ニラ玉（豚こま肉のニラ玉）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
#Vegetable dishes
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漬物（なすの辛子味噌漬け）｜くまの限界食堂さんのレシピ書き起こし
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Ingredients
- eggplant : 3
- (A) mustard : 小さじ1
- (A) Miso : 大さじ2
- (A) Sugar : 大さじ1
- (A) salt : 小さじ1/8
Time required
20minutes
Procedure
-
1)
prepare the eggplant
00:35
Remove the stem of the eggplant.
Cut the eggplant in half and chop into chunks and put in a colander.
Sprinkle with salt (not listed) to mix.
Leave for 10 minutes.
Wash and soak in water (not listed). -
2)
mix the seasonings
02:04
Put (A) in a bowl and knead with a rubber spatula.
-
3)
pickle
03:19
Drain the eggplant from 1 and add it to 2 and mix.
Cover it tightly with plastic wrap or put it in a bag and close the mouth.
Soak in the refrigerator for about 6 hours. -
4)
盛り付ける
05:12
3のなすを洗う。
お皿に盛って完成。
Point
・Use medium-sized eggplants.
・If you like, you can reduce the amount of mustard to 2 teaspoons.
・Adjust the amount of salt according to the miso.
・Even eggplants that are damaged or less fresh can be used.
・You can add water in step 2.
・You can use a bag instead of a bowl for steps 2 and 3.
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