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そば（ナスの冷やしそば）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

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武島たけしの極み飯 / Kiwami-Meshi

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Number of Videos: 121本

Ingredients

そば : 100g
eggplant : 2 pieces (less than 200g)
(A)めんつゆ : 大さじ2
(A)ごま油 : 大さじ1と1/2
(A)砂糖 : 小さじ1/2
(A)水 : 100ml
(B)冷水 : 240ml
(B)めんつゆ : 80ml
大根 : 200g
生姜 : 適量
ねぎ : 適量
大葉 : 2枚
鰹節 : 適量

Time required

25minutes

Procedure

1) make eggplant stew 00:33
Cut off the stem of the eggplant, cut it in half lengthwise, make an incision in the skin and cut it in half again.
Transfer to a pan, add (A), mix and heat.
Cover and simmer over low-medium heat for 10-15 minutes.
2) つゆを作る 02:09
丼に(B)を入れて混ぜ、冷蔵庫で冷やす。
3) 煮浸しを冷やす 02:40
1のナスが柔らかくなったら火を止め、容器に移して冷蔵庫で冷やす。
4) 薬味を作る 03:27
Peel the daikon radish, grate it and squeeze out the water.
Grate the ginger and cut the onion into small pieces.
Cut off the stalk of the perilla and chop finely.
5) そばを茹でる 04:58
鍋に水(分量外)を沸かし、そばを規定時間茹でる。
茹で上がったら流水でぬめりを落とし、氷水に入れて締める。
6) 盛り付ける 05:40
2に5を入れて、3と4と鰹節を乗せたら完成。

Point

・In the video, the amount for 1 to 2 people is introduced.
・Because eggplants are full of fruit all the way to the tip, it is best to cut the calyx short and scrape off the calyx.
・We use 3 times concentrated mentsuyu.
・Adjust the size of the eggplant and the thickness of the sauce to your liking.
・You can put the boiled eggplant on top while it is hot, but it is recommended to cool it once because the flavor will soak in when it cools down.