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Grilled Eggplant|Makanai Challenge!'s Recipe Transcript

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Number of Videos
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Ingredients

  • Eggplant : 3
  • ginger : Appropriate amount
  • Katsuobushi : Appropriate amount
  • 大葉 : Three
  • 味噌 : Appropriate amount (same amount as pickled plum)
  • 梅干し : 1個
  • 油 : 適量
  • 醤油 : 適量

Time required

10minutes

Procedure

  1. 1) Cut the eggplant 01:39

    Take the eggplant calyx and divide it vertically into two equal parts, and put the calyx (cut in a grid pattern) on the skin.
    Make a notch for deep-fried eggplant in half the amount.

  2. 2) Sandwiching plum miso and perilla 03:55

    Combine the dried umeboshi and miso without seeds and beat with a knife.
    Apply plum miso in the cut of the eggplant, sandwich the perilla leaves, and fasten with a toothpick.
    Make 3 of the same thing.

  3. 3) bake 05:12

    Grate the ginger with a skin and beat it with a knife.
    Heat a frying pan with a generous amount of oil and bake the eggplant lenticels for about 3 minutes.
    Turn it over, cover it with aluminum foil, and steam it for about 3 minutes.

  4. 4) 仕上げる 09:20

    皿に3を盛り付ける。
    おろし生姜とかつお節を乗せて完成。
    食べる前に醤油を垂らす。

Point

・ If you drop the eggplant calyx like a pencil, you will have less parts to throw away.
・ By adding eggplant to the eggplant, the taste will be more easily absorbed and it will be easier to cut it when eating.
・ Ginger has a better scent with skin. If you want to prevent it from turning brown, add a drop of vinegar.
・ The color of eggplant does not change easily when it is baked from the skin, and it looks good.

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