Colored eggplant
By using alums, you can keep the eggplant skin beautiful. It is a strong purple color, so it is often said to be the "nasukon navy blue color."
However, using alums will make the skin a little harder, so make sure to make finely cuts to soak in the flavor.
However, using alums will make the skin a little harder, so make sure to make finely cuts to soak in the flavor.
How to make it
1
Rub the salt and alum mixture well into eggplant and let it sit for about 30 minutes.
2
After 30 minutes, if the eggplant comes out of the green juice, rinse thoroughly with water.
3
Drain the drain, cut the eggplant in half lengthwise, then make a small notch diagonally into the skin.
4
Fry the eggplant with hot oil from the skin. After about a minute, turn the skin over when it turns beautiful navy blue, fry for another minute, remove it, and wipe off any excess oil with a paper towel.
5
Put [A] in a bowl and marinate the fried eggplant. Soak for a few hours and it's finished. Please attach mustard or something similar.
2 ingredients
-
- salt
- 1 tablespoon
-
- Alum
- 1 tablespoon
-
- Eggplant
- Two
-
- Fried oil
- Appropriate amount
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 25cc
-
- Kelp water can be used as a water sprinkle
- 100cc
-
- sugar
- 1 tsp
-
- Eagle's Claw
- 1/3
[PR]
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