漬物（きゅうりの甘辛漬け）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 30minutes
和え物（なすの塩昆布ツナ和え）｜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
- 塩 : 小さじ1/3
- (A) Canned tuna : 1/2缶
- (A)White sesame : 大さじ1
- (A) Salted kelp : ひとつまみ
- (A) Mentsuyu : 大さじ1
- (A) Sesame oil : 小さじ2
Time required
15minutes
Procedure
-
1)
Prepare the eggplant
00:00
Remove the stems from the washed eggplants and cut them in half lengthwise.
Cut into thin slices and place in a bowl.
Sprinkle salt and rub with salt.
Leave it on for about 5 minutes and squeeze out the water with your hands.
Drain. -
2)
Toss
01:22
Add (A) to 1 and mix well.
Cover with plastic wrap and let sit in the refrigerator for 30 minutes. -
3)
Serve
02:09
Complete by placing 2 on a plate.
Point
・An easy-to-make recipe for eggplant with salted kelp tuna.
・If you let it sit in the refrigerator for 30 minutes, the flavors will soak in and become even more delicious.
・During step 2, there are a lot of ingredients, so mix them well so that the seasonings are incorporated into the eggplant.
- Goes well with white rice.
・If you like, you can finish with shichimi chili pepper or black pepper.
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