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南蛮漬け（鶏むね肉の南蛮漬け）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Ingredients

ナス : 1本
ピーマン : 1個
玉ねぎ : 1/4個
鶏むね肉 : 300g
(A) Salt : 小さじ1
(A) Alcohol : 小さじ1
(A) Soy sauce : 小さじ1
米粉 : 大さじ1と1/2
油 : 大さじ1
(B) Sugar : 大さじ1
(B) Mirin : 大さじ1
(B) Soy sauce : 大さじ3
(B) Vinegar : 大さじ3
(B) Water : 100ml
(B) Sliced chili peppers : 適量

Time required

25minutes

Procedure

1) Prepare the ingredients 00:00
Cut off the stem of the eggplant and cut it in half lengthwise, then cut it into bite-sized pieces and make diagonal cuts in the skin.
Remove the stems and seeds from the peppers and cut them into 5mm pieces.
Cut the onion into 5mm pieces along the grain.
Remove the skin from the chicken breasts and slice them into bite-sized pieces.
Transfer the chicken breasts to a tray, add (A) and rub together, then lightly coat with rice flour.
2) 焼く 03:22
フライパンに油を入れ、ナスの皮目を下にして加え油を馴染ませる。
火をつけて焼き、油が温まったら鶏むね肉を並べて加える。
軽くずらして蓋をして加熱する。
鶏むね肉が白っぽくなったら、ナスと鶏むね肉を裏返す。
鶏むね肉に火が通ったら容器に移し、上にピーマンを乗せる。
3) タレを作る 04:46
Add (B) and onion to a frying pan and heat.
Once boiling, turn off the heat.
4) 漬ける 05:32
Add to 2 while the sauce is hot.
Once cooled, place in the refrigerator and let sit for at least 3 hours before serving.

Point

・The amount shown is for two people.
- Making cuts in the eggplant will allow the flavor to penetrate more easily.
・Rice flour can be substituted with wheat flour.
You can omit the sliced chili peppers if you like.
- Cut the chicken breasts in half lengthwise with the skin side down to make it easier to cut them to the same size.
- You can use less oil by soaking the eggplant in oil before heating it.
・The time it takes to cool and then put into the refrigerator is not included in the required time.