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南蛮漬け（ナスとミョウガとトマトの南蛮漬け）｜エプロンさんのレシピ書き起こし

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Ingredients

eggplant : 3
ミョウガ : 3本
トマト : 1個
サラダ油 : 適量
(A)砂糖 : 大さじ2
(A)醤油 : 大さじ2
(A)みりん : 大さじ2
(A)酢 : 大さじ2

Time required

20minutes

Procedure

1) prepare the material 00:29
Cut off the stem of the eggplant, cut it into large chunks, and expose it to water (not listed).
Slice the Japanese ginger thinly, remove the stem from the tomato and cut into wedges.
2) タレを作る 02:26
耐熱容器に(A)を入れ、ラップをせずに600Wの電子レンジで1分加熱する。
3) 焼く 03:15
フライパンにサラダ油を入れ、弱めの中火にかける。
キッチンペーパーで水気を拭き取ったナスを入れ、全体に焼き色が付いて軟らかくなるまで焼き、余分な油を拭き取る。
4) 漬ける 04:52
Add 3, myoga ginger, and tomato to 2, and chill in the refrigerator for at least 2 hours to complete.

Point

・Because the bottom part of the eggplant is delicious, it is best to cut it diagonally and leave the meat.
・If you like, you can leave the myoga ginger in without cutting it.
・When cutting tomatoes, if you cut the part with few seeds, it will be difficult for water to escape and the taste will not be diluted.
・When pickling, turn it upside down halfway through.
・Time required for soaking in the refrigerator is not included.