サラダ（キャベツとちくわのサラダ）｜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
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】 Time required : 5minutes
Grilled eggplant yam ponzu sauce | Transcription of Kagoma Ogojo's recipe
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Ingredients
- eggplant : Two
- Grated yam : 70g
- Trefoil : Appropriate amount
- Ponzu sauce : Appropriate amount
Time required
20minutes
Procedure
-
1)
Bake the eggplant so that it does not burn
00:16
For eggplant, insert a chopstick from the bottom, make an air hole, arrange it on the grilled fish, and bake it on high heat. (* Be careful as it is difficult to peel off if burnt)
-
2)
Peel the eggplant and cut it into bite-sized pieces
01:57
When it is cooked, peel it off while it is still hot, using a bamboo skewer.
-
3)
Preparation of yam and trefoil
02:05
Peel and grate yam.
Cut the trefoil into 3 cm pieces. -
4)
Finish
02:12
Cut the eggplant into 4 equal parts, put them on a plate, sprinkle yam on them, and sprinkle the trefoil to complete.
Point
・ Materials are for 4 people. (1 serving 48.7kcal Protein 2.5g Lipid 0.2g Sugar 8g Salt 0.8g)
・ This time, the eggplant was grilled on a fish grill, but it can also be done on an oven toaster. Be careful not to burn it.
・ When the eggplant is baked, peel it off using a bamboo skewer. Be careful not to get burned.
・ To finish, you can sprinkle ponzu sauce if you like.
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