Lightly pickled eggplant | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

Put soy sauce, vinegar, sugar and dashi stock in a container and mix.
Heat in a 600w microwave for 30 seconds and mix again.

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.

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.

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。