Sukiyaki (thinly sliced beef sukiyaki) | Recipe transcription from Aoi's cafeteria in Okinawa
Aoi's cafeteria in Okinawa Time required : 30minutes
Eggplant and bacon tomato pasta | Life Theater: Transcription of useful cooking videos
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Ingredients
- Pasta (1.6mm) : 200g
- Cut tomato : 1 can (400g)
- Eggplant : One
- bacon : 50g
- water : 400cc
- Olive oil : 1 tablespoon
- salt : 1 tsp
- Garlic : 1 piece
Time required
15minutes
Procedure
-
1)
Fry bacon
00:11
Sprinkle olive oil in a frying pan, add bacon and fry over medium heat.
-
2)
Add ingredients
00:26
When the bacon is greasy, add garlic, eggplant, cut tomatoes, water and salt. Stir fry lightly and let it boil for a while.
-
3)
Add pasta and boil
00:43
Fold in the pasta, cover and boil for 9 minutes with occasional pasta mixing.
-
4)
Remove moisture
01:13
Remove the lid, loosen the pasta, and heat it over high heat to remove the juice.
Turn off the heat until a little juice remains, transfer to a bowl, and sprinkle with parsley if you like.
Point
-Since it can be done with a single frying pan, there is no extra washing and no hassle.
・ As a preliminary preparation, chop the garlic, chop the eggplant into 2 cm pieces, and cut the bacon into 5 mm widths.
・ Fold the pasta in two to fit in a frying pan.
・ By boiling the ingredients and pasta together, the taste soaks into the pasta.
・ While boiling, mix occasionally so that the pasta does not stick.
・ It is easier for the sauce to get entangled in the pasta by leaving a little juice.
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