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ナスの漬け|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 : 5
  • サラダ油 : 適量
  • 大根 : 250g(1/3本程度)
  • ショウガ : 20g
  • 長ネギ : 1/3本(約40g)
  • (A)めんつゆ(3倍稀釈) : 100cc
  • (A)水 : 130cc
  • ゴマ油 : 大さじ1
  • 七味唐辛子 : 適量
  • 小ネギ : 適量

所要時間

30分

手順

  1. 1) Make grated radish 02:16

    Peel the radish and put it in a grated container.

  2. 2) Cut the condiments 03:05

    Cut the green onions into small pieces and add to 1.
    Cut the ginger into julienne with the skin on and add to 1.

  3. 3) Cut the eggplant 03:54

    Cut off the calyx and cut the eggplant in half vertically.
    Make small diagonal cuts in the lenticel and cut into bite-sized pieces.

  4. 4) 漬けダレを作る 04:48

    2に(A)を加え、混ぜ合わせる。

  5. 5) ナスを揚げる 05:31

    フライパンに鍋底から1cm程度のサラダ油を入れ、強火で温める。
    3のナスを皮目から入れ、中火で揚げる。
    油が全体に染みてくれば裏返し、強中火で全体を香ばしく揚げる。
    クッキングシートの上に取り出し、油を切る。

  6. 6) 仕上げる 07:44

    4に5を入れ、ゴマ油を回しかける。
    七味唐辛子をふり、小ネギを散らす。
    蓋をし冷蔵庫で30分~1時間程度冷やし寝かせる。

Point

・ The spiciness of radish increases as it goes to the tip. You can use the part you like.
・ By using ginger with its skin, the scent will be more pronounced.
・ By making a cut in the lenticel of the eggplant, it becomes easier for the seasoning to soak into it.
・ If you don't like the spiciness of green onions and ginger, you should expose it to water before using it.
・ It is delicious even if you sprinkle with Japanese pepper if you like.
・ The time required does not include the time to cool in the refrigerator.


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