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なすちくわ煮｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Eggplant : 3
ちくわ : 4～5本
（A）砂糖 : 小さじ2
（A）しょうゆ : 大さじ1と1/2
（A）水 : 100～120ｍl
（A）削り節 : 約5g
ごま油 : 大さじ2～3

Time required

20minutes

Procedure

1) Prepare 02:17
Cut off the calyx, make a few shallow vertical cuts, and cut in half vertically.
Cut the chikuwa in half diagonally.
2) stir fry 03:20
Sprinkle sesame oil in a frying pan, heat and fry the eggplant, and sprinkle the oil all over.
Put the eggplant lenticel down, add the chikuwa, cover and steam over low medium heat for 2-3 minutes.
3) Season and steam 04:54
Add (A) to 2 and mix gently, cover and steam over low medium heat for 10 minutes.
Shake the frying pan from time to time to blend in the taste.
Boil to your liking.
4) 盛り付ける 07:13
器に盛り付け、煮汁をかける。

Point

・ Stir-fry eggplant and sprinkle oil over it to make it brighter.
・ Eggplant is baked with the skin down to give it a glossy finish.
・ By frying chikuwa, a fragrant flavor is added.
・ By adding bonito flakes and simmering, the taste will be further enhanced.
・ Freshly made is delicious, but it is also delicious when eaten chilled.