Colored eggplant
Using alum helps preserve the beautiful color of eggplant skin. Because of its strong purplish hue, it's often called "eggplant purple."
However, using alum will make the skin slightly tougher, so make sure to make small, deep cuts to allow the flavors to penetrate.
However, using alum will make the skin slightly tougher, so make sure to make small, deep cuts to allow the flavors to penetrate.
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.
Ingredients for2 bottles
-
- 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
-
- for making kombu (kelp) broth. You can also use water
- 100cc
-
- sugar
- 1 tsp
-
- Eagle's Claw
- 1/3
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
