麻婆茄子｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Cut off the stem of the eggplant and scrape off the hard part of the stem.
Cut in half and divide into quarters.
Add water (not listed) and salt in a bowl, mix, and soak the eggplant for about 5 minutes.

Chop the green onion.
Peel the ginger skin and chop it finely.
Cut the garlic cloves in half, remove the sprouts and mince.
Cut off the root of the spring onion and cut into small pieces.
Drain the eggplant and wipe off the water with kitchen paper.

Put eggplant in a frying pan, add salad oil and mix.
Grill the eggplant skin side down for 3 minutes over medium heat.
When it is browned, turn it over and bake for about 1 and a half minutes.
Flip to the uncooked side and cook for 1 minute.
Remove the eggplant and drain the oil.

Wipe out the oil from the frying pan of 3, add ginger and garlic and fry.
Add the minced pork, spread it out, and cook over medium-low heat without touching it.
Mix (A) to make water-soluble potato starch.
When the minced pork is browned, flip it over.
Wipe off the excess oil, add the green onions, and stir-fry while loosening the meat.

Add (B) to 4, mix, and heat over medium to low-medium heat.
Add water and 3, bring to a boil again, and simmer without touching for 1 to 1.5 minutes.
Turn off the heat, add the water-soluble potato starch, mix, and thicken over low-medium heat.
When it thickens, turn off the heat and add sesame oil.
Serve on a plate and complete with small green onions.