Eggplant ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription
- Eggplant : 3
- Sesame oil : 1 tablespoon
- Salad oil : 1 tablespoon
- Red pepper (cut into small pieces) : 1 bottle
- （A）砂糖 : 小さじ2
- （A）しょうゆ : 小さじ2
- （A）酒 : 大さじ1
- （B）みりん : 大さじ1
- （B）みそ : 大さじ1
Shave the eggplant calyx and cut it off.
Partially peel and chop.
Put sesame oil and salad oil in a frying pan and heat on medium heat to keep them warm.
Put the eggplant in the frying pan of 1 and fry it so that the oil is sprinkled all over.
Bake with the skin down for about 2 minutes without touching.
When the eggplant comes out, turn it over.
Add (A) to 2 and simmer the whole.
Add red pepper and mix gently.
・ Eggplant can be easily soaked with seasonings by partially peeling it.
・ Eggplant is fried in oil in a frying pan immediately after cutting, so that the lye component does not come into contact with the air, eliminating the need for lye removal.
・ Eggplant is baked from the skin to prevent discoloration.
・ By adding seasoning, it becomes easier for the seasoning to soak in.
・ If you like, it is delicious to eat with shredded green perilla and Japanese ginger.