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【揚げない】お箸で持てないほどトロトロ!人生最高に旨いナス料理『極なすの煮浸し』の作り方|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
  • サラダ油 : フライパンに行きわたる量
  • かつお節 : 5g
  • (A) Water : 250mL
  • (A) Soy sauce : 大さじ2
  • (A) Sake : 大さじ2
  • (A) Mirin : 大さじ2
  • (A) Sugar : 大さじ1~2
  • (A) Kelp tea : 小さじ1/2
  • ginger : 10g

所要時間

20分

手順

  1. 1) Combine seasonings 02:02

    Put (A) in a bowl etc. and match.
    Grate ginger and add and mix.

  2. 2) Prepare the eggplant 03:46

    Cut off the eggplant calyx and cut off the calyx.
    Cut the eggplant in half vertically and make a diagonal cut in the leather surface.

  3. 3) Fried eggplant 06:29

    Put the oil in a frying pan and line up the eggplants with the cut end facing down.
    After entwining the oil in the cut end of the eggplant, turn the eggplant over and turn the skin down and bake on medium heat.
    When the eggplant is cooked, turn it over and bake until the cut end is browned.
    Pour in the seasoning liquid from 1 and bring to a boil, then simmer for 2 minutes.
    Turn off the heat and add dried bonito flakes.
    Cover with kitchen paper, remove the rough heat, and complete.

Point

・ It is not necessary to add kelp tea, but the combination of inosinic acid from dried bonito and glutamic acid from kelp tea creates a synergistic effect of umami.
・ If you leave the eggplant for a while, the color will change from the cut end, so add the seasoning first so that you can cook it quickly.
・ By making a notch in the skin surface of the eggplant, the hardness of the skin is softened and the taste is easily absorbed.
・ If you put it in the refrigerator after completion, the taste will soak into it and you can eat it more deliciously.

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