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Grilled eggplant (grilled eggplant with perilla and minced pork)｜kattyanneru's recipe transcript

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kattyanneru

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Ingredients

eggplant : Two
片栗粉 : 適量
大葉 : 6枚
(A)豚ミンチ肉 : 160g
(A)酒 : 小さじ2
(A)片栗粉 : 小さじ2
(A)にんにくチューブ : 小さじ1
(A)生姜チューブ : 小さじ1
(A)塩コショウ : 少々
(B)ポン酢 : 小さじ4
(B)いりごま : 適量

Time required

20minutes

Procedure

1) prepare the eggplant 00:37
Cut off the stem of the eggplant and cut it in half lengthwise.
If it is not stable on a flat surface, cut a small amount of the bottom to flatten it.
Make 3 vertical cuts in the flesh and soak in water (not listed) for 5 minutes to remove harshness.
2) 肉ダネを作る 01:07
ボウルに(A)を入れ、粘りが出るまで練り混ぜる。
3) 肉ダネを乗せる 01:25
1の水を切り、キッチンペーパーで水気を拭き取る。
断面に片栗粉をまぶし、2を4等分して上に乗せる。
大葉の茎を切り落とし、縦半分に切る。
大葉の表面を上にして、肉ダネの上に1本あたり1.5枚ずつ乗せる。
4) 焼く 02:21
Place 3 in a frying pan, add 6 tablespoons of water (not listed) from the edge of the frying pan, cover with a lid, and heat over high heat.
When it boils, reduce the heat to medium-low and steam for 6 minutes.
Turn off the heat when the eggplant and meat are cooked.
5) 盛り付ける 03:22
お皿に盛り付け、(B)をかけたら完成。

Point

・The amount for two people is introduced in the video.
・When placing the meatballs on top of the eggplants, place them in the slits so that they do not fall off easily.
・After steaming, use chopsticks to check whether the eggplant is soft and whether red juice comes out of the meat.
・If you like, you can use mentsuyu instead of ponzu sauce.