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Simmered dish (deep-fried tofu and eggplant stew) | Kenmasu Cooking's recipe transcription

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Cooking

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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.