だんご（水だんご）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 35minutes
和え物（なすと大葉の和え物）｜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
- 大葉 : 2枚
- (A) sugar : 小さじ1
- (A) ground sesame : 大さじ1
- (A) Soy sauce : 小さじ1
- (A) Vinegar : 小さじ1
- (A) Sesame oil : 小さじ2
Time required
10minutes
Procedure
-
1)
prepare vegetables
00:00
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. -
2)
soften
01:16
Add the eggplant (A) and shiso leaves and mix.
Cover with plastic wrap and let sit in the refrigerator for 30 minutes. -
3)
Serve
02:00
Complete by placing 2 on a plate.
Point
・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.
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