Eggplant and meatballs
Tsukune is difficult to cook through, so the key is to simmer it slowly. When rolling the tsukune, using a lotus flower makes it easy to make them
How to make it
1
Cut the eggplant into slices and deep fry in hot oil, then drain the oil
2
Heat 1 tablespoon of scallion oil in a frying pan and fry the seasonings. Once fragrant, add the combined seasonings and deep-fried eggplant and bring to a boil
3
Mix the ingredients for the meatballs well, roll them into balls, and add them to step 2. Cover and simmer
4
When the liquid has reduced by half, add sesame oil and scallion oil to finish, and garnish with shredded myoga ginger
Ingredientsfor 2 people
-
- Eggplant
- Two
-
- Fried oil
- Appropriate amount
-
- Scallion oil or salad oil can also be used.
- 1 tablespoon
-
[Condiments]
- white onion Finely chopped
- 1 tsp
-
- ginger Minced
- 2 tsp
-
[Combined seasonings]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 150cc
-
- soy sauce
- 1 tablespoon
-
- sugar
- 2 tsp
-
[Tsukune]
- Whole eggs
- 1 tablespoon
-
- potato starch
- 1/2 tsp
-
- Beef thigh meat, etc., roughly chopped
- 100g
-
- leaves Roughly chopped shiso
- Appropriate amount
-
- sesame oil For finishing with
- 1 tsp
-
- green onion oil For finishing with
- 1 tsp
-
- Japanese ginger for finishing
- Appropriate amount
[PR]
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