炒め物（なすと鶏肉の味噌炒め）｜だれウマ【料理研究家】さんのレシピ書き起こし

・Grate the garlic. If you use a tube, use 6 cm.
・Ginger can be used instead of garlic.
・If you don't have red miso, you can use your favorite miso.
・I want the chicken thighs to absorb the juices of the chicken thighs, so I use chicken thighs.
・Use honey instead of sugar for a richer flavor.
・When grilling the chicken in step 1, grill the skin first while the frying pan is cold.
・By drawing out the fat from the skin of the chicken and letting the eggplant absorb the fat, the chicken fat permeates into the eggplant, resulting in a juicy finish.
・In step 1, the skin is covered with aluminum foil and a weight is placed on it to prevent the skin from curling and give the skin a nice texture.
・Put a knife under the gaku of the eggplant and scrape it diagonally to cut off the calyx.
・When chopping eggplants, hold the knife at an angle of 45°, then move it 90° to cut.
・In step 3, dissolve the miso and gochujang lumps.
・If you cut the chicken immediately after grilling, the juices will come out, so let it sit for a while before cutting.
・Bake the eggplant without wiping off the fat from the chicken.