物価高の日本を救う！豚バラ肉と大根の重ね鍋（２人分）（副菜有）｜料理研究家リュウジさんバズレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 31minutes
#Vegetable dishes
#Side dishes
#Speed cooking
#Popular YouTuber (more than 100,000 registered users)
#Easy
煮浸し（ナスの梅煮浸し）｜エプロンさんのレシピ書き起こし
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- 6,945.9万回
- Number of Videos
- 973本
Ingredients
- ナス : 3本
- サラダ油 : 大さじ2
- 小粒梅 : 3～5個
- (A) Japanese-style granulated soup stock : 小さじ1
- (A) Soy sauce : 大さじ3
- (A) Mirin : 大さじ3
- (A) Water : 200ml
Time required
15minutes
Procedure
-
1)
Cut the eggplant
00:20
Cut off the stem of the eggplant and cut it in half lengthwise.
Make a diagonal cut into the skin. -
2)
漬けだしを作る
00:44
保存容器に(A)と軽くほぐした小粒梅を入れて軽く混ぜる。
600wの電子レンジで2分加熱する。 -
3)
焼く
01:33
Add salad oil to a frying pan, add the eggplant, and use your hands to coat the eggplant skin in salad oil.
Cook skin side down over low to medium heat.
Once browned, flip it over and cook until soft all over. -
4)
浸す
02:30
Once the eggplant has softened, soak it in 2.
Cover and chill in the refrigerator for 2 hours and it's done.
Point
- Making cuts in the skin will allow it to cook more easily and the flavor to penetrate more easily.
- If you apply salad oil to the skin of eggplant, it will lose less color when cooked.
・Time required to cool in the refrigerator is not included in the total time.
・A perfect dish to serve as a side dish or snack.
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