“Genpeini” of eggplant

How to make

1. 1

   Eggplant cut around the calyx and cut off the forehead.

2. 2

   Put salad oil into UNILLOY 22cm casserole and heated to 180 ℃, fry ① 3 to 4 minutes.

3. 3

   When the heat pass through to the center of eggplant, taken up in ice water immediately, peel only five pcs while hot.

4. 4

   Sweet pepper cut off the calyx and fry quickly after making a hole by bamboo skewer.

5. 5

   Put A, soy sauce, and mirin into the pot and heat over.

6. 6

   Put the two colors of ③, and braise 7 to 8 minutes with a drop lid.

7. 7

   Add ④ and squeeze ginger juice, turn off the heat.

8. 8

   Place on a plate and sprinkle filamentous dried bonito.