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揚げ浸し（揚げ茄子と大葉の黒酢ソースがけ）｜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

eggplant : 3 sticks (250g)
玉ねぎ : 100g
大葉 : 10枚
ミニトマト : 2〜3個
(A) Black vinegar : 大さじ2
(A) Sugar : 大さじ1
(A) Soy sauce : 大さじ1
(A) Chicken stock base : 小さじ1
(A) grated ginger : 小さじ1/2
(A) Sesame oil : 大さじ1
レモン汁 : 少々

Time required

25minutes

Procedure

1) make sauce 01:43
Put (A) in a container and mix.
2) prepare the vegetables 03:20
Roll the perilla and cut it into thin strips, then wipe off the water with kitchen paper.
Wash the onions and cut them into thin slices.
Remove the calyx from the eggplant, cut it in half lengthwise, and make a 2mm wide slit.
3) fry 05:55
Heat oil (not listed) in a frying pan to a height of 1 cm.
Add eggplant and fry.
When it is colored, take it out and drain the oil.
4) 盛り付ける 07:17
お皿に茄子を盛る。
タレにレモン汁を加えて半量を上からかける。
玉ねぎと大葉を盛る。
残りのタレをかける。
ミニトマトを刻んで添えて完成。

Point

・Perilla can be substituted with coriander.
・You can use sugar of your choice.
・The sauce can be stored in an airtight container in the refrigerator for up to 5 days.
・It will be more delicious if you eat it chilled.
・If you like, you can add pepper powder or red pepper powder to the sauce.
・You can substitute red onion for the onion.