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生姜焼き（なすの生姜焼き）｜George ジョージさんのレシピ書き起こし

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George George / Jojiro ch's person

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Ingredients

eggplant : 3
生姜 : 10〜20g
ニンニク : 1〜2かけ
バター : 10g
(A) Soy sauce : 20g
(A) Honey : 15g
(A) grain mustard : 10g
(A) Chicken bouillon : 45ml
Black pepper : moderate amount

Time required

20minutes

Procedure

1) prepare the vegetables 00:32
Cut off the stem and calyx of the eggplant.
Cut the eggplant in half lengthwise and make an incision in the skin.
Sprinkle salt (not listed) on the cross section of the eggplant to remove scum and moisture.
Peel the garlic clove and cut it into quarters.
Peel the ginger skin.
2) make seasoning mix 02:10
Put (A) in a container.
Add grated ginger and garlic.
3) bake 02:58
Heat the frying pan.
Drizzle with olive oil (not listed).
Place the eggplant cut-side down and grill over medium heat.
Flip it over and remove the eggplant.
Add butter to make burnt butter.
Add 2 eggplants and simmer over low to medium heat.
sprinkle with black pepper.
4) 盛り付ける 05:43
お皿に3を盛る。
イタリアンパセリ(分量外)を散らす。
オリーブオイル(分量外)をかけて完成。

Point

・Amount for about 2 people.
・Use the eggplant with the skin on.
・Ginger has the effect of promoting perspiration and metabolism.
・Making cuts in the skin of the eggplant makes it easier for the flavor to permeate.
・Add more olive oil (not listed) when the eggplant absorbs olive oil (not listed) when grilling.
・In step 3, if the seasoning is added and the mixture is boiled down too much, add water to adjust.