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Eggplant Yukhoe | Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Ingredients

  • eggplant : 2 bottles (1 bottle approx. 80g)
  • egg yolk : 1 piece
  • (A) Yakiniku sauce : 1 tbsp
  • (A) Miso : 1 tsp
  • (A) Sesame oil : 1/2 teaspoon
  • (A) Salt : a little
  • (A) Umami seasoning : 1 swing
  • Small onion : Appropriate amount
  • roasted sesame : Appropriate amount
  • Chili Oil : as you like

Time required

15minutes

Procedure

  1. 1) Heat in the microwave 01:07

    Wrap each eggplant in plastic wrap and heat it in a 600W microwave oven for 3 minutes.

  2. 2) cool 01:27

    Put eggplant in a bowl of cold water and cool.
    Remove the calyx, split vertically into a size that is easy to eat, and put it in a bowl.

  3. 3) Season 03:08

    Add (A) and mix evenly throughout.

  4. 4) Serve 03:50

    Serve in a bowl and drop the yolk in the center.
    Sprinkle green onions and sesame seeds. Sprinkle with chili oil if you like.

Point

-A simple recipe that can be made only with a microwave oven without using fire and kitchen knives.
・ If you heat the eggplant in the microwave, it may explode, so it is recommended to make a hole with a fork.
・ By heating the whole eggplant in the microwave, it is steamed juicy.
・ The flavor becomes mellow by entwining the egg yolk.

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