餡掛け ナスの肉詰め

餡掛け ナスの肉詰め

餡掛け ナスの肉詰め

挽き肉 300g
玉ねぎ 1/2玉
塩コショウ 少々
にんにく 1cm
生姜 2cm
片栗粉 大1
ナス 6〜7本

-餡掛け-
醤油 大4
酒 大4
みりん 大2
砂糖 大4

-とろみ付け-
片栗粉 大1
水 大2

Stuffed eggplant with meat

300g ground meat
1/2 onion
a little salt and pepper
Garlic 1cm
ginger 2cm
Potato starch 1 tbsp
6-7 eggplants

・Bean paste
4 tablespoons soy sauce
4 tablespoons of sake
2 large mirin
4 tablespoons sugar

・Thickening
Potato starch 1 tbsp
water 2 large

① Finely chop the onion.
Microwave at 600w for 3 minutes
② Cut the stem of the eggplant and make a cross-shaped incision on the other side.
Add a pattern to the surface.
③ Cool the warmed onions once.
Once cool, add the minced meat, salt, pepper, garlic, ginger, and potato starch and knead.
The ground meat can be beef, pork, or chicken.
④ Sprinkle potato starch (not listed) on eggplant and stuff with minced meat.
⑤ Sprinkle potato starch (not listed) on the surface and steam-fry the eggplant with 2 tablespoons of oil.
⑥ Mix the seasoning for filling and the seasoning for thickening separately.
⑦ Bring the bean paste seasoning to a boil, turn off the heat, then add the thickening seasoning and mix.
⑧ Finish by decorating with red bean paste!

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