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和え物（冷やしたぬきなす）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

なす : 5本
きゅうり : 1/2本
(A) Mentsuyu (three to four times concentrated) : 大さじ2
(A) water : 大さじ2と1/2
揚げ玉 : 適量
わさび : 適量

Time required

15minutes

Procedure

1) cut the eggplant 01:42
Cut off the stem of the eggplant.
Peel the skin of the eggplant lengthwise in 3-4 places with a peeler.
Cover each eggplant with plastic wrap.
2) 電子レンジで加熱する 03:55
Arrange the eggplants from step 1 in the microwave oven at intervals.
Heat in a 600W microwave for about 5 minutes.
3) Soak eggplant in ice water 05:31
Remove the plastic wrap from the eggplant in step 2 and soak in ice water.
4) きゅうりを切る 06:17
きゅうりを斜め薄切りに重ねて千切りにする。
5) なすの水気を切る 06:40
3のなすを氷水から取り出し水気をしぼる。
縦に食べやすい大きさにちぎる。
さらに手で水気をしぼる。
キッチンペーパーで水気を切る。
6) 盛り付ける 08:06
5のなすをお皿にのせる。
(A)を別の容器であわせ、なすにかける。
4のきゅうりをなすにのせ、揚げ玉をかける。
わさび(分量外)をそえて完成。

Point

・Cut off the stem of the eggplant as much as possible.
・Peel the skin vertically in 3-4 places with a peeler so that the skin becomes streaky.
・Peeling the skin of the eggplant makes it easier to cook.
・When heating the eggplants in the microwave, place the eggplants at intervals.
・If the eggplant is hard after heating in the microwave, heat it for another minute.
・Even if the eggplant is cooled with ice water and the surface becomes cold, hot water may come out from the inside, so be careful.
・When removing the eggplant from the ice water, lightly squeeze it to make sure it is cold.
・) It is good to use mentsuyu and water that have been boiled and then cooled.