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和え物（辛子なす）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

なす : 3本
塩 : 2つまみ
みりん : 大さじ1と1/2
味噌 : 10g(小さじ1と1/2)
酢 : 小さじ1と1/2
辛子 : 12g(小さじ2)
砂糖 : 2つまみ

Time required

10minutes

Procedure

1) 下ごしらえをする 00:33
Cut the stem of the eggplant and cut it in half lengthwise.
Cut into thin slices and place in a large bowl.
Add salt and sugar, mix and let stand for 15 minutes.
2) タレを作る 03:30
Place mirin in a heat-resistant bowl and heat in the microwave for 40 seconds to evaporate the alcohol.
Put the boiled mirin in another bowl, add the miso and mix until dissolved.
Add vinegar and mustard and mix thoroughly.
3) 味付けをする 05:01
Squeeze the eggplant from step 1 by hand and drain well.
Spread it over the sauce from Step 2 and mix.
Taste and adjust at this point, and mix lightly if mustard or sugar is added.
4) お皿に盛り付けをする 07:02
Arrange 3 on a plate and complete.

Point

- By slicing the eggplant into thin slices, it is easier to drain the water and the dish has a nice texture.
・Pinch the amount between your thumb, index finger, and middle finger to make a pinch.
・If you add 4 pinches of salt, it will leave a slightly salty taste after draining.
・If you are concerned about spiciness, you can reduce the amount of mustard and add it.
・Make sure to squeeze out all the moisture from the eggplant so that no water comes out after mixing with the sauce.
・The required time does not include the time for soaking.