【おばあちゃん直伝】素麺とご飯が鬼すすむ！味しみしみ♪『茄子と厚揚げと鶏もも肉の中華風煮浸し』常備菜／作り置き／オクラ／低糖質／おかず

【おばあちゃん直伝】素麺とご飯が鬼すすむ！味しみしみ♪『茄子と厚揚げと鶏もも肉の中華風煮浸し』常備菜／作り置き／オクラ／低糖質／おかず

Hello, everyone! Today I’m going to show you ‘Eggplant & Thick fried bean curd, Chinese Style’, It’s a cook & chill kind of dish. It’s perfectly ready to eat upon cooking, and it also keeps. Today, we’re serving with Somen noodle. Let’s get started. Main ingredients are eggplant and thick fried bean curd. I’m adding okra here for the summer vegetable. Also, 1 piece of chicken thigh for poultry flavor. First, trim off the top of the eggplant. Cut half in lengthwise. You can now tell it’s eggplant from the color, can’t you? This is an extra step I’d like you to take – scoring diagonally. It helps the sauce seep in , also to cook faster. Like this… can you tell? Once scoring is done, cut in a bite size. Cutting perpendicularly to the scoring may be more presentable. That’s if you can. Not a big deal if not. Set aside to make some room here.. Soak the eggplant in water so it won’t discolor. Next, okra. In order to do itazuri; the process of smoothing the surface, I’m making this process easier by rubbing it with some salt in the sink, over the mesh plastic net. This removes the fuzzy hair-like outgrowth. Then rinse it. Trim the end, so the whole piece will be edible. Make a little slit in the center line. Although the pods won’t split or explode, this helps the sauce seep in. Make a slit or two. I know it’s extra work, but it’ll taste better. Okra is done prepping. Next, garlic. I have 2 cloves of garlic here, but these cloves are big. Let me remove the sprout in the center. Crush the garlic cloves. Crush them like this. Next, thick fried bean curd. Cut in 4, in rather large pieces. Or in 6. Cut in 6 will be like this size. It’s up to you. It’s done prepping. Lastly, chicken. I’m adding the chicken thigh for more volume. It’ll be perfectly delicious without any meat or poultry, though. Cut in bite size pieces with the skin. It adds extra flavor in the sauce. I think it’ll be more yummy. All the ingredients are ready to cook. I’m going to saute them separately, then marinade. Starting from thick fried bean curd. I’m not going to de-grease them, nor add oil in the pan, either. If you’re concerned about them sticking to the pan, add a small amount of oil. Rice oil or regular cooking oil will do. As I always mention, I love the brown parts. First, cook the thick fried bean curd until brown. By heating them, the oil on the surface will be transferred to the pan. I’m going with the high heat. My attempt is not to make it crispy, but merely brown them, because they’ll be soaked in the sauce and softened anyway. Let’s turn them once. This is what I’m looking for. Can you tell..? Not exactly browned, but it’s good. They are good now. Set aside. Can you tell the oil from them? I’m going to recycle this oil to cook the chicken. Place the skin side on the bottom. So that more oil from the chicken in the pan. Chicken is 70-80 % cooked now. I’m adding the eggplant and okra now. Chicken will continue to cook with the residual heat. Looks good. Set the chicken aside. Wipe some extra fat out in the pan. I’m removing as much fat as possible today. It’s good when served warm. When served cold, you don’t want the extra fat. Besides, I’m adding sesame seed oil instead, so I’m trying not to make it too greasy. Lastly, add eggplant. Brown them nicely. When they are nicely browned, add okra. Okra is edible raw, so cooking lightly is good. Looks ready. Remove the pan from the heat. Try not to overcook okra so it keeps its texture. Then the last step, This dish is about cooking & soaking. Let’s make the sauce. Add 800cc water, for this recipe. Add 1.5 tablespoon of whole-chicken powder. Add crushed garlic. Turn the heat on. Add 1 teaspoon of grated ginger. Store-bought is OK. Add 3 tablespoons of soy sauce. Add 2 tablespoons of mirin. Add 1 tablespoon of sake. Shoko-shu will be great, if you have, for Chinese style. Regular cooking wine will do. Add 1 tablespoon of oyster sauce. Add 2 teaspoons of sugar. Add more as you wish. Bring to a boil. Let me check the saltness. I could use some more salt.. Add some salt according to your taste. I’m making it rather salty. Once it’s chilled it’ll be perfect. Let’s add the cooked ingredients here. Once eggplant and okra are thrown in, the water from them dilutes the sauce. Initially making the sauce salty will balance it out. After 2 minutes or so, turn the heat off. Add 2 tablespoons of sesame seed oil. Drizzle over the pan. Sprinkle some roasted sesame seeds over. Or you can sprinkle it when served. I checked one last time and it needs a little more salt after adding veggies. I’m adding 1 more tablespoon of soy sauce. To enhance the sweetness, I’m adding 1 more teaspoon of sugar. Once it’s cooled down to room temperature, chill it in the fridge. At least 3-4 hours in the fridge will do a job of flavoring the dish well. Basically it’s done. Now chill it. This is after 1 full day of chilling. At this stage, it’s perfect on the rice, or as an appetizer and a side dish. It’s perfectly marinated and eggplant keeps its texture, so it’s ready. Adding fresh ginger on top of it will be refreshing as well. I’m serving with somen noodle today. This marinade sauce is not as salty as dipping sauce for noodles. I’m adding a little bit of vinegar to make it a sour noodle soup base. Or Shu-chan, who isn’t a big fan of vinegar, can add some regular noodle soup base here. I also cooked rice, somen, etc. to enjoy this. This completes, ‘Eggplant & Thick fried bean curd, Chinese Style.’ Now, let’s do the tasting! Let’s do the tasting now! Itadakimasu! I wonder which one I go first. Can I go with the rice first? OK, and don’t forget the ginger on top. You can’t go wrong with this! I love this cold dish on top of warm rice! It’s marinated perfectly! Okra is delicious! I was right about adding chicken. I like the cook & soak dish in Japanese style, but this is totally new! This is a discovery. Goosebumps, again… I can eat the rice endlessly.. Chicken is great… It’ll be good in the peak of summer when you don’t have much appetite. The sesame seed oil doesn’t overpower at all. It rather incorporates the flavors of all. It’s so good. Did you taste okra yet? Yes! It’s amazing! The flavor seeps well inside. What a texture! That’s because of the slit I made… A concentration of umami… Let me put some ginger in.. All the umami from chicken and veggies…. This sauce alone is delicious! Oh.. it’s really amazing.. Love the ginger here! It’s too good…. I thought less somen than that would be enough since we have rice… But I could have prepared more… I can eat these veggies and chicken with somen too.. The best! I know now what the appetite accelerator is.. It’s garlic! Yeah! It’s not overpowering but leaves an aftertaste definitely. And I love it! It’s addictive. Okra is amazing. Okra… and eggplant is superb. Everything keeps its texture. I can drink the sauce. I totally agree. So yummy.. I can’t describe it any other way. Can I have a piece of thick fried bean curd? Mine had only 1 piece in it. The best marinade. Today, Ko chan made ‘Eggplant & Thick fried bean curd, Chinese Style’ for us. As you viewers witnessed us clean the plates, they were seriously yummy. As for somen, it’s by far better than the regular somen style, also the sesame seed oil doesn’t make it greasy at all. It’s simply light. Goes very well with fresh ginger too. A kind of a fusion of Japanese and Chinese. It’s highly recommended. Also these ingredients have such a compatibility to rice. Please make it for your children. A perfect dish for a bento lunch. That’s it for today. Gochisousama-deshita. Thank you for watching until the end. See you next time! Bye!

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【材料】（保存期間：冷蔵で約3日）
●茄子：5本
●厚揚げ：2パック
●オクラ：1パック
●鶏もも肉：約200g
●水：800ml
●丸鶏がらスープ：大さじ1.5
●にんにく：2片
●おろし生姜：少々
●醤油：大さじ4
●みりん：大さじ2
●紹興酒：大さじ1（普通のお酒でもOK）
●オイスターソース：大さじ1
●砂糖：大さじ1
●塩：お好み量
●ごま油：大さじ2
●炒り胡麻
●お好みでおろし生姜と針生姜
——————————————————-
おばあちゃん直伝『茄子と厚揚げの中華風煮浸し』を作りました。
鶏の出汁、野菜の旨味、オイスターソースの旨味が、
漬けダレに、より奥深い味を生み出してくれて
素麺、ご飯が鬼のようにすすむ味わいになってます。
潰していれたニンニクもアクセントになっててやみつきだし
コクがあるのに生姜のお陰でとてもアッサリしていて
食欲がない時や今の暑い時期でもいくらでも食べられます♪
糖質制限されている方も厚揚げがとても食べ応えがあるので
十分お腹が満足出来ますよ(*^^*)
夏の暑い日はばあちゃんが必ず作ってくれた我が家の大好物です！
是非、皆さんも作ってみて下さい。

【Ingredients】 (Preservation period: about 3 days refrigerated)
● Eggplant: 5 pcs
● Thick fried bean curd: 2 packs
● Okra: 1 pack
● Chicken thighs: about 200g
● Water: 800ml
● Whole chicken broth: 1.5 tablespoons
● Garlic: 2 cloves
● Grated ginger: a little
● Soy sauce: 4 tablespoons
● Mirin: 2 tablespoons
● Shoko-shu: 1 tablespoon (or regular Sake)
● Oyster sauce: 1 tablespoon
● Sugar: 1 tablespoon
● Salt to taste
● Sesame oil: 2 tablespoons
● Roasted sesame seeds
● Grated ginger and needle ginger to taste
——————————————————-
I made “Eggplant & Thick Fried Bean Curd, Chinese Style” directly from
my grandma.
The chicken broth, vegetable flavor, and oyster sauce all add a deep
flavor to the marinade.
It makes somen and rice go together!
The crushed garlic adds the flavor and makes it more addictive.
It has a rich flavor, but thanks to the ginger, it is very light and refreshing.
I can eat as much as I want even when I don’t have an appetite or in
this hot weather ♪
Even if you are on a carbohydrate restriction diet, the thick fried bean curd is very filling and will satisfy your hunger (*^^*)
My grandma always made this dish on hot summer days, and it’s a favorite in our house!
I hope you will try to make it too.

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