Today is “Cold stew of eggplant and okra.”
A menu where you can take plenty of summer vegetables.
The aubergine, which is stewed until it becomes thick, goes very well with the refreshing main dish.
Of course it’s delicious keep hot, but this time I wanted to match it with chilled somen so I made it cold.
The cool eggplant is also exceptional.
Okra is also a nutritious ingredient that is essential for summer .
Select a small, straight and well-shaped okra.
When the eggplant is fully cooked, add okra and paprika and boil for a while.
It’s easier to boil than eggplant, so add it to the end so that the color keep as beautiful as possible.
I hope you will give it a try.
- 2 egg plant
- 2 pieces of okra
- 1/4 red paprika
- 1 tbsp sesame oil
- a)3 tbsp sake
- a)3 tbsp mirin
- a)2 tbsp soy sauce
1 Cut off the stem of the eggplant.
Cut it in half lengthwise, soak it in salt water for about 5-10 minutes, and drain it.
Wipe off the water and insert a hidden knife diagonally.
＊ Put a knife about 1cm.
Okra removes rubble and scrubs with a little salt.
Paprika takes seeds and cuts into a size that is easy to eat.
Peel ginger and grate.
2 Heat the frying pan over medium heat and drain the sesame oil.
Place the aubergine fruit face down and roll it down with the skin face down.
＊Since the sesame oil is lightly applied to both sides of the eggplant, it is OK to turn the skin side down immediately.
Bake for 2 minutes, skin side down, and flip over and bake for 2 minutes.
3 When eggplant turns brown, add dashi (a), okra and paprika, and simmer over low heat for about 10 minutes.
＊You can add okra and paprika on the way because it is easy to pass the fire♪
4 Take it out into a vat and put it in the fridge to cool when the rough heat is removed.
5 Serve in a bowl and add ginger to complete the cuisine♪