サラダ（キャベツの柚子胡椒マヨネーズサラダ）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 10minutes
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南蛮漬け（なすの南蛮漬け）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし
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Ingredients
- eggplant : 3
- 玉ねぎ : 1/2個
- 片栗粉 : 大さじ2
- (A) sugar : 大さじ2
- (A) Vinegar : 大さじ2
- (A) Soy sauce : 大さじ2
- (A) Mirin : 大さじ2
- (A) Shirodashi : 大さじ1
- (A) Red pepper : 1/2本
- ごま油 : 大さじ5
- ひねりごま : 適量
Time required
15minutes
Procedure
-
1)
prepare the onions
00:14
Thinly slice the onion, chop the eggplant into chunks, and soak in water (not listed) for about 5 minutes.
-
2)
make nanban liquid
00:43
Put (A) in a container and add onions.
-
3)
Sprinkle with potato starch
01:29
Put the eggplant in the bag.
Add potato starch and sprinkle. -
4)
揚げ焼きにする
01:48
Add sesame oil to a frying pan and heat.
3. Place the eggplant cut side down and bake over high heat. -
5)
漬ける
02:12
4のなすが柔らかくなったら2の玉ねぎをよけて入れる。
ひねりごまを入れて完成。
Point
・By chopping the eggplant into chunks, the presence of the eggplant increases.
・Peel the seeds from the red pepper, cut into rings, and soak in water (not listed) for 5 minutes.
・In step 2, add the sugar first.
・While the eggplant is still hot, mix it with the seasoning.
・You can add shishito pepper if you like.
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