【保存版】なすの煮浸し～揚げない、焼かない『めんつゆ仕立て』と本格的ワンランク上のなす煮びたし

【保存版】なすの煮浸し～揚げない、焼かない『めんつゆ仕立て』と本格的ワンランク上のなす煮びたし

2 ways to make “boiled eggplant” This boiled eggplant… Do not eat it right away. The ones with bright cut ends are fresh. (I’ve already washed it and soaked it in water for a while.) Turn it around and cut off just the stem. This back may be dirty. First, let’s make a quick boiled eggplant that doesn’t need to be fried or baked… just 3 seasonings! Cut the eggplant in half and make incisions for 3 eggplants. It’s not too deep… Also, a rougher cut is fine. However, in terms of details… I like the finished look. Wash it quickly with water and a little vinegar . When I use a knife, it leaves a residue, so I wash it off. Add about 100ml of sake, preferably pure rice wine, to a frying pan. Heat 15ml of oil . When it comes to a boil, add it, skin side first. Once you get used to it… turn it over. …Put the lid on. Steam for about 5 minutes. In the meantime… This time, I’m going to try one of the few “additive-free mentsuyu”, Higeta’s mentsuyu. I sometimes use it as a meal. It’s a commercially available product…but it doesn’t contain any extra ingredients! It’s not addictive, it’s not boring… I think I’d recommend it. It absorbs the umami of pure rice sake and becomes soft. There… Higeta noodle soup, 100ml water, 100ml vinegar, 5ml ginger peel (the skin has a better aroma) Here’s the key! “Iron Rod” The iron content brings out the sexiness of the eggplant. (Plus, thanks to the iron content, it helps prevent summer fatigue.) While turning the eggplant… pour the broth over the eggplant. I’m gradually becoming more sexy. At this point, close the lid again. Steam on low heat for about 5 minutes. Even softer! The advantage of this method of cooking is that you don’t use too much oil (eggplants absorb oil, so you end up adding more), and steaming makes them softer. But I won’t eat it right away. . Soak it in the broth… My sex appeal is already coming back. Once the fever has subsided, cover it with plastic wrap. …Let it sit in the refrigerator for a while. Next, let’s make authentic “fried eggplant”. After all, you can align the gaku. By the way, the eggplant stems are also delicious. Since the eggplant is whole here… I’ll fix it with a wrung out cloth so it doesn’t move. Make shallow cuts. Just roll it. Make a notch on the opposite side as well. Even a coarse cut like this is sufficient. However, the finer details give a better finished look. Wipe off moisture. At first, use a high temperature. (When you add the eggplant, the temperature will drop rapidly.) If you don’t make any cuts or there is water on the surface, the eggplant will explode or the oil will splatter, so be careful. Since the amount of oil here is shallow, keep rolling the eggplants all the time. Also, if the temperature of the oil is too low or too high… …the sex appeal will easily fly away. Well… the standard for when the eggplant is fried is when it looks like the slits are starting to open. Also, the bubbles become smaller and the sound becomes finer and higher pitched. Normally, you would drain the oil with hot water after this, but since the oil is of good quality this time, I’ll just drain it. Make the broth. Water, 800 ml (original bonito stock is better) , hon mirin, 80 ml dark soy sauce, 80 ml vinegar, 15 ml (1 tablespoon) basic Happo soup stock, 8:1:1 with a little vinegar. This time, I will easily make 4 to 5 “dried sardines” …Remove the head and guts. Also, make sure to boil a little ginger peel and 2-3 g of kelp . There… If you fry the eggplant in a cold broth, it will simmer slowly and become oily. Add dried sardines, kelp, ginger peel, etc. Again, use the “iron rod” on low heat and cover with a drop lid or paper lid if possible. Cook over low heat and in a short time. Continue to cook for about 10 minutes. If you cook it over high heat, the sexiness will be lost. By heating it thoroughly in oil and then simmering it, it becomes soft to the core. You can quickly cool down the entire pot, but here I will only pick up the eggplant once it has cooled down. The method is to cool it separately from the broth and once it has cooled, soak it again. I left this in the fridge for about half a day. She’s also starting to look sexy. This is from about a week ago. Well, it’s stained. This is also soft and goes well with rice…it’s like a side dish, it’s delicious! Just touch it and it feels moist. The first layer is soft, it feels like it’s melting! The hem is also soft! The heta has a strong flavor. I wonder if eggplant is especially recommended this year? Thank you to the end. I would be happy if you subscribed to the channel and clicked the bell mark 🙂

今回は【なすの煮浸し】
簡単で揚げない、なすの煮浸し めんつゆ仕立てと
本格的なす煮びたし、2つの作り方を紹介します。
この季節、作り置きにも最適です。
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ここだけ！　
🍃里山【季節の料理】ひろの時間

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🍂【ひろの時間】

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🌿今回～おおよその分量～

揚げない、焼かない
『なすの煮浸し』
・なす、３本
・純米酒、約100㎖
・めんつゆ、約100㎖
・水、100㎖
・酢、5㎖（小さじ1）
・生姜の皮、少し
※鉄の玉または鉄フライパンでもいい。
作ってから半日ぐらい～
色気も戻って美味しくなる。

本格的
『なすの揚げ浸し』
・なす、5本
・水、800㎖
・本みりん、80㎖
・濃口しょうゆ、80㎖
・酢、15㎖（大さじ1）
・煮干し、4～5本
・昆布、2～3g
・生姜の皮、少し
※鉄の玉
作ってから1～2日目ぐらい～
色気も戻って美味しくなる。
冷やしておくと美味しい。

※本来は油抜きをしたほうがいい。
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00:00なすの煮浸し～私の作り方
00:41切り込みを入れていきます
01:40フライパンに入れます
02:54煮ていきます
03:48ポイント！
04:33この煮方の利点は⁉
05:14すぐに食べません
05:51もうひとつ、なすの揚げ浸し
06:39柔らかく仕上げるためには
07:17さて・・・
08:00八方だし
09:05ここ大切です
10:06これで柔らかくなる
11:39とろけます
11:44なすって栄養ない⁉
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#なすの煮浸し
#茄子煮浸し
#なす煮浸しレシピ
#なすの煮浸し簡単
#なすの煮浸しめんつゆ
#めんつゆナスの煮浸し
#なすの煮浸し作り置き
#なすの揚げ浸し揚げない
#ひろの時間
#季節の料理