Perilla pickled eggplant | Transcription of [Kottaso Recipe]'s recipe

Put (A) in a small pan, heat and mix to dissolve.
When the alcohol flies, turn off the heat and add (B).

Wash the eggplant and wipe off the water with kitchen paper.
Take the stems of the perilla leaves, wash them with water and drain them well.

Cut off the calyx of the eggplant and divide it vertically into 5 to 6 equal parts.

なすの両面に米油を塗り、フライパンに並べる。
火にかけ、中火で両面に焼き色がつくまで焼く。

漬けタレに、茄子と大葉を交互に漬けたら完成。