Teriyaki eggplant tofu｜kattyanneru recipe transcription

Double the kitchen paper, wrap the cotton tofu, and heat it in a heat-resistant container in a 600w microwave oven for 3 minutes.
After heating, take the kitchen paper and put it in a colander and cool it until the rough heat is removed.

Cut off the eggplant calyx and cut it in half vertically.
Make a diagonal cut in the lenticel, cut into 3 cm to 5 cm widths, soak in water for 5 minutes to remove the lye, and drain.

Put (A) in a bowl and mix.

1を3cm角、1cm厚さの大きさに切り、表面に片栗粉をまぶす。

Put the vegetable oil in a frying pan and heat on medium heat.
Add 2 and let the oil blend in, then turn the eggplant skin down and bake for 2 minutes. Bake on both sides.
Place 4 in half of the frying pan and bake until both sides are browned.

なすに火が通ったら、ザルに取り出す。
豆腐に焼き目がついたら、なすをフライパンへ戻し、3を流し入れる。
強中火で加熱し、水分をとばしながら煮詰める。

器に盛り付けて、完成。