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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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[Countryside Soba Kawahara] Cooking / Pickles

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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.