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肉巻き（ナスの肉巻き）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

eggplant : Two
pork belly (sliced) : 8 sheets
片栗粉 : 適量
塩胡椒 : 少々
ごま油 : 大さじ1
Sake (for grilling) : 適量
(A) Liquor : 大さじ3
(A) Mirin : 大さじ2
(A) Soy sauce : 大さじ2
(A) sugar : 小さじ1
(A) grated ginger : 小さじ1
大葉 : 5～6枚
白ごま : 適量

Time required

25minutes

Procedure

1) cut the eggplant 00:13
Cut off the stem of the eggplant and scrape off the stem.
Cut in half lengthwise, make fine diagonal cuts in the skin, and then cut in half lengthwise.
2) roll the meat 01:34
Wrap pork belly around 1 and sprinkle salt, pepper, and potato starch all over.
Cut the perilla into thin strips and wrap with kitchen paper.
3) make seasoning mix 03:19
Put (A) in a bowl and mix.
4) 焼く 03:56
Heat a frying pan over medium heat and add sesame oil and 2.
When the pancakes are browned, turn them over, cover with a lid, and cook for 4 to 5 minutes over low to medium heat.
Add 3 and simmer until the water is reduced.
Cover with a lid and simmer over low heat.
Add sake (for grilling) and mix the sauce with the whole.
Serve on a plate, top with perilla and white sesame to complete.

Point

・Scrape off the hard part of the part where there was a stem in step 1.
・For the cuts in the eggplant skin in step 1, make deeper cuts in the thick part of the skin.
・If there is not enough water in step 4, add sake each time and steam.