#Vegetable dishes #Side dishes #Mote cuisine #Popular YouTuber (more than 100,000 registered users) #Boiled food #作り置き

煮物（ナスの田舎煮）｜くまの限界食堂さんのレシピ書き起こし

お気に入りに追加

Kuma's limit cafeteria

Number of Subscribers: 126.0万人
Number of View: 2.0億回
Number of Videos: 726本

Ingredients

eggplant : 3 pieces
練りもの : 80g
油 : 大さじ3～4
(A)Water : 500ml
(A)顆粒出汁 : 1本
(B)砂糖 : 大さじ1と1/2
(B) Soy sauce : 大さじ2
(B)Mirin : 大さじ1
生姜 : 2スライス
万能ねぎ : 適量

Time required

30minutes

Procedure

1) Prepare the eggplant 00:22
Peel off the eggplant calyx.
Fill a bowl with water (not listed).
Cut off the stem of the eggplant and cut the fruit in half.
Make diagonal cuts at even intervals in the skin of the eggplant.
Place in a bowl and let stand for 1 minute.
Remove the eggplant and wipe dry with kitchen paper.
2) make preparations 01:44
Add (A) to a bowl and combine to make the soup stock.
Slice the ginger.
3) 煮る 02:46
Heat oil in a frying pan and fry the cut sides of the eggplant.
Lightly fry the eggplant skin.
Add the paste and bake lightly.
Add the stock from Step 2 and simmer for 5 minutes.
Remove scum.
Add (B), cover with a lid, and simmer on low heat for 15 minutes.
Turn off the heat, add ginger, cover again and let stand until room temperature.
4) 盛り付ける 05:49
お皿に3を盛り付けて、万能ねぎを添えて完成。

Point

・Short eggplants are less likely to fall apart when cooked than long ones.
・By peeling off the calyx of the eggplant first, you can cut off the end of the stem, so you can use the eggplant without wasting it.
・Make sure to cut the eggplants carefully evenly.
・Be careful not to soak the eggplant too much, as the flavor will be diluted.
・To keep the color of the eggplant skin nice, there is no need to roast it too much.
・The paste in the video is white fish paste.
・Atsuage may be used instead of nerimono.
・Please note that if you add more than 80g of paste, the flavor will become stronger.
・If you remove the scum when simmering, you will get a refreshing finish.
・If you don't have a lid, use parchment paper or aluminum foil instead.
・Delicious even when cold.