「和食っていいな」と思える。夏にピッタリな【翡翠なす】の作り方

This time, we'll introduce you to a classic Japanese dish, "Jade Eggplant," perfect for the hot summer. Its refreshing appearance and delicious when served with cool, chilled dashi broth are simply delicious! It's also a great topping for somen noodles or a great snack with alcohol, so be sure to give it a try. Subscribe to our channel here: *Scheduled to be released every Wednesday and Saturday from 7 PM. http://www.youtube.com/@sanpiryoron?s... ■Jade Eggplant (Serves 2-3) [Ingredients] 6 eggplants, 2 myoga ginger, 5 shiso leaves, a little grated ginger, a moderate amount of salad oil A (400cc dashi, 1.5 tablespoons light soy sauce, 1.5 tablespoons mirin, 1/2 teaspoon salt, 1 teaspoon sugar) [Directions] 1. Bring A to a boil. Let cool to room temperature and prepare the pickling mixture. ② Remove the stems from the eggplant and make 3-4 vertical slits in the skin with a knife. *Wipe off any moisture around the eggplant. ③ Cut off the root of the myoga and finely chop it. Cut off the stems of the shiso leaves and shred them. Soak in water for 1-2 minutes, mix, and drain in a colander. ④ Add about 2cm of oil to a frying pan. Preheat the oil to 170°C and deep-fry ②, rolling it around. Pinch the thickest part with chopsticks. Once soft, place in ice water. Peel the skin along the slits and dry thoroughly with paper towels. ⑤ Marinate ④ in ① and refrigerate for at least an hour. ⑥ Cut into bite-sized pieces and place on a serving dish. Top with ③ and grated ginger. [Sanpi-ryoron Website] https://www.sanpi-ryoron.com/ [Sanpi-ryoron Instagram] https://instagram.com/sanpiryoron_off... [Sanpi-ryoron TikTok]   / sanpiryoron_official   Sanpi-ryoron Online Store [Kuriya] http://www.sanpi-ryoron-kuriya.com/ #Sanpi-ryoron #Eggplant #Eggplant #Recipe