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

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Cooking expert Ryuji's buzz recipe

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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) Heat in the microwave 01:07
Wrap each eggplant in plastic wrap and heat it in a 600W microwave oven for 3 minutes.
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) Season 03:08
Add (A) and mix evenly throughout.
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.