パスタ（ツナマヨネーズパスタ）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 10minutes
酢の物（なすと塩昆布の酢の物）｜あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- eggplant : One
- (A) salt : 小さじ1/3
- (A) Salted kelp : ひとつまみ
- (A)Vinegar : 大さじ2
- (A) white sesame : 大さじ1
- ごま油 : 小さじ2
Time required
15minutes
Procedure
-
1)
prepare the eggplant
00:00
Cut the stems of the washed eggplants and cut them in half lengthwise.
Slice into thin slices and place in a bowl.
Sprinkle with salt and mix.
Leave for 10 minutes to acclimate.
Squeeze the eggplant with your hands to release the moisture.
Drain. -
2)
to season
01:10
Add (A) to 1 and mix.
Let rest in refrigerator for 30 minutes. -
3)
Serve
01:46
Completed with 2 on a plate.
Point
・This recipe for vinegared eggplant and salted kelp is perfect for those who don't like vinegared dishes.
・The time required to let it sit in the refrigerator for 30 minutes is not included.
- Let it sit in the refrigerator for 30 minutes to allow the flavors to soak in and make it even more delicious.
・If you like, you can sprinkle shichimi chili pepper to finish.
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