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和え物（三つ葉とナスの和え物）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

ナス : 3 pieces (about 360g)
三つ葉 : 1袋
frying oil : 3～4cm
(A) Vinegar : 大さじ1
(A) Soy sauce : 大さじ1
(A) sugar : 大さじ1
(A) grated ginger : 小さじ1
(A) dashi stock : 小さじ1/2
(A) ground sesame : 小さじ2
ごま油 : 少々

Time required

20minutes

Procedure

1) 材料を切る 01:00
Cut the trefoil stalks into 3-5cm widths and roughly chop the leaves.
Cut off the stem of the eggplant, peel off the hard part of the skin, and cut into chunks.
Put it in a bowl lined with kitchen paper and wipe off the water.
2) 合わせ調味料を作る 03:14
Add (A) and sesame oil to the bowl in that order, and mix each time.
Add mitsuba and mix.
3) ナスを素揚げする 04:46
Heat the skillet to warm.
Add oil and when it reaches 180 degrees, add 1 and fry for 2-3 minutes.
Remove to a colander and drain the oil.
4) 和える 06:10
Add 3 to 2 and mix lightly.
Loosely wrap and chill in the refrigerator for about 1 hour.
Finished on a plate.

Point

・Wash the trefoil with water and drain before using.
・For the oil in step 3, use an amount about 3 to 4 cm from the bottom of the frying pan.
・Mix the eggplants in step 4 while still hot. If you mix it too much, it will lose its shape, so mix it lightly.
・Can be stored in an airtight container in the refrigerator for 3 days.
・If you want to make the taste stronger, increase the amount of soy sauce to 1 and 1/2 tablespoons.
・If you like, you can add sliced chili peppers.