15minutes

Procedure

1) make preparations 00:15
Cut off the stem of the eggplant and cut it in half lengthwise.
Make an incision to 1/3 depth from the skin surface and cut it into 4 equal parts.
Put the eggplant in a plastic bag, add salt and sugar, let it soak for 5 minutes.
2) make sauce 03:08
Put (A) in a container and mix.
3) stir fry 03:55
Heat salad oil in a frying pan.
Wipe off the moisture from 1 with kitchen paper and put it in the frying pan.
Heat over medium heat and fry the eggplant with the oil.
When the eggplant is cooked and browned, turn off the heat and move it to the corner of the frying pan.
Add 2 to the empty space of the frying pan and mix it with the eggplant to complete.

Point

・For eggplants, choose ones with sharp thorns on the calyx and firm flesh.
・By making cuts in the eggplant, the flavor will permeate more easily.
・By soaking the eggplant with salt and sugar, you can remove the scum and remove excess water, making it difficult for the eggplant to absorb oil.
・Potato starch may settle in the sauce, so mix it again just before adding the sauce to the frying pan.