焼き物（食パンと卵のチーズ焼き）｜Qiong Cookingさんのレシピ書き起こし
Qiong Cooking Time required : 12minutes
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#Boiled food
Simmered dish (deep-fried tofu and eggplant stew) | Kenmasu Cooking's recipe transcription
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Ingredients
- eggplant : Two
- 厚揚げ : 1袋
- 豚バラ肉 : 140g
- 万能ネギ : 適量
- (A)Water : 200cc
- (A) Granule stock : 4g
- (A)Mirin : 2.5 tablespoons
- (A)Cooking sake : 2.5 tablespoons
- (A) Sugar : 1 tablespoon
- (A) Sliced chili pepper : 1つまみ
Time required
15minutes
Procedure
-
1)
make preparations
00:42
Wipe the oil off the tofu with kitchen paper and cut it into bite-sized pieces.
After removing the stems from the eggplants, cut them in half lengthwise, then insert a hidden knife into them and cut them into bite-sized pieces.
Cut the pork belly into bite-sized pieces as needed. -
2)
材料を炒める
02:18
Heat a frying pan with 1 tablespoon of oil and lightly fry the pork belly.
Add the eggplant and fry from the skin side.
When the eggplant is soaked with oil, add the tofu-age and stir-fry until the pork belly is browned. -
3)
stew
03:50
Add all the seasonings from (A), cover and simmer for 5 minutes.
-
4)
仕上げる
05:43
器に盛り、万能ネギを適量かけて完成。
Point
-The video is a recipe for approximately 3 to 4 servings.
- Grilling the eggplant from the skin side will give it a bright color.
・By frying the eggplant while absorbing the oil from the pork belly, the flavor infuses.
・You can use kitchen paper or aluminum foil for the lid.
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