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Grilled Eggplant | Baba Gohan <Robert> Transcript of Baba's Kitchen's recipe

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Baba Rice <Robert> Baba's Kitchen

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Ingredients

eggplant : One
大根 : 60g
生姜 : 2g
みょうが : 1個
大葉 : 2枚
めんつゆ : 適量

Time required

15minutes

Procedure

1) Prepare the eggplant 01:10
Wash the eggplant.
Make a notch in the hat part.
Make 4 notches vertically with a depth of 1 to 2 mm.
2) bake 02:24
Bake 1 on a fish grill over high heat for about 10 minutes.
3) Prepare for myoga 02:46
Cut the Japanese ginger in half.
Cut the root into a V shape.
Cut into small pieces.
4) 大葉の下準備をする 03:15
大葉を細かく角切りにする。
5) 生姜の下準備をする 03:58
生姜をみじん切りにする。
6) 大根の下準備をする 04:20
Divide the radish into 4 equal parts and grate.
Press by hand to squeeze the water.
7) 薬味を作る 05:07
Put 3, 4, 5 and 6 in a container and mix.
8) ナスの皮を剥く 05:36
ボウルに氷水を入れる。
2のナスを取り出して氷水に一瞬潜らせる。
ナスの皮を剥く。
9) 盛り付ける 08:22
ナスをお好みの大きさに切り、お皿に盛る。
7を添える。
めんつゆをかける。

Point

・ Eggplant is so fresh that the hat part is taut.
・ By making a notch in the eggplant, it prevents it from exploding when baked.
・ Bake the eggplant without cutting it to increase the taste.
・ If you don't have a grilled fish, bake it in a toaster.
・ Cut the base of Japanese ginger into a V shape to make it easier to loosen.
・ Use ginger with skin.
・ Ginger may be replaced with a tube.
・ The taste is tightened by submerging the baked eggplant in ice water for a moment.
・ Bake the eggplant to the extent that the skin is charred.
・ When peeling the eggplant, place it on a cutting board and peel it off.
・ Mentsuyu may be replaced with white soup.
・ It becomes more delicious when cooled.
・ Sprinkle with olive oil to make it more delicious.