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焼き漬け（ナスと大葉の焼き漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

eggplant : 3
玉ねぎ : 1/2個
大葉 : 4枚
小ネギ : 1本
唐辛子 : 1本
白ごま : 大さじ1/2
(A) cooking sake : 大さじ2
(A) Mirin : 大さじ1と1/2
(A) Sugar : 大さじ1
(A) dashi stock : 小さじ1/2
醤油 : 大さじ3
酢 : 大さじ3
レモン汁 : 大さじ1と1/2
ごま油 : 大さじ1
塩 : 小さじ1

Time required

30minutes

Procedure

1) make pickled sauce 01:47
Put (A) in a pot and bring to a boil over medium heat while stirring.
Reduce heat and heat for 1 minute.
Add vinegar and lemon juice and heat until the pot skin is boiling.
Turn off the heat, add soy sauce and mix.
2) prepare the eggplant 03:02
Cut off the stem of the eggplant and chop it into bite-size pieces.
Add salt to a bowl filled with water (not listed) and mix.
Add eggplant and soak for 5-10 minutes.
3) cut material 03:54
Cut off the core of the onion, thinly slice along the fiber and add to 1.
Cut off the leaf stems and chop finely.
Cut off the root of the spring onion and cut into small pieces.
Cut the chillies in half, remove the seeds and chop into small pieces.
4) bake 05:21
Drain the water from 2 and wipe off the moisture with kitchen paper.
Wipe out the water in the bowl, put the eggplant back in, add sesame oil and mix.
Place the eggplant skin side down in the frying pan.
Grill over medium heat for about 2 minutes, then turn over and brown.
Bake the side that is not browned, and bake the whole while rolling.
Take it out when the fire goes through.
5) 漬ける 07:37
Put 1 in a storage container, add warm 4 and mix.
Add white sesame seeds, chili peppers and shiso leaves and mix.
Cover with plastic wrap and soak at room temperature for 30 minutes while removing heat.
Place small green onions and serve on a plate to complete.

Point

・Enter the amount for 2 to 3 people.
・If you don't like spicy food or for children, you can omit the red pepper.
・Use grain vinegar. If you want a mild finish, you can use rice vinegar.
・If the vinegar in step 1 boils too much, the sourness will disappear, so turn off the heat just before it boils.
・If the soy sauce in step 1 is boiled, the flavor will be lost, so turn off the heat before adding.
・By soaking the eggplants in salt water in step 2, you can prevent them from absorbing too much oil and discoloration, and remove harshness.
・Add the onions in step 3 while the sauce in step 1 is still warm to remove the spiciness of the onions.
・You can chill it in the refrigerator and eat it after removing the rough heat in step 6.
・Taste it before pickling, and if it is salty, add water and pickle for 30 minutes or longer.