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肉巻き（ナスと大葉の肉巻き）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

ナス : 2本
大葉 : 8枚
豚薄切り肉 : 8枚
薄力粉 : 適量
ごま油 : 小さじ1
水 : 大さじ1～2
(A)めんつゆ : 大さじ2
(A)オイスターソース : 大さじ1
(A)すりおろしにんにく : 小さじ1/2

Time required

15minutes

Procedure

1) Cut the eggplant 00:08
Cut off the stem of the eggplant and cut it into 4 equal lengthwise wedges.
2) 巻く 00:29
豚薄切り肉を広げて、全体に薄力粉を振る。
上に大葉とナスを乗せ、端から巻く。
3) 焼く 01:26
Add sesame oil to a frying pan, arrange 2 on top and cook over medium heat.
Once the pork has browned, cover, reduce heat to low, and steam-fry until the eggplant is soft.
Add water halfway through and continue heating.
Once the eggplant is cooked, turn off the heat and wipe off excess oil with kitchen paper.
Push the eggplant to one side, add (A) and turn on the heat.
Lightly dissolve the sauce, mix everything together, and when the eggplant is coated with the sauce it's done.

Point

・The amount given is enough for 8 meat rolls.
・The noodle soup used is three times concentrated.
- If you sprinkle flour on thinly sliced pork, it will be less likely to fall apart when cooked.
- If the eggplant is not cooking properly during steaming, add water halfway through.
・A dish that goes well with rice and can be used as both a side dish or a snack.