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

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

なす : 6本
大葉 : 30 sheets
(A) Sake : 100ml
(A) みりん : 50ml
(A) おろしにんにく : 小さじ1
(A) おろし生姜 : 小さじ1
(A) 豆板醤 : 小さじ2
(A) めんつゆ (3～4倍濃縮) : 大さじ2
(A) 醤油 : 大さじ2
(A) ナンプラー (魚醤) : 大さじ1
(A) 砂糖 : 小さじ2
(B) ごま油 : 大さじ2
(B) 唐辛子 : 1本
(B) いりごま : 適量
米油 : 適量

Time required

30minutes

Procedure

1) Make a pickled sauce 00:58
Put (A) in a small pan, heat and mix to dissolve.
When the alcohol flies, turn off the heat and add (B).
2) Prepare the ingredients 03:12
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.
3) Cut the eggplant 04:09
Cut off the calyx of the eggplant and divide it vertically into 5 to 6 equal parts.
4) なすを焼く 05:07
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。
5) 仕上げる 07:39
漬けタレに、茄子と大葉を交互に漬けたら完成。

Point

・ You may use gochujang or miso instead of doubanjiang.
・ Nampula can be replaced with normal soy sauce.
-The seasoning may be placed in a heat-resistant container and heated in a microwave oven.
・ Eggplant should be grilled from the skin.
・ If you like, you can add pepper powder, chili oil, and green onions.