南蛮漬け（鶏むね肉の南蛮漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 30minutes
#Vegetable dishes
#Fried food
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Easy
甘酢漬け（揚げナスの甘酢漬け）｜あさごはんチャンネルさんのレシピ書き起こし
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- Number of Subscribers
- 12.9万人
- Number of View
- 4,619.1万回
- Number of Videos
- 1,814本
Ingredients
- ナス : 1本
- 油 : 適量
- ごま油 : 少量
- (A) Vinegar seasoning : 50ml
- (A) Noodle soup : 大さじ1
- 鷹の爪 : 少々
Time required
15minutes
Procedure
-
1)
Cut the eggplant
00:00
Cut off the stem of the washed eggplant and cut into bite-sized pieces.
-
2)
揚げ焼きにする
00:18
Pour enough oil into a frying pan to cover the bottom, add sesame oil and heat.
Add eggplant that has been wiped dry with kitchen paper and deep fry.
Fry while turning occasionally, and remove from the frying pan when browned all over.
Place on top of kitchen paper and cover with kitchen paper to absorb all the oil. -
3)
漬ける
01:58
保存容器に(A)を入れ、軽く混ぜる。
2を加える。
粗熱が取れたら鷹の爪を加える。
蓋をして冷蔵庫で1時間以上冷やしたら完成。
Point
・We recommend adding a small amount of sesame oil to the frying oil to enhance the flavor.
- After deep frying, absorb the oil thoroughly with kitchen paper to prevent a greasy aftertaste.
・The time required to cool in the freezer is not included in the total time.
- You can also sprinkle powdered Japanese pepper or shichimi pepper on top to taste.
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