そうめん（あんかけの焼きそうめん）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
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Boiled eggplant｜Okuzono's daily recipe [home cooking researcher official channel]'s recipe transcription
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Ingredients
- Eggplant : 4
- 塩 : 小さじ2
- (A) 水 : 400ml
- (B) 砂糖 : 大さじ1
- (B) みりん : 大さじ1
- (B) 醤油 : 大さじ2
- (B) 水 : 100cc
- かつお節 : 1パック (4g)
- ごま油 : 約大さじ1
Time required
20minutes
Procedure
-
1)
Make salt water
01:18
Put the water and salt of (A) in a bowl and mix.
-
2)
Cut the eggplant
02:28
Cut off the eggplant calyx and cut it in half vertically.
Make a diagonal cut in the lenticel and soak in 1 for about 5 minutes. -
3)
Bake eggplant
04:32
Put eggplant and sesame oil in a frying pan and entangle.
Line up with the skin down, cover and heat over high heat. -
4)
仕上げる
06:46
After heating for 3 minutes, turn it over, add (B) and cover.
Boil on medium heat for about 3 minutes, turn off the heat and leave for another 3 minutes.
Put dried bonito on the whole and entangle it to complete.
Point
・ If you make a cut in the lenticel of the eggplant, the fire will pass faster.
・ When immersing eggplant in salt water, make the cut end down.
・ If the eggplant is likely to burn, reduce it to medium heat.
・ The seasoning may be added after being combined.
・ If you like, it is recommended to add grated ginger.
・ Can be stored in the refrigerator for 4 to 5 days.
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