味噌漬け（きゅうりのごま味噌漬け）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 15minutes
Eggplant stew | Transcription of issamu136ino's recipe
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Ingredients
- Eggplant : Two
- (A) Ponzu : 180cc
- (A) Water : 180cc
- Sesame oil : About 1 tbsp
Time required
20minutes
Procedure
-
1)
Prepare eggplant
00:04
Cut off the calyx and the hard part of the buttocks, and slice the eggplant vertically.
-
2)
Prepare ponzu water
01:16
Put (A) in a bowl and prepare a mixture.
-
3)
stir fry
01:35
Heat the frying pan and add sesame oil to warm it.
Add 1 eggplant and fry over high heat. -
4)
Add ponzu water and finish
02:33
When the whole is cooked, add 2 ponzu water and fry for about 1 minute.
When the heat is low and it becomes soft, transfer it to a bowl.
Place the bottom of the bowl in ice water to cool and serve in a bowl.
Point
・ Eggplant is more delicious when fried in a large amount of sesame oil.
・ Add ponzu water and heat for about 1 minute, then reduce the heat to low. Keep in mind that if you continue to heat with high heat, the ponzu water will become too thick.
・ If you like, you can make it even more delicious by sprinkling powdered green onions.
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