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Chikuwa and eggplant rice bowl｜Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Chikuwa : 5 bottles (120g)
eggplant : 2 bottles (160g)
(A) Water : 3 tbsp
(A) Soy sauce : 3 tbsp
(A) Sugar : 2 tbsp and 1/2 tbsp
(A) Mirin : 3 tbsp
(A) Potato starch : 1 tablespoon
Hot rice : 4 bowls (1kg)
Sansho : plenty

Time required

15minutes

Procedure

1) Prepare 00:41
Open the chikuwa so that it will not be cut off, and make a notch so that the middle of the half is not cut off. Similarly, cut the other half into 4 equal parts. For the eggplant, remove the calyx, cut the length in half, and cut the thickness into 4 equal parts.
2) Bake 01:43
Put 1 in a 26 cm frying pan and heat it over high heat before entering. When the water on the surface has dried up, set it to medium heat, sprinkle in salad oil (outside the amount: 2 tablespoons), and bake for 3 minutes while mixing so that the oil is absorbed. When the whole is browned, cover and add sake (outside the amount: 2 tablespoons), steam for 2 minutes on medium heat and remove when soft.
3) Tangle the sauce 03:00
Wipe off the dirt from the frying pan, add (A), melt the potato starch completely, turn on the heat, stir with a wooden spatula and boil over high heat, and when thickened, put the chikuwa and eggplant back in.
4) Serve 03:45
Serve rice in a bowl and sprinkle with Japanese pepper.

Point

・ Eel is expensive, so you can use eggplant and chikuwa instead to increase the volume.
・ Chikuwa becomes like a swelling eel when steamed with sake.
・ Be sure to add the potato starch with the heat off, as it will be a nuisance if you put it in a heated place.
・ Eggplant is soaked in oil, baked, and then entwined in a sauce to create an eel-like texture.
・ Chikuwa becomes like an eel that swells when steamed.