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Boiled eggplant | Transcription of the recipe from Shiragohan.com channel

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Ingredients

eggplant : 3
ginger : One piece (about 10g)
Chopped green onions : a little
Salad oil : 2 tbsp
Dashi soup : 250ml
soy sauce : 3 tbsp
sweet sake : 2 tbsp and 1/3 tbsp
sugar : 2 tsp

Time required

11minutes

Procedure

1) Prepare 00:13
Cut off the calyx of the eggplant, cut it in half vertically, and make shallow cuts in the skin at intervals of 2 to 3 mm.
Cut the eggplant in half vertically.
Lightly soak the cut eggplant in water to remove the lye.
2) Crush ginger 00:52
Ginger is lightly crushed with the skin on the belly of the knife.
3) Combine seasonings 01:04
Put soup stock and seasonings (soy sauce, mirin, sugar) in a container.
4) Fry in a frying pan 01:28
Sprinkle vegetable oil in a frying pan, add ginger and heat over low medium heat.
Once the ginger is fried, turn off the heat.
Arrange the eggplant skins down and fry the skins in oil over medium heat.
5) Bake the other side too 02:02
When the eggplant skin is cooked and becomes a beautiful purple color, turn the eggplant over and lightly bake the other side.
6) Boil 02:29
Add 3 and simmer for 3-4 minutes when the broth is boiling.
7) Finish 03:00
When the eggplant is cooked, remove the heat and transfer it to a storage container or container.

Point

・ By frying with a large amount of oil, the richness of the oil comes out and it is delicious, and the color is relatively beautiful.
・ By making a cut in the skin, the taste will be well absorbed and it will be easier to break the skin with chopsticks or mouth.
・ Put the eggplant in water and remove the lye just before frying, and wipe off the water with kitchen paper.
・ When frying the eggplant skin side, also press the floating part with chopsticks and fry it against a frying pan. Fry it so that the oil blends into the whole.
・ Freshly made is delicious, but it is also delicious if you lay it in the refrigerator and eat it the next day.
・ It is delicious even if you add spices such as chopped green onions and Japanese ginger to the finish.