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なすの煮浸し|こじまぽん助【分子調理学研究家】さんのレシピ書き起こし

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Number of View
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Number of Videos
232本

Ingredients

  • 長なす : 2本
  • 油 : 適量
  • 酒 : 大さじ3
  • みりん : 大さじ3
  • 砂糖 : 大さじ1
  • めんつゆ(2倍) : 大さじ3

Time required

20minutes

Procedure

  1. 1) なすを切る 02:18

    とげに気を付けてヘタをむしってからヘタをそぎ落とす。縦半分に切り、全体に切り込みを入れる。

  2. 2) なすを焼く 04:08

    Add oil to a frying pan, add oil to the white side, and then bake with the skin side down. Turn over and bake the white side.

  3. 3) 調味し煮る 07:46

    Add sake, mirin, sugar and mentsuyu and simmer. Turn it over before it melts. Boil down a little, turn it over, and if it tastes good, cool it in a frying pan.

Point

・ [How to choose eggplant] Choose a white eggplant calyx. Choose an eggplant with a hard thorn. Choose something that really contains a lot of water.
・ Process 1 Make a cut to about half the thickness of the eggplant. Making a notch makes it easier for the fire to pass.
・ Process 2 The amount of oil is enough to cover the entire frying pan. If you want to reduce the oil, put the eggplant in the microwave before 2. It's time to turn it over after baking it from the skin and absorbing all the oil.
・ Step 3 Turn it over, and when the skin is on the bottom, the color will come off, so do not boil down too much.
・ It is even more delicious if you sprinkle small onions, shiso, grated radish and Japanese ginger when you eat.

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