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煮浸し（ナスの煮浸し）｜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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Number of Videos: 2,354本

Ingredients

eggplant : 3 pieces (about 350g)
小ネギ : 1本
水 : 250ml
ごま油 : 大さじ1
(A) Soy sauce : 大さじ3
(A)みりん : 大さじ2
(A) Sugar : 大さじ1
(A) Granule Japanese-style soup stock : 小さじ1/2
(A) grated ginger : 15g

Time required

20minutes

Procedure

1) prepare the material 01:25
Cut off the stem of the eggplant, cut it in half lengthwise, and divide it into 2-3 equal pieces.
Make shallow incisions diagonally on the surface of the skin.
Soak in water (not listed) for 5 minutes to remove harshness.
Cut off the base of the spring onion and cut into rings.
Drain the eggplant and wipe off the water with kitchen paper.
Transfer the eggplant to a dry bowl, add sesame oil, and mix to coat the whole.
2) 煮浸しのタレを作る 04:08
器に(A)を入れて、砂糖が溶けるまでよく混ぜる。
水を加えて混ぜる。
3) 加熱する 04:43
フライパンににナスの皮目を下にして並べ、弱めの中火にかけて約2分焼く。
裏返して約2分焼く。
両面に軽く焼き色が付いたら2を回し入れ、煮汁を上からかけながら中火で加熱する。
沸騰したら弱火にして、時々裏返しながら5分煮る。
4) 冷やす 06:17
Transfer to a tray and soak in ice water (not listed) to cool for 20-30 minutes.
Arrange on a plate and sprinkle with green onions to complete.

Point

・The amount for 3-4 people is introduced in the video.
・By making cuts on the surface of the eggplant, it will cook better.
・By wiping off the moisture from the eggplant and entangling it with sesame oil, it will cook better and prevent discoloration.
・You can use your favorite oil instead of sesame oil, but I recommend using sesame oil because it brings out the flavor.
・During step 2, taste and adjust the strength of the flavor to your liking.
・The taste permeates when it cools down.
・If it is troublesome to transfer to a bat, you can cool it in a frying pan.
・Cooling time is not included in the required time.