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肉詰め（ナスの肉詰め）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

ナス : 2本
絹豆腐 : 50g
(A) Mixed ground meat : 60g
(A) Chicken stock powder : 小さじ1/2
(A) Salt and pepper : 適量
片栗粉 : 小さじ1
青ネギ : 大さじ1

Time required

12minutes

Procedure

1) Make the meat filling 00:07
Wrap the silken tofu in kitchen paper, wipe off any excess moisture, and place in a plastic bag.
Add (A) and knead lightly, then add the potato starch and finely chopped green onions and knead well.
Push it to the bottom and remove the air.
2) 肉詰めを作る 00:50
ナスのヘタを切り落とし、皮を剥く。
縦半分に切り込みを入れ、茶こしで片栗粉(分量外)を振る。
ナスの間に1を絞り出して、表面を整える。
3) 加熱する 01:30
耐熱ポリ袋に入れ、600wの電子レンジで5分加熱する。
4) 盛り付ける 01:46
お皿に盛り付け、ポン酢(分量外)をかけたら完成。

Point

You can use ground pork instead of the beef.
・We introduce how to make pickled eggplant using peeled eggplant skin.
- Cut one side of the plastic bag containing the meat filling to make it easier to stuff the meat into it.
- After heating, it will be hot, so be careful not to get burned.
・A perfect dish to serve as a side dish or snack.