南蛮漬け（ナスの南蛮漬け）｜エプロンさんのレシピ書き起こし
apron Time required : 20minutes
Goya Chanpuru ｜ Haruan's recipe transcription
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Ingredients
- Bitter gourd : One
- Pork (sliced) : Appropriate amount
- salt : a little
- potato starch : Appropriate amount
- Sesame oil : Appropriate amount
- Soy sauce : 2 tablespoons
- Cooking sake : 2 tablespoons
- Dashi no Moto (Dashi pack) : Appropriate amount
- egg : 2 pieces
Time required
30minutes
Procedure
-
1)
Cut bitter gourd
00:15
Cut off both ends of the bitter gourd and remove the cotton inside. Cut to a width of about 3 mm. Expose the cut bitter gourd to water.
-
2)
Prepare the pork
01:15
Cut thinly sliced pork into a size that is easy to eat. Sprinkle with potato starch, salt and sesame oil.
-
3)
Bake tofu
01:48
Cut the tofu into diced pieces. (Drain the tofu)
Heat a frying pan over high heat and bake in a generous amount of oil until both sides of the tofu are browned. Save the burnt tofu on a plate. -
4)
Season
02:37
Drain the bitter gourd that has been exposed to water.
Fry the pork in a frying pan, and when it is cooked to a certain extent, add bitter gourd and fry. Season with cooking liquor, soy sauce, and dashi stock.
Put back the tofu that has been baked and put out the fire once. -
5)
Finish
04:14
Melt the eggs, heat the frying pan again, add the eggs, and when the whole is cooked, it's done.
Point
・ Summer classic "Goya Chanpuru" recipe.
・ The bitterness of the cut bitter gourd can be removed by exposing it to water.
・ Tofu is used after draining cotton tofu for 1 hour. Use your favorite tofu.
・ The point is to add the egg last. It's delicious even if it's soft-boiled.
(The time required does not include the time to drain the tofu)
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