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Pork eggplant roll | Kuma no Kyoukai Shokudo-san's recipe transcription

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Ingredients

Eggplant : Two
豚バラ肉 : 200g
水 : 大さじ3
片栗粉 : 大さじ1
塩 : 適量
玉ねぎ : 1/4個
にんじん : 3cm
にんにく : 1片
しょうが（すりおろしチューブ） : 小さじ1/2
酒 : 大さじ3
みりん : 大さじ2
醤油 : 大さじ2
砂糖（お好み） : 小さじ1
油 : 大さじ1

Time required

20minutes

Procedure

1) Eggplant preparation 00:17
Cut off the calyx of the eggplant, slice it into thin slices with a thickness of 5 mm to 1 cm, and wash with water.
Sprinkle salt on the dish and arrange it in a grid pattern, and finally sprinkle water on it.
Wrap and heat in a 600w microwave for 3 and a half minutes.
2) Preparation of sauce 01:47
Grate onions, carrots with skin, and garlic in a frying pan, add ginger and mix.
Add oil and fry until slightly browned.
3) Roll pork and eggplant 03:50
Wrap the eggplant on top of the pork roses so that the pork roses are on the outside, and sprinkle the potato starch on both sides.
4) 焼く 05:21
Bake on medium heat with the 3rd seam facing down.
When it gets brown, turn it over and bake in the same way.
5) タレを作る 06:00
2に酒、みりん、醤油を加えて煮詰める。
お好みで砂糖を追加する。
6) 仕上げる 06:43
4にタレをかけ、絡めながら焼く。
火の通り具合が心配な場合は、蓋をして弱火で1分焼く。
皿に盛りつけて完成。

Point

・ Use 3 short eggplants.
・ When using a short eggplant, cut the pork and roll it.
・ By heating the eggplant in the microwave, it becomes soft and easy to roll.
・ If you are not good at onions, you can use only carrots.
・ Garlic can be replaced with tube.