鶏塩レモン｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 15minutes
#Vegetable dishes
#Side dishes
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漬け込み5分！短時間で味がしっかり染み込んだ【ナスの浅漬け】｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし
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材料
- Eggplant : 300g
- 大葉 : 2枚
- みょうが : 1個
- 生姜 : 5g
- 青ねぎ : 大さじ1
- 塩 : 小さじ1/2
- 醤油 : 小さじ1
- 酢 : 小さじ1
- 砂糖 : 小さじ1
- だしの素 : 小さじ1/3
- ごま油 : 小さじ1
所要時間
15分
手順
-
1)
Combine seasonings
01:21
Put soy sauce, vinegar, sugar and dashi stock in a container and mix.
Heat in a 600w microwave for 30 seconds and mix again. -
2)
Cut the condiments
02:02
Cut off the stems of the perilla leaves, roll them from the edges and cut them into julienne.
Cut the Japanese ginger into small pieces and soak it in water for about 3 minutes to drain it.
Cut the ginger into thin strips and soak in water for about 3 minutes to drain. -
3)
Cut the eggplant
03:07
Cut the eggplant calyx in half horizontally and then in half vertically.
Divide it into 4 equal parts vertically, sprinkle with salt, and knead to drain. -
4)
仕上げる
05:26
ボウルになす、2、1、ごま油を入れ、全体を混ぜる。
ラップで落とし蓋をし、冷蔵庫で5分漬けたら完成。
Point
・ Japanese ginger may be cut along the fiber.
・ Eggplant may be cut into pieces that are easy to eat.
・ The type of condiments may be changed as desired.
・ Mix the seasoning with vegetables after removing the heat.
・ Eggplant does not have to be exposed to water.
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