【なす煮物】こんなに簡単でいいのか⁉祖母の『なす煮』が美味い！とろとろで味がしみしみ【人気のなすレシピ】

【なす煮物】こんなに簡単でいいのか⁉祖母の『なす煮』が美味い！とろとろで味がしみしみ【人気のなすレシピ】

My grandmother’s boiled eggplant is so simple…I never get tired of it! By the way… Which prefecture has the highest consumption of eggplant? This time, it was my grandmother’s “ohako”…a delicious and easy boiled eggplant. Cut diagonally into pieces about 1cm wide. After all, if the eggplant is fresh, the skin will not be tough. Wash it quickly with vinegar water and a little vinegar . … Vinegar tends to leave color behind. Oil (Taihaku oil in this case), 1 tablespoon (approx. 30ml) Oh, for some reason it turned into a heart shape (lol) ↑ This time ~ 3 eggplants (approx. 300g) Hello, I’m Hiro ^^ In this channel, we will talk about nature. We introduce subtractive dishes with unique flavors. If you are interested, please subscribe to the channel and click the bell mark. We are also giving away a limited video on LINE ~ Please check it out in the summary section (^^) Now, the oil is spinning! When it’s done… Add 3 tablespoons (approx. 50ml) of sake (preferably junmai sake), mix it evenly, and put the lid on. Hon mirin, 3 tablespoons (approx. 45 ml) Koikuchi soy sauce, 2 tablespoons (approx. 30 ml) Mirin soy sauce, approx . Now, let it cook on low heat for about 1 and a half to 2 minutes…did it pass? Oh, it looks good (^^ Please be gentle so it doesn’t fall apart. It’s best until the sake almost evaporates.Here we’ll heat up the “mirin soy sauce” from earlier a little.And then we’ll add the ginger to hon mirin . Thanks to this, you don’t need any sugar. All you have to do is leave it like this until it becomes shiny… and it’s ready! If you want one more dish or you have a lot of eggplant, it’s delicious even if you keep it cold. But be careful not to eat too much rice. (lol) Yeah, yeah, why are eggplants so delicious in the summer? Also, eat them like this ! Tororo! This is a yam that has been stretched out with magic water. Maybe I can introduce it later. In addition, I will make bellows eggplant. I introduced it in the previous video, but now that it’s eggplant season, I’ll introduce it again . Please feel free to join us if you are looking at it. ^/^ When cutting the whole bellows, use a cloth… it won’t slip and it will be easier to do. Let’s turn it over.The advantage is that the flavor gets deeper, but it also allows the food to be cooked more deeply, making the food even softer.Now , add some sake soy sauce (the same amount). (It also removes the scum easily.) I sprinkled it with buckwheat flour (soba core powder). Of course, you could also use rice flour, potato starch, or cornstarch. I’m going to fry it here with a little oil . Also, thanks to the bellows cut. So… it also has the effect of speeding up the frying time. While rolling… For more details, please see the previous video ~ “Bearson Eggplant’ ‘ ! Well, I think I’ll make a lot of them this year too. Thank you for subscribing to the channel and hitting the bell mark 🙂

今回は【なす煮物】人気レシピのひとつ。
【なす煮びたしレシピ】も定番ですが・・・
こちらは、もっと簡単で美味しい【なす柔らか煮】です。
出来たてはとろとろ、冷やしておくとしみしみ！
とてもご飯に合う、なす煮物です。
また、自分にとっては祖母の味でもありますよ。
ぜひ、お試しください (^^ゞ

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🌿今回～おおよその分量～
・なす　3本（約300g）
・太白油　大さじ2〜3
・純米酒　大さじ3（約45㎖）
・本みりん　大さじ3（約45㎖）
・濃口醬油　大さじ2（約30㎖）
・生姜　少し
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0:00祖母のなす煮物
1:58さて油が回ったら
3:38強火にします
5:02また、こんな食べ方も
6:00蛇腹切り
7:24少ない油で揚げる
8:20外はカリッと！
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#なす煮物
#なす煮物人気レシピ
#なす煮
#季節の料理
#ひろの時間