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【焼いて漬けるだけ】なすを絶望的に美味しくする『極なすみそ』|だれウマ【料理研究家】さんのレシピ書き起こし

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材料

  • eggplant : 3
  • ごま油 : 大さじ5
  • (A) Miso : 大さじ1
  • (A) Mentsuyu (3-fold diluted) : 大さじ1
  • (A) Kezuri powder : 大さじ1/2
  • (A) Vinegar : 大さじ1/2
  • (A) Oyster sauce : 大さじ1/2
  • (A) Sugar : 大さじ1
  • (A) Hawk claws : 1個
  • 油 : 適量

所要時間

15分

手順

  1. 1) Cut the eggplant 02:00

    Cut off the eggplant calyx and peel off the remaining calyx by hand.
    Cut it into thin slices vertically and put it in a clean bag.
    Add sesame oil and let it blend in.

  2. 2) Make a drip 04:23

    Mix the seasonings from (A).

  3. 3) Bake eggplant 06:10

    Add oil to a large frying pan and heat over medium heat.
    Spread the eggplants one by one and bake until both sides are browned.
    After baking, pack in a storage container.

  4. 4) 仕上げる 08:37

    3に2のつけだれを回しかけ、ナスに馴染むようにのばす。
    蓋をして冷蔵庫で一晩寝かせて完成。

Point

・ 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.

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