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10minutes
Cut the stems of the washed eggplants and cut them into chunks.
Transfer the eggplant to a heat-resistant bowl, cover with plastic wrap, and heat in the microwave at 500W for 3 minutes.
Cut off the stems of the perilla leaves and cut into thin pieces.
Loosen the shiso leaves with your hands.
Drain the water from the eggplant.
Add the eggplant (A) and shiso leaves and mix.
Cover with plastic wrap and let sit in the refrigerator for 30 minutes.
Complete by placing 2 on a plate.
・Using a microwave oven saves time.
・After heating the eggplant in the microwave, check to see if it is cooked through.
・During step 2, there are a lot of ingredients, so mix them all together so that they mix well.
・If you let it sit in the refrigerator for 30 minutes, the flavors will soak in and become even more delicious.
・If you like, sprinkle some shichimi chili pepper on top to make it even more delicious.
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 10minutes
あさごはんチャンネル Time required : 15minutes
Low-carb restaurant / masa Time required : 10minutes
奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】 Time required : 30minutes
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