旬のナスは絶対にこれで食べてほしい、ナスがとろける【至高の茄子】

旬のナスは絶対にこれで食べてほしい、ナスがとろける【至高の茄子】

Like this Eggplant bright purple Hi, I’m Ryuji’s brother cooking! lol I shot another dish, but the first dish was too good, and I drank too much wine. I’m feeling pretty good. I’m shooting for a second one this time and would like to feel even happier. This time… Oh, I understand. The supreme eggplant. I will cook the supreme eggplant! Ryuji’s Buzz Recipe Okay, let’s do it first. This time, supreme eggplant. It’s called "Braised Japanese Eggplant" It’s really simple. It’s a simple dish, but I say my eggplant is the best. And then I cook a supreme Yasu no nakibitashi. Yasu no nakibitashi? I do the necessary process for Nasu no yakibitashi. Nasu no yakibitashi is… So Yasu’s… Yasu’s… Who’s Yasu? lol Braised eggplant is a snack for me. I eat it when I’m in the mood for something more exciting. I think it would be very good with braised eggplant and a glass of sake. I want to bring myself to that good place. My drink has run dry. So I’m going to do my preparation here. Now I’ve already got my lemon chuhai. Natural water sparkling lemon This has lemon in it. I’ll drink it! Ahhh! That’s it. Woo! I get so excited! Okay, now the ingredients are simple! Three eggplants, about 230-240g. And 5g of ginger. That’s it! And the eggplant, you can peel it like this. And this one as well. Let’s start with the ginger. Some people use grated ginger, but I prefer shredded ginger. Because it has more aroma. The peel is left on. The most aroma comes out around the peel. Cut the eggplant in half. Let’s cut everything in half. Like this. Like this. Put a slit like this. This will soak up the flavor. Cut it in a grid pattern. Like this. Do this for all the eggplants. It’s all done, and it looks great. Prepare the frying pan. The frying pan is also very important. This time, we are going to use 3 eggplants, so we need a pan that fits 3 eggplants perfectly. Let’s put them all together. Can I do it? Can I do it? Yes, I can make it. The narrower it is, the more the eggplant gets soaked. So, first of all, we put this ginger in here. Put about 2 tablespoons of salad oil. Eggplant and oil go well together, so I fry them first. The aroma of this ginger is transferred to the oil over medium heat. With a little pinch of ginger, … This makes it ginger ale. Oh, ginger ale is so good! Fry in oil so that bubbles appear. Don’t miss the aroma of this ginger! If bubbles appear, you can put eggplant in it. Lay out eggplants. So that all the sides of the skin are on the fire. And then you turn down the heat to low-medium and fry them. If you fry eggplant in oil, the color of the eggplant comes out beautifully. Shall I fry it for about a few minutes, maybe 3 minutes. Turn it over here, see? It’s going to get a nice purple color. And then you fry it a little bit in this state. For a couple of minutes on low-medium heat. After frying this much, put in the soup stock. 160cc of water So, you can soak the water quite well. Then, turn up the heat a little bit to medium-high. And then 1 tablespoon sake, 1 tablespoon Yamaki Shiro dashi. 1 tablespoon soy sauce This is very important. I’m using Hon Mirin this time. Add the gentle sweetness of Hon Mirin. We don’t put sugar in this dish. Everyone puts sugar in, but we use only mirin. So it’s a braised eggplant with a very high percentage of alcohol. So, once we’ve put all this in, let’s boil it once. You see the bright purple color of this eggplant? This is because it’s been fried once. When it comes to a boil, cook uncovered over slightly high medium heat for 10 minutes, skimming off the alcohol. This makes a very nice broth. I’m sorry, I said 10 minutes. But now, after about 6 minutes, it’s pretty good. It’s boiling over, so I’m going to add a little more water. Too little water. That’s about right. I know some of you may think it’s impossible to boil it down too much, but if you put water in it, it will come back to life. And I make the broth a little thicker. That’s about how much water is in the broth. The heat was too high earlier. So please lower the heat to medium-low. So about 6 or 7 minutes, and then you put the lid on and let it steam for 5 minutes. Then the eggplant absorbs more and more flavor. Here it is. It’s still hot. If you want it hotter, you can boil it again here. I’m going to serve it now. This eggplant is so soft and tender. Can you see that? I put it on like this. I pour the last of the broth here. It’s a little leek. If you want more bonito flavor, you can put dried bonito flakes on it. I don’t need it today. Shiro dashi gives a lot of dried bonito flavor. This is a great finish! The supreme braised eggplant is finished! So now that it’s done, I’m going to eat it! Aah! I’ll take it! This tender eggplant. It crumbles with chopsticks! I’ll take it! Ahhhh! Thank you, Eggplant! It’s very good. The eggplant is tender and absorbs the oil. The texture is really good! This broth is good! This broth is the best! Ho-ho-ho! It’s so delicious! Hmmm… A little sake I can’t be a non-drinker Ryuji! Special Junmai Kamikawa Taisetsu. I’m a big fan of Hokkaido’s sake. I want to eat this with sake. I’m going to drink it as it is. Oh! This is sake in the umami, very tasty! I’m sorry I’m feeling so happy. It’s so good! Can it be this good with just eggplant? And the ginger makes it very, very easy to eat! I can’t get enough of it. It’s not too fancy for me, but it’s a pretty normal way to make it. I don’t put sugar in it. It’s so naturally sweet and very tasty. The taste of sake is concentrated. You should try this braised eggplant! This is a must-try! So good! If you don’t drink alcohol, you can have rice with this alone. It’s that good. Please try this one! So, everyone! How was today’s Ryuji’s Buzz Recipe Channel? Tomorrow, or even today I think they are all things you want to try right away! Everyone, please give it a try and send me your thoughts! I look forward to hearing from you!

【至高の茄子の煮浸し】
是非お試しください！

★今回のレシピはこちら↓
ーーーーーーーーーーーーーー
【至高の茄子の煮浸し】（１～２人前）
茄子　　　3本（２３０～２４０ｇほど）
サラダ油　大さじ２
生姜　　　5g
酒　　　　大さじ１
白だし　　大さじ１
醤油　　　大さじ１
みりん　　大さじ３
（みりん風調味料でもOKですが今回の場合は『本みりん』がオススメです）
水　　　　160㏄
（今回は煮詰めすぎたので途中で適量足しました）
★彩りで　小ネギ適量
ーーーーーーーーーーーーーー
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#ナス
#料理
#めっちゃうまい
#バズレシピ
#リュウジレシピ
#茄子の煮浸し

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