丼物（なすの大葉味噌丼）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Cut off the stems from the eggplant and cut into bite-sized pieces.
Mix water (not listed) and salt (not listed) in a bowl, and soak the eggplant for 5 minutes to remove the bitterness.

After washing the shiso leaves, wipe off the water one by one with kitchen paper.

Combine miso and sake in a small bowl.
Add mirin, sugar, and ground sesame seeds and mix.

1のキッチンペーパーを取り外し、軽く水洗いをする。
キッチンペーパーで水分を拭き取る。
ごま油を回しかけ、なすに馴染ませる。

Put 4 in a frying pan and heat it.
Reduce heat to medium-low, cover, and simmer for 3 minutes.
Remove the lid and turn the eggplant over.
Cook over medium heat for 1 minute.
Turn the eggplant over so that the uncooked side is facing down, and cook for 1 minute.
Stir in Step 3, turn the heat to medium-high, and stir for 1 to 2 minutes.
When the water dries up, turn off the heat.
Sprinkle with white sesame seeds.

2の茎を切り落とす。
手前から巻いて半分に切る。
切り口を合わせた後、細切りにする。

器にご飯を盛り、その上に5、6の順にのせたら完成。