蒸し野菜（蒸しナスと炒め豚肉のおろしポン酢）｜元気ママキッチンさんのレシピ書き起こし
Cheerful mom kitchen Time required : 10minutes
Eggplant ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription
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Ingredients
- 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
Time required
20minutes
Procedure
-
1)
Prepare
00:45
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. -
2)
Bake
02:21
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. -
3)
Season
04:00
Add (A) to 2 and simmer the whole.
Add red pepper and mix gently. -
4)
調味し、仕上げる
04:50
容器に（B）を入れ混ぜ合わせ、3に加え、全体に煮絡める。
皿に盛る。
Point
・ 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.
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