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炒め物（ナス豚キムチ）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

Pork shoulder loin (cut off) : 150g
(A) Katakuriko : 小さじ1
(A) Soy sauce : 小さじ1
ナス : 2本
玉ねぎ : 1/2個
ニンニク : 1片
生姜 : 1片
白菜キムチ : 150g
青ネギ(小口切り) : 適量
(B) Soy sauce : 適量
(B) Mirin : 適量
ごま油 : 適量

Time required

20minutes

Procedure

1) cut material 01:03
Cut off the stem of the eggplant and remove the calyx.
Cut the eggplant in half and cut diagonally into 1cm to 1.5cm thick slices.
Put eggplant in a bowl with salt water (not listed) and soak for 5 minutes.
Cut off the base of the onion and thinly slice along the grain.
2) Season the pork shoulder loin 03:37
Sprinkle (A) on the pork shoulder loin and let it soak in.
Tear off the large ones.
3) steam the eggplant 03:57
Add eggplant and sesame oil to a frying pan and mix.
Spread the eggplants, cover with a lid and steam for 3 minutes.
Increase the heat and lightly stir-fry, then remove the eggplant.
4) stir fry 05:22
Add sesame oil and 2 to the frying pan from step 3, and brown without touching.
Add onions and fry.
Add ginger and garlic and sauté.
Add the Chinese cabbage kimchi and fry while evaporating the moisture.
Add 3 and stir-fry, then add (B) and mix.
Add the green onions, mix lightly, and serve on a plate to complete.

Point

・As for the ratio of salt water in step 1, it is good to use 200 ml of water and 1 teaspoon of salt as a guide.
・In step 1, the eggplants are soaked in salt water to soften them.
・After adding the eggplant in step 4, taste it and adjust the taste with (B).
・If you use sweet kimchi, add vinegar to the finish for a refreshing finish.
・You can arrange it by adding melted cheese.