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なすみそ|料理研究家リュウジのバズレシピさんのレシピ書き起こし

チャンネル登録者数
230.0万人
再生回数
3.6億回
動画数
604本

材料

  • eggplant : 3 bottles (250g)
  • 塩コショウ : 適量
  • (A)みりん : 小さじ2
  • (A)砂糖 : 小さじ2
  • (A)酒 : 小さじ2
  • (A)味の素 : 5振り
  • (A)味噌 : 大さじ1と2/3
  • ニンニク : 1/2片
  • ごま油 : 大さじ1と1/2
  • 唐辛子(輪切り) : 適量
  • いりごま : 適量

所要時間

25分

手順

  1. 1) Prepare 01:38

    Cut off the top of the eggplant and remove the calyx.
    Make fine diagonal cuts on the surface and then cut into small pieces.
    Sprinkle salt and pepper on the cross section of the eggplant and leave it for a few minutes to let it blend in.
    Peel the garlic.

  2. 2) Make miso sauce 03:35

    Grate (A) and garlic into a bowl and mix.

  3. 3) Wipe off the water from the eggplant 04:28

    Wipe off the water from the eggplant in 1 with kitchen paper.

  4. 4) 炒める 04:56

    フライパンにごま油をひき温める。
    ナスの皮目を下にして炒める。
    焼き色がつけば裏返し、唐辛子を加え、弱火で加熱する。

  5. 5) 味噌ダレを加え仕上げる 06:29

    4に2を加え、弱火で全体を手早く絡め、炒め合わせる。
    皿に盛り、唐辛子を散らし、いりごまをかける。

Point

・ Sprinkle salt and pepper on the cross section of the eggplant to release the appropriate amount of water, which makes it easier for the seasoning to soak into the eggplant.
・ Adjust the amount of pepper to your liking.
・ Put a bamboo skewer through the thickest part of the eggplant and check how the fire passes.
・ Sprinkle sesame seeds while twisting them with your fingertips to bring out the scent.


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