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おでん(冷やし茄子おでん)|kattyanneru/かっちゃんねるさんのレシピ書き起こし

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Number of Videos
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Ingredients

  • eggplant : 2 (300g)
  • ミニトマト : 6個
  • ちくわ : 2本
  • 角天 : 4 sheets
  • (A)水 : 200ml
  • (A)白だし : 50ml
  • (A)オリーブオイル : 大さじ1

Time required

25minutes

Procedure

  1. 1) prepare the eggplant 00:36

    Make a cut around the stem of the eggplant and remove the calyx.
    Peel off the skin with a peeler.
    Apply salad oil (not listed) to the surface and wrap with plastic wrap.
    Heat at 600W for 3 minutes and 30 seconds.

  2. 2) Soak eggplant in pickling sauce 01:23

    Put (A) in a large storage container and mix to make pickle juice.
    Take the plastic wrap from step 1, make vertical cross-cuts and soak in the pickling juice.

  3. 3) Soak mini tomatoes in pickling juice 02:13

    Remove the stem of the mini tomato and make a cross cut on the tip.
    Soak in boiling water for about 30 seconds, then drain into a colander.
    Rinse with cold water and remove the skin.
    Soak in pickling juice.

  4. 4) Soak chikuwa and kakuten in pickling juice 02:47

    Cut the chikuwa diagonally into thirds.
    Cut the kakuten in half.
    Place in a heat-resistant container and heat at 600W for 1 minute.
    Soak in pickling juice.

  5. 5) 盛り付ける 03:18

    冷蔵庫で食材が冷えるまで漬け込んだら、お皿に盛り付けて完成。

Point

・I used a 1.4L size storage container for pickling.
・Use a storage container for pickling that has the necessary depth and size to hold the pickling juice and ingredients.
・By peeling the skin of the eggplant and making vertical cross-shaped incisions, it has a pleasant texture and the flavor can easily permeate into the inside.
・If you leave the stem of the eggplant, it will not fall apart even if you cut into it, making it easier to cook.
・If you add olive oil, it becomes a western-style seasoning and goes well with vegetables.
・Because the vegetables release water while they are pickled, the pickling juice is seasoned rather strongly.
・You can replace chikuwa and kakuten with your favorite paste products.
・Put the chikuwa and kakuten into the marinade while they are still warm, so that the saltiness of the marinade will come out and the overall taste will be well-balanced.
・The cooling time in the refrigerator is not included in the required time.

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