Boiled eggplant | Cooking expert Ryuji's Buzz Recipe's recipe transcription
- eggplant : 3
- Ginger : 5g
- Salad oil : 2 tablespoons
- (A) Sake : 1 tablespoon
- (A) It's white : 1 tablespoon
- (A) Soy sauce : 1 tablespoon
- (A) Mirin : 3 tbsp
- water : 160㏄
- Small onion : Appropriate amount
Cut ginger into julienne with the skin on.
Cut the calyx and cut it in half vertically. Make diagonal grid cuts in the lenticel.
Put ginger and salad oil in a frying pan and heat over medium heat to bring out the scent of ginger.
When bubbles are generated, line up the eggplants with the skin down and fry on low medium heat for about 3 minutes.
If the skin is browned, turn it over and fry it over low medium heat for 2 to 3 minutes.
Add water and set the heat to medium heat.
Add (A) and bring to a boil.
Reduce to medium heat and simmer for 6-7 minutes without the lid.
Turn off the heat, cover and steam for 5 minutes.
Serve on a plate, sprinkle with broth, and sprinkle with green onions.
・ Ginger is cut into thin strips to bring out the scent. In addition, the fragrance is further increased by using the whole skin.
・ By making a grid-like cut in the lenticel of the eggplant, the taste can be easily absorbed.
・ Use a frying pan that is large enough to line up the eggplants.
・ Although mirin-style seasonings can be used as a substitute for mirin, we recommend "hon mirin," which has a gentle sweetness.
・ If it is overcooked, add an appropriate amount of water on the way.
・ If you want to add more flavor, sprinkle bonito flakes on the finish.