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炒め物（なすとピーマンのみそ炒め）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

ピーマン : 2個
ナス : 2本
サラダ油 : 大さじ2
(A)Miso : 大さじ1と1/2
(A) Sugar : 大さじ1
(A)Mirin : 大さじ1
(A)Water : 大さじ2～3
ごま油 : 大さじ1
白いりごま : 小さじ1

Time required

15minutes

Procedure

1) make preparations 01:37
Remove the stem of the green pepper and cut it into 3-4 pieces.
Remove the stem from the eggplant and cut into 1-1.5 cm wide round slices.
2) stir-fry vegetables 02:32
In a frying pan, heat salad oil over medium heat and fry the eggplant.
Once the oil has been absorbed, cover the pan with a lid and steam for 3-4 minutes over medium heat.
Turn the eggplant over, add the peppers, cover again, and steam-grill for 2-3 minutes.
3) finish 03:58
Put (A) in a bowl and mix to dissolve the miso.
Add sesame oil and mix.
Add to 2 and mix quickly.
Cover it again and let it steam for 1-2 minutes over low heat.
Serve on a plate and finish with white sesame seeds.

Point

・When removing the stem of the green pepper, cut it in half and remove the stem.
・If you are concerned about the scum of the eggplant, expose it to water (not listed) after cutting.
・Be careful not to add too much salad oil.
・When frying the eggplants in step 2, fry them so that they absorb the oil.
・When frying the green peppers in step 2, turn the skin down.
・Mix the sesame oil with the combined seasoning and add it to the finish to make the most of the flavor.
・Be careful in step 3, as the oil tends to splash.
・In step 3, cover the pan to prevent the oil from splattering and to allow the flavors to blend in better.
・In step 3, remove the lid and fry until the moisture is gone.