“Genpeini” of eggplant

Point

The thermal storage effect of UNILLOY pot is very good and it can keep the temperature. So it is also suitable for fry.
Eggplant color of indigo blue with the skin is represents “Genji”, olor of jade without the skin is represents “Heike”. It is beautiful colored Japanese cuisine.

Ingredient5 servings

Eggplant

10pcs

Sweet pepper

10pcs

Salad oil

as appropriate

A

Broth

200㏄

Soy sauce

50㏄

Mirin (sweet sake)

50㏄

Ginger juice

1 tablespoon

Filamentous dried bonito

as appropriate

• 1

  Eggplant cut around the calyx and cut off the forehead.

• 2

  Put salad oil into UNILLOY 22cm casserole and heated to 180 ℃, fry ① 3 to 4 minutes.

• 3

  When the heat pass through to the center of eggplant, taken up in ice water immediately, peel only five pcs while hot.

• 4

  Sweet pepper cut off the calyx and fry quickly after making a hole by bamboo skewer.

• 5

  Put A, soy sauce, and mirin into the pot and heat over.

• 6

  Put the two colors of ③, and braise 7 to 8 minutes with a drop lid.

• 7

  Add ④ and squeeze ginger juice, turn off the heat.

• 8

  Place on a plate and sprinkle filamentous dried bonito.

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.