Roasted eggplant pickled in miso｜Dare horse [cooking researcher]'s recipe

・ Eggplant is water. Eggplant becomes watery, so use other eggplants.
・ If you use red miso, the miso will be rich and delicious.
・ Wash the eggplant thoroughly in advance.
・ Cut off the calyx of eggplant.
・ By cutting the eggplant into thin slices vertically, the taste is easily absorbed and the texture is improved.
・ By coating the entire eggplant with sesame oil, it is possible to suppress the absorption of excess oil and fry with less oil.
-Coating with sesame oil prevents discoloration of eggplants and makes the finish brighter.
・ Take the seeds of the hawk's claws and cut into slices.
・ Use hawk claws as you like.
・ By adding shavings, you can add the flavor and umami of fish and shellfish.
・ The combination of glutamic acid in miso and inosinic acid in shavings produces a synergistic effect of umami.
・ It is recommended to use a large frying pan.
・ Apply oil to eggplants that have not been soaked with oil.
・ Baking eggplant with a little more oil will improve the texture.
・ If there is no storage container, a tapper can be used instead.