炒め物（ちくわと卵の醤油マヨネーズ炒め）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 5minutes
#Vegetable dishes
#Side dishes
#Speed cooking
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蒸しナス（蒸しナスの甘酢醤油漬け）｜cook kafemaruさんのレシピ書き起こし
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- 159.0万人
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- 3.4億回
- Number of Videos
- 1,769本
Ingredients
- ナス : 4本(300g)
- (A) Cane sugar : 大さじ1
- (A) Soy sauce : 大さじ1
- (A) Rice vinegar : 大さじ1
- (A) Chicken stock powder : 小さじ1
- (A) Sesame oil : 1/2 teaspoon
- 白ごま : 大さじ1
- 大葉 : 2枚
Time required
8minutes
Procedure
-
1)
Cooking the eggplant
00:07
Cut off the stem of the eggplant and peel the skin with a peeler.
Place in a heat-resistant plastic bag and microwave at 600W for 3 minutes and 30 seconds. -
2)
漬けダレを作る
00:57
器に(A)を入れてよく混ぜる。
-
3)
ナスを漬ける
01:13
1の耐熱ポリ袋の上から約1分流水をかけて、粗熱を取る。
縦半分に切り、保存容器に移す。
2を回しかけ、白ごまと千切りにした大葉を乗せたら完成。
Point
- You can also lightly rub the eggplant skin with a little sea salt, squeeze out the water, and mix it with thinly sliced myoga ginger and salted red shiso to make shibazuke.
- It is a good idea to pour running water over a heated heat-resistant plastic bag to cool it down so that it does not absorb water.
・It can be eaten warm or chilled in the refrigerator.
If you store it in the refrigerator in a container, it is a good idea to turn the eggplant over to allow the flavors to blend.
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