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みぞれ漬け（鶏肉とナスのみぞれ漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

大根 : 300g
(A)おろし生姜 : 5g
(A)水 : 200ml
(A)みりん : 大さじ2と1/2
(A)醤油 : 大さじ2と1/2
(A)砂糖 : 大さじ1
(A)顆粒だし : 小さじ1/2
(A)昆布茶 : ひとつまみ
ナス : 2本
鶏もも肉 : 1枚
塩 : ひとつまみ
片栗粉 : 大さじ1
サラダ油 : 大さじ2
大葉 : 適量

Time required

30minutes

Procedure

1) 調味料を合わせる 02:07
ボウルに(A)を入れて混ぜ合わせる。
大根の皮を厚めにむく。
ボウルにざるをセットして大根をすりおろす。
大根おろしの水分を切り、(A)に加えて混ぜる。
2) 切る 05:04
ナスのヘタとがくを取り除き、縦半分に切る。
皮に切り込みを入れ、食べやすい大きさに切る。
鶏もも肉を8等分に切る。
鶏もも肉の身側に塩を振り、両面に片栗粉をまぶす。
3) bake 07:50
Add salad oil to a frying pan and place the eggplant skin side down.
Once the entire skin side has been coated in oil, turn it over and coat the white part in oil as well.
Place skin side down again.
Push the eggplant to the side of the frying pan and place the chicken, skin side down, in the space left.
Cook over low heat.
When the skin of the eggplant becomes soft, flip it over.
Once the chicken skin is browned, flip it over.
4) 煮込む 11:03
3に1を入れて弱火で煮込む。
沸々としてきたらごく弱火にして2分煮込む。
5) 漬けこむ 11:57
保存容器に4を移して粗熱を取る。
粗熱が取れたら冷蔵庫で2時間以上漬け込む。
6) 盛り付ける 12:17
お皿に盛り付けて大葉をトッピングして完成。

Point

・It is best to use the top part of the radish, which is less spicy.
- You can also use sesame oil instead of salad oil to add flavor.
-It is seasoned sweetly, so if you want it less sweet, simply cut the amount of sugar in half.
- The skin of the radish has a strong bitter taste near the skin, so peel the skin thickly.
- If you rub salad oil into the skin of eggplant, you can use less oil to ensure that the oil penetrates the entire eggplant, and this also helps prevent discoloration.
Once the skin of the chicken thighs is browned, add the sauce and simmer until the chicken thighs become tender.
-It is also delicious as a dipping sauce for somen or udon noodles.
The time required does not include the time it takes to soak in the refrigerator.