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南蛮漬け(鶏となすの南蛮漬け)|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Ingredients

  • なす : 270g
  • 鶏もも肉 : 330g
  • 塩コショウ : 適量
  • 片栗粉 : 大さじ2
  • 油 : 大さじ1と1/2
  • 玉ねぎ : 60g
  • (A)醤油 : 大さじ3
  • (A)酢 : 大さじ3
  • (A)砂糖 : 大さじ3
  • (A)うま味調味料 : 8振り
  • (A)塩 : ひとつまみ
  • (A)水 : 大さじ2
  • (A)鷹の爪 : 適量

Time required

20minutes

Procedure

  1. 1) 下準備をする 02:17

    ナスのヘタを切り落とし、乱切りにする。
    耐熱ボウルに入れてラップをし、600Wの電子レンジで4分加熱する。
    玉ねぎを繊維に沿って薄切りにして、保存容器に入れる。
    鶏もも肉を一口大に切り、塩コショウを振って片栗粉を揉み込む。

  2. 2) たれを作る 05:44

    玉ねぎを入れた保存容器に(A)を加えて混ぜる。

  3. 3) 炒める 09:50

    Add oil to a frying pan and heat it.
    Arrange the chicken thighs and grill.
    Once browned, flip it over.
    Once browned on both sides, add the eggplant and stir fry.

  4. 4) 漬ける 16:19

    2に3を入れて下から混ぜてる。
    軽く漬けこんで完成。

Point

- If you heat eggplant in the microwave and then stir-fry it in oil, it won't absorb too much oil, which will help reduce calories and costs.
- If you soak the onions in the sauce first, the spiciness of the onions will be reduced and their aroma will be transferred to the sauce.
- Once you've finished frying, soak the ingredients in the sauce while they're still hot to allow the flavor to seep in better.
You can eat it while it's warm, or let it cool and let the flavors soak in before eating.
-It is also delicious as a dipping sauce for somen noodles.

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