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焼き浸し（夏野菜の焼き浸し）｜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 : Two
ズッキーニ : 1/2本
ししとう : 6本
長ネギ : 1/2本
生姜 : 適量
(A) Noodle soup : 40ml
(A) Water : 160ml
醤油 : 2～3滴
ごま油 : 小さじ1

Time required

20minutes

Procedure

1) cut material 00:41
Wash the eggplants, remove the stems, and cut in half lengthwise.
Cut diagonally into bite-sized pieces, soak in water (not listed) to remove bitterness.
Cut off the base of the zucchini and cut into 1 cm wide round slices.
Make a diagonal cut in the green onion and cut it into 3 cm width.
Cut off the stem of the shishito pepper and make a small notch in one place.
Grate the ginger.
2) empty the frying pan 03:27
Heat an iron frying pan until lightly smoking, add oil (not listed) and let it blend.
Drain excess oil and allow to cool.
3) make sauce 04:17
Put (A) and soy sauce in a storage container.
4) 焼く 05:30
2のフライパンにごま油、ナス、ズッキーニ、長ネギ、ししとうを入れ、蓋をして弱中火で蒸し焼きにする。
焼き色がついたら裏返し、蓋をして蒸し焼きにする。
5) 漬ける 06:58
Cook the vegetables in 4 and add them to 3 when they become soft.
Remove from heat and cool in the refrigerator for 6 hours.
Serve on a plate and finish with grated ginger.

Point

・Vegetables can be replaced with your favorite vegetables such as asparagus, green pepper, pumpkin, peas, carrots, and okra.
・In step 1, make small cuts in the shishito pepper so that it does not burst.
・Do step 2 only if you use an iron skillet. Skip this step if using a nonstick pan.
・In step 3, it is good to dilute the tempura sauce according to the ratio indicated on the commercially available mentsuyu. You can also make your own broth with a ratio of 6 parts soy sauce: 1 part mirin.
・Put the eggplants from Step 4 skin side down. You can heat the vegetables in a heat-resistant container without using a frying pan.
・You can eat it fresh, but chilling it will make it easier for the flavors to permeate.