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10minutes
Cut off the calyx and stem of the eggplant, cut it in half lengthwise and make a cut along the skin.
Add oil (to be added first) to a frying pan, place 1 skin side down, and heat over medium heat.
When you hear a sizzling sound, reduce the heat to low, and when the fish is browned, flip it over and add more oil.
Once the other side has browned, add (A) and bring to a boil.
Simmer for about 5 minutes and when soft, remove from heat.
お皿に盛り付け、鰹節を振りかけたら完成。
・The amount shown is for two people.
- Dutch stew is a dish in which ingredients are fried or stir-fried in oil and then simmered in a sweet and spicy sauce.
- Making cuts in the skin of the eggplant will allow the flavor to penetrate more easily and cook more evenly.
・If you let it cool, the flavors will soak in and it will taste even better.
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