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Eggplant tonpei-yaki | kattyanneru's recipe transcription

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kattyanneru

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Ingredients

eggplant : 2 (300g)
サラダ油 : 大さじ1
豚ミンチ : 100g
塩こしょう : 少々
(A)卵 : 3個
(A)片栗粉 : 小さじ1
(A)水 : 小さじ2
(A)塩こしょう : 少々
(B)お好みソース : 適量
(B)マヨネーズ : 適量
(B)鰹節 : 適量
(B)青のり : 適量

Time required

15minutes

Procedure

1) prepare the eggplant 00:38
Remove the stem of the eggplant and cut into strips of 1cm wide and 4cm long.
Soak in water for 5-10 minutes to remove harshness.
2) make egg yolk 00:57
Mix seasoning (A).
3) Stir-fried eggplant and minced pork 01:12
Raise the eggplant from step 1 to a colander and drain well.
Apply salad oil all over.
Pour salad oil (not listed) in a frying pan and heat over medium heat.
Add the minced pork and stir-fry, then add the eggplant and stir-fry.
Season with salt and pepper, stir-fry over medium heat until eggplant is cooked through, and remove to a bowl.
4) 卵を焼く 02:26
2の卵を混ぜ、半量をフライパンに入れる。
半熟に固まったら火を止める。
3の半量を卵の中央にのせ、卵の縁を持ち上げ巻き付ける。
お皿を被せて返して取り出し、オムレツ状に形を整える。
もう1つも同様に焼く。
5) 仕上げる 03:38
4に(B)をかけて完成。

Point

・Serving size for 2 people.
・You can cook with less oil by soaking the eggplant in salad oil.
・Because the potato starch in the egg mixture is sinking, mix well before baking.
・In step 4, spread the eggs over the entire frying pan, and turn off the heat when they are soft-boiled.
・Even if the egg is out of shape when you take it out, you can fold the egg inside to make it look beautiful.
・By using minced pork with a lot of fat, the umami soaks into the eggplant and becomes delicious.
・By adding katakuriko to the egg, it will not break easily and will be finished beautifully.