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焼き浸し（夏野菜の焼き浸し）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

eggplant : 3 sticks (240g)
ピーマン : 4個(160g)
プチトマト : 7個
生姜 : 10g
サラダ油 : 大さじ1と1/2
(A) dried bonito powder : 3g
(A) Sugar : 大さじ1と1/2
(A) Soy sauce : 大さじ4
(A) Water : 150ml
(A) Umami seasoning : 7振り

Time required

15minutes

Procedure

1) prepare the material 02:38
Wrap each eggplant in plastic wrap and heat in the microwave for 3 minutes.
Cut the green pepper in half and remove the stem of the cherry tomato.
Cut the ginger into strips.
Place the peppers in a heat-resistant bowl and heat in the microwave for 1 minute and 30 seconds.
Remove the stem of the warmed eggplant and cut it into quarters lengthwise.
2) 浸し汁を作る 05:04
保存容器に(A)を入れて混ぜる。
3) 焼く 05:54
フライパンにサラダ油を引いて火にかけ、ナスとピーマンを皮目から焼く。
焼き色が付いたら裏返し、両面焼き色が付いたら2に浸ける。
フライパンにプチトマトを入れて、皮が軽く軟らかくなったら2に浸ける。
生姜を上に乗せ、冷蔵庫で1時間冷やしたら完成。

Point

・You can also use okra or zucchini for a delicious finish.
・If you don't have katsuobushi powder, heat the katsuobushi in the microwave and knead it.
・Because the bell pepper seeds are also sweet, I use them as they are, but if you don't like them, remove them.
・Because the ginger skin has a stronger aroma, I use the whole ginger skin.
・By heating vegetables in the microwave, the cooking time will be shortened and the vegetables will be fresh.
・We recommend eating with chilled somen noodles.
・Chilling time in the refrigerator is not included in the required time.