豚肉と秋なすピーマン炒め 白ごはんが止まらない秋の定番おかず １人前数百円で超ごちそう #秋なす #豚肉レシピ #なすレシピ #ピーマン #秋レシピ #白ごはん #簡単レシピ #やさい食堂 #かんずり
Hello, this is Yasai Shokudo. Today’s dish is a stir-fry of autumn eggplant and pork. The soft, sweet eggplant is infused with the delicious flavor of pork. Use 1 garlic clove, remove the sprouts, and slice thinly into rounds. This will transfer the aroma to the oil later. Use 1 ginger clove. If desired, thinly scrape the skin evenly and cut it into thin strips. Add 1 tablespoon of olive oil to a frying pan . Start with a cold frying pan. Be sure to preheat slowly over low heat to avoid burning. This will transfer the aroma over low heat, which is where the flavor comes from. Meanwhile, prepare the pork. I recommend lean pork. Today I’ll use some thawed frozen pork. 300g costs about 450 yen. It’s cheap! Eggplant is good with oil, and it pairs perfectly with pork fat. The rich flavor will spread. Break up the pork into chunks and spread it out before adding it. The heat will reach the surface and cook evenly, spreading the fat thinly throughout and bringing out the aroma. Stir-fry over low heat. Once the red parts of the pork have disappeared, place it on a plate. It may be a hassle, but this extra step is important. It will protect the moisture in the meat and make it juicy. The savory flavor of the pork, garlic , and ginger remaining in the frying pan will be added. Add the eggplant. Remove the stems as close as possible to the meat and cut it in half lengthwise , leaving the flesh intact. Make shallow cuts in the skin, 2-3mm deep , which will cook easily and allow the flavor to penetrate, improving the texture. Cut the eggplant into bite-sized pieces, roughly 3-4cm, which is an easy size for adults to eat. *For children, 2-3cm is better . Cut the bell peppers in half lengthwise, removing the stems and seeds , and then cut them in half crosswise into small pieces . The crisp texture and subtle bitterness add an accent to the savory oil. Arrange the eggplants skin-side down. First, let them coat with the oil and aroma without moving them. While the eggplants are grilling, make the sauce. 1 tablespoon light soy sauce, 1 tablespoon sake, 1 tablespoon mirin (Mikawa’s Hon Mirin is recommended ), 1 tablespoon vinegar (Kyoto’s Chidori vinegar is recommended). Vinegar goes well with both pork and eggplant. 1 teaspoon white dashi. Niigata seasoning “Kanzuri” is today’s “deciding ingredient .” Kanzuri is a fermented seasoning made with 100% Myoko chili peppers and yuzu. It has a mild aroma and a refreshing spiciness, making the pork even more delicious. If you don’t have half a pinch of kanzuri, use chili bean paste instead. Mix the sauce well. Once the skin is cooked to the right degree, flip it over. Cook over medium heat, being careful not to crush the flesh. Once both sides of the eggplant are cooked through, add the bell pepper quickly and then return the pork to the plate. Return the pork to the plate later. This has many benefits. The pork will be moist and tender. The oil will spread throughout the eggplant and it will have a creamy finish . The aroma will be clear and the aftertaste will be light. Just a pinch of salt will really bring out the flavor. Pour in the sauce. Once the aroma rises, reduce to very low heat . Once the eggplant has absorbed the sauce, it’s ready. A thin layer of sauce should remain on the bottom of the pot. Be careful not to overcook. Now, it’s time to serve. It’s delicious as is , add a little spring onion to taste, and a pinch of white sesame. Autumn eggplant and the juicy flavor of the soft pork go really well with white rice. The soft eggplant soaked in the sauce will have a fluffy flavor. Take one bite, another bite of rice, another bite. I can’t stop making this autumn eggplant and pork dish. It’s easy to make and highly recommended! The ingredients are readily available , quick, and foolproof. Definitely a must-try for tonight’s meal. Preheat the garlic and ginger slowly to allow the aroma to transfer. It’s important not to burn the pork. Break up the pork chunks and spread it out before adding it. The surface is heated so that it cooks evenly. Transfer the pork, garlic, and ginger to a plate. It may be a hassle, but this extra step protects the moisture in the pork and makes it juicy. Make shallow cuts in the skin of the eggplant. The flavor soaks in and the texture is great. “Kanzuri,” a seasoning from Niigata, is today’s “deciding factor.” It has a refreshing spiciness and a gentle aroma, making it even more delicious. Just a pinch of salt really brings out the flavor. Thank you so much for watching until the end.
【秋なす×豚肉】
秋のなすは身が締まり、皮が薄く、油となじんでとろり。なにしろお手頃価格。
ピーマンは青い香りとほのかな苦みで後味をすっきり整えます。
そこへ豚肉のやさしい甘みとコクが重なって、味に厚みと照り。白ごはんが自然と進む、秋の定番です。
白ごはん、止まりません。（１人前数百円で超ごちそう）
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こんな方に
・とろっと甘い秋なすを主役にしたい
・失敗しにくい豚肉×なすの定番を作りたい
・はんが進むおかずが好き
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材料（2人分）
・秋なす…3-4本（3〜4cmの一口大／皮面に浅い切り目）
・豚肉（薄切り or こま切れ）…200-300g
・にんにく…1かけ（芽は除く／薄切り）
・しょうが…1かけ（千切り）
・ピーマン…2-3個（3〜5mmの小口切り）
・オリーブオイル…大さじ1
・塩…ひとつまみ（仕上げに味見して）
・小ねぎ少々・白ごまひとつまみ（仕上げお好み）
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合わせだれ（ボウルでよく混ぜる）
・うすくちしょうゆ…大さじ1
・酒…大さじ1
・みりん…大さじ1
・酢…大さじ1（さっぱりの要）
・白だし…小さじ1
・かんずり…小さじ1/2（今日の“決め手”）
※代用：豆板醤 小さじ1/3〜1/2（塩けが強いので少量から）
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作り方
①フライパンにオリーブオイル大さじ1。にんにく＋しょうが。冷たい鍋から弱火で香り出し。
②豚肉は固まりをほぐして広げて入れ、弱火で色が変わるまで。赤みが消えたら皿へ退避。
③旨み油でなすは皮面を下に並べ、まず動かさない。少し焦げ目がついたら返して両面に火を通す。
⓸ピーマンを仕上げ手前に入れ、さっと合わせる。皿の豚肉を戻す。塩一つまみ加える。
⑤火を弱めの中火に一瞬上げ、合わせだれを回し入れる。ジュッと香りが立ったらすぐ弱火。
⑥底から返して“煮からめ”。なすがたれを吸い、鍋底にうすく残る程度になったらOK。
盛り付け。お好みで小ねぎ・白ごま。
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美味しくなるポイント
・弱火の香り出し：焦がさない／油に旨みを移すのがコツ。
・豚は広げる→一度退避：均一加熱＆ジューシー維持。
・なすは皮面下で静置：面で焼いて油と香りをまとわせる。
・仕上げ塩は“ひとつまみ”：味が締まって、ごはん対応に。
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アレンジ
・かんずり多め（＋小さじ1/4ずつ）でピリっと大人味。
・豆板醤代用時は、みりん小さじ1を追いで丸みを調整。
・仕上げに白ごま増量で香ばしさUP。
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チャプター
00:20 イントロ／材料
01:06 弱火で香り出し
02:12 豚は広げて→皿へ退避
03:27 なすは皮面下から焼く
04:23 合わせだれ
05:15 ピーマンを合わせ豚肉を戻す
05:46 合わせだれ→煮からめ
07:00 盛り付け→実食「白ごはん、止まらん」
07:51 ダイジェスト＆エンドロール
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#秋なす #茄子レシピ #豚肉レシピ #ご飯が進む #やさい食堂 #家庭料理 #簡単レシピ
足さない、ぜいたく。／やさい食堂