Udon (seasoned egg udon) | Recipe transcription by table diary 식탁일기
식탁일기 table diary Time required : 20minutes
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焼き茄子漬け｜くまの限界食堂さんのレシピ書き起こし
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Ingredients
- eggplant : 2-3
- (A)みりん : 大さじ2
- (A)酒 : 大さじ2
- (A)醤油 : 大さじ1
- (A)酢 : 大さじ1
- (A)ごま油 : 大さじ1
- chicken carcass : 1 tsp
- garlic : 1 piece
- 白ごま : 適量
- 鷹の爪 : 適量
- サラダ油 : 適量
Time required
15minutes
Procedure
-
1)
Make sauce
00:21
Crush (A) and garlic in a container with a kitchen knife, peel and grate.
mix. -
2)
Prepare the eggplant
01:36
Cut off the calyx of the eggplant.
Cut in half vertically.
Make a diagonal cut with a width of 3 mm.
Cut it in half vertically and divide it into 4 equal parts. -
3)
bake
03:03
Sprinkle salad oil in a frying pan and heat.
Add 2 and add a brown color to both sides.
Add 1 and boil for 3 minutes while turning it over. -
4)
容器に入れる
04:51
保存容器に3の茄子とタレを全て入れる。
冷蔵庫で冷やす。 -
5)
盛り付ける
05:08
Place 4 eggplants on a plate and sprinkle with sauce.
Sprinkle with white sesame and hawk claws.
Point
・ Garlic may be replaced with grated garlic in a tube.
・ Use 3 small eggplants.
・ It will be easier to eat by making a cut in the eggplant in step 2.
・ You can enjoy it even if it is warm or cold.
・ You can enjoy it more delicious by putting it on ramen or somen noodles.
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