茄子のなめろう｜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

Make a cut in the eggplant, wrap it, and heat it in a 600w microwave oven for 3 minutes.

Cut the Japanese ginger in half and chop the half roughly. Finely chop the ginger. Save one large leaf for decoration and chop the other two roughly.

Remove the eggplant from the microwave and take it in cold water with plastic wrap. When it gets cold, take the wrap, and when the calyx is removed, put a knife in the center and open it.

2の上に3を乗せ、3を粗く切る。(A)を加えて叩いて行く。

Place 4 on a plate, decorate with perilla leaves, and serve shredded Japanese ginger in the center.