目玉焼き｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 5minutes
#Vegetable dishes
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
#Easy
#作り置き
漬物（ナスの浅漬け）｜coris cookingさんのレシピ書き起こし
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- 1,191本
Ingredients
- eggplant : 1 to 2
- (A) water : 200ml
- (A) Mirin : 大さじ1
- (A) Vinegar : 大さじ1と1/2
- (A) salt : 大さじ2/3
- (A) Soy sauce : 小さじ1/2
- 昆布 : 3〜5cm
- 鷹の爪 : 1本
Time required
15minutes
Procedure
-
1)
make a seasoning
00:15
Cut the kombu into 7 mm pieces.
Cut the hawk's claws into 3 equal parts.
Put (A) in a bowl and mix to dissolve the salt. -
2)
prepare the eggplant
01:08
Wash the eggplant, remove the stem and cut in half.
Put in a storage bag.
put 1
Close the opening of the storage bag and rub the eggplant. -
3)
pickle
02:31
Remove air from 2.
Put in the refrigerator for 3 hours. -
4)
仕上げる
02:50
3のナスを食べやすい大きさに切って盛り付けて完成。
Point
・We use medium-sized eggplants, but use one large eggplant.
・Although rice vinegar is used, grain vinegar can be substituted.
・Konbu can be substituted with kombu dashi stock.
・Time required for refrigerating for 3 hours is not included in the required time.
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