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焼き浸し（夏野菜の焼き浸し）｜ばくばクックさんのレシピ書き起こし

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Bakuba Cook

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Ingredients

(A) Noodle soup : 150ml
(A) Vinegar : 80〜90ml
(A) Water : 100ml
(A) Sweetener : 大さじ1と1/2
(A) grated ginger : 小さじ2
なす : 3本
オクラ : 1パック
アスパラガス : 3本
パプリカ : 1/2個
ミニトマト : 7個
かぼちゃ : 1/2パック

Time required

30minutes

Procedure

1) make sauce 00:23
Put (A) in a container and mix.
2) prepare the vegetables 01:30
Cut the asparagus into thirds.
Cut paprika into strips.
Remove the stem of the mini tomato.
Cut the eggplant into quarters lengthwise.
Remove the stem of the okra, sprinkle with salt (not listed) and rub.
Cut pumpkin into 2 halves.
3) bake 03:13
Heat oil (not listed) in a frying pan, add asparagus and pumpkin and fry, then add to 2.
Put the eggplant in a frying pan and bake it from the skin, and add it to 2.
Put the rest of the vegetables in a frying pan and bake them, then put them in 2.
4) 漬ける 05:29
3を冷蔵庫で1時間以上漬けて冷やして完成。

Point

・Use 3 times concentrated mentsuyu.
・Adjust the amount of water while tasting.
・Adjust the amount of sweetener to your liking.
・Grated ginger can be used either tube or raw.
・Use thinly sliced pumpkin.
・Vegetables can be baked in the oven.