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35minutes
Peel the eggplant skin and cut it vertically.
Roll the pork belly with perilla and eggplant, arrange them in a heat-resistant container, wrap them, and heat them in the microwave for 5 minutes.
生姜をみじん切りする。
鍋にごま油をひいて、生姜、水、チューブにんにく、小口切りした長ネギ、醤油、塩、酒、すし酢、豚バラで巻いた茄子を入れて煮詰める。
Sprinkle with sesame oil and you're done.
・ The scent of perilla leaves tends to stand out when used by tapping them by hand.
・ When wrapping eggplant and perilla around pork belly, it is best to wrap it as tightly as possible so that it does not come loose.
・ Use ginger with the skin on.
・ Heat the sauce and pork rose eggplant so that they are simmered.
・ By sprinkling sesame oil on the finish, the depth increases.
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