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味噌煮（厚揚げとなすのゴマ味噌煮）｜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
厚揚げ : 1丁(200g)
生姜 : 1かけ
(A) Sugar : 大さじ1
(A) Mirin : 大さじ1
(A) Soy sauce : 大さじ1
(A) Water : 50ml
味噌 : 大さじ1
鰹節 : 1パック(4g)
炒りごま : 適量
ごま油 : 適量

Time required

20minutes

Procedure

1) Do the preparations 01:16
Remove the stems from the eggplants, cut them in half lengthwise, then cut them diagonally into 1cm pieces.
Soak eggplant in salted water (not included in recipe).
Wipe off the oil on the surface of the fried tofu with kitchen paper.
Cut the fried tofu into 1cm pieces.
2) Heating 03:04
Place eggplant in a frying pan and add sesame oil.
Mix, cover and heat.
Steam for 3 minutes.
Add the deep-fried tofu.
Grate the ginger and add it.
Add (A), mix and simmer over medium heat for 1 to 2 minutes.
Turn off the heat and add the miso, letting it dissolve.
Put back on the heat.
Turn off the heat and add the bonito flakes and mix.
Twist the roasted sesame seeds into the mixture, mix and it's done.

Point

・By cutting the eggplant as shown in the video, it will cook quickly and you can enjoy the deliciousness of the eggplant.
- Soaking the eggplant in salt water (not included in the recipe) will add seasoning and make it soft in a short amount of time.
・We use cotton fried tofu, but silk can also be used.
Sesame oil can be substituted with another oil.
・If you are concerned about salt, you can use half the amount of ingredients except for the water in (A).
・Can be stored in the refrigerator for 2 to 3 days.
- You can add wasabi or shichimi pepper to taste, or top with grated ginger.
・You can also put it on udon noodles.