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Yakizuke (grilled eggplant and perilla leaves) | Transcript of recipe by cooking expert Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

なす : 400g(約5本)
大葉 : 10枚
(A)醤油 : 大さじ3
(A)オイスターソース : 大さじ1/2
(A)水 : 大さじ6
(A)豆板醬 : 小さじ1
(A)砂糖 : 大さじ1
(A)鰹粉 : 3g
(A)うま味調味料 : 4振り
にんにく : 1片
油 : 大さじ1

Time required

15minutes

Procedure

1) 下準備をする 01:58
Cut off the stem end of the eggplant and remove the calyx.
Cut into 4 equal parts lengthwise.
Roll up 10 shiso leaves and cut into strips starting from the end.
Place in a heat-resistant bowl, cover with plastic wrap, and heat at 600W for 4 and a half minutes.
2) 漬け込みタレを作る 05:01
Add (A) and grated garlic to a large storage container and mix.
Store in the refrigerator.
3) to bake 06:21
Add oil to a frying pan and fry the eggplant from the skin side up.
When the white part on the cross section of the eggplant is gone and the eggplant is browned, remove it and soak in Step 2.
Place shiso leaves on top.
Cover and chill in the refrigerator for 2 to 3 hours.

Point

- You can eat the eggplant immediately after grilling, but the flavor will infuse better if you leave it in the refrigerator for 2 to 3 hours.
・If you heat the eggplant in the microwave beforehand, it will prevent the eggplant from absorbing as much oil as necessary when frying.
・You can also use dried bonito flakes heated in the microwave and made into a powder form instead of bonito powder.
- Grilling the eggplant from the skin side will give the skin a beautiful color.
・Do not use the eggplant juice that collects in the heat-resistant container when heated in the microwave.
・You can add sesame oil or chili oil if you like.
・The time required to cool the product in the refrigerator is not included.