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野菜炒め（ナスのみそ炒め）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

eggplant : 3 bottles
大葉 : 3枚
米油 : 小さじ2
(A)みそ : 大さじ2
(A)みりん : 大さじ2
(A)甜菜糖 : 大さじ1/2
(A)ごま油 : 小さじ1
水 : 大さじ2

Time required

20minutes

Procedure

1) Preparing the Eggplant 01:09
Turn the eggplant and cut off the stem, then cut into chunks.
2) Cooking the eggplant 02:38
Place eggplant cut side down in frying pan.
Add water, cover and steam for 3 minutes over medium to low heat.
Finely chop the shiso leaves.
Add water (not included) to the frying pan.
Add rice oil, mix and fry over medium heat.
3) Make the seasoning combination 05:54
Add (A) to a container and mix.
4) 合わせ調味料を絡める 06:30
2を中火にして3を入れて炒める。
5) 盛り付ける 07:02
4をお皿に盛る。
大葉を乗せて完成。

Point

・Can be stored in the refrigerator for 3 to 4 days.
・You can substitute green onions or myoga ginger for the shiso leaves.
・Wash the eggplant beforehand.
- There is no need to remove the bitterness from eggplant.
If there is not enough water, check the condition and add more.
・The seasoning goes well with rice.