揚げ浸し（なすの揚げ浸し風）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 15minutes
Deep-fried eggplant soaked | Yuka Yamazaki's recipe transcription
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Ingredients
- eggplant : 4
- Ginger (grated) : 1 tablespoon
- Leek : Appropriate amount
- Shiso : Appropriate amount
- Olive oil : 1 cup of ladle
- Noodle soup : 6 tbsp
- water : 250cc
- Round slices of chili pepper : Appropriate amount
- seven spice blend : preference
Time required
25minutes
Procedure
-
1)
Make a sword
00:58
Put grated ginger, mentsuyu and water in a wide-mouthed bowl and stir.
-
2)
Cut the eggplant
01:46
Eggplant is hidden in the skin, cut into 4 pieces vertically, and soaked in salt water.
Drain the water before cooking. -
3)
Bake the eggplant
02:57
Put olive oil in a frying pan, add eggplant and entangle well.
Bring to medium heat and fry. -
4)
Soak in the saucer
04:24
Soak the roasted eggplant in 1 sauce.
-
5)
Serve
04:57
Cut the green onions into small pieces, chop the shiso into small pieces, and serve with eggplant.
Point
Since the eggplant is soaked, it is recommended to use a wide-mouthed and deep bowl. The video uses a container with a lid.
Eggplant soaked in salt water should be drained properly.
Eggplant is entwined with olive oil and then lit. If there is not enough oil, add it as appropriate.
You can soak the eggplant in a saucer and eat it immediately, but it will be delicious even if you let it sit in the refrigerator.
When you put it in the fridge, add a slice of chili pepper to the saucer.
The time required for refrigeration is not included in the required time.
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