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鶏油茄子｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

茄子 : 小2本
鶏皮 : 80g
長ねぎ（青い部分） : 5cm
小ネギ : 2本
料理酒 : 大さじ1
みりん : 大さじ1
砂糖 : 1 tsp

Time required

30minutes

Procedure

1) Cut the eggplant 00:40
Cut off the calyx of the eggplant, cut it into slices about 1 cm wide, and expose it to water to remove the lye.
2) Cut small onions 00:58
小ねぎを細かめに小口切りする。
3) 加熱する 01:05
Put 5 cm of finely chopped chicken skin and green onion in a frying pan, heat and fry.
4) Take chicken oil 01:35
Heat on low medium to medium heat, paying attention to the charring of the green onions, and remove the long onions when chicken oil comes out. Add eggplant, let chicken oil blend in, and bake on medium heat for 2 minutes.
5) 蒸し焼きにする 02:04
Turn the eggplant over, sprinkle with cooking liquor, cover and steam for 2 minutes.
6) Cook and simmer 03:01
みりん、醤油、砂糖を加えアルコールと水分を飛ばしながら調味料を煮絡める。
7) 仕上げる 03:20
Serve eggplant on a plate, put chicken skin on top, and sprinkle onions to complete.

Point

・ Because the chicken skin smells, heat the blue part of the green onion about 5 cm together.
・ When frying chicken skin and green onions, be careful as the green onions tend to burn.
・ You can get 1-2 tablespoons of chicken oil.
・ When adding eggplant and frying, add if there is little oil.