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Aemono (aemono with eggplant and perilla leaves) | Easy recipe at home by culinary expert Kari / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Eggplant : One
大葉 : 5枚
唐辛子 : 1本
(A)醤油 : 大さじ1
(A)酢 : 大さじ1
(A)レモン汁 : 大さじ1/2
(A)砂糖 : 大さじ1/2
(A)Chicken soup base : 小さじ1/4
Sesame oil : 小さじ2
白胡麻 : 大さじ1/2

Time required

10minutes

Procedure

1) prepare 01:51
Cut off the stem of the eggplant and cut into 5mm wide round slices.
Put it in a bowl, sprinkle with salt (not listed), rub it all together, and let it sit for 5 minutes.
Cut off the stems of the large leaves. After rolling from the front, cut in half, align the cut ends, and shred.
Cut the chillies in half, remove the seeds, and cut into rings.
2) squeeze 03:20
Wash the eggplant from 1 and drain the water.
Stack several eggplants and press down with your fingers to squeeze.
Put the squeezed eggplant in another bowl.
3) flavor 03:58
Add (A) and sesame oil to Step 2 and mix until the chicken stock and sugar are dissolved.
Add the perilla leaves from step 1, chili pepper, and white sesame seeds and mix to complete.

Point

・About 150g of eggplant is used.
・You can use either grain vinegar or rice vinegar.
・You can omit the chili if you like.
・When massaging the eggplant, I use 1/4 teaspoon of salt (not listed).
・By squeezing the water out of the eggplant in step 2, the flavor will soak in.
・If you are roasting the eggplant and then seasoning it, cut the eggplant into 1cm slices and soak them in salt water for 5 minutes before grilling. Mix with (A) while the eggplant is hot. Add shiso leaves, chili pepper, and white sesame seeds and mix well.