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炒め物（ナスのツナしそ炒め）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

eggplant : Two
ツナ缶 : 小1缶
生姜 : 1かけ
青しそ : 10枚
醤油 : 大さじ1
みりん : 大さじ1
ごま油 : 適量

Time required

20minutes

Procedure

1) Prepare the ingredients 01:09
Remove the stems from the eggplants and cut them in half lengthwise.
Cut the eggplant diagonally into 1cm to 2cm wide pieces.
Soak the eggplant in salt water (not listed) for 5 minutes.
Remove the stems from the green perilla, roll them up, cut them into thin strips, and expose them to water (not listed in ingredients).
2) Make seasoning combinations 02:48
Add soy sauce and mirin to a container and mix.
3) stir fry 02:59
When the frying pan is cold, add the eggplant and sesame oil and mix.
Cover with a lid, heat and steam for 3 minutes.
Stir everything together.
Add canned tuna.
Grate the ginger and add it.
Add green perilla and stir-fry.
Put 2 into the pot, turn up the heat and stir-fry until done.

Point

・Can be stored in the refrigerator for 2 to 3 days.
・It's delicious even when it's cold, so it's perfect as a side dish for lunch boxes.
・Cut the eggplant diagonally into 1cm to 2cm pieces to make it easier to grasp with chopsticks.
・The ratio of salt water (not listed) is 1 teaspoon of salt per 200 ml of water.
・You can arrange it into spaghetti if you like.