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Just bake it easily! Both rice and sake are recommended! Cheese-grilled eggplant [Miso teriyaki] | Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]'s recipe transcription

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動画数
322本

材料

  • Eggplant : Two
  • サラダ油 : 大さじ3
  • (A)醤油 : 小さじ2
  • (A)味噌 : 小さじ2
  • (A)砂糖 : 小さじ2
  • (A)みりん : 大さじ1
  • (A)酒 : 大さじ1
  • スライスチーズ : 2枚
  • 青じそ : 2〜3枚

所要時間

30分

手順

  1. 1) Prepare for eggplant 00:48

    Cut the eggplant calyx with a calyx.
    Cut in half vertically.
    Make three vertical cuts on the surface of the cut.

  2. 2) bake 01:36

    Put the vegetable oil in a frying pan and heat it over medium heat.
    Add 1 and sprinkle with vegetable oil.
    Burn the lenticel.
    Turn it over when the lenticel turns bright.
    Bake until the cut end is browned.
    Turn it over and reduce the heat.
    Cover and steam for 2-3 minutes.

  3. 3) Make sauce 03:39

    Put (A) in a container and mix.

  4. 4) 青じその下準備をする 04:17

    青じそを重ねて巻き、細切りにする。

  5. 5) タレを絡める 04:31

    2の火を止める。
    キッチンペーパーで余分な油や水分を拭き取る。
    3を入れて火にかけ、裏返しながらタレを絡める。

  6. 6) チーズを乗せる 06:01

    Fold the sliced cheese in half and tear it by hand.
    Place on top of 5 eggplants.
    Cover and melt the cheese with residual heat.

  7. 7) 盛り付ける 06:41

    お皿に盛る。
    フライパンに残ったタレをかける。
    4を乗せる。

Point

・ Eggplant cheese-grilled recipe that is ideal for main side dishes and snacks.
・ By making a cut in the eggplant in step 1, the taste can be easily absorbed.
・ If you are worried about eggplant lye, expose it to water.
・ The color becomes beautiful by baking the eggplant from the skin in step 2.
・ Do not add too much salad oil to the eggplant, as water will come out when it is cooked.
・ By steaming in step 2, the taste becomes easier to soak in and the texture improves.

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