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揚げ物（揚げナスのごまだれがけ）｜まかないチャレンジ!さんのレシピ書き起こし

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A challenge to sprinkle!

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Ingredients

eggplant : 3
トマト : 1個
ミョウガ : 1本
生姜 : 1片
大葉 : 5枚
揚げ油 : 適量
(A) Dashi : 90cc
(A) Soy sauce : 30cc
(A) Mirin : 30cc
(A) sugar : 大さじ1
(A) Vinegar : 大さじ1
白ごま : 大さじ4

Time required

25minutes

Procedure

1) cut material 01:28
Scrape off the stem of the eggplant and cut it in half lengthwise.
Make small cuts in the skin in a grid pattern.
Shred the perilla.
Cut the myoga ginger in half, make a notch at the base, and cut into long strips.
Wash the ginger and cut it into strips.
Remove the stems from the tomatoes, cut them into thin slices and place them on a plate.
2) make sauce 07:19
Put (A) in a heat-resistant container, mix, and wrap.
Heat in a 500W microwave for 1 minute.
3) roast sesame seeds 08:54
Add the white sesame seeds to the pan and stir over high heat while shaking the pan.
When it turns golden brown, put it in a mortar and mash it lightly.
Add 2 and mix.
4) 揚げる 12:35
Put the frying oil in a pan and heat it to 180 degrees.
Place the eggplant skin side down and fry for 2 minutes.
Turn it inside out, and when it's fried, take it out and drain the oil.
5) 盛り付ける 15:24
Place 4, myoga ginger, ginger, and perilla on the plate of 1.
Completed with 3.

Point

・Water and Japanese-style dashi stock can be substituted for the dashi stock.
・Sauce can be substituted by diluting commercially available mentsuyu. Adding a little vinegar is a good idea.
・Roasting white sesame gives it a fragrant finish. If you don't have a mortar, spread it on a cutting board after roasting and cut it into small pieces.
・In step 2, you can heat the seasonings in a pan instead of using a microwave.
・In step 3, shake the pan and stir-fry over a long flame.
・Frying the eggplant skin side down in step 4 gives it a beautiful color.