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焼き浸し（野菜の焼き浸し）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

eggplant : 2本
かぼちゃ : 1/4 ball
ピーマン : 3個
Shiitake mushroom : 6個
ヤングコーン : 7本
プチトマト : 7本
(A) Mentsuyu : 100g
(A)Water : 200g
(A) Sugar : 8g
dried bonito : 1 handful (about 12g)
しょうが : 15g

Time required

25minutes

Procedure

1) 焼き浸しのつゆを作る 00:24
Put (A) in a pot and heat to dissolve the sugar.
After boiling, turn off the heat and when the temperature reaches 85℃, wrap the bonito flakes in kitchen paper to make a bonito flakes pack and add it.
Keep the temperature at 85℃ for 3 to 5 minutes and remove the bonito flakes pack.
Leave to cool.
2) prepare vegetables 03:45
Prepare kitchen paper and wash the vegetables.
Young corn is opened, drained into a colander and washed lightly with water.
Wipe the vegetables with kitchen paper.
Cut the peppers in half lengthwise.
After making a notch with a kitchen knife on the stem and inside, remove it by hand.
Cut into bite-sized pieces.
Cut off the stem of the eggplant.
Remove the calyx by hand and remove the stem that is still attached with a kitchen knife.
Remove the tip of the eggplant.
Cut in half lengthwise.
Make a diagonal cut deep enough to cut the skin.
Cut into bite-sized pieces.
Spoon out the pulp and seeds from the pumpkin.
Cut off the top and bottom stems.
Remove the dry surface of the pumpkin and slice it into 10 equal parts.
Cut the stems of the shiitake mushrooms.
Make a cut on the front side of the umbrella.
3) Prepare the dipping liquid 07:13
Add the grated ginger to 1 and set aside in a large vat.
4) 野菜を焼き浸す 07:28
Add oil (not listed) to a frying pan and fry the shiitake mushrooms.
Transfer to kitchen paper to drain oil, then soak in Step 3.
Roast the young corn, green pepper, and cherry tomatoes in the same manner.
Wipe the moisture from the frying pan with kitchen paper and add a large amount of oil (not listed).
Bake and soak in the order of pumpkin and eggplant.
5) 仕上げ 11:03
Completed by transferring 4 to a smaller bat.

Point

・I used pumpkin that had been cut into 1/4 pieces.
・The dilution ratio varies depending on the type of noodle soup, so please adjust it slightly.
- Squeezing the removed bonito flakes will give off an unpleasant taste, harshness, and astringency, so it is better to put them in a colander and let them fall naturally.
・It's best to carefully wipe off any moisture on the vegetables with kitchen paper, as the flavor may become blurry or slippery, making it difficult to work with.
・Vegetables will shrink when heated, so it is best to cut them into large pieces.
・The order in which you should marinate the ingredients is to start with those that are less flavorful, such as shiitake mushrooms, and leave behind those that lose their color if soaked for a long time, such as eggplant.
・The peppers and cherry tomatoes should be lightly fried.
・When the eggplant starts cooking from the skin, the color does not come out easily.