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Grilled eggplant | No waste! Transcription of recipes by MAKANAI DOUJYOU

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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

なす : 3本
(A)みりん : Appropriate amount
(A)醤油 : Appropriate amount
(A)砂糖 : Appropriate amount
(A)すりごま : Appropriate amount
油 : Appropriate amount

Time required

12minutes

Procedure

1) Prepare eggplant 01:52
Fix the kitchen knife at the eggplant's calyx, go around the eggplant once and cut off the calyx. Treat the three in the same way.
2) なすを切る 02:31
Cut the eggplant in half vertically. Cut it diagonally 3 mm wide. Cut 3 pieces in the same way.
3) タレを作る 03:26
Put mirin, soy sauce, and sugar in (A) in a bowl at a ratio of 1: 1: 1, add sesame seeds, and mix well.
4) なすを焼く 07:34
Put oil in a frying pan, heat it, and add eggplant. Bake the eggplant over medium to high heat until it becomes soft.
5) 味付けをする 11:38
When the eggplant shrinks and becomes about 1/3, add the sauce to the frying pan while stirring from the bottom. After adding the sauce, heat it to high heat at once and mix it to remove the alcohol from the mirin.
6) Serve 12:49
If the eggplant is entwined with sauce, it is complete. Serve in a bowl and sprinkle with sesame seeds.

Point

・ The purple color of the eggplant can be beautifully finished by baking it from the skin of the eggplant with a large amount of oil.
・ If you feel that there is not enough oil in step 5, add an appropriate amount of oil and fry over low heat.
・ Can be stored refrigerated for about 3 days. After cooling, put it in a tapper and refrigerate.
・ Adjust the amount of sauce according to the size of the eggplant.
・ Use mirin, soy sauce, and sugar in a ratio of 1: 1: 1.
・ A large amount of sesame seeds is recommended.
・ Make a large amount of sauce, and if it is left over, use it for boiled fish or dressing and use it up.