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15minutes
Remove the calyx of the eggplant, cut it into thick diagonal slices, and sprinkle it with potato starch on both sides.
Put soy sauce, mirin and ginger in a measuring cup and mix.
Add enough oil to fill the bottom of the frying pan, and line up 1 to fry.
When the batter is burnt, turn it over and bake both sides.
When both sides are burnt, wipe off excess oil with kitchen paper, reduce the heat to low, add 2 and simmer.
Complete when the sauce color is finished on both sides.
・ As for the potato starch to be added to the eggplant, it is recommended to knock off the excess by hand.
-As for the oil, sesame oil may be added as desired for scenting.
・ By baking while shaking the frying pan, you can bake with a small amount of oil.
・ If one side is baked and there is not enough oil, add an appropriate amount while watching the situation.
・ Since it can be eaten even when it gets cold, it is also recommended as a side dish for lunch boxes.
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 15minutes
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